Print
Pin Recipe
Save Recipe
You'll love these stout gingerbread molasses cookies! No chill step necessary for this easy no chill gingerbread cookies recipe!
Servings: 32 cookies
Calories: 202kcal
Equipment you may need
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
- 1 batch Browned Butter Cream Cheese Frosting - prepared
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.
- Prepare browned butter cream cheese frosting, frost cookies generously and allow to set slightly. Enjoy!
Last Step!Click here to leave a review and a star rating! It helps spread the word and allows me to keep sharing free recipes! 🥰
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
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!