No Spread Gingerbread Cutout Cookies

Introduction

These No Spread Gingerbread Cutout Cookies are a game-changer for anyone who loves the bold, spicy flavor of gingerbread but wants perfectly shaped cookies every time. The beauty of this recipe is that the cookies don’t spread during baking, which means the shapes you cut out stay exactly as you intended. No more worrying about your intricate designs turning into blobs!

The dough is wonderfully easy to work with, and the blend of molasses, ginger, cinnamon, and cloves creates that iconic, cozy gingerbread flavor we all crave during the holidays (or, honestly, anytime). I’ve made these cookies every year, and they never disappoint. Whether you’re making festive shapes for Christmas or just baking for a cozy afternoon snack, they’re always a hit. Plus, the dough holds up beautifully when you decorate, allowing for fun icing designs and sprinkles that really make the cookies pop.

One of the things I love most about these cookies is how they hold up over time. They stay crisp and perfect, making them great for cookie exchanges or gift-giving. These No Spread Gingerbread Cutout Cookies are definitely my go-to recipe for all things gingerbread, and I’m sure they’ll quickly become yours too!

Perfect for:

• Holiday cookie exchanges
• Decorating with icing and sprinkles
• Family baking projects
• Gifting homemade cookies
• Cozy winter snacks

Why You’ll Love This Recipe

These No Spread Gingerbread Cutout Cookies are everything you want in a gingerbread cookie—flavorful, sturdy for decorating, and with the perfect texture. Here’s why you’ll love this recipe:

• No Spread, Perfect Shapes: The dough holds its shape perfectly in the oven, so your cookies stay exactly as you cut them, making them ideal for decorating.
• Classic Gingerbread Flavor: A perfect combination of molasses, ginger, cinnamon, and cloves gives these cookies that beloved spicy flavor.
• Ideal for Decorating: The sturdy dough holds up well to frosting, icing, and sprinkles, making these cookies ideal for holiday decorating.
• Simple Ingredients: You only need a few pantry staples to make these cookies, and they come together quickly.
• Versatile Shape Options: These cookies can be made in any shape you desire—stars, trees, snowflakes, or even people!
• Perfect for Gifting: Pack these cookies in a festive tin or box to give as a homemade holiday gift that’s sure to delight.
• Easy to Make: The dough is easy to roll and cut, and the cookies require minimal chilling, making the process quick and stress-free.

Preparation and Cooking Time

• Total Time: 2 hours 30 minutes (includes chilling time)
• Preparation Time: 30 minutes
• Cooking Time: 10-12 minutes per batch
• Chill Time: 1-2 hours
• Servings: About 24 cookies (depending on size and shapes)
• Calories per serving: Approximately 80-90 calories
• Key Nutrients: Carbs: 12g, Fat: 3g, Protein: 1g

Ingredients

Gather the following ingredients to make your No Spread Gingerbread Cutout Cookies:

• 3 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup packed dark brown sugar
• 1/2 cup molasses
• 1 large egg
• 1 teaspoon vanilla extract

Ingredient Highlights

• Flour: All-purpose flour is the key to the cookie’s structure, ensuring they hold their shape during baking.
• Spices: A blend of ginger, cinnamon, and cloves gives these cookies their signature warmth and aroma.
• Molasses: This ingredient adds depth of flavor and the perfect level of sweetness to the cookies.
• Butter: Unsalted butter is used to give the cookies a rich flavor and help the dough come together beautifully.
• Dark Brown Sugar: The molasses in dark brown sugar adds moisture and richness, enhancing the cookies’ flavor.

Step-by-Step Instructions

Here’s how to make No Spread Gingerbread Cutout Cookies:

Make the Dough:

1. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt until fully combined. Set aside.
2. Cream Butter and Sugar: In a large bowl, use an electric mixer to cream together the butter and brown sugar until light and fluffy, about 3-4 minutes.
3. Add Molasses, Egg, and Vanilla: Mix in the molasses, egg, and vanilla extract until fully incorporated.
4. Add Dry Ingredients: Gradually add the dry ingredients to the butter mixture, mixing until the dough comes together. You may need to switch to a spatula towards the end to fully incorporate the flour.
5. Chill the Dough: Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 1 hour, or up to overnight. This chilling step helps the dough firm up and prevents spreading during baking.

