I perfected a Gingerbread Recipe that keeps cookies from spreading during baking, leaving cookie shapes exactly as you cut them.

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I always test cookies until I’m almost annoying about it, so when I say these gingerbread cookies won’t spread, trust me. They hold their shape even after baking, so you get crisp edges and detailed cutters that actually show up.

The secret is simple and classic, with molasses and ground ginger giving that snap and depth, nothing fake. This Gingerbread Recipe is the sort that makes people ask for the recipe twice, and it fits right into Holiday Baking plans because you can prep shapes ahead and not freak about them collapsing.

Honestly I couldn’t keep these to myself.

Ingredients

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All-purpose flour: Base gives structure, mostly carbs little protein, not much fiber staple pantry item
Molasses: Gives deep sweet flavor it’s got iron and minerals, high in sugars moistens dough
Unsalted butter: Adds richness and crisp edges mostly fat with a little protein
Dark brown sugar: Sweetens adds molasses flavor, adds moisture mostly sucrose and calories
Egg: Binds ingredients adds protein and some fat helps structure and lift
Spice blend: Ginger cinnamon cloves nutmeg add warmth and aroma tiny antioxidants near zero calories
Baking soda: Leavening agent reacts with molasses to add slight lift and browning

Ingredient Quantities

3 1/4 cups (410 g) all purpose flour

2 tablespoons cornstarch

2 tablespoons unsweetened cocoa powder (optional, for deeper color)

1 1/2 teaspoons ground ginger

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon ground nutmeg

3/4 teaspoon fine salt

1 teaspoon baking soda

3/4 cup (170 g) unsalted butter, cold and cubed

3/4 cup (150 g) packed dark brown sugar

1 large egg

1/2 cup (160 g) molasses

1 teaspoon vanilla extract

How to Make this

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1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. In a large bowl whisk together 3 1/4 cups (410 g) all purpose flour, 2 tablespoons cornstarch, 2 tablespoons unsweetened cocoa powder if using, 1 1/2 teaspoons ground ginger, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, 3/4 teaspoon fine salt and 1 teaspoon baking soda until evenly mixed.

2. Cut 3/4 cup (170 g) cold cubed unsalted butter into the dry mix using a pastry cutter, two knives or pulse in a food processor until the mixture looks like coarse crumbs with pea sized bits of butter still visible.

3. In a separate bowl beat together 3/4 cup (150 g) packed dark brown sugar, 1 large egg, 1/2 cup (160 g) molasses and 1 teaspoon vanilla extract until smooth and glossy, about 30 seconds.

4. Add the wet mixture to the flour and butter crumbs and stir with a spatula or low speed until the dough just comes together. It will be a bit shaggy, press it with your hands to form a cohesive dough but dont overwork it.

5. Flatten the dough into a disc, wrap tightly in plastic or beeswax wrap and chill in the fridge at least 2 hours or overnight. Chilling is the main trick that stops spreading so be patient.

6. When chilled, place dough between two sheets of parchment and roll to about 1/4 inch thickness. If it cracks, press it back together, refrigerate for 10 minutes then continue. Use cookie cutters to cut shapes and transfer them to the prepared baking sheets, leaving space between each.

7. For even less spread chill the cut shapes on the baking sheet for 15 to 30 minutes before baking. This firms the butter back up and keeps the edges sharp.

8. Bake one sheet at a time in the preheated oven 8 to 12 minutes depending on size: smaller cookies 8 to 10 minutes, larger up to 1
2. The cookies should look set at the edges but still slightly soft in the center.

9. Let cookies cool on the baking sheet for 5 minutes so they set, then transfer to a wire rack to cool completely. If a cookie puffs a little you can gently press the center down with the back of a spoon right out of the oven.

10. Store cooled cookies in an airtight container with parchment between layers. Dough keeps in the fridge 2 to 3 days and freezes well up to 3 months, re-roll scraps after chilling to keep shapes tidy.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. Baking sheets (at least 2)
3. Parchment paper
4. Large mixing bowls (two helps, one for dry, one for wet)
5. Measuring cups and spoons + kitchen scale if you have it
6. Whisk and rubber spatula
7. Pastry cutter or two knives or a food processor (for cutting in the cold butter)
8. Rolling pin and cookie cutters
9. Wire cooling rack
10. Plastic wrap or beeswax wrap for chilling the dough

FAQ

Q: Why dont these cookies spread while others do? A: Cold butter, added cornstarch, and chilling the dough twice keep the structure firm so cookies hold shape instead of flattening out.

Q: Can I use room temperature or melted butter instead of cold? A: No, room temp or melted butter makes the dough too soft and causes spreading. Use cold cubed butter and work quickly.

Q: How thick should I roll the dough and how long do I chill cutouts? A: Roll to about 1/4 inch (6 mm). Chill cut shapes 15 to 30 minutes on the baking sheet before baking for best edges.

Q: Can I freeze the dough or bake ahead? A: Yes. Freeze cutouts layered with parchment, or freeze wrapped dough disk. Freeze up to 3 months. Bake from frozen, adding 1 to 2 extra minutes.

Q: My cookies came out too hard or cracked, what went wrong? A: Most likely overbaked. Pull them when theyre just set. Also dont roll too thin and avoid overmixing the dough which makes tough cookies.

