Gingerbread Cookies that Won’t Spread

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.

No Spread Gingerbread Cookie Dough

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!

Embossing rolling pin 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!

Baking with Embossing Rolling Pins

Embossing Rolling Pin Cookie Dough

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!

Gingerbread Cookie Dough that Won't Spread

Gingerbread Cookie Dough that Won't Spread

Gingerbread Cookies

A flavorful cookie dough that won't spread while baking which makes it perfect for cookie cutters and embossing rolling pins! 
Course Dessert
Cuisine American
Servings 24 cookies
Calories 213 kcal

Ingredients
  

  • 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

Instructions
 

  • 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. 

Nutrition

Calories: 213kcalCarbohydrates: 32gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 35mgSodium: 61mgPotassium: 147mgSugar: 14gVitamin A: 260IUCalcium: 33mgIron: 1.5mg
Keyword cookies, gingerbread cookies
Tried this recipe?Let us know how it was!

I hope you’ll try out these gingerbread cookies this holiday season! For a few other Christmas cookie ideas, check out these cookies below!

Pizzazzerie is a participant in the Amazon Services LLC Associate Programs and other affiliate services. This means that pizzazzerie.com receives a small commission by linking to Amazon.com and other sites at no cost to the readers.

11 Comments

  1. Elsie Hurley says:

    Great gingerbread recipe for embossed rolling pin..first time I have used this rolling pin and was getting frustrated wi
    With my recipe..will add a little more hi
    ginger..cookies came out good..need to
    to add a little more pressure to get
    design..will use recipe again..do you
    have a sugar cookie too?
    Happy New Year

  2. Tina Kaczynski says:

    Is the serving size for the calories 1/24 of the recipe (one cookie)?

  3. Cookies came out super cute, but they are not flavorful enough.

  4. Were the cookies in the picture made with this recipe? My dough was quite dark from the brown sugar and molasses so that the pattern got lost.

    1. Hi Helene! Yes, they were! I’m sorry yours turned out darker, I’m not sure what would have caused that, perhaps baking time?

  5. Brenda Westington says:

    I was looking for a recipe that I could use my cat impression rolling pin. This worked great. Easy to work with and hold the shape :0)

  6. Most of the embossed pin recipes I have seen require dough to be refrigerated before rolling the cookies out and also before baking. Does this dough need to be refrigerated?

    1. Lori, it can be but I don’t refrigerate this dough if I bake it right away.

  7. Hi, I am not a big fan of molasses. Do you think I can use honey instead?

    1. Hannah, Honey wouldn’t produce the same results. It could be worth a try, but it’s not something I’ve done.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating