Gingerbread Cookies
Yield: 18-24 Cookies

Simple Gingerbread Cookies

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

This recipe for super easy gingerbread cookies without molasses can be made completely from start to finish in less than 30 minutes! This slightly milder version of the classic cookie requires few ingredients and is a no-chill dough!

Ingredients

  • 226 grams (1 cup, 2 sticks) unsalted butter, very cold and cut into small cubes
  • 500 grams (2 ½ cups) dark brown sugar, (you can use light brown sugar for a more mild flavor)
  • 2 large eggs, cold
  • ½ teaspoon kosher salt
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground clove (optional but recommended)
  • ½ teaspoon ground allspice (optional but recommended)
  • 480 grams (4 cups) all-purpose flour

Instructions

Prep:

  1. Preheat the oven to 350°F/175°C. Line two sheet pans with parchment paper or baking mats and set aside.
  2. Slice the butter (226 grams/ 1 cup) into small cubes and place back in the refrigerator to stay cold. It's important to use very cold butter otherwise, the cookies will spread in the oven.
  3. Measure out the rest of the ingredients.

Method:

  1. Put the cold cubed butter and brown sugar (500 grams/ 2 ½ cups) in the bowl of a stand mixer fit with a paddle attachment, or in a large bowl with a hand mixer. Mix the butter and sugar on medium speed for about 3 minutes, until well combined. It won't be fully creamed and fluffy because it's too cold. Scrape down the sides and bottom of the bowl with a rubber spatula.
  2. Add the eggs (2 large), salt (½ teaspoon), ginger (1 tablespoon), cinnamon (2 teaspoons), clove (½ teaspoon), and allspice (½ teaspoon), if using, to the bowl. Mix for 1 minute more on medium speed until all the ingredients are incorporated. Scrape down the bowl again.
  3. With the mixer running on low speed, slowly add the flour (480 grams/ 4 cups) to the bowl. Mix just until combined. This will be a very thick dough, and you may need to knead it gently with your hands until it comes together.
  4. Gather the dough together into a ball and divide it in half. Lightly flour a clean work surface and start with half of the dough. Lightly flour the top of the dough and a rolling pin. Roll out to about ¼-⅓ inch (0.6-0.8 cm) thick. Thicker will produce softer cookies and thinner will produce crispier cookies. Alternatively, you can roll the dough between 2 pieces of parchment paper.
  5. Cut shapes out of the dough using cookie cutters and place them on the prepared baking sheets.
  6. Bake for 9-12 minutes. I like my cookies cut out ⅓ inch (0.8 cm) thick and baked for about 10 minutes. This produces cookies with slightly crispy edges and soft centers. Longer baking times will produce crispier cookies.
  7. If you are decorating the cookies with candies and sprinkles (as I did in the photos) press them into the cookies when they are still hot. If you are frosting the cookies, allow them to cool completely first. I like to use this super simple 3 ingredient icing.
  8. Store cooled cookies in an airtight container at room temperature for up to 5 days.