Why You’ll Love No Bake Gingerbread Cookies Recipe

I love this recipe because it delivers all the cozy gingerbread flavors with almost no effort. I don’t have to worry about baking times or cookie trays, and the mixture comes together in minutes. After a quick chill, the cookies turn soft, chewy, and full of spice.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢1 ¼ cups
▢1 teaspoon divided
▢½ teaspoon
▢¼ teaspoon
▢⅛ teaspoon
▢½ cup
▢⅔ cup
▢¼ cup unsulphured
▢1 3.4-ounce box
▢3 cups

Icing
▢1 cup
▢1 teaspoon
▢2 tablespoons

Optional

Directions

1. I add the sugar, 1 teaspoon cinnamon, ginger, nutmeg, cloves, butter, ⅔ cup milk, and molasses to a medium saucepan.

2. I set the saucepan over medium heat and stir constantly until the mixture reaches a boil, letting it boil for one minute.

3. I remove the saucepan from the heat, add the dry pudding mix, and whisk until smooth and fully blended.

4. I transfer the oats to a large mixing bowl and pour the warm pudding mixture over them, stirring until everything is evenly coated.

5. I scoop two-tablespoon portions of dough onto a parchment-lined baking sheet and gently press to shape the cookies.

6. I refrigerate the cookies for at least one hour so they can firm up.

7. For the icing, I mix the powdered sugar, remaining teaspoon of cinnamon, and 2 tablespoons milk until smooth.

8. I drizzle the icing over the chilled cookies and add sprinkles if I want extra decoration.

Servings and Timing

Servings: 20
Prep Time: 15 minutes
Chill Time (not included in total time): 1 hour
Total Time: 15 minutes

Variations

I sometimes add chopped nuts for extra texture. When I want deeper spice, I increase the ginger or cinnamon. Chocolate chips or white chocolate drizzle make a fun twist, and adding orange zest brightens the flavor beautifully.

Storage/Reheating

I store these cookies in an airtight container in the refrigerator for up to 5 days. If I want them a bit softer, I let them sit at room temperature for a few minutes before serving. They also freeze well for up to 2 months; I thaw them in the fridge before enjoying.

FAQs

Do I need to cook the oats first?

No, I use them straight from the container since the warm mixture softens them.

Can I use quick oats instead of rolled oats?

Yes, I can, though the texture will be slightly softer.

Why is my mixture too sticky?

It may need a little more chilling time or a tablespoon of extra oats.

Can I leave out the icing?

Absolutely; they’re delicious with or without it.

Can I make them dairy-free?

I use plant-based milk and vegan butter with good results.

What type of molasses works best?

Unsulphured molasses gives a classic gingerbread flavor.

Can I use a different pudding flavor?

Vanilla works best, but I sometimes experiment with butterscotch for a richer taste.

How do I shape the cookies neatly?

I lightly dampen my fingers so the dough doesn’t stick while pressing.

Can kids help make these?

Yes, this is a very kid-friendly recipe since there’s no baking involved.

Can I make them ahead for a party?

Yes, I prepare them a day in advance so the flavors deepen.

Conclusion

I love making these no bake gingerbread cookies because they capture all the warmth and spice of the holidays without the need for an oven. They’re quick, festive, and perfect for sharing throughout the season.