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!
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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.
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!
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 Cookies with Stout and Brown Butter Cream Cheese FrostingPrint Pin Recipe Rate Recipe
Equipment you may need
- 2 ¾ cups all purpose flour
- 1 1/2 tsp baking soda
- 1 ½ tbsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- pinch cardamom
- pinch freshly ground black pepper
- ¼ tsp ground nutmeg
- ¼ tsp cayenne pepper - optional
- 1/4 tsp salt
- ¾ cup unsalted butter - softened
- 1 cup brown sugar - packed
- 1 large egg
- 3 tbsp stout beer (see note)
- 1/3 cup dark molasses
- 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 1/2 tsp baking soda, 1 ½ tbsp ground ginger, 1 tsp ground cinnamon, ¼ tsp ground cloves, pinch cardamom, pinch freshly ground black pepper, ¼ tsp ground nutmeg, ¼ tsp cayenne pepper, 1/4 tsp 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 tbsp stout beer (see note), 1/3 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 tbsp 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 tsp pure vanilla extract, 1/4 tsp salt
- Frost cookies generously and allow to set slightly. Enjoy!
PIN this soft gingerbread cookie for later!