Gingerbread Cookies that Don't Spread in the Oven
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Making gingerbread cookies this holiday? This is the recipe for you! These cookies have a wonderfully traditional molasses and spice flavor, a tender texture that's not too hard, and the dough is a dream to work with. No spreading in the oven! Keep your cute shapes and neat edges.
*This post originally published on November 28, 2015. I thought it was due for an update, so I've tweaked the recipe slightly. Now I love the taste even more! I've also added some tips for success, and an easy video tutorial in the recipe card. I hope you love these gingerbread cookies just as much as my family and I do!*
It's about time I'm posting this recipe! I've got THE best vanilla and chocolate cutout cookie recipes on this site, but an equally good gingerbread cookie recipe has been glaringly absent for far too long.
Honestly, I hadn't found one that I really loved. Sure, I put this up last year, but that was more about the decoration than the cookie recipe itself. The cookie recipe itself? It's not bad. But I like this one much better!
GINGERBREAD COOKIE RECIPE
I based these gingerbread cookies off of this recipe, which I also mentioned above. The dough is so easy to work with- not the least bit crumbly or messy. You don't have to sprinkle your work surface with flour, which also cuts down on mess, but more importantly, it keeps the cookies tender. And best of all? They hold their shape like a boss.
Look at that! It's exactly the same coming out of the oven as it was going in. There's nothing more disappointing than spending all kinds of time and taking all sorts of care to roll out cookie dough, cut out all the prettiest shapes, and bake them, just to have them spread out in the oven and completely lose their shape. I made gingerbread boys and girls here, but I have some other cookie cutters that have sharper angles and more intricate shapes. This recipe bakes up with just as sharp and neat of an edge as you could ever want.
TIPS FOR BAKING GINGERBREAD COOKIES
- Leave Out the Leavening: Now, you may notice that these gingerbread cookies contain no leavening of any kind. If you think about the purpose of baking powder in a recipe, it's to help things puff up and spread out (hello!?), and be light and fluffy. Light and fluffy is great in a muffin or a pancake, but we are talking cookies, here, people. They are meant to have a little bite to them. Perhaps they are a little bit heavier, but in this instance, you kinda want that. Odds are, you are either shipping your cookies or delivering them by car, and if they are too light and delicate, they're more likely to break. So, this is going to give you a more durable cookie, and I promise you, they are still every bit as delicious.
- The Magic Ingredient: Cornstarch. Cornstarch in cookies is pure witchcraft. It makes the dough SUCH a pleasure to work with! It is NOT sticky at all, nor is it crumbly. It just stays right where you want it. And those edges! SO clean and perfect! It's like magic!
- Make Parchment Your Bestie: Definitely try rolling your dough between two layers of parchment paper. It is absolutely no-muss no-fuss! Between the silky, UNcrumbly texture of this dough, and the parchment thing, you barely even need to wipe your countertops after making these cookies! **No bench flour!** (Which, by the way, can also make a tougher, less tender cookie.) I also line my baking sheets with it, and besides keeping things from sticking, it keeps the pans cleaner too! Bake the cookies on parchment, then lay them on the same sheets to dry after decorating, so each sheet gets double duty. Here are the baking sheets I use, and here is where I order my parchment.
- Crank Up the Oven Temperature: Finally, you may notice that I recommend baking the cookies at a higher temperature, for a shorter time. This allows the cookie to "set up" more quickly, and hold it's shape during baking.
WHAT DO THESE GINGERBREAD COOKIES TASTE LIKE?
The flavor of these gingerbread cookies is really warm and deep. The brown sugar and molasses are noticeable, but not overpowering. And they're loaded with traditional holiday spice. Cinnamon, clove, and of course ginger! But the texture is really what I love most. I've bitten into some gingerbread cookies that are so hard you could break a tooth. These aren't like that. They aren't exactly soft (if you want soft, try these soft ginger cookies), but they're not hard either. There's a little bit of crunch but it's really tender, almost like shortbread.
