Gingerbread Cookies without Molasses
These lightly spiced gingerbread cookies are made with honey, no molasses!
Servings: 30 cookies
Calories: 144kcal
Ingredients
- 3 cups all purpose flour
- 1 cup dark brown sugar packed
- 2 sticks unsalted butter room temperature
- 1 large egg room temperature
- 6 tablespoons honey
- ½ teaspoon kosher salt
- 1 tablespoon ground ginger
- 2 teaspoon ground cinnamon
- 1 teaspoon allspice
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
Instructions
- In a medium bowl, whisk the flour with the salt and spices. Set aside.3 cups all purpose flour, ½ teaspoon kosher salt, 1 tablespoon ground ginger, 2 teaspoon ground cinnamon, 1 teaspoon allspice , ½ teaspoon ground cloves, ½ teaspoon ground nutmeg
- In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and dark brown sugar together until light and fluffy.1 cup dark brown sugar, 2 sticks unsalted butter
- Stop the mixer and add your egg and honey. Beat together on medium-low speed.1 large egg, 6 tablespoons honey
- Stop the mixer once more and pour in your dry ingredients. Use a rubber spatula to fold the mixture until it is just combined.
- Take the gingerbread cookie dough out of the bowl. Wrap in plastic wrap and chill for at least 1 hour. This will make it easier to roll out your dough and for the cookies to keep their shape in the oven!
- Preheat your oven to 350°F/175°C and line 2 baking trays with parchment paper.
- Roll out half of the dough on a lightly floured surface until they're a quarter of an inch thick. Use floured cookie cutters to cut out the cookies. Place the cookies on your trays, keeping them an inch and a half apart and bake for 10-12 minutes, until golden brown. Reroll the scraps and cut out the rest of the cookies, then repeat with the other half of the chilled dough.
- Let the cookies cool completely before decorating the cookies.
Video
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven’t tested the recipe with this method. Just click on ‘Metric’ above ingredients for the metric grams.
I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients about 2 hours before you start baking.
Butter: I use European style butter in my recipes. This will make your finished bake much creamier and richer.
Dark Brown Sugar: to give the cookies this dark brown color I recommend using dark brown sugar and not light brown sugar. This is also going to give them a richer taste.
Icing: I used the icing recipe from my no spread sugar cookie recipe.
Storage: keep in an airtight container at room temperature for 4 days.
Serving Size: the number of cookies in this recipe is a ballpark figure. It all depends on the size of your cookie cutter! Nutrition
Calories: 144kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 45mg | Potassium: 33mg | Fiber: 0.5g | Sugar: 11g | Vitamin A: 198IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 1mg
