No-Spread Gingerbread Roll-Out Cookies: Soft & Sturdy Cut-Out Recipe for Decorating

These No-Spread Gingerbread Roll-Out Cookies are a holiday baking dream—soft, flavorful, and sturdy enough to hold any shape you throw at them. With cozy spices, rich molasses, and a perfectly balanced dough that won’t spread in the oven, they’re made for cookie cutters, festive decorating, or snacking straight from the tray.

No-Spread Gingerbread Roll-Out Cookies

Yields: 12 cookies

Ingredients:

• 3/4 cup brown sugar

• 1/4 cup sugar

• 1 cup unsalted butter

• 1 egg

• 3/4 tsp salt

• 1/8-1/4 tsp baking powder

• 1/4 cup molasses

• 2 tsp cinnamon

• 1 tsp allspice

• 1 tsp ginger

• 3 1/4 - 3 1/2 cups flour

Instructions:

1. Cream the butter and sugar.

2. Add the egg and molasses until combined.

3. In a separate bowl, whisk together dry ingredients.

4. Slowly add to the wet mixture.

5. Roll the dough flat between two sheets of parchment paper. Chill in the fridge for at least 1 hour.

6. Preheat the oven to 375°F.

7. Cut into desired shapes and bake for 11-12 minutes.

8. Cool completely before decorating.

---

Whether you’re baking with kids, prepping cookie boxes, or just love a gingerbread moment, these No-Spread Gingerbread Roll-Out Cookies – Soft & Sturdy Cut-Out Recipe for Decorating are a go-to classic. Roll, cut, bake, and decorate to your heart’s content—these cookies are built for both flavor and fun.

From baking sheets to cookie tools, shop my must-have supplies here! I feel like you'd especially love my dough sheeter! Looking for more recipes? Check out Cookie Curator's original sugar cookie recipe here! Find more deliciously perfect roll-out sugar cookie recipes on the Cookie Curator blog. For all Cookie Curator tips and tricks on royal icing, check out the highly-rated How to Make Sugar Cookies Course & Course Workbook!