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Perfect Sturdy No-Spread Gingerbread Dough Recipe

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This gingerbread dough holds its shape perfectly, making it ideal for cut-out cookies and gingerbread houses. It’s quick to make, uses simple ingredients, and delivers amazing flavor without any spreading.

Ingredients

Scale
  • 1 cup (226 grams) unsalted butter, cold and cut into small cubes
  • 1 cup (200 grams) brown sugar, packed
  • 1 cup (340 grams) unsulphured molasses
  • 4 cups (500 grams) all-purpose flour, plus more for dusting
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract

Instructions

  1. Prep your ingredients: Cut cold butter into small cubes. Let egg sit out for 10 minutes to come to room temperature. Whisk together all dry ingredients in a bowl.
  2. Cream the butter and sugar: In a stand mixer or large bowl, beat cold butter and brown sugar on medium speed for about 3 minutes until well combined but still grainy. Scrape down sides once.
  3. Add the wet ingredients: With mixer on low, slowly add molasses, then egg and vanilla. Mix until combined, about 30 seconds. Mixture may look curdled.
  4. Add the dry ingredients: With mixer on low, gradually add flour mixture in three additions, mixing just until incorporated after each. After last addition, mix for about 15 seconds—do not overmix.
  5. Check consistency: Dough should be stiff but not dry, holding together when squeezed but not sticky. If too sticky, add 1 tablespoon flour; if too dry, add 1 teaspoon cold water.
  6. Divide and wrap: Turn dough onto lightly floured surface, divide into two discs, wrap tightly in plastic wrap. Refrigerate at least 2 hours (up to 3 days) or use right away; for sturdiest results, chill at least 30 minutes.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  8. Roll out dough: Lightly flour work surface and rolling pin. Roll to 1/4-inch thickness for cookies or 3/8-inch for house pieces. Roll from center outward, turning dough occasionally.
  9. Cut shapes: Dip cookie cutters in flour before each cut. Press straight down without twisting. Transfer cut pieces to prepared baking sheets using an offset spatula, leaving 1 inch between pieces.
  10. Bake: For cookies, bake 10-12 minutes; for thicker house pieces, 12-15 minutes. Edges should be just barely golden. If baking multiple sheets, rotate halfway through.
  11. Cool completely: Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely. Do not move while warm.

Notes

Keep everything cold to prevent spreading. Don’t overwork the dough when rerolling scraps. For house pieces, use a ruler for accuracy. Bake on the same day you plan to assemble for best results. Test a single cookie first to check for spreading. Dough can be refrigerated up to 5 days or frozen up to 3 months.

Nutrition

Keywords: gingerbread dough, no-spread gingerbread, sturdy gingerbread, gingerbread cookies, gingerbread house, Christmas cookies, holiday baking

Find it online: https://dinadishes.com/perfect-sturdy-no-spread-gingerbread-dough-recipe/