Roll Out and Cut the Cookies:

6. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
7. Roll the Dough: On a lightly floured surface, roll out one disc of dough to about 1/8-inch thickness. Use cookie cutters to cut out your desired shapes (stars, gingerbread men, trees, etc.).
8. Place on Baking Sheet: Transfer the cut-out cookies to the prepared baking sheet, leaving about 1 inch of space between them.
9. Bake the Cookies: Bake the cookies for 10-12 minutes, or until the edges are firm and lightly golden. The baking time may vary depending on the size of your cookies.
10. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

How to Serve

These No Spread Gingerbread Cutout Cookies are perfect for various occasions and can be enjoyed in multiple ways. Here’s how to serve them:

• As a Holiday Treat: Serve them as part of a holiday cookie platter with other festive treats like sugar cookies and snickerdoodles.
• Decorate for Fun: Use royal icing, sprinkles, or edible glitter to decorate the cookies with fun, festive designs.
• Package as Gifts: These cookies make wonderful homemade gifts. Package them in a decorative tin or box for a thoughtful gift.
• Pair with Hot Drinks: Serve them alongside a cup of hot cocoa, mulled wine, or a warm spiced cider for a cozy treat.
• On a Dessert Table: Include these gingerbread cutouts on a dessert table for a festive, homemade touch.

Additional Tips

Here are some tips to make your No Spread Gingerbread Cutout Cookies even better:

• Chill the Dough Thoroughly: Chilling the dough before baking helps prevent the cookies from spreading, ensuring they keep their perfect shape.
• Use a Rolling Pin Guide: For an even thickness when rolling out the dough, use a rolling pin with guide rings to ensure uniform cookie thickness.
• Add Decorations Before Baking: If you want to add non-pareils or other sprinkles to the cookies, press them gently into the dough before baking.
• Don’t Overbake: Be sure not to overbake the cookies; they should be firm but not hard. Let them cool completely to get a nice, crisp texture.
• Flavor Boost: For an extra flavor boost, add a pinch of black pepper or ground nutmeg to the dough for a unique twist.
• Use a Cookie Cutter with Detail: For highly detailed cookie designs, use a cookie cutter with intricate patterns that will hold up well after baking.
• Roll Between Parchment Paper: If the dough sticks while rolling, place it between two sheets of parchment paper to avoid extra flour and make it easier to handle.
• Test One Cookie First: If you’re unsure about the baking time, test one cookie first to make sure it’s baked to your liking.
• Frost After Baking: If decorating with icing, wait until the cookies have cooled completely to prevent the frosting from melting.
• Store in an Airtight Container: To keep the cookies fresh, store them in an airtight container for up to a week.

Recipe Variations

Here are 10 fun No Spread Gingerbread Cutout Cookies variations to try:

• Citrus Zest: Add a teaspoon of lemon or orange zest to the dough for a fresh, citrusy twist.
• Chocolate Gingerbread: Mix in 1/2 cup of mini chocolate chips to the dough for a chocolatey addition.
• Spiced Molasses: Use spiced molasses instead of regular molasses to intensify the flavor.
• Gingerbread Sandwich Cookies: Use two cookies to make a sandwich with icing or jam in between.
• Gingerbread with White Chocolate: Dip the cookies halfway in white chocolate for an elegant touch.
• Vegan Gingerbread: Substitute dairy and egg with plant-based alternatives like vegan butter and flax egg for a vegan version.
• Peppermint Twist: Add 1/2 teaspoon of peppermint extract to the dough for a holiday twist.
• Nutty Gingerbread: Add chopped nuts like pecans or walnuts to the dough for extra texture.
• Gluten-Free Gingerbread: Use a gluten-free flour blend instead of regular flour to make these cookies gluten-free.
• Pumpkin Spice Gingerbread: Swap out some of the ginger for pumpkin pie spice to make a fall-inspired version.

