Our quick gingerbread cookies only chill for 15 minutes! They are perfectly spiced, hold their shape, and are perfect for decorating!
You might also like our mini iced gingerbread man cookies, gingerbread cookie boxes or our gingerbread cookie countdown to Christmas!
My FAVORITE Christmas cookies are gingerbread cookies. I look forward to making them every year! I'm pretty terrible about planning ahead and like quick recipes that don't need to chill for hours (ahem, this is why I love my bakery style sugar cookies---no chilling!)
Why I Like This Recipe
- Quick chill time. These gingerbread cookies only chill for 15 minutes. Yep, that's it! The reason that they need to chill at all is that we make them out of simmered molasses, which is hot when poured into the dough mixture. Chilling the dough for 15 minutes allows the dough to cool completely, making it easier to work with and allowing the flavors to settle.
- Easy to roll out. This dough is so soft and easy to work with! No need to flour your work surface or rolling pin.
- Easy to decorate. Watch my video to see how easy it is to decorate sugar cookies! All you need is a batch of royal icing (powdered sugar mixed with water) and a #5 frosting tip! Check out this post to see our tips for decorating holiday cookies with buttercream. You won't believe how easy it is to make bakery-quality cookies!
What Others Are Saying
Made these with the grandkids. Kept their shape and it's nice that they came together quick. Thank you!---Sue on Facebook
Tasted like classic gingerbread cookies! So good.---Lynne on Pinterest
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Tips and Tricks
- Cool cookies before eating. Never eat a warm gingerbread cookie. Always let the cookies cool first---your taste buds will thank you! The flavors get stronger as they cool and sit out!
- Tip for hand mixing. You can make these in a stand mixer with the paddle attachment, but I use a basic mixing bowl and my trusty danish dough whisk. It works great for recipes like this!
Ingredients
- Shortening: Gingerbread cookies are one cookie where shortening truly shines. It helps the cookies keep their shape and gives them height without needing to chill the dough for very long. It also simmers nicely with the molasses for this recipe.
- Molasses: Molasses gives the cookies a wonderful brown color and rich flavor.
- Sugar
- Egg
- Vanilla
- Baking soda and salt: For leavening and flavor.
- Hot water
- Spices: Cinnamon, ground cloves, and ginger are the perfect spices for gingerbread cookies.
- All purpose flour
See the recipe card for full information on ingredients and quantities.
How To Make Quick Gingerbread Cookies
Step 1: Combine the shortening and molasses in a saucepan over medium heat until it comes to a boil. Lower the heat to medium-low and let the mixture simmer for 3 minutes.
Step 2: In a mixing bowl, combine sugar, egg and vanilla with an electric mixer or Danish dough hook.
Dissolve baking soda in hot water. Pour into sugar/egg mixture and stir.
Add cinnamon, ginger, cloves, and salt. Stir.
Step 3: Add the hot molasses mixture and mix well.
Step 4: Mix in flour.
Step 5: Allow dough to cool completely. You can speed this up by placing the bowl of dough (covered in plastic wrap) in the refrigerator for 15 minutes.
Roll dough out to ¼-½" thick. Cut with cookie cutters.
Step 6: Bake cookies on an ungreased (or parchment paper-lined) baking sheet at 375 degrees for 8-10 minutes. Let cookies cool for a few minutes, then transfer cookies to a cool wire rack.
Step 7: Combine powdered sugar and water. Add ½ teaspoon more water at a time, if necessary, until the desired consistency has been achieved. I like mine on the thicker side, not runny. Fill a frosting bag with icing and a #5 frosting tip (or make a small slit in the corner to decorate without an icing tip) and outline cookies. Let sit for 5-10 minutes or until icing sets up.
Gingerbread Cookie FAQs
These gingerbread cookies only chill for 15 minutes. Yep, that's it! The reason they need to chill is that we make them with simmered molasses, which is hot when poured into the dough mixture. Chilling the dough for 15 minutes allows the dough to cool completely, making it easier to work with and allowing the flavors to settle.
Shortening bakes up a softer cookie that holds its shape. Butter bakes up a crispier cookie that is flatter. You can try using half shortening and half butter as a compromise, but for this quick recipe that requires very minimal chill time, shortening works best.
Gingerbread cookies stay fresh longer than your basic chocolate chip cookie. You can store them in an airtight container at least a week and in the freezer up to six months!
More Gingerbread Recipes To Make
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Quick Gingerbread Cookies
Ingredients
- ½ cup molasses
- ½ cup shortening
- ½ cup sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- ¼ cup hot water
- ¼ teaspoon ground cloves
- 1 ½ teaspoons ground cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon salt
- 3 cups flour
Icing
- ¾ cup powdered sugar
- 2-3 teaspoons water
Instructions
- Add molasses and shortening to a saucepan. Heat on medium heat until it comes to a boil. Reduce heat to med-low and simmer 3 minutes. Remove from heat.
- In a mixing bowl, combine sugar, egg and vanilla with an electric mixer or Danish dough hook.
- Dissolve baking soda in hot water. Pour into sugar/egg mixture and stir.
- Add cinnamon, ginger, cloves and salt. Stir.
- Add the hot molasses mixture and mix well.
- Mix in flour.
- Allow dough to cool completely. You can speed this up by placing the bowl of dough (covered in plastic wrap) in the refrigerator for 15 mintues.
- Roll dough out to ¼-1/2" thick. Cut with cookie cutters.
- Bake cookies on an ungreased (or parchment paper lined) baking sheet at 375 degrees for 8-10 minutes. Let cookies cool a few minutes then transfer cookies to cool on wire rack.
Decorating Gingerbread Cookies
- Combine powdered sugar and water. Add ½ teaspoon more water at a time, if necessary until desired consistency has been achieved. I like mine on the thicker side, not runny.Fill a frosting bag with icing and a #5 frosting tip (or make a small slit in the corner to decorate without an icing tip) and outline cookies. Let sit for 5-10 minutes or until icing sets up.
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