No Molasses Gingerbread Cookies

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No Molasses Gingerbread Cookies feature image on white plate, frosted with color sprinkles.

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!

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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.
Mess Free Option when making No Molasses Gingerbread Cookies:  Roll the dough to the desired thickness between two sheets of parchment paper. I roll mine out to 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.
Mess Free Cookie Dough Roll-Out Option
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No Molasses Gingerbread Cookies

Course

Dessert

Prep Time

40 min.

Cook/bake time

10 min.

Servings

24

Here's What You'll Need

2-3 Cookie Sheets
Parchment Paper
Icing Piping Pastry Bag
Cookie Cutters

INGREDIENTS

1 cup butter softened (2 sticks)
1 cup light brown sugar
3/4 cup honey
1 egg
2 teaspoons baking soda
2 teaspoons ground ginger
2 teaspoon ground cinnamon
1 teaspoon ground cloves
4 cups all-purpose flour
1/2 teaspoon salt
Eggless Royal Icing Ingredients: 1 cup powdered sugar; 1/2 teaspoon clear vanilla extract; 1 tablespoon water; Gel food coloring (optional)

Directions

1. Cream together butter, brown sugar, honey, egg and baking soda.
2. Slowly add in the flour then the ground cinnamon, ginger, cloves and salt. Mix thoroughly.
3. Chill the dough for two hours. See “Chill and Rolling-Out Dough Options” above.
4. Cut with cookie cutters and bake at 350-degrees for about 10 minutes (until brown) on parchment paper lined cookie sheets.
4. Cut with cookie cutters and bake at 350-degrees for about 10 minutes (until slightly brown) on parchment paper lined cookie sheets.
No Molasses Gingerbread Cookies - on baking sheet-min
5. Cool completely before decorating.
6. To make Eggless Royal Icing, mix powdered sugar, clear vanilla and water until smooth. Fill your piping bag and decorate.