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Small Batch No Chill Gingerbread Cookies | BakeThenEat.com
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5 from 1 vote

Small Batch No Chill Gingerbread Cookies

Small Batch No Chill Gingerbread Cookies are a quick and easy to put together. Soft in the middle with crispy edges. These gingerbread cookies hold their shape during baking. Making it a perfect cookie dough for cutting out shapes with.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Biscuit / Cookie
Cuisine: American
Servings: 9 large cookies
Calories: 188kcal
Author: Emma


  • 45 grams light brown sugar 1/4 cup lightly packed
  • 100 grams molasses 1/4 cup
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • Pinch salt
  • 55 grams unsalted butter 1/2 stick
  • 1 egg yolk
  • 1/2 teaspoon baking powder
  • 210 grams plain / all purpose flour 1 and 2/3 cup + 4 teaspoons


  • Preheat your oven to 170C/340F/Gas mark 3 and line a large baking sheet with baking parchment or a silicone mat then place to one side.
  • In a small saucepan on the hob add in the sugar, molasses, spices & salt and on a low heat melt everything together.
  • Once the sugar has melted into the molasses take it off the heat and add in the butter then stir until its melted into the molasses mix.
  • Allow it to cool for a few minutes then add in the egg yolk and stir until everything is well incorporated.
  • Add the baking powder to the flour and gradually add that to the liquid ingredients and mix until you have a dough that is the consistency of play dough.
  • Roll the dough out between 2 sheets of baking parchment or clingfilm/plastic wrap until it's 1/4 inch thick.
  • Cut your cookies out using cutters dusted in icing sugar and place your cookies on your cookie sheet and pop them in your hot oven.
  • Bake cookies for 8-12 minutes depending on the size of your cookies.
  • Take them out of the oven once they are baked and leave them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to fully cool down.
  • Decorate as you wish once they are fully cooled down.
  • These cookies are best eaten within 3 days and kept in an airtight tin at room temperature.


  • The number of cookies will depend on what size you want. You can make 9 large cookies, or 6 large, 4 medium and 5 small. It's completely up to you. 
  • The nutritional value is based on 9 large cookies. 


Serving: 1cookie | Calories: 188kcal | Carbohydrates: 31.8g | Protein: 2.8g | Fat: 5.7g | Saturated Fat: 3.4g | Cholesterol: 36mg | Sodium: 58mg | Potassium: 233mg | Fiber: 0.9g | Sugar: 11.1g | Calcium: 40mg | Iron: 1.8mg