Simple Gingerbread Cookies

This recipe for easy gingerbread cookies without molasses can be made from start to finish in less than 30 minutes! This slightly milder version of the classic cookie requires few ingredients and no chill time.

Overview

• Skill Level: Beginner

These cookies are a bit different from traditional gingerbread cookies in that their flavor is a little more mild due to being made without molasses. I consider these to be a gingerbread sugar cookie hybrid and they’re totally delicious!

I wanted to write a recipe with fewer ingredients than most gingerbread cookies. I also wanted a gingerbread cookie that required no chilling and no molasses. Many people just don’t keep it on hand.

Technically this cookie does contain molasses because brown sugar already has it in it. Brown sugar is white granulated sugar mixed with molasses. There is more molasses in dark brown sugar than light brown sugar. This way you still get a hint of molasses flavor without having to buy a whole bottle if you don’t have it.

What Makes These Gingerbread Cookies So Quick and Easy:

• No waiting for room temperature ingredients! Starting with cold ingredients for this recipe actually helps with the texture of the dough so you can roll it out immediately.
• Fewer ingredients! Most gingerbread cookies have a long list of ingredients but this recipe keeps the ingredients simple.
• No added molasses! This gingerbread cookie relies on the molasses that is already in the brown sugar for the chew and flavor.
• Roll out the dough immediately! Because of the ratios in this dough and the fact that we are starting with cold butter, you can roll out and bake these gingerbread cookies without chilling the dough.

More Reasons Why These Gingerbread Cookies Are So Good:

• Make them soft or crispy! I like my gingerbread cookies more on the soft side so I tend to roll them out a little thicker and bake them for a short amount of time. But if you like them crispy, roll them thinner and bake them a little longer.
• They hold their shape! Because this gingerbread cookie recipe does not use baking soda or baking powder, they do not puff up or spread out. They hold their shape well and keep sharp edges making them perfect for decorating.
• They are kid-friendly! I know many children don’t love the super spicy flavor of gingerbread. This cookie is perfect for kids because it is more mild in flavor while still tasting of classic gingerbread. And because they are so quick and easy to make, impatient kids won’t get bored with the process.

How to Make Gingerbread Cookies without Molasses

Step 1: Mix Cold Butter with Brown Sugar

While many cookie recipes call for room temperature butter, for this recipe we are going to use cold butter. This serves two purposes: it will keep the dough cold enough so that it doesn’t need to be chilled and prevent the cookies from spreading since you won’t be able to work air into it by creaming it. 

Cut the butter into really small pieces and mix it with the brown sugar. I prefer to use dark brown sugar for the most flavor. Mix until the two are well combined. Since we’re using cold butter, they won’t cream together.

Step 2: Mix in Eggs and Spices

Next, mix in the egg and the spices. For this recipe, we’re using a lineup of ground ginger and cinnamon. I also add ground clove and allspice. These last two are optional but if you have them on hand it will increase the flavor of the cookies.

Step 3: Mix in the Flour

And lastly, mix in the flour. The dough is going to be very thick. Mix until the flour is just incorporated and absorbed. You don’t want to over-mix or the cookies will become dry and tough. 

Step 4: Roll out the Dough

Pour the dough out onto a lightly floured piece of parchment paper. Press the dough together until a cohesive dough forms. Flour the top of the dough and add a piece of parchment paper on top of it. 

Use a rolling pin to roll out the dough between the two pieces of parchment paper. This will help the dough roll out without sticking and without needing to chill. 

Step 5: Cut out and Bake

Dip cookie cutters into flour and stamp out the cookies. Repeat until all of the dough has been used. Bring the scrap dough together and re-roll it out. Transfer the shapes to a parchment lined baking sheet. Bake the cookies until fully set and then move to a cooling rack to cool completely. 

If you are like me and aren’t great at decorating cookies, press some sprinkles into the warm cookies right when they come out of the oven.

To decorate with a frosting that sets completely, use royal icing. If you’re interested in a soft frosting, try my simple buttercream frosting.

Storage

Store completely cooled cookies in an airtight container at room temperature for up to 5 days.

Make-Ahead

Gingerbread cookie dough can be shaped into a disc, wrapped tightly in plastic wrap, and frozen for up to 3 months. Thaw overnight in the refrigerator and then let sit out at room temperature for about 30 minutes to soften before rolling out and cutting shapes.

MORE RECIPES FROM BAKER BETTIE!

If you enjoyed this recipe, you might like to try these other Christmas cookie recipes.

• Shortbread Thumbprint Cookies
• Pecan Snowball Cookies
• Butter Spritz Cookies