Freezing and Storage

• Freezing Dough: You can freeze the dough for up to 3 months. Roll it into discs, wrap in plastic wrap, and place in an airtight container. Thaw in the fridge overnight before rolling out and baking.
• Freezing Baked Cookies: To freeze baked cookies, place them in a single layer on a baking sheet and freeze until firm. Then, store them in an airtight container or freezer bag for up to 3 months.
• Storage: Store cooled cookies in an airtight container at room temperature for up to 1 week.

Special Equipment

Here are some essential items for making the No Spread Gingerbread Cutout Cookies:

• Rolling Pin with Guide Rings: Ensures uniform thickness while rolling out the dough.
• Cookie Cutters: Choose your favorite shapes for a variety of cookie designs.
• Baking Sheets: Use sturdy baking sheets to hold the cookies while they bake.
• Parchment Paper: To prevent the cookies from sticking and for easy clean-up.
• Cooling Rack: Helps cool the cookies evenly and prevents them from becoming soggy.
• Electric Mixer: Ideal for creaming butter and sugar quickly and efficiently.
• Spatula: A flexible spatula is perfect for transferring cutout cookies to the baking sheet.
• Measuring Cups and Spoons: To ensure accurate measurements for perfect dough consistency.
• Storage Containers: Airtight containers to store cookies or dough for freshness.
• Decorating Tools: Use piping bags, tips, and icing for decorating your cookies.

FAQ Section

1. Why do my gingerbread cookies spread while baking?
   The dough likely wasn’t chilled long enough. Make sure to refrigerate the dough for at least 1 hour to ensure the cookies hold their shape.
2. Can I make this dough ahead of time?
   Yes, you can prepare the dough ahead of time and refrigerate it for up to 2 days or freeze it for up to 3 months.
3. How do I decorate gingerbread cookies?
   You can decorate gingerbread cookies with royal icing, colored sprinkles, edible glitter, or even melted chocolate. Allow the cookies to cool completely before decorating.
4. Can I use a different type of sugar?
   You can use light brown sugar instead of dark brown sugar, but dark brown sugar adds a deeper flavor to the cookies.
5. Can I freeze gingerbread cookies?
   Yes, gingerbread cookies freeze well. Simply store them in an airtight container or freezer bag, and they’ll last up to 3 months.
6. What should I do if the dough is too sticky?
   If the dough is too sticky, add a little extra flour until it reaches the right consistency for rolling out.
7. Can I use store-bought icing?
   Yes, store-bought icing can be used to decorate the cookies, but homemade royal icing gives a firmer, more traditional look.
8. How can I prevent the cookies from becoming too hard?
   Be careful not to overbake the cookies. They should be firm but not hard. Let them cool completely for the best texture.
9. Can I add more spice to the dough?
   Yes, if you like a spicier gingerbread flavor, you can increase the amount of cinnamon, ginger, or cloves in the dough.
10. How do I store decorated cookies?
    Store decorated cookies in an airtight container at room temperature, ensuring the icing is completely dry before stacking them.

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Conclusion

No Spread Gingerbread Cutout Cookies are the perfect holiday treat that keeps their shape and offers a delightful mix of spice and sweetness. With simple ingredients and easy-to-follow steps, this recipe will become your new go-to for holiday baking and beyond. Whether you’re decorating them for a festive occasion, gifting them to friends and family, or enjoying them yourself, these cookies are sure to be a hit every time.

The best part? These cookies hold their shape perfectly, making them ideal for detailed cookie cutters and intricate designs. The rich blend of ginger, cinnamon, and molasses creates that classic gingerbread flavor that everyone loves. Plus, the dough is easy to work with and can be made ahead of time, so you can spend more time enjoying the holiday festivities.

Give these cookies a try and watch them become a beloved holiday tradition in your home. Don’t forget to snap a photo and tag me on social media—I’d love to see your gingerbread creations! Happy baking!