No more gingerbread puddles! Try this easy gingerbread cookie recipe- you'll love the deep molasses flavor, warm holiday spice, and tender texture. They're perfect for decorating, and taste even better when topped with royal icing. I think you'll love them, and I hope they become a yearly tradition!
Frequently asked questions:
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Can this dough be made ahead?
You can make this dough ahead and keep it in the refrigerator for a day or so, but if you do, you may want to add less flour because the dough will become drier as it sits. If you find your dough has become too dry and crumbly to work with, it can be moistened back up with a few drops of heavy cream.
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How long will these cookies last?
The shelf life on these cookies is about the same as any other homemade cookie recipe. If you keep them tightly wrapped so they don't dry out or become stale, they should last for at least a week or two at room temperature.
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Can the cookies be frozen?
Again, wrap the cookies tightly so they don't become dry. They should last in the freezer for several months. I would recommend freezing them un-iced, as the freeze/thaw process could cause your icing colors to run.
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Ingredients
- 1 cup (227 g) unsalted butter, (2 sticks), softened slightly but still cool
- 1 cup (220 g) dark brown sugar, (tightly packed)
- ⅔ cup (168.5 ml) molasses
- 2 eggs,, large
- ⅓ cup (42.67 g) cornstarch
- 2 ½ teaspoons (2.5 teaspoons) ground cinnamon
- 2 teaspoons ground ginger
- ¾ teaspoon (0.75 teaspoon ) kosher salt
- ⅛ teaspoon (0.13 teaspoon) ground cloves
- 4 cups (500 g) all-purpose flour, (you may need as much as 5 cups)
Instructions
- Preheat the oven to 375 degrees F, and line baking sheets with parchment paper.
- Place the butter and brown sugar in a large mixing bowl, and cream together until smooth.
- Scrape the bottom and sides of the bowl with a silicone spatula, add the molasses, and mix until combined.
- Beat in the eggs, one at a time, scraping the bottom and sides of the bowl after each addition.
- Add the cornstarch, cinnamon, ginger, salt, and cloves, and mix on medium-low speed until combined.
- Add about ⅔ of the flour, then mix on low speed until incorporated (the dough will look very dry and crumbly at first, but will come together after a minute or so).
- Add in the remaining flour, a little at a time, until the dough forms a ball and comes cleanly away from the sides of the bowl. (If the dough still seems sticky, add up to an additional 1 cup of flour, until it is smooth and easier to handle.)
- Roll out the dough to a thickness of ⅜-inch (rolling pin rings help to achieve an even and exact thickness) between 2 sheets of parchment paper, and cut shapes with cookie cutters.
- Transfer shapes to the prepared baking sheets, and bake for 10 to 14 minutes, or until the cookies are set around the edges and just a little softer towards the centers.
Allie these gingerbread men are just too cute! I love cut-out cookie recipes that don't spread in the oven - that's such a pet peeve of mine! These look just perfect!
Thank you so much Ashley! Definitely a pet peeve for me too, it's so disappointing when you can't even tell what the shape is supposed to be. Hope you're having a great week hon and enjoying the holiday season! xo
These gingerbread cookies are gorgeous, Allie! It's great that they don't spread whilst baking - I'm definitely going to try the recipe! Love the delicious spicy flavour - so perfect for the time of year! 🙂 Super cute, thanks for sharing!
My pleasure Jess! I liked the spice too- super cinnamon-y and warm from the ginger. So happy you like the idea, I hope you enjoy! xo
Girlfriend these are the most adorable cookies ever! I'm in love!
My goodness, Allie, these gingerbread cookies are absolutely PERFECT! They are so darn perfect, I almost wouldn't want to eat them.. almost, because who am I kidding? I'd devour a dozen of these! LOVE how they don't spread at all in the oven and your decoration is so cute! LOVE THESE! Pinned! Cheers, my dear!
its been far too long since i've made OR decorated a gingerbread cookie! thank you for reintroducing them to me!
Hooray! I hope you get a chance to make them this holiday. Thanks so much!
I don't usually make gingerbread cookies....because they spread! SO I LOVE THESE! And you are the best cookie decorator ever. I want all of these! Pinned!
