No Chill Gingerbread Cookies

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As the holiday season approaches, one can’t help but think of the warm, spicy scent of gingerbread cookies filling the air. The aroma alone is enough to transport us back to simpler times, when our biggest worry was whether we’d made it onto the ‘nice’ list.

The process of making these festive treats is a cherished tradition in many households. From rolling out the dough to cutting it into whimsical shapes, every step is filled with joy and anticipation. The best part, of course, is the decorating. With a palette of icing and sprinkles at their disposal, everyone gets to show off their creativity.

There’s something magical about seeing a tray of freshly baked gingerbread cookies cooling on the kitchen counter. Each one is a tiny work of art, lovingly crafted and too pretty to eat… almost. Because let’s be honest, who can resist that sweet, spicy bite?

But it’s not just about the cookies themselves. It’s about the memories they create. The laughter shared while kneading the dough, the friendly competition over who can make the most elaborate design, the cozy afternoons spent around the kitchen table – these are the moments that make the holidays special.

So as the days grow shorter and the weather turns colder, take a moment to savor the simple pleasures of the season. Whether you’re baking a batch of gingerbread cookies or simply enjoying one with a cup of hot cocoa, remember that the true magic of the holidays lies not in the things we do, but in the memories we make.

No Chill Gingerbread Cookies

A no-chill and no-spread gingerbread roll out cookie recipe that makes a soft and chewy gingerbread cookie!
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Prep Time 10 minutes
Cook Time 9 minutes
Course cookies
Cuisine American
Servings 24 cookies


  • ¾ cup dark brown sugar packed
  • 6 tablespoons unsalted butter room temperature
  • 1 large egg
  • ½ cup unsulphured molasses
  • 2 teaspoons pure vanilla extract
  • 3 cups all-purpose flour
  • ½ teaspoon salt
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon allspice
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • teaspoon ground black pepper


  • Preheat oven to 375F. Line 2-3 metal baking sheets with parchment paper and set aside.
  • In a large bowl, cream brown sugar and butter just until smooth. Add the egg and mix until combined. Add vanilla extract and molasses and mix well.
  • In a second bowl, stir together flour, salt, and spices.
  • Add dry ingredients to wet in 2-3 additions while mixing on low. Stop mixing as soon as dough comes together.
  • Scrape dough out onto a well-floured surface. Flour a rolling pin and roll dough out to ¼-inch thickness. Cut shapes as desired, gathering and re-rolling dough scraps as needed. Place shapes onto prepared baking sheets with 2 inches of space between each one.
  • Bake 8-9 minutes or until set. Let cool 5 minutes on baking sheet, then transfer to cooling rack to finish cooling. Serve as is or decorate as desired.


MY DOUGH IS TOO SOFT! WHAT SHOULD I DO? — If your dough is too soft, try adding a little more flour 1/2 cup at a time until the dough pulls away from the sides of the mixing bowl. ALSO… If it’s very hot where you live and your butter was room temperature instead of just slightly softened – you might actually need to cool everything down in the fridge for 10 minutes before rolling out the dough.
Tried this recipe?Let us know how it was!

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