Gingerbread Cookies Recipe without Molasses
This delicious Gingerbread Cookies Recipe Without Molasses is a favorite festive treat for our family to bake in December!
Whether you don’t usually keep it or you’ve run out of molasses, this is an excellent recipe that has all the traditional flavors of gingerbread. Make them soft and chewy or crispy and snappy – you choose.
❤️ Why you will love this recipe
- Holiday Magic – Not only is this our family’s favorite gingerbread cookies recipe without molasses, but it’s Santa’s, too – and I hope it will soon be yours! I’m sure there’s some kind of holiday magic created by the winning combination of brown sugar, cinnamon, and nutmeg.
- Make Ahead – You can make the cookie dough ahead of time; the flavor improves in the refrigerator, and it keeps well in the freezer. Why not keep a batch in the freezer so you can whip up some classic gingerbread cookies super-quickly?
- Easy to Find Ingredients – Just like my Orange Cranberry Biscotti, most of the ingredients for these easy gingerbread cookies are things you probably already have in the kitchen, or if not, they’re very easy to find at your local store.
- Fun – Gingerbread men (and women!) are fun to decorate and you can give them as cute gifts to colleagues, neighbors, teachers, and your nonna will love them too. Have a look in the ‘Tips’ section for suggestions about icing and decorating.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredients
- Flour – I use regular all purpose (ie, plain) flour. There are many different types of flour – including almond flour – but I have found that for this gingerbread cookie recipe without molasses, regular flour works best.
- Dark brown sugar – Dark brown sugar is simply white sugar with molasses added to give the dark color and a deeper depth of flavor so it’s perfect for this recipe.
- Honey – Try to use dark honey, if you have it. The lighter the honey you use, the lighter the dough for this gingerbread cookies recipe without molasses will be. Whether you use light or dark honey, your cookies will still be absolutely delicious – I promise.
- Butter – Unsalted, please! We will add a little salt later on – it helps to bring out the flavors of the other ingredients – but we don’t want too much, so no salt in the butter. If you are going to be making the cookies by hand (that is, not using an electric beater), you’ll room temperature butter the butter. Of course, if you’re using an electric beater, cooler butter will be fine.
- Egg – Just one egg in this recipe. I always prefer to use a large, free range egg, but you should use whatever you have readily available in your pantry.
- Ginger – I often encourage you to use fresh ingredients, but in this case, dried and powdered ginger is exactly what’s needed.
- Cinnamon – Besides being delicious, did you know that cinnamon contains antioxidants with anti-inflammatory effects? It’s also rumoured to be good at relieving stress. Certainly having a gingerbread cookie helps me to relax!
- Cloves – Cloves are an aromatic spice with a subtly sweet flavor – perfect in gingerbread without molasses. Cloves can be strong tasting, which is why we just use a little.
- Nutmeg – Another fragrant spice – dried and powdered – which combines beautifully with cinnamon and cloves. Your taste buds will thank you!
- Baking powder – Used here as a leavening agent to give our cookies a bit of ‘lift’. It will be activated when mixed with wet ingredients but gets a second activation in the heat of the oven.
- Baking soda – Although there is already some baking soda in baking powder, our recipe needs a little extra.
- Salt – Just a quarter of a teaspoon of salt, please! Salt is a flavor enhancer when used in correct quantities.
Instructions
Whisk (or sieve) together the all purpose flour, baking powder, baking soda, salt, and ground spices (ginger, cinnamon, cloves, and nutmeg).
Beat together butter, brown sugar and egg until well combined and lightened in color. Scrape down the sides. Add honey and mix on medium speed until all ingredients are well combined.
Add the dry ingredients then mix on low speed until completely incorporated.
Scrape the dough out onto plastic wrap. Cover with plastic and refrigerate overnight or for up to 5 days. Or freeze for up to 3 months. Just remember to return the dough to cool room temperature before using.
Preheat your oven to 375ºF/ 190ºC and line baking sheets with parchment paper. Roll dough to a ¼ inch thick between two sheets of non stick parchment paper then cut out with your desired cutter – of course, gingerbread men are my favorite!
Transfer your cookies to the prepared baking sheet, spaced a little bit apart because they will spread somewhat. Bake for 8-11 minutes – 8 minutes for softer cookies, and closer to 11 minutes if you prefer your cookies to be a little more crispy.
Remove the cookies from the oven and allow them to cool until they are firm enough to transfer to a wire rack to cool completely.
Decorate as you like. Read all my decorating tips below together with variations.
Hint: Divide the dough in half to make rolling our a little easier. Dough scrapes can be pressed together and rolled out again to cut more shapes. This dough is very forgiving.
