homemade gingerbread cookie recipe| kim byers
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No-Spread Gingerbread Cookie Recipe

Let's bake gingerbread cookies and make wonderful memories and not cookies blobs! This no-spread gingerbread cookie recipe will not fail you! A little note, do not over-mix your ingredients. You want the dough soft and pliable, not crumbly and dry. Happy baking!
Prep Time25 mins
Cook Time10 mins
Cool Time10 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: Cookie, Gingerbread
Servings: 13 cookies


  • 1/2 cup (1 stick) Country Crock Unsalted Baking Sticks
  • 1/3 cup molasses
  • 1/3 cup (packed) dark brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg
  • 2 cups all-purpose flour (reserve another 1/4 cup and add slowly if dough is tacky. Humidity can affect the dough.)
  • 2 tbsp corn starch
  • 2 1/2 tbsp ground cinnamon (or to taste)
  • 2 tbsp ground ginger (or to taste)
  • 1/2 tsp ground cloves (or to taste)
  • 1/2 tsp salt


  • Preheat oven to 350.
  • Beat the Country Crock Baking Stick and sugar on low speed until fully blended.
  • Add molasses, mixing on low, until well mixed.
  • Add egg. Mix slowly until incorporated.
  • Loosely mix dry ingredients in a separate bowl. Add to mixture slowly until solid dough forms. It should be moist, but not overly tacky.
  • Place dough on wax paper and roll to 3/16-inch. You may need a small amount of flour on your roller, but be careful not to add much. You don't want to add flour to your cookies.
  • Cut shapes using a cookie cutter, and place on parchment lined baking sheets or a silicone baking mat.
  • Bake for 8-10 minutes for soft but well shaped cookies.
  • Allow cookies to cool completely and ice. 


Country Crock Baking Sticks can be substituted for butter in any recipe, one for one.