It is holiday time and the time of the year to enjoy some gingerbread cookies with a little sweetness and warm spices. Gingerbread cookies are a great treat for the holidays and perfect for gifting and cookie exchange.
This is an easy recipe to make gingerbread cookies without molasses and with no eggs. They can be decorated with cookie icing or enjoyed with cream cheese frosting. They are great for kids cookie decoration activity.
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Ingredients
For making gingerbread cookies without molasses, unsalted butter, brown sugar, some warm spices like ginger powder, all-spice powder, cinnamon powder, and nutmeg are added.
All-purpose flour, vanilla extract, and some milk for baking powder is all you will need.
Baking powder helps with leavening and make the cookies soft.
Instructions
Gather all the ingredients and ensure the butter is at room temperature. Whisk the butter in a stand mixer using a wire attachment until it is fluffy. Add the brown sugar and continue whisking until it is mixed well and fluffy.
Step 1: Gather all the ingredients. Butter must be at room temperature.
Step 2: Whisk the brown sugar and butter until light and fluffy.
Add the remaining ingredients and make a soft dough. Add some milk if needed while mixing the dough. Cover and chill the dough in the fridge for about 15 minutes, this helps with rolling the cookie dough.
Step 3: Add the remaining cookie ingredients.
Step 4: Mix into a soft cookie dough.
Divide the dough into smaller portions and place it between two wax paper. Roll it to a thickness of about 5 mm using a rolling pin. Cut out the cookie shapes with a cookie cutter and place them on a parchment paper or silicone mat, an inch apart from each other.
Step 5: Roll out the cookie dough to 5 mm thickness.
Step 6: Cut out cookies with a cookie cutter and remove the excess cookie dough.
Bake the cookies in a preheated oven at 350°F for about 15 minutes. Once they are done, remove the baking tray from the oven and let the cookies cool down completely. Once they cool down, you can decorate it with cookie icing of your choice.
Step 7: Place all the cut out cookies about an inch apart.
Step 8: Bake the cookies for 15 minutes at 350°F.
Decoration
Once the cookies cool down completely, decorate the cookies with cookie icing and sprinkles. I have used the store bought icing in different colors like red, white, and green and my 10 year old daughter has decorated the cookies.
Variations
Different shapes can be cut out for making ginger bread cookies and then decorated with cookie icing of choice.
A hole can be made toward the top edge after cutting the cookie with the cookie cutter to help put a thread in it and hang it on the Christmas tree.
Equipment
To make the gingerbread cookie dough, a stand mixer is very handy to whisk the butter and sugar with the wire attachment. If you don't have one, you can use the whisk attachment of a hand blender or a hand mixer.
The cookies are cut out with ginger bread cookie cutter. Other shapes like Christmas tree, star, bell, or snowman can also be used. They are baked in a convection oven.
Storage
Gingerbread cookies can be stored for a month in an airtight container.
Top tip
- Weigh the flour for consistent results.
- Chill the dough for few minutes before rolling them out and after cutting the shapes. This will help hold the shape of the cookies while baking them in the oven.
- Apply icing on the cookies only once they cool down completely
- If you plan on hanging them as ornaments, make a hole at the top of the cookies after cutting them out with a cookie cutter.
Related
Looking for other recipes like this? Try these:
- Stained glass cookies
- Chocolate dipped cookies
- Peanut butter cookies
- Hot cocoa bombs
- Christmas tree cinnamon rolls
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📖 Recipe
Gingerbread Cookies Without Molasses
Equipment
- Convection Oven
- Cookie cutter
Ingredients
For cookies
- ½ cup Butter (unsalted, room temperature)
- 1 cup Brown sugar
- â…› teaspoon Salt
- 2 cup All-purpose flour
- 1 - 2 tbsp Milk (only if needed)
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
Spices
- 2 teaspoon Ginger powder
- 1 teaspoon Cinnamon powder
- ½ teaspoon Allspice powder
- ¼ teaspoon Nutmeg powder
- â…› teaspoon Clove powder
Instructions
Making cookie dough
- Whisk the butter using a stand mixer wire attachment until fluffy.½ cup Butter
- Add the brown sugar and continue whisking until sugar is well mixed with the butter and the mixture is light and fluffy.1 cup Brown sugar
- Add the all-purpose flour, spices, vanilla extract, baking powder, and salt, and mix well to form a soft dough.⅛ teaspoon Salt, 2 cup All-purpose flour, 1 teaspoon Vanilla extract, 2 teaspoon Ginger powder, 1 teaspoon Cinnamon powder, ½ teaspoon Allspice powder, ¼ teaspoon Nutmeg powder, ⅛ teaspoon Clove powder, 1 teaspoon Baking powder
- Add milk if needed while making the dough.1 - 2 tablespoon Milk
- Wrap the dough in plastic wrap and chill it in the fridge for about 15 minutes.
Cutting out cookies
- Take some dough and roll it to a smooth ball between your palms.
- With a rolling pin, roll the dough by placing it between the wax paper to about 5 mm thickness.
- Cut out the cookie using a cookie cutter.
- Carefully place it on the baking tray lined with parchment paper.
- Continue for the remaining dough and cut out cookies following the above steps.
- Put the tray with cookies in the fridge for about 15-20 minutes.
Baking cookies
- Preheat the oven to 350°F with the rack at the middle level.
- Remove the tray from the fridge and put it in the oven.
- Bake the cookies at 350°F for about 15 minutes until the sides start browning.
- Remove the tray and allow the cookies to cool down completely.
- Decorate with icing as per choice.
Notes
- For best and consistent results weigh the flour and sugar using a food scale.
- Do not roll the cookie dough very thin else the cookies will become flat and not retain its shape.
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