Molasses gingerbread hexagon cookies using baking soda as the sole leavener, without baking powder.
Excess soda can give a soapy taste and uncontrolled spreading.
Baking soda is the sole chemical leavener and works with acidic molasses; baking powder is not included. This is a complete soda-based dough, not advice to omit powder unchanged from every gingerbread recipe. Optional icing is additional.
Gingerbread Cookies Without Baking Powder
Per tray: 8–12 minutes · 3 trays of 13–14 three-inch hexagons
Allow 151 minutes: 35 hands-on, 60 chilling, 36 for all baking trays, 20 cooling. Cooling includes the pan rest. Optional decoration, ingredient warm-up and extra trays add time.
Kitchen tools you’ll need
- US measuring cups/spoons and digital kitchen scale
- Small saucepan and a large mixing bowl
- Rolling pin with ¼ inch (6 mm) thickness guides
- 3-inch hexagon cutter
- Two light-colored aluminum baking sheets, about 13 × 18 inches (33 × 46 cm), and parchment
- Wide spatula, wire cooling rack and oven thermometer
Molasses gingerbread hexagon cookies using baking soda as the sole leavener, without baking powder.
Ingredients
Scale ingredients and US equivalents, including eggs. Keep cookie size, thickness, oven temperature and baking time per tray unchanged. More trays add time; weigh beaten egg for fractional batches.
Cookie dough
Spice blend
Instructions
A · Prepare & mix
- Melt & seasonMelt butter gently. Off the heat, stir in granulated sugar, molasses, salt and spices. Cool to lukewarm before whisking in the egg.
- CombineWhisk flour with baking soda, then mix into the molasses mixture just until no dry flour remains. This dough uses baking soda only, without baking powder.
B · Chill
- Firm the doughDivide into two flattened rectangles, wrap tightly and refrigerate at least 60 minutes, until cold and firm enough to roll. Chilling firms the butter and lets the flour hydrate.
C · Roll & cut
- ShapeHeat to 350°F (175°C) conventional or 325°F (165°C) fan. Roll cold dough 1/4 inch thick and cut 3-inch hexagons. Space 1 inch apart on lined pans. Optional thin white icing outlines add time.
D · Bake
- Check donenessPlace on parchment-lined pans about 1 inch (2.5 cm) apart. Bake one tray at a time for 8–12 minutes. Check at 8 minutes, especially with fan: edges should darken slightly and surfaces look set. Smaller shapes finish sooner.
E · Cool & finish
- Cool before icingRest on the pan 5 minutes until safe to lift, then transfer to a rack for about 15 minutes or until fully cool. Optional prepared cookie icing may be used according to its packaging; it is additional to this dough formula.
Chef’s Science & Pro Tips
Measure soda level
Excess soda can give a soapy taste and uncontrolled spreading.
Retain the molasses
Its acidity and moisture are part of the soda-based dough balance.
Keep shapes cool
Cold hexagons hold straighter sides during transfer and baking.
Storage & Make-Ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 5 days | Store fully cooled cookies airtight in a cool, dry place. Let icing dry, then separate layers with parchment; follow any icing storage instructions. |
| Refrigeration | Dough: up to 48 hours | Keep dough tightly wrapped. Let it soften just enough to roll while remaining cool. Plain baked cookies do not need refrigeration. |
| Freeze raw dough | Up to 2 months at 0°F (−18°C) | Wrap flattened dough portions tightly, then bag. Thaw overnight in the refrigerator and roll while cool. |
| Freeze baked cookies | Up to 2 months at 0°F (−18°C) | For best appearance, freeze undecorated, cooled cookies airtight. Thaw covered at room temperature before icing. |
| Refresh | Before decorating | For crisper edges, warm plain cookies at 300°F (150°C) conventional for 3–5 minutes. Cool on a rack. Do not reheat iced cookies. |
Notes
- Baking soda is the sole chemical leavener and works with acidic molasses; baking powder is not included. This is a complete soda-based dough, not advice to omit powder unchanged from every gingerbread recipe. Optional icing is additional.
Nutrition
Approximate per-serving values calculated from generic ingredient weights and stated yield, including listed fillings, glaze and coating. Excludes optional decoration and bench flour. Brands, unused coating, decoration amounts and actual yield change these estimates.
RECIPE REVIEWEDGINGERBREADGINGERBREAD COOKIES
Frequently Asked Questions
A few helpful answers before you bake.
Is baking soda still included?
Yes. Baking soda is the sole chemical leavener in this recipe.
Can I remove both soda and powder?
Use the separate unleavened recipe; removing both changes this dough.
Why do the cookies taste soapy?
Too much baking soda can leave an alkaline taste. Use a level teaspoon and the stated molasses.
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