Using Pillsbury’s pre-made dough has been my secret weapon for creating festive, flavorful cookies that everyone loves. In this recipe, I’m taking Pillsbury Gingerbread Cookie Dough to the next level!
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How to make Pillsbury Gingerbread Cookie Dough
Pillsbury Gingerbread Cookie Dough is a seasonal, ready-to-bake cookie dough from Pillsbury that captures the classic flavors of gingerbread without needing to mix ingredients from scratch.
Ingredients:
- 3 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened (1.5 sticks)
- 3/4 cup packed brown sugar
- 1 large egg
- 2/3 cup unsulfured molasses
- 1 teaspoon pure vanilla extract
Instructions:
Step 1: In a large mixing bowl, whisk together the flour, ginger, cinnamon, baking soda, cloves, nutmeg, and salt until well combined. Set aside.
Step 2: In a separate bowl, use an electric mixer to cream the softened butter and brown sugar together until the mixture is light and fluffy. This should take about 2-3 minutes.
Step 3: Beat in the egg until fully incorporated. Add the molasses and vanilla extract, mixing until the wet ingredients are well combined.
Step 4: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to over-mix.
Step 5: Divide the dough into two equal portions, shape them into disks, and wrap each disk in plastic wrap. Refrigerate the dough for at least 2 hours, or overnight. Chilling the dough helps to enhance the flavors and makes it easier to roll out.
Tips for Perfect Gingerbread Cookies:
- Flour Your Surface: When you’re ready to roll out the dough, lightly flour your work surface and rolling pin to prevent sticking.
- Roll evenly: Roll the Pillsbury Gingerbread Cookie Dough out to about 1/4-inch thickness for cookies that bake evenly.
- Use Cookie Cutters: Use your favorite cookie cutters to cut out shapes. Transfer the cutouts to a baking sheet lined with parchment paper.
- Chill Again: For sharper edges, chill the cut-out shapes on the baking sheet for 10-15 minutes before baking.
- Baking: Preheat your oven to 350°F (175°C). Bake the cookies for 8-10 minutes, or until the edges are firm and the center is slightly soft.
- Cooling: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Ingredients Substitutes
If you’re looking to adjust the classic ingredients in a Pillsbury Gingerbread Cookie Dough style recipe, whether for dietary preferences, allergies, or just using what you have on hand, there are plenty of substitutes that maintain the warm, spiced flavor of gingerbread cookies.
1. Flour Substitute
Original Ingredient: All-purpose flour
Substitutes:
- Whole Wheat Flour: Opt for whole wheat flour if you want to add a slightly nuttier taste and boost fiber. Use a 1:1 ratio but note that cookies may be denser.
- Gluten-Free Flour Blend: Replace all-purpose flour with a gluten-free flour blend (look for one designed for baking). Ensure you use xanthan gum if your blend doesn’t include it; this provides structure to the cookies.
- Almond Flour (or Coconut Flour): For a low-carb or grain-free alternative, use almond or coconut flour. Be mindful that these flours change texture and absorb moisture differently. Start with smaller amounts (1/2 to 2/3 of the original amount) and adjust with additional liquid or binding agents, like an extra egg.
2. Butter Substitute
Original Ingredient: Butter
Substitutes:
- Vegan Butter or Margarine: Replace unsalted butter with plant-based vegan butter for a dairy-free option. Use a 1:1 ratio.
- Coconut Oil: Use solid coconut oil in place of butter for a dairy-free and subtle coconut flavor. Use a 1:1 ratio.
- Applesauce: Swap 1/2 of the butter amount with unsweetened applesauce for a healthier option. This works best if you’re okay with soft and slightly cakey cookies.
- Avocado: Mashed avocado can be used instead of butter, but it may slightly change the flavor.
3. Brown Sugar Substitute
Original Ingredient: Brown sugar (light or dark)
Substitutes:
- White Sugar + Molasses: If you’re out of brown sugar, mix white granulated sugar with 1 tablespoon of molasses per cup of sugar to mimic the rich, moist texture.
- Coconut Sugar: Use coconut sugar for a lower-glycemic option. It adds a subtle caramel-like flavor.
- Maple Syrup or Honey: For a liquid sweetener option, use 3/4 cup of maple syrup or honey and reduce the other liquid ingredients slightly to keep the dough’s consistency.
4. Egg Substitute
Original Ingredient: 1 egg
Substitutes:
- Flaxseed Meal: Combine 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes until it forms a gel-like consistency. This works well in cookies as a binding agent.
- Chia Seeds: Mix 1 tablespoon of chia seeds with 3 tablespoons of water and let it gel.
- Applesauce or Mashed Banana: Use 1/4 cup of unsweetened applesauce or mashed banana as a substitute for one egg. This adds natural sweetness, but keep in mind that bananas may impact flavor.
- Silken Tofu: Blend 1/4 cup of silken tofu until smooth and use it as an egg replacement in cookies.
5. Molasses Substitute
Original Ingredient: Unsulfured molasses
Substitutes:
- Dark Corn Syrup: Use dark corn syrup as a 1:1 substitute. It’s less flavorful but keeps the dough moist.
- Maple Syrup: Maple syrup can replace molasses for a milder, sweeter taste. Use the same amount, but know that the cookie flavor will be less traditional.
- Honey: Honey can work in place of molasses in a 1:1 ratio, although the gingerbread cookies will taste lighter and sweeter.
- Date Syrup: Date syrup can add rich, caramel-like flavors similar to molasses. Use an equal amount.
- Brown Sugar + Water: Simulate molasses by mixing 1 cup of brown sugar with 1/4 cup of hot water until dissolved.
6. Ginger Substitute
Original Ingredient: Ground ginger
Substitutes:
- Fresh Ginger: Use freshly grated ginger for a more robust flavor. If substituting, use 2 teaspoons of fresh ginger for every 1 teaspoon of ground ginger.
- Pumpkin Pie Spice: Pumpkin pie spice includes ginger, cinnamon, nutmeg, and cloves, so it’s a good alternative. Use a similar amount.
- Cinnamon (Alone): While cinnamon won’t provide the signature ginger kick, it can still add warmth to the cookies in the absence of ginger.
Final Thoughts
With this Pillsbury Gingerbread Cookie Dough recipe, you’ll be able to make delicious gingerbread cookie dough that rivals any store-bought dough.
More Pillsbury Recipes:
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup unsalted butter,
- 3/4 cup packed brown sugar
- 1 large egg
- 2/3 cup unsulfured molasses
- 1 teaspoon pure vanilla extract
Instructions
Step 1: In a large mixing bowl, whisk together the flour, ginger, cinnamon, baking soda, cloves, nutmeg, and salt until well combined. Set aside.
Step 2: In a separate bowl, use an electric mixer to cream the softened butter and brown sugar together until the mixture is light and fluffy. This should take about 2-3 minutes.
Step 3: Beat in the egg until fully incorporated. Add the molasses and vanilla extract, mixing until the wet ingredients are well combined.
Step 4: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to over-mix.
Step 5: Divide the dough into two equal portions, shape them into disks, and wrap each disk in plastic wrap. Refrigerate the dough for at least 2 hours, or overnight. Chilling the dough helps to enhance the flavors and makes it easier to roll out.
