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No Bake Gingerbread Cookies
No Bake Gingerbread Cookies solve the holiday cookie dilemma when you want homemade treats without turning on the oven. The warm spices and easy preparation make them a practical addition to any December baking list.
Servings 20
Calories 175kcal
Ingredients
- 1 ¼ cups granulated sugar
- 1 teaspoon cinnamon divided
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ⅛ teaspoon ground cloves
- ½ cup unsalted butter
- ⅔ cup milk
- ¼ cup molasses unsulphured
- 1 3.4-ounce box vanilla instant pudding mix
- 3 cups quick oats
Icing
- 1 cup powdered sugar
- 1 teaspoon cinnamon
- 2 tablespoons milk
Optional
Instructions
- Add the sugar, 1 teaspoon cinnamon, ginger, nutmeg, cloves, butter, ⅔ cup milk, and molasses to a medium saucepan.
- Set the saucepan over medium heat and stir constantly until the mixture reaches a boil. Let it boil for one minute.
- Take the saucepan off the heat, add the dry pudding mix, and whisk until the mixture is smooth and fully blended.
- Transfer the oats to a large mixing bowl and pour the warm pudding mixture over them. Stir until the oats are evenly coated and the mixture is combined.
- Scoop two tablespoon portions of dough onto a parchment lined baking sheet. Gently press each portion to shape the cookies.
- Refrigerate the cookies for at least one hour so they can firm up.
- Add the powdered sugar, remaining teaspoon of cinnamon, and the remaining 2 tablespoons of milk to a small bowl. Stir until the icing is smooth.
- Remove the cookies from the refrigerator and drizzle the icing over the tops. Add sprinkles if you like.
Notes
Chill Time can vary and is not included in the Total Time.
Nutrition
Calories: 175kcal | Carbohydrates: 31g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 6mg | Potassium: 121mg | Fiber: 1g | Sugar: 22g | Vitamin A: 156IU | Vitamin C: 0.01mg | Calcium: 28mg | Iron: 1mg