Gingerbread Cookies That Won’t Spread – Perfect for Holiday Decorating
A foolproof gingerbread cookie recipe that holds its shape for perfect cut-outs and decorating. Deliciously spiced and ideal for holiday baking.
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Total Time: 19 minutes
- Yield: ~24 cookies
- Category: Dessert, Cookies, Holiday Baking
- Method: Baking (Oven)
- Cuisine: American
- Diet: Vegetarian
Ingredients
3 cups all-purpose flour
½ tsp salt
1 tbsp ground ginger
2 tsp ground cinnamon
¼ tsp ground cloves
6 tbsp unsalted butter, room temperature
¾ cup dark brown sugar
1 large egg
½ cup unsulphured molasses (do not use blackstrap)
2 tsp vanilla extract
1 tsp finely grated lemon zest (optional)
1–3 tsp milk (only if needed – see Notes)
Instructions
Preheat Oven:
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
Mix Dry Ingredients:
In a medium bowl, whisk together flour, salt, ginger, cinnamon, and cloves. Set aside.
Cream Butter & Sugar:
In a stand mixer (or with a hand mixer), cream the butter and brown sugar together until just combined – not overly fluffy.
Add Wet Ingredients:
Add the egg and mix until incorporated. Then add molasses, vanilla, and lemon zest (if using), mixing well.
Add Dry Ingredients:
Slowly add the flour mixture to the wet ingredients and mix until a dough forms.
If the dough is too dry, add 1 tsp milk at a time until it comes together. The dough should not be sticky or wet.
Roll & Cut:
Roll the dough on a lightly floured surface to ¼-inch thickness. Cut out shapes using cookie cutters.
Bake:
Transfer to a parchment-lined baking sheet and bake for 8–9 minutes, until just set.
Cool completely before decorating.
Make Ahead Tip:
Wrap unused dough in plastic wrap and refrigerate or freeze. Bring to room temp before using.
Notes
Flour Measuring Tip: Too much flour = dry dough. Always whisk, then scoop and level your flour for accuracy.
Milk Addition: Only add milk if the dough seems too dry after mixing. Add in small increments (1 tsp) and mix gently.
Storage: Store baked cookies in an airtight container for up to 1 week, or freeze for longer storage.
