Gingerbread Cookies (No Chill Recipe)
A no-chill and no-spread gingerbread roll out cookie recipe that makes a soft and chewy gingerbread cookie!
Ingredients
- 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
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground black pepper
- ½ teaspoon salt
Instructions
- 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.
Notes
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.