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    Home » Sweets » Cookies

    No Chill Gingerbread Cookies with Stout and Brown Butter Cream Cheese Frosting

    September 29, 2021 by Chenée Lewis

    86 shares
    Stout Gingerbread Cookies with Brown Butter Cream Cheese Frosting | Chenée Today

    You'll love these stout gingerbread molasses cookies! No chill step necessary for this gingerbread recipe! And if you love these no chill gingerbread cookies and you're looking for more amazing holiday cookies, check out my No Spread Sugar Cookies, my Almond Flour Peanut Butter Cookies, and my Peppermint White Chocolate Sugar Cookies!

    no chill gingerbread cookie from overhead
    No Chill Gingerbread Cookies
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    *This post contains affiliate links — as an Amazon Associate I earn from qualifying purchases. Please see my disclosure for details*.

    Stout Gingerbread Molasses Cookies - No Chill

    I love holiday cookies and I have shared lots of them! But (arguably) none of those are more fit for the holidays than gingerbread! The first time I tried traditional german gingerbread at the Chicago Christkindlmarkt, I loved the soft texture and the bold spices! I knew I had to try it myself! And so the recipe for these soft stout gingerbread cookies was born.

    The inspiration for this soft gingerbread cookies recipe is Claudia Fleming's Stout Gingerbread, which adds the full-bodied flavor of stout to a gingerbread loaf with plenty of spices. I love that combination! The molasses, spices, and rich, soft texture of these cookies were absolutely perfect! But you may know -- I'm always looking for an excuse to use brown butter, so I added a brown butter cream cheese buttercream frosting, and I regret nothing!

    What happens if you don't chill gingerbread dough?

    Because these are drop cookies, they're totally fine not being chilled before baking! The cookie dough is designed to spread into small, round soft cookies.

    closeup of gingerbread cookies
    No Chill Gingerbread Cookies

    How to Make No Chill Gingerbread Cookies

    Here's what you'll need to make these perfectly soft no chill gingerbread cookies:

    • all-purpose flour - should be measured using the spoon and level method, or even better, with a kitchen scale -- you'll need 352 grams.
    • baking soda - gives these cookies a nice lift, reacting to the acidity of the molasses.
    • ginger, cinnamon, cloves, cardamom, nutmeg, cayenne pepper, and black pepper - I told you these cookies had plenty of spices! You can feel free to omit the black pepper or cayenne if you want to tone down the spiciness, but I wouldn't recommend it!
    • salted butter - it should be softened to room temperature.
    • brown sugar - you can use light brown sugar, or dark brown sugar for a little extra flavor.
    • egg - should be room temperature.
    • stout beer - I used Guinness, but you can use your favorite stout or any full-bodied beer for this recipe
    • dark molasses - this is key! Gives these soft stout gingerbread cookies the perfect rich sweetness that gingerbread is known for. And it helps them to stay soft for days!
    • white sugar - to roll the cookies in. This adds a little sweetness and helps to keep them from spreading too much.

    And for the brown butter cream cheese frosting, you'll need:

    • salted butter - softened to room temperature
    • cream cheese - softened to room temperature
    • powdered sugar - like your flour above, use the spoon and level method or use a kitchen scale.
    • pure vanilla extract - be sure to use a high-quality pure vanilla extract. Or better yet, check out my post on how to make vanilla extract at home with just 2 ingredients!

    Equipment

    For this no chill gingerbread cookies recipe, you will need either a stand mixer or a hand mixer, as well as the typical cookie go-tos: a large baking sheet, a silicone baking mat, and a cooling rack!

    Do I need to refrigerate gingerbread cookies?

    For these cookies, I would recommend storing the baked cookies in the fridge because of the cream cheese frosting. Keep them in the fridge in an airtight container for up to a week, or in the freezer, well wrapped, for up to a month.

    More Christmas Cookie Recipes

    • Lemon Curd Cookies
    • Slice and Bake Christmas Cookies with Cranberries and White Chocolate
    • Ginger Crinkle Cookies
    • Christmas Cookie Cake
    • Salted Caramel Thumbprint Cookies with Cinnamon Sugar
    no chill gingerbread cookie from overhead

    No Chill Gingerbread Cookies with Stout and Brown Butter Cream Cheese Frosting

    Print Pin Recipe Rate Recipe
    You'll love these stout gingerbread molasses cookies! No chill step necessary for this easy no chill gingerbread cookies recipe!
    Prep Time: 40 minutes
    Cook Time: 15 minutes
    Total Time: 55 minutes
    Course: Dessert, Snack
    Cuisine :American
    Servings: 32 cookies
    Calories: 202kcal
    Recipe Source: Chenée Lewis