Aw thank you so much! I know- I had gotten really frustrated with other gingerbread recipes I had tried too. These were great though!
Totally! I could not stop eating the dough, lol!
These are so cute, Allie! I just played with gingerbread myself! It's such a great dough to work with and it smells phenomenal!
Is the ginger and cinnamon really 2 tablespoons? That's like 3 times the amount of other recipes this size. I'm concerned to try this and have it be way too spicy.
It really is but you can feel free to decrease it if you prefer a less spicy cookie. I tested the recipe 3 times before posting; when I started out I had much less but I really preferred the flavor with a stronger cinnamon and ginger presence. Totally up to your taste though! Thanks for reading, Rya!
These are totally adorable Allie! Love how they don't spread in the oven too! I need to learn some piping skills from you!! Awesome job!
Aw thank you so much Mary Ann! xo
These are perfect Allie! Gingerbread cookies are my favourite Christmas time treat. But really I am just in awe of your gorgeous pipping! Pinned!
Aw you are too sweet! Thank you so much Jessica- and for the pin as well 🙂
I love these photos! And you are awesome at decorating cookies... it's a little army of gingerbread perfection!
Haha right! That is really what I was hoping to convey so thanks for saying that! Hope your week is off to a great start, Meggan <3
Allie, I LOVE these!!!!!
Thank you Alice! Hope you had a fantastic holiday!
I have never tried gingerbread cookies so I wasn't sure what to expect. In Poland, we have something similar, piernik, and I'm not a huge fan as I find it has a deep dark chocolate taste. But these cookies were amazing! So soft and light! The taste of the spices was not overpowering, just perfect! Also, not too sweet so the icing is an excellent addition. I have saved this recipe and I plan on making it a tradition in our growing family (my 2 year old son would press down on the cookie cutters to cut out the shapes and he loved the cookies even without any icing!). Thanks Allie!
Aw, you're so welcome Anna! I'm so happy that you and your little boy enjoyed so much. I love that! Thank you for the 5-star rating!
These look perfect!
Thanks Sabrina! I was really happy with the way they came out- it ended up being just what I had in mind 😉 Hope you're having a great week so far!
All the dark brown sugar and molasses pair so well together in this recipe- delicious 🙂
Thank you so much Medha! I just love those flavors at this time of year 🙂
I dont know what i did wrong but my gingerbread rised......is it the egg???
I don't think so, perhaps you whipped a lot of air into the butter/sugar? It should only be mixed together until just combined.
Oh these are so incredibly cute, and your piping is seriously impressive - don't think I could ever get mine to look that perfect! I love all the spices (and their quantities!) you have going on here too, they must be absolutely packed with gingery flavour <3
They really are, Claudia! I tried making them several times and I really loved the extra-spiced ones best. Thanks so much for the sweet compliments- hope you're enjoying the season so far!
Gingerbread cutouts are a must every year for me -- they're my favorite! These look perfectly soft and chewy, and the no-spread thing is the best! Gorgeous decorating skills, too. 🙂
Thank you so much Marcie! I love making them for Christmas too- so much fun and the kiddies always love them. Hope you had a great Thanksgiving, friend!
Hi Allie. I used this recipe! Thank you, they came out great and no spread. Just wondering if this happened to you. I have little specks on mine. Almost like freckles. Everything was well blended and you couldn't tell when the dough came out of the mixer. Only showed up after taking out of oven. Anyone else have this happen?!? Happy thanksgiving!
Hey Gina! I'm so glad you were happy with the recipe, for the most part anyway! I have not had that speckling problem with this recipe, but I have a feeling it may have had something to do with the baking powder. I've had brown specks appear on my buttermilk biscuits when I didn't mix the dough enough. In my experience, it doesn't affect the taste at all. I hope that was the case for you too! Thanks for reading and trying one of my recipes, and I hope you had a happy Thanksgiving too!
But, no baking powder in this recipe, right? Maybe the freckles are the ground cloves?
Ah good point! That was my first thought but you said the freckles weren't there before they baked (?)