Gingerbread Cookies That Won’t Spread Recipe

I really enjoy making holiday treats and this Gingerbread Recipe draws me to my kitchen with its perfect blend of unsalted butter, dark molasses, ginger, and cinnamon. Every gingerbread cookie holds a delightful balance, ensuring an impeccable shape that celebrates tradition throughout the season. I relish anticipating the joyous compliments.

I’ve been working on a fresh twist to the classic gingerbread recipe and I’m really excited about it. This Gingerbread Cookies That Won’t Spread recipe is one of my favorites because it holds its shape perfectly even after baking.

I start with 3/4 cup unsalted butter that’s softened just right, and then I mix in 1/2 cup granulated sugar, 1 large egg and 1/2 cup dark molasses. When I combine these with 2 3/4 cups all-purpose flour and a mix of spices like 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, plus a dash of salt and 1/2 teaspoon baking soda, something magical happens.

It reminds me a bit of those quirky, fun novogodisnji keksici from my childhood and even makes me think of a cookie monster on a holiday spree. If you’re into Xmas cookies that defy the norm, this one’s for you.

Why I Like this Recipe

I really love this recipe because it’s super easy to follow and the steps make sense for someone like me who sometimes gets lost in the kitchen. I like how the blend of dark molasses, ginger, cinnamon and cloves gives these cookies a warm and cozy flavor that reminds me of the holidays. Another reason i love it is that the cookies dont spread too much while baking so every cookie comes out looking just right. Lastly, i appreciate that all the ingredients are things you normally have in your pantry so i never have to run to the store when i crave something homemade and sweet.

Ingredients

• Unsalted Butter: Offers creamy richness and essential fats, helpin cookies stay tender and moist.
• Molasses: Imparts a deep, complex flavor while addin moisture and a slight tang.
• All-Purpose Flour: Provides necessary carbohydrates and structure for stable, chewy cookies.
• Egg: Binds ingredients together with protein, makin a smoother batter overall.
• Ground Ginger: Infuses warm, spicy notes that perfectly capture the festive season vibes.
• Ground Cinnamon: Contributes a sweet, aromatic warmth that balances the rich molasses flavor.
• Granulated Sugar: Adds sweetness and promotes browning, improvin flavor and texture.
• Ground Cloves: Delivers potent spice hints that complement the ginger and cinnamon notes.
• Salt: Enhances overall flavors by balancing the sweet and spicy ingredients.
• Baking Soda: Helps cookies rise and control spread so they keep a thicker shape.

Ingredient Quantities

• 3/4 cup unsalted butter, softend
• 1/2 cup granulated sugar
• 1 large egg (room temperature)
• 1/2 cup molasses (dark is best)
• 2 3/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda

How to Make this

1. Preheat your oven to 350°F and line your baking sheets with parchment paper.

2. Beat the softened butter and sugar together in a large bowl until it’s light and kinda fluffy.

3. Add the egg and molasses into the butter mix and beat until everything is well blended.

4. In a separate bowl, sift together the flour, ginger, cinnamon, cloves, nutmeg, salt and baking soda.

5. Gradually mix the dry ingredients into the wet mixture, stirring just until it’s combined but don’t overmix it.

6. Scoop out small portions of the dough (about one inch balls) and place them onto the baking sheet.

7. Gently press each ball down with your hand to flatten them slightly; this helps prevent them from spreading too much.

8. Bake the cookies for 8 to 10 minutes, or until the edges are firm and they start to look set.

9. Let the cookies cool on the tray for a couple of minutes before transferring them to a cooling rack.

10. Enjoy your gingerbread cookies and share them with everyone when they come over for the holidays!

Equipment Needed

1. An oven (preheat it to 350°F)
2. Baking sheets and parchment paper
3. A large mixing bowl for creaming the butter and sugar
4. An electric mixer or a hand whisk to beat your ingredients
5. A second bowl to sift and mix the dry ingredients
6. A sifter or fine mesh sieve for the flour and spices
7. A cookie scoop or tablespoon to portion out the dough
8. A cooling rack to let your cookies cool off

FAQ

Gingerbread Cookies That Won’t Spread Recipe Substitutions and Variations

• Unsalted butter – you could use margarine or shortening but keep in mind that it might change the flavor a bit
• Granulated sugar – feel free to use coconut sugar or even brown sugar if you dont mind a slightly different taste
• Egg – you can replace the egg with a flax egg (1 tablespoon ground flax mixed with 3 tablespoons water) or even applesauce which is great for sticky doughs
• Molasses – if you cant find dark molasses try using black treacle or mixing a bit of brown sugar with water as an alternative
• All-purpose flour – using part whole wheat flour can work if you want a nuttier flavor, just keep the proportions in mind and mix with all-purpose

Pro Tips

1. Let the butter sit out well enough so it’s soft enough to mix easily, but don’t let it get too melty; room temperature is key for a perfect texture.
2. When mixing in the dry ingredients, only stir until it’s just combined. Overmixing can make the cookies tough so give it a little extra care.
3. Sift together your flour and spices before you add them in to make sure everything is evenly distributed. It might seem like extra work but trust me, it really makes a difference.
4. When portioning out the dough, don’t worry about making them exactly the same size. Gently flattening each one helps them bake evenly, so leave a bit of roughness, it gives them character.