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No-Cookie-Cutter Gingerbread Cookies

If you love gingerbread cookies but hate rolling dough and digging out cookie cutters, this recipe is for you. These cozy, chubby gingerbread cookies are shaped by hand according to Kat Lieu’s genius technique, so they’re playful, forgiving, and perfect for baking with kids or getting creative at the counter. The dough comes together easily with warm spices, molasses, and a clever touch of miso (plus optional gochujang) that adds depth and balance to each bite. Decorate them simply or go all out — either way, they’re a fun, low-stress holiday bake that still feels special.

Kat Lieu
Tasty Team
Total Time

1 hr 5 min

1 hr 5 min

Prep Time

5 minutes

5 min

Cook Time

1 hr

1 hr

No-Cookie-Cutter Gingerbread Cookies

Inspired by modernasianbaking.com

Total Time

1 hr 5 min

1 hr 5 min

Prep Time

5 minutes

5 min

Cook Time

1 hr

1 hr

Ingredients

for 16 large cookies

  • 1 ½ cups all-purpose flour (195 g)
  • 1 tablespoon pumpkin spice seasoning
  • ½ teaspoon freshly grated ginger
  • ½ teaspoon baking powder
  • ½ cup unsalted butter (115 g), softened
  • ½ cup light or dark brown sugar (100 g), packed
  • 1 teaspoon brown, red, or white miso
  • 1 teaspoon gochujang, optional (for heat)
  • ¼ cup unsulphured molasses (60 g)
  • ½ cup confectioners' sugar
  • 1 teaspoon whole milk, eggnog, cream, or melted butter, plus more as needed
  • Sprinkles or candy, for decorating, optional

Nutrition Info

  • Calories 84
  • Fat 0g
  • Carbs 18g
  • Fiber 0g
  • Sugar 11g
  • Protein 0g

Estimated values based on one serving size.

Preparation

  1. Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone mats.
  2. Whisk the flour, pumpkin spice seasoning, grated ginger, and baking powder together in a medium bowl. Set aside.
  3. In a stand mixer fitted with the paddle attachment, cream the butter, sugar, miso, and gochujang (if using) together on medium speed until light and fluffy, about 1 to 2 minutes. Add in the molasses and mix until combined, about 1 minute. Add the dry ingredients, and mix until no dry flour spots remain and a dough forms, about 30 to 60 seconds. Don't overmix.
  4. Portion and shape the dough into different-sized balls: about one-tablespoon portions for the bodies, one-teaspoon portions for the heads, and smaller portions for other body parts, as desired.
  5. Assemble the dough balls into your desired cookie shapes. Ensure each body part touches; gently squish them together as needed. As they barely spread in the oven, simply space them ½ to 1 inch apart on your prepared baking sheets. Once ready to bake, place one baking sheet in the refrigerator to stay chilled.
  6. Bake the first batch of cookies until puffy and set with browned edges and bottoms, about 13 minutes. Remove the baking sheet from the oven and place it on a wire rack to let the cookies set and cool; they will be soft when they come out of the oven. Repeat with the second batch of cookies.
  7. Make the frosting by whisking the confectioners' sugar with milk, a teaspoon at a time, in a small bowl, until you have a thick, pipeable frosting. Use the frosting to decorate your gingerbread cookies, or as edible glue to attach sprinkles and candies.
  8. Enjoy!
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Related Recipes

No-Cookie-Cutter Gingerbread Cookies

Inspired by modernasianbaking.com