Nut-free gingerbread medallions with molasses and warm spices, plus practical ingredient-label and cross-contact checks.
Spice mixes, flour and icing can have manufacturing cross-contact warnings.
The dough contains no peanuts or tree nuts, but contains wheat, milk and egg. Ingredient labels and clean equipment matter if baking for a nut allergy; this recipe alone cannot guarantee absence of cross-contact. Optional white cookie icing must also be checked.
Nut-Free Gingerbread Cookies
Per tray: 8–12 minutes · 3 trays of 13–14 three-inch rounds
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 round cutter
- Two light-colored aluminum baking sheets, about 13 × 18 inches (33 × 46 cm), and parchment
- Wide spatula, wire cooling rack and oven thermometer
Nut-free gingerbread medallions with molasses and warm spices, plus practical ingredient-label and cross-contact checks.
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 & seasonGently melt butter over low heat. Remove from the heat and stir in sugar, molasses, salt and spices until evenly combined. Let cool until lukewarm before beating in the egg.
- CombineWhisk flour with baking powder and baking soda, then mix into the wet ingredients until no dry flour remains. Dough will be sticky; do not add more flour.
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 rounds. Space 1 inch apart on lined pans; keep waiting dough cold.
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
Check every ingredient
Spice mixes, flour and icing can have manufacturing cross-contact warnings.
Use clean equipment
Wash bowls, cutters and work surfaces before preparing an allergy-sensitive batch.
Keep icing simple
A checked plain cookie icing gives clean outlines without nut toppings.
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
- The dough contains no peanuts or tree nuts, but contains wheat, milk and egg. Ingredient labels and clean equipment matter if baking for a nut allergy; this recipe alone cannot guarantee absence of cross-contact. Optional white cookie icing must also be checked.
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.
Does nut-free mean gluten-free?
No. This dough uses all-purpose wheat flour and also contains milk and egg.
Can I use almond extract?
Leave it out. The flavor here comes entirely from ginger, cinnamon, cloves and molasses.
Is the recipe safe for every nut allergy?
Check ingredient labels and the preparation environment for the person being served; the formula cannot rule out cross-contact.
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