No-Spread Gingerbread Cookies (Printable Version)
Shape-holding gingerbread cookies with clean edges for holiday decorating, made without leavening for perfect results every time.
# Ingredients:
→ Dry Ingredients
01 -
3 cups all-purpose flour
02 -
1/2 teaspoon salt
03 -
1 tablespoon ground ginger
04 -
2 teaspoons ground cinnamon
05 -
1/4 teaspoon ground cloves
→ Wet Ingredients
06 -
6 tablespoons unsalted butter, room temperature
07 -
3/4 cup dark brown sugar
08 -
1 large egg
09 -
1/2 cup unsulphured molasses (not blackstrap)
10 -
2 teaspoons vanilla extract
11 -
1 teaspoon finely grated lemon zest (optional)
12 -
1-3 teaspoons milk, only if needed
# Steps:
01 -
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
02 -
In a bowl, whisk together the flour, salt, ginger, cinnamon, and cloves. Set aside.
03 -
In the bowl of a stand mixer, cream the butter and brown sugar just until combined. Do not overmix; the mixture should not be light or fluffy.
04 -
Add the egg and mix until fully incorporated.
05 -
Add the molasses, vanilla, and lemon zest (if using), mixing until smooth.
06 -
Gradually add the dry ingredients, mixing slowly until a dough forms. If the dough appears very dry or crumbly, add milk one teaspoon at a time until the dough comes together without becoming sticky.
07 -
Roll the dough on a lightly floured surface to ¼-inch thickness.
08 -
Cut into desired shapes and place on the prepared baking sheet.
09 -
Bake for 8–9 minutes, just until the cookies are set.
10 -
If not baking immediately, wrap the dough tightly and refrigerate or freeze. Before using, allow it to return fully to room temperature.
# Notes:
01 -
Flour measurement can significantly affect dough texture. For best results, whisk the flour before gently scooping and leveling.
02 -
If the dough feels overly dry, it usually means too much flour was added. Adjust by adding very small amounts of milk.
03 -
Always bring chilled dough back to room temperature before rolling to prevent cracking and uneven cookies.
04 -
These cookies maintain their shape during baking because the recipe omits baking powder, creating clean edges perfect for decorating.