They hold their shape well! Because this gingerbread cookie recipe does not use baking soda or baking powder they do not puff up.But if you like them crispy then you can roll them thinner and bake them a little longer. You can 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.Other Reasons Why These Gingerbread Cookies Are So Good: You can 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!.No added molasses! This gingerbread cookie relies on the molasses that is already in brown sugar for the chew and flavor.Fewer ingredients! Most gingerbread cookies have a really long list of ingredients but this recipe keeps the ingredients simplified so you can get your cookie fix on quickly.You don’t have to wait for your ingredients to come to room temperature! I know this is typically cookie blasphemy, but starting with cold ingredients for this recipe actually helps with the texture of the dough so you can roll it out immediately.What Makes These Gingerbread Cookies So Quick and Easy: If you only have light brown sugar on hand, you can still use it in these cookies but just be aware that they will be even more mild in flavor. This way you still get a hint of that molasses flavor without having to buy a whole bottle if you don’t have it. I used dark brown sugar in these cookies because brown sugar already has molasses in it. I know a lot of people don’t typically keep it on hand. I also wanted a gingerbread cookie that required no chilling and didn’t call for molasses. I wanted to make a recipe with fewer ingredients than most gingerbread cookies. I would say that these are sort of a gingerbread sugar cookie hybrid. These cookies are a bit different from traditional gingerbread cookies in that their flavor is a little more mild than most gingerbread due to being made without molasses. (Make sure to check out the FAQ section below in this post for ingredient and substitution questions.This recipe for super easy gingerbread cookies without molasses can be made completely from start to finish in less than 30 minutes! This slightly milder version of the classic cookie requires few ingredients and is a no-chill dough! The glaze is optional, but it adds a little extra to the cookies. They just go perfectly together.Ĭonfectioners sugar, vanilla, milk and corn syrup: These ingredients will be used to make the glaze. The great thing about this recipe is that if you want a stronger ginger flavor, you can always add more than the recipe calls for.Ĭinnamon and cloves: These spices really bring out the ginger in these cookies.

Ground ginger: You’ll need ground ginger for these cookies. Honey: Using honey will also help give the cookies a deeper, richer flavor in place of the molasses. The dark brown sugar helps give the cookies a deeper flavor since you won’t be using molasses. Unsalted butter: Buttery cookies are just the best and this recipe needs a full cup.ĭark brown sugar: For this recipe, you’ll use dark brown sugar instead of light brown. (The printable list of all ingredients are in the recipe card below.) Now let’s talk about just some of the ingredients in these delicious ginger cookies.

Easy gingerbread cookie recipe