It doesn’t feel like Christmas until I’ve had some gingerbread cookies and hot chocolate. (Not necessarily together but I totally recommend it.)
Guys, I’m super duper excited to share these cookies with you! I have been looking for YEARS for a good gingerbread cookie that doesn’t require a rolling pin and I’ve finally found it!
I love gingerbread man cookies but I have issues with rolling cookies. Maybe it’s the perfectionist in me that feels like I never seem to roll them all to the right size and thickness. There’s got to be an easier way to satisfy my gingerbread craving without all the work and frustration. Sure, I’d be missing out on decorating gingerbread men with fancy bow ties or possibly a fez, but I’m over it. I just want gingerbread cookies.
If you love gingerbread then I know that you’ll love these cookies. The flavor is spot on. Oh, oh and not only do you NOT need a rolling pin, but they are very easy to make and you get to skip the decorating part. You only need to dirty one bowl… yes, one. I’m serious, Clark. (Mental note, we must watch Christmas Vacation. We have to watch it every Christmas… it’s the rule… and we haven’t yet this year.)
I know that I’ll be making these beauts every Christmas from now on. In fact, I told my husband that these are one of the best cookies I’ve ever made… of all time. If you’ve seen the cookie section in my recipe index then you know that’s saying something.
Whether you celebrate Christmas, Hanukkah, or another holiday, what are your traditions this time of the year? More importantly, are there traditional cookies involved?
Gingerbread Drop Cookies Recipe
(Makes about 24 cookies)
- 1 cup dark brown sugar, packed
- 3/4 cup shortening
- 1/4 cup molasses
- 1 large egg
- 2 and 1/4 cups all-purpose flour (equivalent to 9.6 ounces)
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1 teaspoon allspice
- 1/4 teaspoon salt
- 3 tablespoons white sugar
- Preheat the oven to 325 degrees F. Line a cookie sheet with a silicon mat or parchment paper.
- In a large bowl, mix together the brown sugar, shortening, molasses, and egg. Note, I recommend greasing the measuring cup with cooking spray before you measure the molasses because it will come out WAY easier.
- Mix in the flour, baking soda, cinnamon, ginger, allspice, and salt until the cookie dough comes together.
- Add the white sugar to a small bowl and set it aside.
- Roll the cookie dough into balls, about 1 and 1/2 tablespoons of dough each. I use the OXO good grips medium cookie scoop. (Oddly enough, I’m not being paid to mention those, they really are just that useful that they come up in practically every recipe.)
- Dip the tops of the dough balls in the sugar.
- Place the dough balls onto the prepared cookie sheet, sugared sides facing up.
- Bake the cookies for 13 to 16 minutes. (Mine took 14/15 minutes.) DO NOT overcook the cookies. They will look soft and underbaked but they will settle and firm up once cooled.
- Allow the cookies to cool for about 2 minutes and then carefully transfer them to a wire rack to cool completely. (Or once they have firmed up enough so they don’t get mangled when you try to move them.)
Adapted from: Betty Crocker
Here are some other gorgeous gingerbread treats.
Gingerbread Bundt Cakes
Chocolate Gingerbread Bars