No Chill Gingerbread Cookies

The best Christmas cookies are No Chill Gingerbread. Easy to make, the dough comes together quickly without chilling. Gingerbread cookies are rich and buttery, perfectly spiced, and hold their shape.  

– ½ cup butter softened  – 10 tablespoons brown sugar or muscovado brown sugar – ½ teaspoon vanilla extract – 1 large egg at room temperature. – ⅓ cup molasse – 3 cups all-purpose flour – 2 teaspoon cinnamon – 2 teaspoon ginger – ½ teaspoon ground clove – ¼ teaspoon ground nutmeg



Using a spatula, blend together butter and sugar in a sizable bowl or stand mixer bowl until they are barely combined.  

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There is no need to use an electric mixer to beat the mixture. Beat molasses, egg, and vanilla on low speed until thoroughly blended. 

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Combine the flour, ginger, cinnamon, nutmeg, cloves, and cloves in a large, separate bowl. Add the dry ingredients to the wet ones in batches.  

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When necessary, scrape down the bowl's sides. This is normal—the batter will be crumbly. In the meantime, heat the oven to 375 degrees. 

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Roll the dough into a ball and place it on your work surface. Roll out the dough to a thickness of about ¼ inch using a rolling pin. 

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Make the dough thinner if you'd like the cookies to be crispier. Cut the cookie shapes using a variety of cookie cutters or just one shape.  

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Place each on a baking sheet that has parchment paper or a Silpat baking mat on it.  

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It's okay to space the cookies apart by ½ inch because these cookies don't spread. 

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Bake for nine to ten minutes in a preheated oven. My gingerbread star cookies took nine minutes to bake. 

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Allow the cookies to cool fully before decorating with a glaze. Merry Christmas and have fun! 

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