These No Molasses Gingerbread Cookies are so yummy and a must for the holidays. The best thing about this recipe is that it calls for ingredients and spices you probably already have in your pantry!
These cookies are full of flavor and I love to decorate them with Eggless Royal Icing. You can get both the No Molasses Gingerbread cookie and Eggless Royal Icing recipes below.
Just a note about the Eggless Royal Icing: This icing hardens as it dries so you can stack your cookies later without the icing getting all messed up. The icing mixture is also very thick and works great in a piping bag. If you want the mixture a little thinner you could add a tiny bit more water but don’t add too much!
Helpful Tips When Making No Molasses Gingerbread Cookies
- For softer cookies roll the dough out thick, about a half-inch thick.
- To keep the dough from overspreading in the oven chill the dough before rolling it out. See “Chill and Rolling-Out Dough Options” below.
- When rolling the dough out and cutting with cookie cutters, work quickly. The colder the dough stays before going into the oven the better!
Chill and Rolling-Out Dough Options
- Traditional Method: Roll the dough out to about one-inch thickness. Wrap in plastic wrap and put it in the refrigerator for two hours. Then roll out on a floured surface, cut with cookie cutters, place on parchment-lined cookie sheets, and bake as usual.
- Mess Free Option: Roll dough to a desired thickness between two sheets of parchment paper, about 1/2 inch thick. Then let the sheets of dough chill for two hours in the refrigerator. After two hours, remove the top sheet of parchment. Cut with cookie cutters, place on parchment-lined cookie sheets, and bake as usual.