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 <a href="https://www.modernasianbaking.com/recipes/the-genius-trick-of-making-chubby-gingerbread-cookies-without-using-a-cookie-cutter-or-mold">Kat Lieu’s genius technique</a>, 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.
Quick Info
⏱️ 65 min • 🍽️ 16 servings • ⭐ 50%
Nutrition
84 cal • 18g carbs
Tags
[Desserts]
Ingredients
- 1½ cups (195g) all-purpose flour
- 1 tablespoon pumpkin spice seasoning
- ½ teaspoon freshly grated ginger
- ½ teaspoon baking powder
- ½ cup (115g) unsalted butter, softened
- ½ cup (100g) light or dark brown sugar, packed
- 1 teaspoon brown, red, or white miso
- 1 teaspoon gochujang, optional (for heat)
- ¼ cup (60g) unsulphured molasses
- ½ cup confectioners' sugar
- 2 teaspoons whole milk, eggnog, cream, or melted butter, plus more as needed
- Sprinkles or candies, for decorating, optional
Instructions Preview
- Preheat your oven to 350°F. Line two bakin…
- Whisk the flour, pumpkin spice seasoning, …
- In a stand mixer fitted with the paddle at…
…and 5 more steps
Recipe by: Kat Lieu • From: Tasty
