These No Chill Gingerbread Cookies are classic cutout cookies! They are soft, chewy, filled with all of the holiday flavor, and are so festive! These require no time in the fridge or freezer, so prep time is so much shorter!
What Makes These Gingerbread Cookies Special
- Soft and chewy texture thanks to the molasses and egg
- No-Chill Dough, making prep time shorter
- Flavorful as ever with cinnamon, ginger, and allspice
- Easy to shape and decorate
Cutout Gingerbread Cookie Ingredients
All Purpose Flour: This recipe calls for simple, plain, white all purpose flour. It should be measured accurately using a kitchen scale or by spooning flour into your measuring cups before using a knife to sweep across the top and level off the stack of flour.
Salt: Salt brings out sweetness and enhances the overall flavor of these cookies.
Baking Soda: Baking soda helps these cookies rise to be soft, thick, and puffy!
Cinnamon, Ginger, and Allspice: These three spices work together to create the classic gingerbread flavor!
Unsalted Butter: You'll need unsalted butter at room temperature for this recipe. If your butter is melted or too soft, the dough will be impossible to work with, and the cookies likely will not keep their shapes.
Brown Sugar: Usually, I talk about granulated and brown sugar together. However, brown sugar is one of the most important ingredients in classic gingerbread cookies. It helps with flavor, sweetness, color, and moisture. You can use dark or light brown sugar, but either is absolutely necessary for the success of these cookies!
Granulated Sugar: Granulated sugar brings out sweetness, contributes to the structure, and helps to create a softer cookie!
Molasses: Molasses. It's a staple for gingerbread cookies. I'm a firm believer that gingerbread is not gingerbread without molasses. It adds to color, taste, texture... everything!
Egg: You'll need one large egg at room temperature for this recipe!
No-Chill Cookie Process
*PLEASE READ RECIPE CARD BELOW FOR FULL INSTRUCTIONS*
- Mix dry ingredients together: all purpose flour, salt, baking soda, and spices
- Cream butter, brown sugar, and granulated sugar together
- Add molasses and room temperature egg to the batter
- Slowly, add dry ingredients to the wet, making sure not to overmix
- Roll the dough out to be ¼ inch thick
- Use a gingerbread cookie cutter to cut cookies into shapes
- Reroll the dough and repeat until it is used up
- Bake cookies until puffy, dark golden brown, and slightly shiny on top
- Allow cookies to cool
- Decorate as desired
Classic gingerbread cookies are known for having a butter base, brown sugar for flavor and color, molasses, and spices to enhance the flavor. In this recipe, cinnamon, ground ginger, and allspice are used to create these cookies!
Ideally, gingerbread cookies have a slightly crisp shell and a soft, chewy inside. This recipe, if followed correctly, yields cookies that are moist on the inside, easily bend and mold, and almost cake-like in texture but with a slight crunch to break through the shell.
If your gingerbread cookies are spreading, your butter was too warm or you did not add enough flour to your dough.
This recipe is a no-chill recipe, so you do not need to stick the dough or cutout cookies in the fridge or freezer before baking!
Other Holiday Cookie RecipesPrint
Cutout Gingerbread Cookies
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: about 26 cookies 1x
- Category: Gingerbread, Cookies, Holiday Cookies, Christmas Cookies
- Method: Bake
- Cuisine: American
These No Chill Gingerbread Cookies are classic cutout holiday cookies! They are soft, chewy, filled with all of the gingerbread flavor, and are so festive! They require no time in the fridge or freezer, are easy to shape and decorate, and are the perfect activity for friends and family!
- 3 ½ cups (490g) all purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon allspice
- ¾ cup (165g) unsalted butter, room temperature
- ⅔ cup (160g) light or dark brown sugar
- ¼ cup (55g) granulated sugar
- ½ cup (170g) molasses
- 1 large egg (50g), room temperature
- Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper to ensure the cookies do not stick to your pans.
- In a medium or large bowl, whisk all purpose flour, salt, baking soda, cinnamon, ground ginger, and allspice together until combined.
- In a large bowl with a hand mixer or in the bowl of your stand mixer that is fitted with a paddle attachment, beat room temperature butter, brown sugar, and granulated sugar together on medium speed until light and fluffy. This should take about 3 minutes. The mixture will look puffy and slightly pale in color.
- Add molasses and room temperature egg to the batter, beating on medium speed until the mixture is smooth. Use a rubber spatula to scrape down the sides and the bottom of the bowl. Beat the mixture again for about 10-20 seconds to ensure all of the ingredients are properly incorporated throughout.
- Slowly, add the dry ingredients to the wet ingredients. Mix on low speed, and do not add all of the ingredients at once. Mix until smooth and until you do not see any flour pieces sticking out. Do not overmix.
- Remove half of the dough from your bowl, roll it into a ball, and place the ball on a lightly floured surface. Using a rolling pin or wine bottle, roll the dough out to be about ¼ inch in thickness. Use your cookie cutter to cut the dough into shapes before transferring the shapes to your prepared pan.
- Reroll the dough scraps into a ball and repeat the process of rolling and cutting until you use up the dough.
- Repeat the process with the other half of the dough. This ensures that the dough is not overworked and will not have too much extra flour added to it, which would make the cookies drier, denser, and harder.
- Bake the cookies for 7-12 minutes. My 4 inch cookies baked for about 11. Smaller cookies will bake for a shorter time, larger cookies will bake for a longer time. The cookies should look puffy, thick, dry on top, dark brown in color, and the bottoms should look golden brown when lifted off the pan using a spatula.
- Allow the cookies to cool on the pans for about 10 minutes before transferring to a wire cooling rack or plate to continue cooling.
- Decorate as desired using cookie glaze, royal icing, store-bought frosting, or any topping you desire!
Keywords: Christmas Cookies, Gingerbread Cookies, No Chill Cookies, Holiday Cookies, Gingerbread
I love recipes that are extremely clear and detailed. Well done writing this one so well. I appreciate the measurements for flour in grams for accuracy. Flavor of these and texture was excellent! Soft, chewy, and spicy. Next time I might reduce some of the spices. I love spice! But I had a bit of heartburn after I ate a few 😬
Hi Jenny! Thank you so much for taking the time to leave such a sweet review! I'm glad you enjoyed the cookies! Happy New Year!