EASY Gingerbread Cookies WITHOUT MOLASSES

all-purpose flour

🥗Healthier: whole wheat flour

More nutritious option.

brown sugar

🥗Healthier: coconut sugar

Lower glycemic index.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Healthier fat option or budget-friendly alternative.

Cream the room temperature butter and dark brown sugar in a large mixing bowl or stand mixer until light and fluffy.

If butter is not softened, cut it into pieces and let it sit on a plate for about 15 minutes.

Add honey to the butter and sugar mixture to substitute for molasses, keeping the cookies moist.

Scrape down the sides of the bowl and add in an egg yolk and vanilla extract, mixing just to combine.

In a separate bowl, mix together flour, baking powder, baking soda, and salt.

Add cocoa powder for color, along with ground ginger, cinnamon, allspice, cardamom, nutmeg, and black pepper to the dry ingredients.

Whisk the dry ingredients into the flour mixture.

Add the dry ingredients to the butter and sugar mixture and mix on low just to incorporate, being careful not to overwork the dough.

Scrape the dough from the bowl, pat it into a disc, and wrap it tightly in plastic wrap.

Refrigerate the dough for at least an hour, or up to 2 days in advance.

Once chilled, turn the dough out onto a lightly floured work surface and roll it out evenly.

Cut the dough into desired shapes using cookie cutters, maximizing space to avoid excess borders.

Collect scraps, pat them into a disc, wrap in plastic, and refrigerate for about 30 minutes before re-rolling if desired.

Move the cookies to a parchment-lined baking sheet using a spatula.

Bake in a 350°F (180°C) oven until dry and crisp around the edges but still soft in the middle, about 8 to 10 minutes depending on cookie size.

Allow cookies to cool on the tray for at least 5 minutes before transferring to a wire rack to cool completely.

Decorate the cookies if desired, using royal icing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens