Gingerbread is a Christmas classic. The kids and I love to make these delicious cookies each year. The great thing about this particular recipe is that you don’t have to wait for the dough to chill before rolling it out-you just mix, knead, roll and go!
No Chill Gingerbread Cookie Cut-Outs
- 1/2 C Sugar
- 1/2 C Molasses
- 1 1/2 tsp Ginger
- 1 tsp Allspice
- 1 tsp Cinnamon
- 1 tsp Cloves
- 2 tsp Baking Soda
- 1/2 C Butter
- 1 egg
- 3 1/2 C Flour
In a medium pan, stirring occasionally, heat sugar, molasses, ginger, allspice, cinnamon and cloves to boiling.
Stir in butter until melted.
Remove from heat and stir in Baking Soda (it will foam)
Transfer mixture to a large bowl.
Beat egg and then add to foam mixture.
Finally mix in the flour.
Turn dough onto a floured surface and knead until completely mixed.
Divide dough in half. Wrap one half in plastic wrap while you work with the other.
Roll out the dough to about 1/4" thickness.
Cut out cookies, re-knead and re-roll the leftover bits till you have used it all.
Bake on a cookie sheet at 350 degrees for 12 minutes.
Cool on a wire rack.
You can decorate with any icing that will hold it’s shape. Royal icing is the classic, but I like my homemade frosting better. You could also use decorating sugar on the cookies-either sprinkle it on the dough before baking or on top of the icing to make it stick. The options are endless!
I’ve made a video tutorial of the “No Chill Gingerbread Cookie” recipe as well!