Gingerbread Cookies That Won’t Spread Recipe Substitutions and Variations

All purpose flour – you can replace up to half with whole wheat pastry flour 1:1 for a nuttier bite, or use a cup-for-cup gluten free blend (with xanthan gum) if you need GF; go all whole wheat and the cookies will be a bit denser.
Unsalted butter (cold, cubed) – swap for chilled solid vegetable shortening 1:1 for even less spread and a tender crumb, or use cold coconut oil 1:1 to make them dairy free but expect a faint coconut note.
Packed dark brown sugar – make your own with granulated sugar + molasses: for 3/4 cup dark brown use 3/4 cup granulated + 1 1/2 tbsp molasses; coconut sugar works 1:1 too, but the dough might be drier and flavour slightly different.
Molasses – in a pinch use pure maple syrup or honey 1:1 (flavour will be lighter), or for a deeper dark taste try treacle or blackstrap molasses; you can also mix light corn syrup with a little brown sugar to mimic the thickness.

Pro Tips

1. Chill more than the recipe says. Overnight does wonders — the flavors mellow and the butter firms so your shapes stay sharp. If the dough gets rock hard just let it sit on the counter 10 minutes before rolling.

2. Dont fight the cutters. Roll between two sheets of parchment so nothing sticks, and dust the cutter with a little flour or cocoa before pressing. If scraps crack press them back, chill briefly, then re roll so edges look clean.

3. Control spread the easy way. Chill the cut shapes on the baking sheet for 15 to 30 minutes before they go in the oven, and bake one tray at a time on the center rack for even color. If your oven runs hot lower the temp by 10 to 15 degrees and add a minute or two to the bake time.

4. Small tweaks for texture. For chewier cookies add about 1 tablespoon extra molasses or trade 1 tablespoon of brown sugar for white. For crisper edges add 1 teaspoon more cornstarch. If a cookie puffs up, press the center down gently with the back of a spoon right out of the oven.

Gingerbread Cookies That Won't Spread Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I perfected a Gingerbread Recipe that keeps cookies from spreading during baking, leaving cookie shapes exactly as you cut them.

Servings

servings

Calories

163

kcal

Equipment: 1. Oven (preheat to 350°F / 175°C)
2. Baking sheets (at least 2)
3. Parchment paper
4. Large mixing bowls (two helps, one for dry, one for wet)
5. Measuring cups and spoons + kitchen scale if you have it
6. Whisk and rubber spatula
7. Pastry cutter or two knives or a food processor (for cutting in the cold butter)
8. Rolling pin and cookie cutters
9. Wire cooling rack
10. Plastic wrap or beeswax wrap for chilling the dough

Ingredients

3 1/4 cups (410 g) all purpose flour
2 tablespoons cornstarch
2 tablespoons unsweetened cocoa powder (optional, for deeper color)
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3/4 teaspoon fine salt
1 teaspoon baking soda
3/4 cup (170 g) unsalted butter, cold and cubed
3/4 cup (150 g) packed dark brown sugar
1 large egg
1/2 cup (160 g) molasses
1 teaspoon vanilla extract

Directions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. In a large bowl whisk together 3 1/4 cups (410 g) all purpose flour, 2 tablespoons cornstarch, 2 tablespoons unsweetened cocoa powder if using, 1 1/2 teaspoons ground ginger, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, 3/4 teaspoon fine salt and 1 teaspoon baking soda until evenly mixed.
Cut 3/4 cup (170 g) cold cubed unsalted butter into the dry mix using a pastry cutter, two knives or pulse in a food processor until the mixture looks like coarse crumbs with pea sized bits of butter still visible.
In a separate bowl beat together 3/4 cup (150 g) packed dark brown sugar, 1 large egg, 1/2 cup (160 g) molasses and 1 teaspoon vanilla extract until smooth and glossy, about 30 seconds.
Add the wet mixture to the flour and butter crumbs and stir with a spatula or low speed until the dough just comes together. It will be a bit shaggy, press it with your hands to form a cohesive dough but dont overwork it.
Flatten the dough into a disc, wrap tightly in plastic or beeswax wrap and chill in the fridge at least 2 hours or overnight. Chilling is the main trick that stops spreading so be patient.
When chilled, place dough between two sheets of parchment and roll to about 1/4 inch thickness. If it cracks, press it back together, refrigerate for 10 minutes then continue. Use cookie cutters to cut shapes and transfer them to the prepared baking sheets, leaving space between each.
For even less spread chill the cut shapes on the baking sheet for 15 to 30 minutes before baking. This firms the butter back up and keeps the edges sharp.
Bake one sheet at a time in the preheated oven 8 to 12 minutes depending on size: smaller cookies 8 to 10 minutes, larger up to 1
The cookies should look set at the edges but still slightly soft in the center.
Let cookies cool on the baking sheet for 5 minutes so they set, then transfer to a wire rack to cool completely. If a cookie puffs a little you can gently press the center down with the back of a spoon right out of the oven.
Store cooled cookies in an airtight container with parchment between layers. Dough keeps in the fridge 2 to 3 days and freezes well up to 3 months, re-roll scraps after chilling to keep shapes tidy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.