No Spread Gingerbread Sugar Cookies

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When I think of Christmas cookies, gingerbread cookies are on that list. Usually, I make my traditional gingerbread cookies. But when I am making cookies to decorate with fondant, I want the cookies to stay the same size as the cookie cutter. That way, all I have to do is cut the same shape in fondant and voila I have a pretty fondant decorated gingerbread sugar cookie.

The problem with traditional gingerbread cookies is that they are too delicate to decorate with fondant. So, I had to make a special gingerbread sugar cookie recipe just so I can decorate them with fondant.

I made these knit inspired stockings, boots, gloves and hats with fondant. Guess what cookies I used? Yes, this recipe. Aren't these pretty?
By the way, I shared all these knit inspired Christmas cookie tutorials with you already.

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About this recipe

The recipe is fairly simple and easy to make. A butter-based cookie dough using brown sugar and molasses along with wonderful warm gingerbread spices. The cookie dough has a soft consistency, and you will be very tempted to add more flour, but please do not add more flour.

The cookie dough takes only 5 minutes to mix but it is very important that you chill these cookies well before you roll them. Roll them on a lightly floured surface and place them on a cookie tray. Dust off any excess flour before you chill and bake them.

Because these are already dark in color, it is easier to over-bake them. So, keep an eye on them and look for a slight color on the edges. As a guide, small size cookies like these will take about 8 to 10 minutes to bake, while larger ones take about 10 to 12 minutes.

Ingredients and substitutes

• Unsalted butter - I always use unsalted butter so I can control the amount of salt. And yet, you can use salted butter. If you do use salted butter omit the salt in the recipe.
• Molasses - I highly recommend you use molasses. It's what gives gingerbread cookies that unique flavor.
• Brown sugar - Brown sugar has molasses, which adds to the flavor. And yet, if you must, go ahead and use white sugar. Also note, the texture of the cookies will be crisper than with brown sugar.
• Eggs - I highly recommend you use one large egg, about 50 to 60 grams in weight. You want the dough to be firm but delicate with a little crispiness.
• Spices - I am using ground ginger, cinnamon, allspice, and nutmeg. And yet, you can also use store-bought gingerbread spice.

Step by step instructions (Pin)

Prepare dough

• Combine flour, salt, and spices.
• In a bowl of an electric mixer, with a paddle attachment - cream butter and sugar until light and fluffy.
• Add the molasses and combine well.
• Next, add the egg and vanilla.
• Lastly, add the flour mixture in two batches.
• Mix until everything is well incorporated. Do not overmix.
• The dough will be very soft, but do not add more flour.
• Divide the dough into two discs and wrap in cling wrap.
• Chill until firm enough to roll. About an hour or overnight.

Roll and bake

• Preheat oven at 170 C / 340 F.
• Roll the dough on to a lightly floured surface about ¼ inch thick.
• Cut out shapes and place on a parchment-lined tray.
• Chill cookies while the oven is preheating.
• Bake in a preheated oven for 9 to 10 minutes.
• Cool on a wire rack completely before you decorate and store in cookie jars.

Here's what I did with this batch of sugar cookies.

Frequently asked questions

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