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
Ingredients
- 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
Instructions
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In a medium pan, stirring occasionally, heat sugar, molasses, ginger, allspice, cinnamon and cloves to boiling.
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Stir in butter until melted.
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Remove from heat and stir in Baking Soda (it will foam)
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Transfer mixture to a large bowl.
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Beat egg and then add to foam mixture.
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Finally mix in the flour.
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Turn dough onto a floured surface and knead until completely mixed.
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Divide dough in half. Wrap one half in plastic wrap while you work with the other.
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Roll out the dough to about 1/4" thickness.
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Cut out cookies, re-knead and re-roll the leftover bits till you have used it all.
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Bake on a cookie sheet at 350 degrees for 12 minutes.
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Cool on a wire rack.
To Decorate:
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!
These cookies are really good and really fast. I was hesitant to try them because of melting the ingredients on the stove, I had never done that in a gingerbread recipie before. But I have two little helpers and I knew they wouldn’t wait for dough to chill! This recipe is awesome and the cookies turn out tender and fluffy. We will definitely use it again!
I’m so glad you tried and enjoyed the recipe! Once I found this recipe I realized I’d never do the other kind of gingerbread again 🙂
What do you set the oven for?
Woops, 350. I will go back and make sure it’s in the directions.
I made these cookies with senior high school ESL students. I didn’t have time to chill dough for the 2 hours that are required to make traditional gingerbread cookies. I found this recipe and it was perfect (just put in for less time – our cookies only needed 6 minutes)! Thank you! I may never go back to the traditional recipe again!
I’m so glad you enjoy them! They are easy and tasty–what more could you want? I just don’t have the patience for chilling things when I decide I want to make cookies RIGHT NOW.
Theses are amazing, quick and convenient (since there’s no chilling down time). Is it possible to post the nutrition facts? My father-in-law loves gingerbread and he’s diabetic.
So happy you like the recipe Katherine. I’m sorry, but I don’t know the nutrition facts. However a quick online search brought up this blog post that talks about a free site where you can enter the recipe ingredients and have a nutritional info thing generated. http://www.oneingredientchef.com/how-to-get-nutrition-facts/
I have searched online for several days looking for this recipe..thank you so much for this quick version. I tried it last year and I’ll never go back. I’ll make sure I put this recipe with my other favorites.
So glad you enjoy the recipe. I LOVE not having to chill the dough. I prefer instant gratification when it comes to cookie baking.
Where is the recipe??
Woops, I just changed my recipe program for the blog and it got lost. I put it back in now!
Do you know if the dough can be frozen, or how to keep it awhile, or how long? I made 42 cookies with just half the dough and my back hurts 😉
I’ve never tried freezing it-but it should last in a zippered baggie in the fridge overnight. (I know this is old-but someone else might have the same question)