The BEST cut-out gingerbread cookie recipe for making gingerbread men and gingerbread houses. No spreading! Scroll to the end for the printable recipe and video. 

no-spread gingerbread cookie recipe

Are you looking for great cut-out gingerbread cookies that don’t spread in the oven so you can make gingerbread houses or gingerbread boys and girls? This gingerbread cookie recipe is for you.

I’ve had such great success with my no-fail cut-out sugar cookie recipe I decided to adapt it to gingerbread cookies. Which means only one egg and no leaveners (baking soda or baking powder).

The result is a delicious, slightly denser and shortbread-like cookie that keeps its shape beautifully. 

I developed this recipe way back when I was making these gingerbread man gift card holders. 

But as the holidays approach, I think it needs its own post. If you’re using this recipe to make gingerbread houses, check out this roundup of 25 do-able-ish gingerbread houses for ideas. 

more awesome gingerbread ideas

• This gingerbread house Bundt cake is one of my favorites. 
• Gingerbread fudge with booze! 
• Some silly gingerbread man marshmallow pops. 
• Make gingerbread swirl cookies or gingerbread wreaths. 
• Itty bitty tiny bite-size gingerbread houses. 

what do I use to frost gingerbread cookies? 

This cut-out gingerbread cookie recipe is not too sweet, so it’s perfect with frosting or royal icing.

Generally, cookies are decorated with royal icing (with a dried egg white base) because it dries hard. Gingerbread houses, too, require royal icing to act as a glue.

However, you may also use a butter or shortening-based frosting to decorate cookies. The frosting will set, it just won’t dry as well. 

how do you know when gingerbread cookies are done? 

Because these cookies are so dark, it’s often difficult to determine when they are done.

They are done when the edges are firm and don’t move at all, and are slightly darkened and browned. You can touch the edges with a spatula to avoid burnt fingers. 

If you are making a gingerbread house, however, you may want to bake the cookies for an additional minute or two to ensure the middle isn’t too soft. 

video recipe 

gingerbread cookie recipe

ingredients 

3 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
2 sticks (1 cup or 16 tablespoons) butter, softened
1/2 cup molasses 
3/4 cup packed brown sugar (light or dark)
1 egg
1 teaspoon vanilla extract

what to do: 

In a large bowl, combine the flour, salt, and spices. Stir well with a whisk. 

In the bowl of a standing mixer fitted with a flat beater or in a large bowl with an electric hand mixer, place the butter, molasses, and brown sugar. Beat until well blended and fluffy, scraping down the sides of the bowl with a spatula as needed. Add the egg and vanilla extract and blend well.

Gradually blend in the dry mixture. Chill the dough for 2 hours. 

Preheat oven to 375 degrees F.

Roll the dough to 1/4-inch thickness on a lightly floured surface with a lightly floured rolling pin. Cut out your shapes and place on baking trays lined with silpat or parchment paper.

Bake one tray at a time on the middle rack until the edges are very firm and browned, 12 to 15 minutes, depending on the size of the cookies. If making gingerbread houses, bake for an additional 1 to 2 minutes to ensure the middle isn’t too soft.  (See tips above for how to know when gingerbread cookies are done.) 

Let cool and decorate with royal icing. 

Yields: About 2 dozen medium-sized cookies. 

Make-ahead gingerbread cut-out cookie tips:

You can make the dough and keep it in the refrigerator for several days. Simply leave the dough at room temperature for about 30 minutes, or until it is pliable but still cold. You can also freeze the dough for up to three months. 

printable gingerbread cookie recipe 

Yield: 2 dozen cookies

gingerbread cut-out cookies

Print

Delicious, easy, no-spread gingerbread cookie recipe, perfect do decorate gingerbread men or to make gingerbread houses this Christmas.

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time 2 hours

Total Time 2 hours 30 minutes

Ingredients

• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon ground ginger
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 2 sticks (1 cup or 16 tablespoons) butter, softened
• 1/2 cup molasses 
• 3/4 cup packed brown sugar (light or dark)
• 1 egg
• 1 teaspoon vanilla extract

Instructions

In a large bowl, combine the flour, salt, and spices. Stir well with a whisk. 

In the bowl of a standing mixer fitted with a flat beater or in a large bowl with an electric hand mixer, place the butter, molasses, and brown sugar. Beat until well blended and fluffy, scraping down the sides of the bowl with a spatula as needed. Add the egg and vanilla extract and blend well.

Gradually blend in the dry mixture. Chill the dough for 2 hours. 

Preheat oven to 375 degrees F. Roll the dough to 1/4-inch thickness on a lightly floured surface with a lightly floured rolling pin. Cut out your shapes and place on baking trays lined with silpat or parchment paper. Bake one tray at a time on the middle rack until the edges are very firm and browned, 12 to 15 minutes, depending on the size of the cookies. If making gingerbread houses, bake for an additional 1 to 2 minutes to ensure the middle isn't too soft. 

Let cool and decorate with royal icing. 

Notes

You can make the dough and keep it in the refrigerator for several days. Simply leave the dough at room temperature for about 30 minutes, or until it is pliable but still cold. You can also freeze the dough for up to three months.

Nutrition Information:

Yield:

24

Serving Size:

1 cookie
Amount Per Serving: Calories: 164Total Fat: 8g

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