A delicious gingerbread cookie recipe that’s perfect for cookie cutters and embossing rolling pins as this dough won’t spread in the oven while baking.
If you’re using cookie cutters or an embossed rolling pin like I’ve used, you want to be sure you use a no-spread cookie recipe. Try out my recipe for no-spread gingerbread cookies!
Baking with Embossing Rolling Pins
I’ve seen these adorable laser engraved rolling pins (or embossed rolling pins) on Etsy and all over the internet for years, and I have always wanted to try one out. THIS was the year I ordered one to try. I wanted a design that I could use year-round so I went with this darling bow pattern, but you can truly find ANY pattern. There are dog breeds, monograms, seasonal patterns, geometric patterns, a million ideas…
- I ordered mine from Rolling Woods on Etsy, and I can attest the quality is fabulous! It came in a cute box with instructions and details. The rolling pin even smelled like Christmas spices, it was amazing. Haha! These would make the BEST gift!
- More on the embossing rolling pin. I used a regular rolling pin to get the dough about 1/4-1/2″ thick. Then I pressed (evenly) with the embossed rolling pin as I rolled it across the dough. You do want to be sure you add a little flour across the top of the dough. I also sprinkled extra on the embossing rolling pin to make sure it didn’t stick.
- I used circle and tree cookie cutters on top of the “bow dough”. I LOVE how they turned out! These would be so cute packaged up for neighbors or friends. I think I’ll add a chocolate drizzle and sprinkles next time. There are so many ways to dress these up.
- Next up, I want to try using these rolling pins on pie crusts!
Gingerbread Cookie Dough that Won’t Spread in the Oven
I knew I needed a no-spread gingerbread dough if I wanted to use these rolling pins. If the dough spread out, the bows would lose their shape, and that would not be pretty. Alas, this gingerbread dough is PERFECT. It isn’t an overly sweet cookie, however, but more of a gingerbread shortbread or harder cookie. It does have a lot of Christmas spices in it because I LOVE their flavors, but you could cut back on the spices without affecting the recipe to tailor it to your favorite flavors.
If you want a chewy cookie with lots of ginger flavor, try my Chewy Molasses Cookies! Since these gingerbread cookies aren’t super sweet, they lend themselves towards a dusting of powdered sugar or a glaze. You could even dip them in chocolate or white chocolate. YUM! I enjoyed them plain, however, and they were delightful with a cup of coffee or tea. They’re just not a super sweet, ooey gooey cookie.
This gingerbread cookie dough would also be great for gingerbread houses, but if you aren’t up to the task of building houses from scratch, check out my DIY Gingerbread Houses made with graham crackers!
- 1 cup unsalted butter room temperature
- 1 cup dark brown sugar
- 1/2 cup molasses
- 2 large eggs
- 1/3 cup cornstarch
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 4 cups all-purpose flour
- Preheat oven to 375 degrees F. Line baking sheets with parchment paper.
- In a stand mixer fit with a paddle attachment, cream together butter and sugar until fluffy (about 2-3 minutes).
- Add molasses and beat until combined and smooth.
- Add eggs, one at a time. Scrape down sides of bowl if needed.
- Add cornstarch, cinnamon, ginger, cloves, and salt. Mix until combined.
- Add flour in 1 cup increments, mixing just until combined and dough comes together. If dough is too sticky, add more flour.
- Roll out dough to about 1/2" thick and use cookie cutters or embossing rolling pins to cut out shapes. Bake for 10-12 minutes. Allow to cool.
I hope you’ll try out these gingerbread cookies this holiday season! For a few other Christmas cookie ideas, check out these cookies below!