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4.72 from 7 votes

Perfect Gingerbread Cookies without Molasses

The best recipe to make perfect gingerbread cookies without molasses! These gingerbread cookies are sweet, spiced and hold their shape for easy decorating.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 36 large cookies
Author: Melissa Griffiths

Ingredients

  • 1 cup butter at room temperature (salted or unsalted)
  • 1 cup granulated white sugar
  • 1 egg
  • 1 cup honey
  • 2 tablespoons white vinegar
  • 5 cups all-purpose flour flour
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves

Instructions

  • Cream butter, adding sugar gradually. Beat until well combined and light and fluffy, about 3 minutes.
  • Beat in egg, honey, and vinegar.
  • Sift all of the dry ingredients together and then blend sifted dry ingredients into the wet ingredients, working in batches, stirring after each addition.
  • Divide the dough into two even pieces, wrap each piece of dough in plastic wrap, and refrigerate for 30 to 90 minutes.
  • When the dough is done chilling, preheat oven to 350 degrees. Working in sections, roll the dough to 1/2″ thick on a floured surface; cut into desired shapes. Place shapes on a baking sheet lined with parchment paper or a baking mat. Gather and reroll “scraps” of dough as needed, using all of the dough.
  • Bake at 350 degrees for 9-11 minutes. Let the cookies cool on the pan for 5 minutes, and then move to a cooling rack.
  • Repeat with remaining dough.
  • Leave plain or decorate (here are 6 Simple Ways to Decorate Gingerbread Cookies if you are looking for some inspo).

Notes

  • These cookies are sweet, soft, and sturdy. The spiced flavor is light and really pleasant. My kids love these, my husband loves these, and I had a bag hiding in the freezer that I have now eaten completely, so it’s pretty obvious that I love these, too. These will make a gingerbread lover out of anyone.
  • If you like your gingerbread on the crispy side, roll it to 1/4″ thick and bake for 11-12 minutes. If you like it nice and soft (though still very sturdy), roll the dough 1/2″ thick and bake for 10 minutes. If you play around with the thickness of the dough and the baking time, you’ll discover a cookie that meets your liking. I really like these thick and soft.
  • Use real butter and don’t forget the resting time. The dough should be tacky but not gloopy when you put it in the fridge. When it comes back out of the fridge, it should be very firm. You can keep the dough in the fridge for up to 2 days before using.
  • This is not a good gingerbread recipe for making gingerbread houses. The dough is too soft. I love making gingerbread houses  and I normally use this recipe for a sturdy hard cookie that is good for construction.
  • If you are in need of a cookie cutter set, I’ve had this one for almost 11 years and we use it all the time.

Nutrition

Serving: 1 of 36 large cookies | Calories: 161kcal | Carbohydrates: 27g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 121mg | Potassium: 29mg | Fiber: 1g | Sugar: 13g | Vitamin A: 164IU | Vitamin C: 0.1mg | Calcium: 7mg | Iron: 1mg

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