Gingerbread Cookies without Molasses
These lightly spiced gingerbread cookies are made with honey, no molasses!
Servings 30 cookies
Calories 130kcal
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
- ⅛ 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
Sodium: 71mg | Calcium: 26mg | Vitamin C: 1mg | Vitamin A: 103IU | Sugar: 6g | Fiber: 1g | Potassium: 27mg | Cholesterol: 14mg | Calories: 130kcal | Trans Fat: 1g | Monounsaturated Fat: 1g | Polyunsaturated Fat: 1g | Saturated Fat: 5g | Fat: 7g | Protein: 2g | Carbohydrates: 16g | Iron: 1mg