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+ servings
iced gingerbread cookies in the shape of snowflakes and christmas trees.
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Gingerbread Cookies without Molasses

These lightly spiced gingerbread cookies are made with honey, no molasses!
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Servings 30 cookies
Calories 130kcal
Author Ella

Ingredients

  • 3 cups all purpose flour
  • ½ cup light brown sugar
  • 1 stick unsalted butter room temperature
  • ½ cup coconut oil
  • 1 egg room temperature
  • ¼ cup honey
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 tablespoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon ground ginger
  • teaspoon ground cloves
  • ½ teaspoon allspice

Instructions

  • In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, coconut oil, brown sugar, spices, baking powder and salt together. Beat on medium speed for 3-4 minutes until it is completely combined.
  • Stop the mixer and add your egg and honey. Beat together on medium-low speed.
  • Stop the mixer once more and pour in your flour. Use a rubber spatula to fold the mixture until it is just combined.
  • Divide your dough in half and shape both pieces into a disc. 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.

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, like Kerry Gold, in my recipes. This will make your finished bake much creamier and richer.
Coconut Oil: You can substitute coconut oil with shortening. 
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: 130kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 71mg | Potassium: 27mg | Fiber: 1g | Sugar: 6g | Vitamin A: 103IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg