Our quick gingerbread cookies need just a 15-minute chill—perfectly spiced, they hold their shape and are ideal for decorating.
You might also enjoy our mini iced gingerbread man cookies, gingerbread cookie boxes, or the gingerbread cookie countdown to Christmas.
Gingerbread is my favorite Christmas cookie—it’s a tradition I look forward to every year. I prefer recipes that move quickly and don’t require hours of chilling. This quick gingerbread dough uses simmered molasses and only needs a short chill to cool and set the flavors.
Why I Like This Recipe
- Short chill time. The dough only needs 15 minutes to cool because hot molasses is added during preparation. That brief rest makes it easy to handle and lets the flavors meld.
- Easy to roll out. The dough is soft and forgiving—no heavy dusting of flour on the counter or rolling pin required.
- Simple to decorate. A basic royal icing (powdered sugar and water) with a #5 tip or a small slit in a bag makes decorating straightforward. Thicker icing works best for outlines and details.
What Others Are Saying
Made these with the grandkids. Kept their shape and it’s nice that they came together quick. Thank you!—Sue on Facebook
Tasted like classic gingerbread cookies! So good.—Lynne on Pinterest
[feast_advanced_jump_to]
Tips and Tricks
- Cool cookies before eating. Let cookies cool completely before tasting—their spice and molasses flavors deepen as they cool.
- Hand mixing works fine. A stand mixer with a paddle works well, but a bowl and a Danish dough whisk are perfectly adequate for this recipe.
Ingredients
- Shortening: Helps cookies keep their height and shape quickly without long chilling.
- Molasses: Provides color and rich, classic gingerbread flavor.
- Sugar
- Egg
- Vanilla
- Baking soda and salt: For leavening and balance.
- Hot water
- Spices: Ground cinnamon, ginger, and cloves.
- All-purpose flour
See the recipe card below for exact quantities and full ingredient details.
How To Make Quick Gingerbread Cookies
Step 1: Combine shortening and molasses in a saucepan, bring to a boil over medium heat, then reduce to medium-low and simmer for 3 minutes. Remove from heat.
Step 2: In a mixing bowl, beat sugar, egg, and vanilla until combined. Dissolve baking soda in hot water and stir into the mixture. Add cinnamon, ginger, cloves, and salt; mix to blend.
Step 3: Add the hot molasses mixture to the bowl and mix thoroughly so the wet ingredients are fully combined.
Step 4: Stir in the flour until a soft dough forms.
Step 5: Cover and let the dough cool completely. To speed cooling, chill the covered bowl in the refrigerator for 15 minutes. Roll the dough to 1/4–1/2 inch thick and cut shapes with cookie cutters.
Step 6: Bake on an ungreased or parchment-lined baking sheet at 375°F (190°C) for 8–10 minutes. Let cookies rest a few minutes on the sheet, then transfer to a wire rack to cool completely.
Step 7: For icing, mix powdered sugar with 2–3 teaspoons of water until you reach a thicker, pipeable consistency. Pipe outlines with a #5 tip or a small corner slit in a bag. Allow icing to set for 5–10 minutes before stacking or adding sprinkles.
Gingerbread Cookie FAQs
Yes—just 15 minutes. The brief chill cools the hot molasses mixture so the dough is easier to handle and the flavors have a moment to settle.
Shortening produces a softer, taller cookie that keeps its shape with minimal chilling. Butter yields a crisper, flatter cookie. You can try half shortening and half butter, but shortening is preferred for this fast method.
Stored in an airtight container, they stay fresh for about a week and freeze well for up to six months.
More Gingerbread Recipes To Make
- Teddy Bear Gingerbread Cookies
- Easy Gingerbread House Cookies
- Iced Oatmeal Gingerbread Cookies
- Soft Gingerbread Cookie Bars Recipe
MADE THIS RECIPE AND LOVED IT? Please leave a star rating and a comment below. Share with friends on social media to spread the gingerbread cheer!
Quick Gingerbread Cookies
Ingredients
- ½ cup molasses
- ½ cup shortening
- ½ cup sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- ¼ cup hot water
- ¼ teaspoon ground cloves
- 1 ½ teaspoons ground cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon salt
- 3 cups flour
Icing
- ¾ cup powdered sugar
- 2-3 teaspoons water
Instructions
-
Add molasses and shortening to a saucepan. Heat on medium until it boils, then reduce to medium-low and simmer 3 minutes. Remove from heat.
-
In a mixing bowl, combine sugar, egg, and vanilla with an electric mixer or Danish dough hook.
-
Dissolve baking soda in hot water and pour into the sugar and egg mixture. Stir to combine.
-
Add cinnamon, ginger, cloves, and salt; stir to blend.
-
Add the hot molasses mixture and mix well.
-
Mix in the flour until a soft dough forms.
-
Allow dough to cool completely. To speed this, cover the bowl and chill for 15 minutes in the refrigerator.
-
Roll dough to ¼–½” thick and cut with cookie cutters.
-
Bake at 375°F for 8–10 minutes on an ungreased or parchment-lined sheet. Cool briefly on the sheet, then finish cooling on a wire rack.
Decorating Gingerbread Cookies
-
Combine powdered sugar and water, adding small amounts of water until a thick, pipeable consistency is reached. Fill a piping bag with a #5 tip or use a small slit in the bag to outline cookies. Let icing set 5–10 minutes before handling.
Notes
Store cookies in an airtight container for up to a week, or freeze for up to six months.