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frosted gingerbread cookies on parchment paper
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Gingerbread Cookie without Molasses

Gingerbread Cookies without Molasses are soft and fluffy cookies filled with warm and spicy flavors. Perfectly sweet cookies for the Christmas season or after school snacking. 
Course Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 20 minutes
Servings 50
Calories 118kcal
Author Cara Lanz

Ingredients

Gingerbread Cookies No Molasses

  • ¾ cup butter, room temperature
  • ¾ cup brown sugar
  • cup honey
  • 1 egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon cloves
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon salt
  • teaspoon cayenne pepper
  • cup turbinado or white granulated sugar for rolling

Browned Butter Glaze

  • 1 stick butter
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 3-4 tablespoons milk

Instructions

Gingerbread Cookies

  • In a large mixing bowl, cream the butter with an electric mixer on medium to medium-high speed until light and fluffy. Add the brown sugar and continue mixing until the two are combined. Mix in the honey, egg, and vanilla until combined.
  • Sift or whisk the flour, baking soda, cinnamon, ginger, cloves, nutmeg, pepper, salt, and cayenne pepper together in a medium bowl.
  • Slowly add the dry ingredients to the wet ingredients. Mix until just combined. Be careful not to overmix.
  • Cover the dough with foil or plastic wrap and chill in the refrigerator for at least 2 hours. I chill mine overnight.
  • Preheat the oven to 350. Line baking sheets with parchment paper or silicone baking mats.
    Roll the dough into 1-inch balls and roll in granulated sugar or turbinado sugar. Place the balls 2 inches apart on the baking sheet.
    Bake for 8-10 minutes or until the edges are light golden brown and the center is soft and puffy.
    Cool for 2 minutes on the cookie sheet, then transfer the baked cookies to a wire rack to cool completely.

Browned Butter Frosting

  • Melt the butter in a small, heavy-bottomed saucepan over medium heat. Cook and stir for about 5-7 minutes while it gets foamy, bubbles, and turns golden brown. There will be brown speckles in the bottom of the pan.
    Remove the butter from the stovetop and pour it into a heat-proof bowl to stop the cooking process and keep it from burning. Let the butter cool for a few minutes. 
  • Place the powdered sugar into a medium mixing bowl. Add the butter, vanilla extract, and 3-4 tablespoons of milk. Start with a little milk and add more until it reaches your desired consistency. 
  • Whisk everything together until it is smooth and creamy and there are no lumps of powdered sugar. 
  • Frost each cookie with 1 to 1 ½ teaspoons of frosting and set the cookies aside to let the frosting set. 

Storage & Freezing

  • Store unfrosted cookies in an airtight container at room temperature for up to one week. 
    Store frosted cookies in a single layer in an airtight container at room temperature for 2 days or in the refrigerator for up to a week.
    Freeze unfrosted cookies for up to three months. 
    Freeze cookie dough or rolled out cookie dough balls for up to two months. 
    Freeze any leftover browned butter frosting in an airtight container or ziptop freezer bag for up to 3 months.

Notes

  • Use room temperature butter and eggs. This allows all of the cookie batter ingredients to mix together cohesively. 
  • Chill the cookie dough at least 2 hours or overnight and up to 4 days. 
  • Be careful not to overmix the dough, which can result in tough cookies. 
  • You can make the browned butter frosting thicker or thinner by using more or less milk. If it gets too thin, add a little more powdered sugar.
  • If you have browned butter frosting left over, place it in a ziptop freezer bag and freeze it.

Nutrition

Calories: 118kcal | Carbohydrates: 19g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 73mg | Potassium: 12mg | Fiber: 1g | Sugar: 14g | Vitamin A: 150IU | Vitamin C: 0.02mg | Calcium: 11mg | Iron: 0.3mg