    Equipment you may need

    • hand mixer
    • measuring cups and spoons
    • parchment paper
    • stand mixer
    • mixing bowls
    • cooling rack
    • silicone baking mat
    • light-colored sauté pan
    • ¾ sheet baking pan
    • whisk
    • food scale

    Ingredients

    • 2 ¾ cups all purpose flour
    • 1 ½ teaspoon baking soda
    • 1 ½ tablespoon ground ginger
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon ground cloves
    • pinch cardamom
    • pinch freshly ground black pepper
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon cayenne pepper - optional
    • ¼ teaspoon salt
    • ¾ cup unsalted butter - softened
    • 1 cup brown sugar - packed
    • 1 large egg
    • 3 tablespoon stout beer (see note)
    • ⅓ cup dark molasses

    Brown Butter Cream Cheese Frosting

    • 4 tablespoon unsalted butter
    • 8 oz cream cheese - softened
    • 16 oz powdered sugar - (one 1-lb. box)
    • 1 teaspoon pure vanilla extract
    • salt - to taste

    Instructions

    • Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
    • In a medium bowl combine flour, ground ginger, baking soda, ground cinnamon, ground cloves, ground nutmeg, cayenne, black pepper, cardamom and salt. Set aside.
      2 ¾ cups all purpose flour, 1 ½ teaspoon baking soda, 1 ½ tablespoon ground ginger, 1 teaspoon ground cinnamon, ¼ teaspoon ground cloves, pinch cardamom, pinch freshly ground black pepper, ¼ teaspoon ground nutmeg, ¼ teaspoon cayenne pepper, ¼ teaspoon salt
    • Using mixer, cream butter and brown sugar until light and fluffy. Stir in egg, stout and molasses, mixing well after each addition. Slowly blend flour mixture into butter mixture until incorporated; scraping down bowl and beaters.
      ¾ cup unsalted butter, 1 cup brown sugar, 1 large egg, 3 tablespoon stout beer (see note), ⅓ cup dark molasses
    • Shape dough into one-inch balls and place on parchment-covered baking sheets 1-2 inches apart. Bake for 12-14 minutes. After 5 minutes move to wire racks.

    Brown Butter Cream Cheese Frosting

    • Cook butter in a light-colored sauté pan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown.
      4 tablespoon unsalted butter
    • Immediately remove from heat and pour into a bowl, scraping out brown bits with it. Cover and chill 1 hour or until butter is cool and begins to solidify.
    • Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add powdered sugar, beating until light and fluffy. Stir in vanilla and add salt to taste.
      8 oz cream cheese, 16 oz powdered sugar, 1 teaspoon pure vanilla extract, ¼ teaspoon salt
    • Frost cookies generously and allow to set slightly. Enjoy!

    Notes

    I used Guinness 200th Anniversary Export Stout for these cookies, although you can use any stout beer or full-bodied beer that you like.  I imagine that you can also replace the beer with cooled brewed coffee or water, although I have not tested those options.
    Storage and Freezing: These soft gingerbread cookies should last at room temperature in an airtight container up to three days. These cookies freeze very well! Allow to freeze, uncovered in a single layer, until solid, and then place in a freezer-safe container or freezer bag.  They should keep frozen for up to 2 months.

    Nutrition

    Serving: 1 cookie | Calories: 202 kcal | Carbohydrates: 30 g | Protein: 2 g | Fat: 9 g | Saturated Fat: 5 g | Cholesterol: 29 mg | Sodium: 147 mg | Sugar: 20 g | Calcium: 22 mg | Iron: 1 mg
    Nutrition Disclaimer
    Tags: 3 banana bread, best gingerbread cookies no chill, classic gingerbread cookies, easy no-chill gingerbread cookies, frosting for gingerbread cookies, frosting gingerbread cookies, german gingerbread, ginger molasses cookies, gingerbread cookies german, gingerbread cookies recipe, gingerbread cookies soft, gingerbread easy recipe, gingerbread recipe, gingerbread soft cookies, icing for gingerbread cookies, icing gingerbread cookies, molasses cookies no chill, no chill gingerbread cookies, recipe for soft gingerbread cookies, simple gingerbread cookies, simple gingerbread recipes, soft ginger cookies, soft ginger molasses cookies, soft gingerbread cookies, softest gingerbread cookies, stout gingerbread cookies
    Did you try this recipe? Rate it below!I can't wait to see (and share) your results! Follow me on Instagram at @chenee_today and tag #cheneetoday!

    PIN this soft gingerbread cookie for later!

