There’s something so comforting about the aroma of gingerbread cookies wafting through your kitchen. These gingerbread cookies that won’t spread become a delightful holiday treat, perfect for decorating and sharing. With just a bit of attention, you’ll have beautiful, chewy cookies ready for any festive occasion or sweet snack.
What makes these cookies truly special is their perfect shape and soft texture. They hold their form beautifully, allowing for intricate decorations that transform your baking into art. They’re great for anyone who enjoys baking, whether you’re a seasoned pro or just starting out.
Why you’ll love gingerbread cookies that won’t spread
- Fluffy, perfectly shaped cookies every time
- Easy to make with simple ingredients
- Delightful aroma fills your kitchen
- Perfect for decorating with friends and family
- Easily stored for days without losing freshness
What ingredients do I need for gingerbread cookies that won’t spread?
- 3 cups all-purpose flour
- 1/2 tsp salt
- 1 Tbsp ground ginger
- 2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 6 Tbsp unsalted butter, room temperature
- 3/4 cup dark brown sugar
- 1 large egg
- 1/2 cup molasses (unsulphured is best, DO NOT use blackstrap)
- 2 tsp vanilla
- 1 tsp finely grated lemon zest (optional)
- 1-3 tsp milk ONLY IF NEEDED*
Ingredient notes & swaps
- All-purpose flour: Essential for structure; consider gluten-free flour for a gluten-free option.
- Salt: Enhances flavors and balances sweetness; optional if you’re reducing sodium.
- Unsulphured molasses: Adds depth and richness; can substitute with honey for a sweeter taste.
How do I make gingerbread cookies that won’t spread step-by-step?
Making these gingerbread cookies involves mixing, rolling, and baking. You’ll love how straightforward it is! Follow these steps for perfect cookies every time:
- Preheat the oven to 375 F.
- In a bowl, whisk together the flour, salt, and spices; set aside.
- In a stand mixer, cream the butter and brown sugar until just combined.
- Add the egg and mix until incorporated.
- Mix in the molasses, vanilla, and lemon zest if using.
- Gradually add in the flour mixture until the dough comes together. If it’s too dry, add milk a teaspoon at a time until it holds.
- Roll the dough out on a lightly floured surface to 1/4″ thickness.
- Bake on a parchment-lined sheet for 8-9 minutes.
- If not using immediately, wrap in plastic wrap and refrigerate or freeze. Bring back to room temperature before rolling out.
Pro Tip: Keep your dough cold to avoid any spreading while baking for sharper edges and shapes.
Visual doneness cues: Look for a slightly set edge and a firm center when you remove them from the oven—no longer doughy but slightly soft to the touch.
How should I serve it?
Serve these gingerbread cookies warm or at room temperature, dusted with powdered sugar or adorned with royal icing decorations. Pair with a hot cup of spiced tea or coffee to enhance the cozy flavors.
Can I make it ahead? How do I store and reheat it?
Yes, this cookie dough can be made ahead of time. Store it wrapped in plastic in the refrigerator for up to a week or freeze for up to three months. To bake, thaw the dough in the fridge overnight and then bring to room temperature before rolling out and baking.
How do I fix common issues?
If your cookies are too dry, ensure you’re measuring the flour correctly. If they spread, chill the dough longer before rolling out. If they taste bland, increase the spices slightly next time or add a pinch of salt to enhance flavor.
What variations can I try?
For a twist on tradition, try adding chocolate chips or nuts for extra texture. You can also substitute different spices, like nutmeg or allspice, to change up the flavor profile. Adding a bit of orange zest instead of lemon will give a bright zing!
FAQs
Can I use fresh ginger instead of ground?
Yes, you can use fresh ginger, but it’s a different flavor profile. A good rule of thumb is about 1 tablespoon of fresh ginger for every tablespoon of ground.
Why did my cookies spread?
If they spread, the dough may have been too warm or lacked enough chilling time before baking. Always keep your dough cold!
How long do baked cookies last?
Stored in an airtight container at room temperature, these cookies can last up to a week without losing their delicious chewiness.
Gingerbread Cookies
Ingredients
Method
- Preheat the oven to 375 F.
- In a bowl, whisk together the flour, salt, and spices; set aside.
- In a stand mixer, cream the butter and brown sugar until just combined.
- Add the egg and mix until incorporated.
- Mix in the molasses, vanilla, and lemon zest if using.
- Gradually add in the flour mixture until the dough comes together. If it’s too dry, add milk a teaspoon at a time until it holds.
- Roll the dough out on a lightly floured surface to 1/4″ thickness.
- Bake on a parchment-lined sheet for 8-9 minutes.
- Look for a slightly set edge and a firm center when you remove them from the oven—no longer doughy but slightly soft to the touch.
- If not using immediately, wrap in plastic wrap and refrigerate or freeze.
- Bring back to room temperature before rolling out.