Substitutions
- Dark Brown Sugar – Use light brown sugar instead of dark brown sugar. The flavor will be a little more delicate but still delicious
- Unsalted Butter – Substitute salted butter but be sure to leave out the added salt in the recipe.
- Ground Spices – Instead of adding separate spices substitute the ground ginger, cinnamon, cloves and nutmeg for the equivalent amount of your favorite gingerbread spice mix or lebkuchen spice.
Variations
If you don’t have the time to pipe icing and decorate the cookies, these variations are still tasty and festive!
- Plain – This gingerbread cookies recipe without molasses is so delicious that you can just enjoy them plain without any decorating. Our family loves dunking plain gingerbread cookies in hot chocolate or coffee.
- Powdered Sugar – Alternatively but still super easy, dust the gingerbread cookies with powdered sugar for a touch of sweetness without all the effort of decorating.
- Chocolate Dipped – Dip half or more of the cookies in melted chocolate. Put the chocolate dipped gingerbread cookies on a lined baking sheet until the chocolate has set.
- Glazed – As soon as the come out of the oven, brush the cookies with a simple glaze of 1 cup powdered sugar combined with 2 tablespoons of water. This creates a topping similar to German gingerbread cookies or lebkuchen cookies.
Be sure to try my panforte recipe. It’s an easy Italian holiday favorite.
Equipment
You’ll need the usual baking equipment of bowls, measuring cups and spoons or a set of scales. I like to use an electric mixer to make it easy but you can use a wooden spoon and some muscle power to beat the mixture instead.
What you will need is something for rolling out the dough like a rolling pin. But if you don’t have one use an empty wine bottle or similar. My mother used to use an empty milk bottle.
Gingerbread people cookie cutters are handy and look cute. However use whatever cookie cutter you’ve got or even use a glass to cut out rounds.
Storage
This gingerbread cookies recipe without molasses is very versatile when it comes to storage and making in advance. Baked and decorated cookies will keep in an airtight container for up to a week at room temperature.
You can make the cookie dough and freeze it safely for up to three months. Just remember to thaw the dough back to cool room temperature before rolling, cutting, and baking.
These cookies can also be frozen for up to 45 days once baked and iced. Simply allow the decoration to set completely, then layer the cookies in an airtight container with waxed paper or non stick parchment paper between the layers. Defrost in the container.
Tips for Success
Cookie Dough
- The dough for this gingerbread cookies recipe without molasses is best made ahead of time – it gives the spices in the dough a chance to develop and deepen. You can make the dough and keep it in the refrigerator for up to 5 days before you need to bake the cookies. Alternatively, the dough will keep in the freezer for up to 3 months.
- I use an electric beater, but if you don’t have one or if you prefer to beat by hand, you will need to soften the butter to room temperature.
- If you prefer soft cookies, remove them from the oven at around 8 or 9 minutes – just when the cookies are dry on top and have only just begun to color. If you prefer crispy cookies, leave them in the oven for the full 11 minutes. Watch them closely, in case they start to burn.
Decorating
- When it comes time to decorate the cookies, you have a few different options. The first option is to make royal icing and use your cookie cutter to shape it the same way and size as your cookie. You can find the royal icing recipe in Snowflake Cookies recipe. You can use royal icing together with a #3 or #4 tube and disposable bag, if you prefer, or make a homemade icing bag using parchment paper. There are many videos on how to make a homemade icing bag on the internet.
- The second icing option is to make your own icing. 1 cup icing sugar, ½ teaspoon vanilla extract, 1-3 tablespoons water – mix all ingredients together until a smooth consistency is achieved. Then, when the cookies have cooled, spoon the icing into squeeze bottles to make the decorating process easier. This icing won’t set hard but is super delicious!
- And lastly and probably my fav option, most supermarkets sell cookie icing or writing icing in ready to use tubes or pouches. I love using the store bought icing pens that set hard – I find it to be the easiest way.
FAQ
Molasses does add a bold flavor, chewiness and a little hint of bitterness to most gingerbread cookie recipes. However, while it is important but can be substituted without too much difference in the cookie flavor and texture. Using dark honey in this gingerbread cookies recipe without molasses produces cookies that are very similar to a recipe that uses molasses.
Yes! Maple syrup can also be used instead of molasses or the honey in this gingerbread cookies recipe without molasses. Gingerbread cookies made with maple syrup will be milder in flavor than those made with dark honey or molasses.
The flavor of molasses is mimicked by using brown sugar in combination with a liquid sweetener. I prefer dark brown sugar and dark honey combinations. However, you could substitute these ingredients in this gingerbread cookies recipes without molasses with light brown sugar and light honey or maple syrup.
