Today I’m going to show you how to make Gingerbread Cookies Without Molasses. I’m also going to show you a little trick on how to roll even cookies every time.
These Gingerbread Cookies hold their shape perfect and are great for decorating, they are easy to make, and they make great holiday cookies with the right amount of spice.
Ingredients:
300g all-purpose flour
½ tsp baking soda
1 tsp ground cinnamon
½ tsp ground ginger
1/2 tsp ground nutmeg
¼ tsp salt
100g soften butter
100g powdered sugar
1 egg at room temperature
35g honey
Step 1
In a large mixing bowl combine flour, baking powder and baking soda, salt and the rest of the spices. Give it a stir and set aside.
Step 2
Next, combine the soften butter and powdered sugar. Give it a quick mix with a spatula to combine them a little bit, then using a hand mixer beat them together until light and fluffy.
Step 3
Scrape the sides of the mixing bowl and add the egg at room temperature, honey and mix again. To get the honey to a running consistency, microwave it for a few seconds.
Step 4
Next, add half of the dry ingredients and mix with a spatula. Add second half of the dry ingredients to the work surface and pour the batter in the middle.
Knead the dough with your hands until all the flour has incorporated. The cookie dough turns out soft and not sticky to the hands. Cover the dough with a plastic wrap and refrigerate for about an hour.
Step 5
In the meantime, let’s make some rolling sticks. For this we need a piece of cardboard that I cut into 1-inch (2.5 cm) wide and about 14-inch (35 cm) long stripes. Depends on how thick you like your cookies, put together two or three stripes. Glue them together with a stick glue and wrap with tape on both sides. That way they will be stronger and easy to clean. Our rolling sticks are ready and now we can roll the dough.
Step 6
Dust the work surface and the dough with flour and roll it out between the two sticks that we made, putting pressure where the sticks are. That way every single cookie will be exactly the same thickness. Using a cookie cutter cut the cookies out.
Transfer the cookies to a baking sheet covered with parchment paper or Teflon sheet and brush away excess flour.
If you don’t plan to decorate the cookies with Royal Icing, you can use a wooden skewer to designate some details and give the gingerbread cookies a little character. Bake the cookies at 350 degrees for about 12-15 minutes.
If you want to know how to make flavorful Royal Icing, then you should check out my post about Royal Icing for Beginners.
Notes:
You can make the dough in advance and keep it in the fridge for up to 2 days before using.
Take the dough out of the fridge a couple of hours before making the cookies.
To make the cookies on the crispy side, roll them out thinner and for nice and soft cookies roll them thicker. Your baking time may vary, depending on the thickness of your cookies.
I don’t recommend using this gingerbread recipe for making gingerbread houses. The dough is too soft.
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Gingerbread Cookies Without Molasses
These Gingerbread Cookies hold their shape perfect and are great for decorating, they are easy to make, and they make great holiday cookies with the right amount of spice.
- 300 g all-purpose flour
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 100 g soften butter
- 100 g powdered sugar
- 1 egg (at room temperature)
- 35 g honey
-
In a large mixing bowl combine flour, baking powder and baking soda, salt and the rest of the spices. Give it a stir and set aside.
-
Next, combine the soften butter and powdered sugar. Give it a quick mix with a spatula to combine them a little bit, then using a hand mixer beat them together until light and fluffy.
-
Scrape the sides of the mixing bowl and add the egg at room temperature, honey and mix again. To get the honey to a running consistency, microwave it for a few seconds.
-
Next, add half of the dry ingredients and mix with a spatula. Add second half of the dry ingredients to the work surface and pour the batter in the middle.
Knead the dough with your hands until all the flour has incorporated. The cookie dough turns out soft and not sticky to the hands. Cover the dough with a plastic wrap and refrigerate for about an hour.
-
In the meantime, let’s make some rolling sticks. For this we need a piece of cardboard that I cut into 1-inch (2.5 cm) wide and about 14-inch (35 cm) long stripes. Depends on how thick you like your cookies, put together two or three stripes. Glue them together with a stick glue and wrap with tape on both sides. That way they will be stronger and easy to clean.
-
Dust the work surface and the dough with flour and roll it out between the two sticks that we made, putting pressure where the sticks are. That way every single cookie will be exactly the same thickness.
Using a cookie cutter cut the cookies out. Transfer the cookies to a baking sheet covered with parchment paper or Teflon sheet and brush away excess flour.
If you don’t plan to decorate the cookies with Royal Icing, you can use a wooden skewer to designate some details and give the gingerbread cookies a little character. Bake The cookies at 350 degrees for about 12-15 minutes.
If you want to know how to make flavorful Royal Icing, then you should check out my post about Royal Icing for Beginners.
You can make the dough in advance and keep it in the fridge for up to 2 days before using.
Take the dough out of the fridge a couple of hours before making the cookies.
To make the cookies on the crispy side, roll them out thinner and for nice and soft cookies roll them thicker. Your baking time may vary, depending on the thickness of your cookies.
I don’t recommend using this gingerbread recipe for making gingerbread houses. The dough is too soft.
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