    Stout Gingerbread Cookies with Brown Butter Cream Cheese Frosting | Chenée Today

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    86 shares

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    1. Jazz

      October 27, 2021 at 4:55 pm

      5 stars
      I LOVE the way this frosting and cookie taste together. This will be my cookie swap recipe for the holiday. Thank you!

      Reply
      • Chenée Lewis

        October 31, 2021 at 9:15 pm

        Wonderful! I hope it's a big hit!

        Reply
    2. Tamara Johnson

      October 26, 2021 at 7:25 am

      5 stars
      These cookies were absolutely delicious. They bring back so many great childhood memories too. I cannot wait to make another batch very soon!

      Reply
      • Chenée Lewis

        October 26, 2021 at 11:08 am

        Same here! I'm so glad you liked them!

        Reply
    3. Kaluhi

      October 26, 2021 at 2:00 am

      5 stars
      You had me at no chill!! The flavor of these cookies was unforgettable! The depth of the stout really came through and the cream softened that assertiveness!So delicious!

      Reply
      • Chenée Lewis

        October 26, 2021 at 2:18 am

        Thank you so much! 🙂

        Reply
    4. Mila

      October 25, 2021 at 3:11 pm

      5 stars
      I love making cookies for friends and this recipe rocked. My people loved the frosting on top. It's super rich and has a nice bite that pairs well with the gingerbread!

      Reply
      • Chenée Lewis

        October 26, 2021 at 2:20 am

        Thanks! These cookies are great for a crowd!

        Reply
    5. Chef Mireille

      October 25, 2021 at 1:59 pm

      5 stars
      I have used a pinch of black pepper before in sweet recipes but never before tried cayenne pepper. It just created that hint of spice in the background that worked perfectly. What a fabulous idea!

      Reply
      • Chenée Lewis

        October 25, 2021 at 11:33 pm

        Thank you! So glad you liked it!

        Reply
    6. Lilly

      October 25, 2021 at 12:00 pm

      5 stars
      These gingerbread cookies are sooo good! I swear, when I made them I planned to share them, but I ended up eating over half of them all by myself! This recipe is so perfect! I cannot wait to make it again

      Reply
      • Chenée Lewis

        November 09, 2021 at 1:24 pm

        So glad you liked them! They're some of my faves!

        Reply
    7. Kate

      October 25, 2021 at 1:57 am

      5 stars
      These cookies turned out so chewy and delicious! It was my first time using stout in my baking and let's just say that there is no looking back! Thank you very much!

      Reply
      • Chenée Lewis

        October 25, 2021 at 11:34 pm

        I'm so glad you liked the cookies! Thanks!

        Reply
    8. Robin

      October 24, 2021 at 6:44 pm

      5 stars
      My nieces and nephews gobbled these cookies up! This recipe will be on heavy rotation throughout the holiday season.

      Reply
      • Chenée Lewis

        October 31, 2021 at 9:16 pm

        So glad they liked them! Thanks for giving them a try.

        Reply
    9. Dee Moore

      October 24, 2021 at 10:38 am

      5 stars
      These cookies were such a delicious treat and the cream cheese frosting was so yummy!

      Reply
      • Chenée Lewis

        October 25, 2021 at 11:34 pm

        Thank you! The frosting is my favorite part!

        Reply
    10. Barry J.

      October 20, 2021 at 9:27 pm

      5 stars
      I love gingerbread cookies! I can eat them any time of year and had no idea they were made with beer. What I loved most about these is how easy they were to make. The brown butter cream cheese frosting went perfectly with them as well.

      Reply
      • Chenée Lewis

        October 20, 2021 at 9:40 pm

        Thanks! I think most gingerbread cookies are made without beer, but I got inspiration from a stout gingerbread cake that I like -- I love the depth that it adds to these spicy cookies!

        Reply
    11. Marta

      October 20, 2021 at 7:52 pm

      5 stars
      My husband brought home a pack of Breakfast Stout (to drink) so I took advantage of it. Perfectly chewy cookies with a rich frosting. Great dessert.

      Reply
      • Chenée Lewis

        October 20, 2021 at 9:39 pm

        Nice! Glad you liked them!

        Reply
    12. Jimmy Clare

      September 03, 2020 at 6:03 pm

      I love gingerbread cookies

      Reply
      • Chenée Lewis

        September 07, 2020 at 4:06 pm

        Me too!! 🙂

        Reply

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    About Chenée

    I’m Chenée (kinda rhymes with “today”) and I love all types of baking! But my favorite recipes are ones that are quick and easy, and still yield impressive results. The ones you can't help but make again and again! That's what I share here, and I hope I can make your baking life a little easier along the way. MORE ABOUT CHENÉE >>

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