Molasses gingerbread hexagon cookies using baking soda as the sole leavener, without baking powder.
Baking soda is the measured leavener in these molasses cut-outs. Keep the syrup and the soda amount as listed instead of treating this as a general instruction to omit baking powder from another recipe. Chill the dough before rolling evenly for clean hexagons.
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Gingerbread Cookies Without Baking Powder Recipe
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
Ingredients
Cookie dough
Spice blend
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.
Instructions
Melt & season
- Melt butter gently. Off the heat, stir in granulated sugar, molasses, salt and spices. Cool to lukewarm before whisking in the egg.
Combine
- Whisk 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.
Firm the dough
- Divide 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.
Shape
- Heat 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.
Check doneness
- Place 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.
Cool before icing
- Rest 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 and 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. |
| Raw freezing | 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. |
| Baked freezing | Up to 2 months at 0°F (−18°C) | For best appearance, freeze undecorated, cooled cookies airtight. Thaw covered at room temperature before icing. |
| Restoring | 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
Estimated nutrition per serving; brands and portion sizes vary.
Frequently Asked Questions
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.
Browse more cookie ideas in the Gingerbread Cookies Ideas collection.
