Gingerbread Cookies without molasses

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Gingerbread Cookies without molasses are crunchy and flavorful. They're full of sugar and spice and everything nice, plus they're perfect for decorating. It's a delicious art project for all ages. 

  • Author: Renee Rendall
  • Prep Time: 15
  • Cook Time: 12
  • Total Time: 27 minutes
  • Yield: 20 1x
  • Category: Cookies
  • Method: Baked
  • Cuisine: British
  • Diet: Vegetarian


Units Scale
  • 350 grams all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 125 grams butter
  • 175 grams light brown sugar
  • 1 egg, lightly beaten
  • 1/4 cup golden syrup or light corn syrup


  1. Add the flour, baking soda, ginger, and cinnamon to the bowl of a food processor. Pulse a few times to combine.
  2. Add the butter and process to mix. You should have a mixture resembling wet sand. Add the sugar and pulse to combine.
  3. Add the beaten egg and golden syrup and process until the dough starts to clump together.
  4. Turn your dough out onto a clean surface and knead it two or three times just to bring everything together. Flatten your dough into a disc and wrap it in plastic wrap. Refrigerate the dough at least 15 minutes.
  5. Preheat your oven to 180C (350F) and line a baking sheet with parchment paper.
  6. On a lightly floured surface, use a rolling pin to roll out your dough t about 1/4 inch thickness. Cut out your dough using a cookie cutter in your favorite shape and transfer the cut cookies to a cookie sheet. Give them a little space. They will spread a bit.
  7. Bake for 12-15 minutes or until lightly golden brown. These are crisp cookies, so you don't want them underbaked. Allow the cookies to cool on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely.
  8. Once the cookies have totally cooled to room temperature, you can use writing icing and other decorations to decorate however you like.



  • If your dough starts to get too soft and sticky as you're rolling and cutting, wrap it up and stash it back in the fridge for 10 minutes.
  • If you're baking your cookies in batches, store the cut cookies in the fridge until they're ready to go into the oven. This will help keep them from spreading too much.
Recipe Card powered byTasty Recipes