Best Easy Gingerbread Cookie Recipe No Chill
Gingerbread cookies are a delicious treat that is perfect for the holiday season. The warm and comforting flavors of ginger, cinnamon, and cloves make these cookies irresistible. However, many gingerbread cookie recipes require chilling the dough before baking, which can be time-consuming and inconvenient. Luckily, we have found the best easy gingerbread cookie recipe that requires no chilling, allowing you to enjoy these delectable treats in no time!
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 1 large egg
– 1 cup molasses
– 2 tablespoons water
– 5 cups all-purpose flour
– 1 ½ teaspoons baking soda
– 1 ½ teaspoons ground ginger
– 1 teaspoon ground cinnamon
– ½ teaspoon ground cloves
– ½ teaspoon salt
1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.
2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the egg, molasses, and water to the mixture and mix until well combined.
4. In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing well after each addition until a thick dough forms.
6. Divide the dough into two or three portions for easier handling.
7. Roll out each portion of dough on a lightly floured surface to about ¼ inch thickness.
8. Use your favorite cookie cutters to cut out desired shapes from the dough.
9. Place the cut-out cookies onto the prepared baking sheets, leaving about 1 inch of space between each cookie.
10. Bake for 10-12 minutes or until the edges of the cookies are slightly golden.
11. Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
12. Once cooled, you can decorate the cookies with icing, sprinkles, or leave them plain for a more classic look.
Now, let’s answer some common questions about this easy gingerbread cookie recipe:
1. Can I substitute butter with margarine?
Yes, you can substitute butter with margarine in this recipe. However, keep in mind that the flavor and texture might vary slightly.
2. Can I use dark molasses instead of light molasses?
Yes, you can use dark molasses instead of light molasses. Dark molasses will result in a stronger and more robust flavor.
3. Can I freeze the dough?
Yes, you can freeze the dough for up to three months. Simply wrap it tightly in plastic wrap and place it in an airtight container before freezing.
4. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour instead of all-purpose flour. However, the cookies may have a slightly denser texture.
5. Can I skip the spices?
The spices are what give gingerbread cookies their distinct flavor, so it’s best not to skip them. However, you can adjust the amounts according to your personal preference.
6. How long do these cookies stay fresh?
When stored in an airtight container at room temperature, these cookies can stay fresh for up to two weeks.
7. Can I use this recipe to make gingerbread houses?
Yes, you can use this recipe to make gingerbread houses. Just make sure to roll the dough slightly thicker for added stability.
8. Can I use this recipe to make gingerbread men?
Absolutely! This recipe is perfect for making gingerbread men or any other shapes you desire.
9. Can I double the recipe?
Yes, you can double or even triple the recipe to make a larger batch of cookies. Just make sure you have enough baking sheets and oven space.
Enjoy these easy gingerbread cookies without the hassle of chilling the dough. They are perfect for holiday parties, gifting, or simply enjoying with a warm cup of cocoa. Get ready to indulge in the cozy flavors of the season!