Serving Suggestions
If you’re looking for some other festive treats, have a look at my delicious Italian butter cookies recipe – they taste as good as they look!
Alternatively, have you tried my chocolate chip cookies with pecans? They are delicious warm cookies with gooey chocolate and toasty pecans – yum!
I would love to hear how you go making my Gingerbread Cookies recipe without molasses – and especially which option you choose to decorate them. Please leave me a message below.
Made this recipe?
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Gingerbread Cookies Without Molasses Recipe
Ingredients
- 3 cups (360 grams) all purpose (plain) flour plus extra for rolling (See Note 1)
- 1 ½ teaspoons baking powder
- ¾ teaspoons baking soda
- ¼ teaspoon salt
- 3 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- ¼ teaspoons cloves
- ¼ teaspoon freshly ground nutmeg
- 6 tablespoons (85 grams) unsalted butter
- ¾ cup dark brown sugar or light brown sugar
- 1 egg
- ½ cup dark honey or regular honey
Instructions
- Whisk (or sieve) all-purpose flour with baking powder, baking soda, salt, ground ginger, ground cinnamon, ground cloves, and ground nutmeg.
- In an electric mixer, beat together butter, brown sugar and egg until well combined and lightened in color. Scrape down the sides.
- Add honey and mix on medium speed until well combined.
- Add the mixed dry ingredients then mix on low speed until completely incorporated. It may look dry at first but keep mixing until it combines. The dough should be thick but sticky. If the dough is very sticky, a little extra flour flour can be added to create the correct consistency.
- Scrape the dough out onto plastic wrap. Cover with plastic and refrigerate overnight or for up to 5 days. Or freeze for 3 months.
- Return the dough to cool room temperature before using so that it's not too hard to roll.
- Preheat oven to 375ºF/190ºC. Line baking sheets with parchment paper.
- Divide the dough in half. Return one half to the fridge while you roll out the other half.
- Place one half of the dough on a lightly floured surface.
- Dust with a little flour over the dough and on the rolling pin. Alternatively, roll out between two sheets of non-stick parchment paper that has been dusted with flour. The dough may be quite sticky so don't be worried about using extra flour to keep the dough from sticking.
- Roll dough to a ¼ inch (or just under 1/2 cm) thick then cut out with your desired cutter – of course, gingerbread men are my fav!
- Press any scrapes of dough onto the remaining half and repeat rolling and cutting.
- Continue pressing scrapes of dough together, rolling and cutting until all the dough is used up.
- Transfer cookies to the prepared baking sheet, spaced a little bit apart.
- Bake for 8-11 minutes – 8 minutes for softer cookies or longer for more crispy cookies. If your cookie cutters are small, the baking time will be less.
- Remove cookies and allow to cool until they are firm enough to transfer to a wire rack to cool completely.
- Decorate as you like. Read my tips below and more thorough instructions in the post.
Notes
- Be sure to measure the flour carefully if using cups. Do this by stirring the flour to fluff it up then spoon it into the measuring cup without packing the flour down.
- The ginger flavor is quite noticeable in these cookies. If you prefer a milder cookie reduce the powdered ginger to 1½ teaspoons.
- Make the dough for this gingerbread cookies recipe without molasses ahead of time. This will give the spices time to develop and deepen plus firm up the dough so that it’s easier to roll out.
- I prefer an electric mixer to make this gingerbread cookie recipe. However, you can also use just a wooden spoon and a bowl.
- The longer you bake the cookies the more crispy they will be. For soft cookies, bake for 8-9 minutes. For crispy cookies, bake for 10-11 minutes but watch carefully that they don’t burn. Ovens vary so times may be different.
- Purchase cookie icing or writing icing in ready-to-use tubes or pouches from supermarkets.
- If you can’t find icing pouches – make a simple icing of 1 cup icing sugar, ½ teaspoon vanilla extract, 1-3 tablespoons water. Spoon this icing into small squeeze bottles to the decorating easier.
- Alternatively, use a #3 or #4 piping tube and disposable bag and royal icing which is made with powdered sugar and egg white (the recipe is in my Snowflake Cookies recipe.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
This updated and improved recipe was first published on Marcellina in Cucina on 17 November, 2021.
the dough is too dry.
You measured incorrectly. The dough should be sticky.
This year I wanted to try new Gingerbread Cookies without Mollases. I tried this exactly the same measurements. The dough is dry. I kept mixing it but still too dry. I was panicked. So I had to add softened butter 30gr . but still dry. so I add some milk 1Tbsp at a time until it comes together. and continued with the rest of the process. It tastes good, hard outside and chewy inside.
