Gingerbread Cookies

This is my no molasses and no brown sugar recipe for gingerbread dough. Molasses can be hard to find or expensive and often brown sugar is unavailable here in Israel, so its good to have a good recipe suited to the ingredients that are available. This recipe is adapted from @blessthismess. Cookies and/or dough can be frozen for up to 3 months.
Prep Time40 minutes
Cook Time12 minutes
Total Time1 hour
Servings: 24 Ginger People


  • 100 g Margarine or Butter (if making dairy free, I use block margarine, not tub)
  • 1/2 cup White Sugar
  • 1 Egg (small, or half a large egg)
  • 1/5 cup Honey
  • 1 tsp Apple Cider Vinegar
  • 2 1/2 cups Flour
  • 3/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 tsp Powdered Ginger
  • 1/2 tsp Ground Cloves
  • 1/2 tsp Cinnamon


  • Mix together dry ingredients.
  • In a mixer, cream butter or margerine with sugar until light and fluffy (about 3 mins).
  • Add honey, egg and vinegar.
  • Add in dry ingredient mixture, until everything is just blended. If dough is too sticky, add more flour about 1/4cup at a time.
  • Wrap dough in plastic wrap and chill in fridge for 1hr, or freeze.
  • Preheat oven to 350/180C. Roll dough out flat and evenly. Cut gingerbread man or circles using cookie cutter and place on a baking tray.
  • Bake in over for 10-12 minutes. Reroll scraps and cut more shapes as needed.
  • When cookies are puffed up and brown, take out of oven and cool for 5 minutes.
  • Decorate!

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