Easy Gingerbread Cookies Without Molasses
These easy gingerbread cookies without molasses are irresistibly delicious. They're so good, you'll want to eat them all year round!
Servings 33 cookies, approximately
Equipment
- mixing bowls
- hand mixer (or stand mixer)
- whisk
- parchment paper
- a rolling pin
- baking sheets
- cookie cutters
- piping bag
- tip (I use Wilton #2)
Ingredients
For the gingerbread cookies
- ½ cup + 1 tablespoon unsalted butter cut into small pieces (130g)
- ½ cup honey (125ml)
- ¾ cup soft packed brown sugar (150g)
- 3 cups all-purpose flour + up to ¼ cup (30g) more, if needed
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- 1 medium egg, at room temperature
For the royal icing
- 1 ½ cups powdered sugar + more if needed (200g)
- 1 ½ tablespoons meringue powder (not powdered egg whites)
- 2-3 tablespoons water
Instructions
Make the cookies
- Combine the butter, honey, and sugar in a microwave-safe bowl. Heat in 10-second increments, stirring between each, until the everything is melted and combined. Don't boil it, you just want to melt everything. It's OK if it's a bit grainy. Set aside to cool. If you don't have a microwave, heat it in a saucepan over low heat and whisk for about a minute.½ cup + 1 tablespoon unsalted butter cut into small pieces (130g), ½ cup honey (125ml), ¾ cup soft packed brown sugar (150g)
- In a large mixing bowl, whisk together the flour, spices, salt, and baking soda. Set aside.3 cups all-purpose flour + up to ¼ cup (30g) more, if needed, 1 teaspoon baking soda, 1 tablespoon ground cinnamon, ¼ teaspoon ground nutmeg, ½ teaspoon ground ginger, ½ teaspoon ground cloves, ¼ teaspoon salt
- Lightly beat the egg, then whisk it into the cooled honey mixture.1 medium egg, at room temperature
- Pour the wet ingredients into the bowl with the dry ingredients, then use a hand mixer with the dough hooks to mix until a dough forms.
- Use your hands to bring the dough together into a ball. Add additional flour, one tablespoon at a time if needed, until the dough is easy to handle and you are able to lift it in one piece.
- Divide the dough in half. Place each half between two sheets of parchment paper and roll out to about ¼ inch (about 0.5cm) thickness. Repeat with the other piece of dough. Place the rolled-out dough (as is with the parchment paper) in the refrigerator for 30 minutes (or up to 1 hour).
- Meanwhile, preheat the oven to 350℉/180℃ and line 2 baking sheets with parchment paper.
- Remove the chilled dough from the refrigerator and use your favorite cookie cutters to cut out shapes. Reroll the scraps and repeat the process.
- Transfer the cookie shapes to the prepared baking sheets and bake for 8-10 minutes for soft cookies, or 11-15 minutes for crunchier cookies. I bake them one sheet at a time. Keep in mind the longer you bake them, the crunchier they get.
- When done, remove them from the oven and leave them on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Allow the cookies to cool completely before decorating.
Make the royal icing
- Combine the powdered sugar and meringue powder in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for a few seconds.1 ½ cups powdered sugar + more if needed (200g), 1 ½ tablespoons meringue powder (not powdered egg whites)
- With the mixer running on low, slowly pour in the water. Once the mixture starts to thicken, turn the speed to high and beat for 10 minutes.2-3 tablespoons water
- Adjust the consistency as needed: add water, one tablespoon at a time, if the icing is too thick, or add more powdered sugar if it's too thin.
- Cover any unused icing with a damp paper towel and plastic wrap to prevent it from drying out.
- Fill a piping bag with the royal icing and a pastry tip (I use a Wilton #2).
- Decorate the cookies as desired.
- Store these cookies in an airtight container at room temperature for about a week.
- Enjoy!
Notes
Tips for Success
- Weigh ingredients: Use a digital scale for precise measurements.
- Chill the rolled-out dough: It's much easier than rolling out cold dough.
- Use parchment paper: Prevents sticking and simplifies cleanup.
- Roll out the dough evenly: Rolling guides help ensure uniform thickness for even baking.
- Unbaked Dough: Roll out, wrap tightly in plastic wrap, and freeze for up to 3 months.
- Undecorated Cookies: Cool, layer with parchment in an airtight container, and freeze for up to 3 months.
- Decorated Cookies: Let icing dry completely, then freeze flat with parchment between layers or wrap individually. Store for 2-3 months and thaw at room temperature.