That’s super strange. We’re eating some right now that I baked yesterday and I didn’t have a problem. Actually I thought the dough was quite sticky and hoped I had explained it well enough to accomodate for the stickiness. Did you possibly use different flour (not wheat all purpose flour)? Or did you scoop the flour into the cup? Your problem indicates that you’ve inadvertently added too much flour.
Hello Marcellina, I’ve found your recipe today and I’ve just made the dough and put it into the fridge until tomorrow.. I wanted to ask you, if the icing with vanilla and a drop of water will smudge or will they dry in a day or so? Thank you 😊
In my experience, it won’t dry but maybe if you live in a very dry climate it might. I’m able to purchase icing in tubes from the grocery store that dry quite well. Alternatively, one egg white beaten with powdered sugar will make an icing that will dry hard.
hi! can I substitute butter for margarine?
I’ve never tried that but it could possibly work. The dough may be more sticky than with butter but I’m not totally sure.
I just made a batch of these cookies and they are nearly perfect. I used allspice only for the spices. I noticed the dough getting dry and had a good amount of flour remaining, so brewed a bit of ginger tea and added it to the dough. I chilled it for a couple hours and it rolled great between wax paper. They baked soft and we dipped some in melted chocolate. I’ve saved this recipe-thanks for sharing!
You’re welcome! I’m happy that you enjoyed these cookies so much! While I provide cup measurements for my recipes, weighing is actually the most accurate. If using cups, be sure to stir the flour to loosen then spoon into the cups and level off with a flat edge.
I really enjoyed this recipe. I used maple syrup because I’m not that keen on honey and I also left out the cloves because I just didn’t have any. was wondering if you’ve tried using molasses in place of the honey before if it swaps for an equal amount? I know the recipe is for not using molasses but I sought this recipe out because I just didn’t have any on hand. I love how they keep their shape but are a slightly rounder look to them than the crisp edged gingerbread men, makes them way cuter!
Thank you for your glowing comments, Patty! Yes, that’s how this recipe came about…I didn’t have molasses on hand. However, I have made it exactly as written WITH molasses and it works just fine.
I just made the dough (double) and it seems to be very dry and crumbly. I’m seeing that it should be sticky and that’s what I’m used to with gingerbread. Any ideas?
Lindsey, the dough should definitely be rather soft and sticky and definitely not dry and crumbly. I have never doubled this recipe so that might have been a bit of the problem. You could try fixing it by adding a tablespoon of melted butter, milk or water until you have the right consistency. The cookies won’t be quite the same but I’m sure they are salvageable. I wonder if you’ve somehow miscalculated when doubling the recipe? Maybe not enough butter or honey? Did you use two eggs? Or is there too much flour? It could just be that in doubling the mixture it wasn’t able to be mixed as thoroughly. Next time just make one batch of dough at a time. Good luck. Let me know how you go.
Same just happened to me, but I realized it’s probably because I’m in a desert. When I weighed the flour, it was too much due to lack of moisture. Moisture would normally make it weigh more and I would do less by volume. I will try again as it looked close!
Yes, the flour would be so much drier in your area. You’re obviously aware of this so you can make the necessary adjustments. This recipe has been tested in an area with higher humidity.
Hi Marcellina,
I made these gingerbread cookies today and they are delicious. I really liked the texture, and balance of spices. The dough is quite sticky so wondering if that’s normal for this recipe or just humid where I am!
Many thanks,
Amanda
Hi Amanda, yes it is quite a sticky dough. My best tip is to chill the dough well and keep it cold. I also like to roll out the dough between two sheets of non-stick parchment paper that has been dusted with flour. The soft dough means the cookies are lovely and soft even though the dough is a little tricky to work with.
Did exactly as written, result – very good cookies, excellent flavor and texture. Honey and spices are very noticeable, but not too much. Tried baking for 8 min and 10 min – we loved the softer 8 min ones more, will do 8 min from now on.
After previous fiasco with molasses was looking for a recipe without it.
Thank you very much!
Hi,
Thanks for the recipe without molasses.
Can you use this dough to press in traditional gingerbread molds?
Cheers,
Anne
Hi Anne, I’ve never used this dough to press in traditional gingerbread molds so I can’t say for sure. It is quite a soft dough so I’m thinking it could stick. I would flour the mold well before pressing. The other thing is that these cookies puff a little. I would also omit the baking powder (not the baking soda) so that your cookies don’t puff as much and you still see the pretty design. I hope that helps!