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Easy No-Spread Cutout Gingerbread Cookies

Bree
These gingerbread cookies are easy to make and won't spread, perfect for cutting out and decorating!
5 from 7 votes
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Prep Time 10 minutes
Cook Time 8 minutes

Ingredients
  

  • 3 cups All-purpose flour, unbleached
  • 6 tbsp Butter, unsalted, room-temperature
  • 3/4 cup Brown Sugar, light
  • 1 Egg, large
  • 1/2 cup Molasses, unsulphured
  • 3 tsp Vanilla extract
  • 1 tbsp Ground cinnamon
  • 1 tbsp Ground ginger
  • 1/4 tsp Ground cloves
  • 1/2 tsp Salt

Instructions
 

  • Preheat the oven to 375 degrees F.
  • Combine spices and salt. Whisk into flour.
  • Cream the sugar and butter in a mixer until just combined. Do not over mix, mixture should be dense, not whipped. Add molasses and vanilla.
  • Slowly add in the flour mixture until cookie dough is formed. It will be crumbly but not dry, hand knead into a ball.
  • Generously flour surface and roll dough to 1/4" or slightly thinner. Dough should only be used at room temperature.
  • Bake 7-9 minutes. Allow cookies to cool on a rack completely before decorating.