Gingerbread Cookies Without Molasses

Name: Gingerbread Cookies Without Molasses
Prep time: 30 min
Cook time: 7 min
Total time: 37 min
Yield: 28 cookies
Ingredients: 170 g honey; 60 g brown sugar; 30 g unsalted butter; 300 g flour; 15 g unsweetened cocoa powder; 2 teaspoons ground cinnamon; 2 teaspoons ground ginger; 1 teaspoon all-spice; 2 teaspoons baking powder; pinch of fine sea salt; 1 egg; Cookie Cutters; candy icing pens

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4.5

75 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
37 mins
Servings
28 cookies
Calories
78 kcal
Course
Baked Goods
Cuisine
German, American

Gingerbread Cookies Without Molasses

Freya Patterson

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Easy recipe for gingerbread cookies without molasses. A perfect gingerbread dough made with honey, nicely spiced, and so easy to work with.

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Ingredients

Servings

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

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Instructions

Dough:

Combine wet ingredients: Place honey, brown sugar, and butter in a small saucepan. Stir gently over medium-low heat until the mixture is smooth. Let cool for about 5 minutes.170 g honey/ ½ cup + 60 g brown sugar/ ⅓ cup + 30 g unsalted butter/ 2 tablespoon
Combine dry ingredients: Whisk the flour, cocoa, cinnamon, ginger, all-spice, baking powder, and salt in a large bowl.300 g flour/ 1 ¾ cups + 15 g unsweetened cocoa powder/ 2 tablespoon + 2 teaspoons ground cinnamon + 2 teaspoons ground ginger + 1 teaspoon all-spice + 2 teaspoons baking powder + pinch of fine sea salt
Mix: Slowly add the honey mixture, mix briefly with a fork, and add the egg. Mix with a fork as long as possible.1 egg
Knead: When the dough becomes stiffer, knead it shortly with the hand until smooth. Form a disc, wrap it in cling film and refrigerate for 3-4 hours until firmer (Note 2).

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.

Equipments used:

Notes

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.

Nutrition Information

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Serving 1ginger cookie Calories 78kcal (4%) Carbohydrates 16g (5%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Cholesterol 9mg (3%) Sodium 43mg (2%) Sugar 7g (14%)