Gingerbread Cookies Without Molasses
Easy recipe for gingerbread cookies without molasses. A perfect gingerbread dough made with honey, nicely spiced, and so easy to work with.
Prep Time30 minutes mins
Cook Time7 minutes mins
Total Time37 minutes mins
Course: Cookies
Cuisine: American, German
Servings: 28 cookies
Calories: 78kcal
Small saucepan
Rolling Pin
Baking sheets
Cookie cutters
Candy icing pens
Gingerbread cookies:
- 170 g honey ½ cup
- 60 g brown sugar ⅓ cup
- 30 g unsalted butter 2 tablespoons (1 oz)
- 300 g flour 1 ¾ cups
- 15 g unsweetened cocoa powder 2 tablespoons (½ oz)
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon all-spice
- 2 teaspoons baking powder
- pinch of fine sea salt
- 1 egg
Decoration:
- cookie cutters
- candy icing pens or royal icing
Cut:
Preheat the oven to 350°F/ 180°C. Line 2-3 baking sheets with parchment paper.
Roll: Divide the dough into two equal parts. Keep the one you are not using refrigerated (and still wrapped). Roll the dough about 5 mm/ 0.2 inches thick on a lightly floured surface with a lightly floured rolling pin.
Cut the gingerbread men or any other shapes you like. Set the leftover dough aside.
Repeat with the second batch of dough.
Cut leftover dough: Shortly, knead all the leftover dough and roll it again. Cut more cookies and repeat until you have used up all the dough.
Bake each cookie batch for 5 to 7 minutes. Let cool on the tray for at least 10 minutes before transferring to wire racks to cool completely.
Decorate with icing pens or royal icing. Store in airtight containers.
- A digital kitchen scale (the Amazon affiliate link opens in a new tab) will give you the most precise measure, ensuring the best bake possible.
- Make ahead. You can also leave the dough in the fridge overnight. It might still seem rather soft, but it is very easy to roll, it is sturdy and pliable.
Serving: 1ginger cookie | Calories: 78kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 43mg | Sugar: 7g