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 Christmas gifts to colleagues, neighbors, teachers, and your nonna will love them too. Have a look at 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
- 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.
- 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.
- Butter – I’ve used unsalted for this recipe and added a little extra salt. However, use salted butter if that’s what you have. Just leave out the added salt. Having the butter at cool room temperature ensures it whips up easily.
- Egg – 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!
- Flour – I use regular all-purpose (also known as plain) flour that has no rising agents. We’ll add the right amount of baking powder as well.
- Baking powder – Just a little to give our cookies a bit of ‘lift’. It will be activated when mixed with wet ingredients, but it 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, which helps with flavor and texture.
- Salt – Just a little to enhance the flavor of the cookies.
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 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.
Marcellina’s Hint: Divide the dough in half to make rolling out a little easier. Dough scraps 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 they 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 kitchen 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 parchment paper between the layers. Thaw 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.
Measuring Tip: When measuring flour, stir the flour first to loosen then spoon the flour into the measuring cup without packing it in. Scrape the back of a knife across the top of the measuring cup to level.
Decorating
When it comes time to decorate the cookies, you have a few different options.
- Option 1: Prepare traditional royal icing. You can find the royal icing recipe in the Snowflake Cookies recipe. You can use royal icing together with a #3 or #4 tube and a disposable bag, or make a homemade icing bag using parchment paper. There are many videos on how to make a homemade icing bag on the internet.
- Option 2: Make this quick icing. Combine one cup of powdered sugar and half a teaspoon of vanilla extract, then add enough water (one to two tablespoons) to create a smooth consistency. When the cookies have cooled, spoon the icing into an icing bag or squeeze bottles to make the decorating process easier. This icing won’t set hard like royal icing, but it is super delicious!
- Option 3: 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 adds 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 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 about 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?
Please let me know if you liked it by leaving a ★★★★★ star rating and a review below. And remember to subscribe to my newsletter – it’s free!
Gingerbread Cookies Without Molasses Recipe
Ingredients
- 2¾ cups (360 grams) all purpose (plain) flour plus extra for rolling (See Notes 1 and 2)
- 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 (¾ stick/85 grams) unsalted butter
- ¾ cup dark brown sugar or light brown sugar
- 1 egg
- ½ cup (120 ml) dark honey or regular honey
Instructions
- Important step before beginning this recipe. All my recipes use US measuring cups and spoons. Flour is measured by stirring to lighten, then spooned into the measuring cup and leveled with a knife. For greater accuracy, please use kitchen scales and weigh measurements.
- 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.
- Reader recommendation: Some readers have found the dough dry and corrected it with a little milk. That has never happened when I make this recipe, so I can't offer my personal recommendations.
- 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.
- I recommend using kitchen scales for this recipe. The correct weight is 360 grams. Usually, I find that one cup of flour weighs 120 grams. However, recently I made this recipe, and as I usually do, retested the weight versus cups. On that occasion, the weight for one cup was 130 grams. Therefore, I have changed the cup measurement down by 1/4 cup. Nevertheless, it is always 360 grams.
- The ginger flavor is quite noticeable in these cookies. If you prefer a milder cookie, reduce the powdered ginger to 1½ teaspoons.
- Use the correct size egg. I use eggs that weigh around 2 ounces (58 grams) each, which is 24 ounces (700 grams) for a dozen eggs. Check the package.
- 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 crispier 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 powdered sugar, ½ teaspoon vanilla extract, and 1-3 tablespoons water. Spoon this icing into small squeeze bottles to the decorating easier.
- Alternatively, use a #3 or #4 piping tube and a 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.
i agree with others the dough is incredibly dry. i essentially made granola lol. measured everything carefully according to recipe but ended up adding 1-2tsp milk just to make it not crumbles.
Dre, it really sounds like too much flour has gone into your dough. This recipe has been made successfully by many readers, and when the correct amount of flour is used the dough is soft and slightly sticky before chilling.
Flour measurement is the biggest factor here. Scooping flour straight from the bag packs in far more than the recipe intends. Stir the flour in the container to loosen it, then spoon it lightly into the measuring cup and level the top. For best accuracy, a kitchen scale is ideal.
If the dough ever feels dry or crumbly, simply mix in a teaspoon or two of milk or water until it comes together. This brings it back to the right consistency.
i feel as though if enough people are having a similar issue maybe the recipe should be adjusted. or at least noted that if it is too dry you can add milk 🤷🏼♀️ i did measure correctly and still found it way too dry.
I have recently tested this recipe which works perfectly. In fact, I have half a batch in the fridge waiting to me to bake it today. Can you explain a little more. How did you measure? Did you alter any ingredients? Did you use the correct size eggs? I’d love to troubleshoot with you. As you say, some people are having problems (yet others love the recipe) and I’d love to help. I do make a note in Step 5 ‘It may look dry at first but keep mixing until it combines.’
I have never tested it with extra milk so I can’t add that note in from personal experience. It always ends up more on the sticky side for me once it’s thoroughly mixed. I will add a note to say that other readers have experience this and added milk to moisten but I have not tested it so I can’t honestly add my recommendations.
These are really yummy and I can’t get the dry dough doesn’t matter how many times I retest this recipe. I’m so glad you’ve reached out. We may get to the bottom of this.
If you like, reach out to me by email and we can troubleshoot together. Then I can add our notes to the recipe. Thank you!
Most amazing recipe, the whole family loves!!
Thank you for taking the time to let me know how much you and your family love this recipe, Charli! This is our family favorite and essential for Christmas tree decorating day.
Good flavor but the dough was super dry. There is just too much flour to butter ratio in this recipe. The syrup was not enough to counteract it. I added way more syrup and it was still dry.
Abi, without being in the kitchen with you, I can’t be sure what you’ve done to create a dry dough. Because of your comment, I have just made a batch of dough and it still came out thick, sticky and perfect. I did find that this time that my flour weighed 130g per cup instead of 120 grams per cup. There must be moisture in the air. Therefore it took just two and three quarter cups of flour to weigh 360 grams. I test and retest recipes like this all the time – comparing cups to grams and vice versa. I will add what I have found today into the recipe. The dough is chilling in the fridge as I write this. Now lets get on to trouble shooting for you.
Firstly, what ‘syrup’ are you using? This recipe is made with honey. I’d check that first. Mostly, I suspect that it’s due to incorrect measuring of the flour. This dough should be quite sticky and soft. In fact, it must be chilled to make it manageable. In step 4 I say, ‘It may look dry at first but keep mixing until it combines. The dough should be thick but sticky.’ This is exactly how the dough should be.
Further more, please check the notes for a reminder how to measure the flour and if in doubt, use kitchen scales to measure accurately. The flour for all my recipe must be measured with the stir, then spoon and level method. Never scoop the measuring cup into the flour. This will compact the flour and you’ll end up with much more flour than required for the recipe.
One other thought could be that the egg you used was smaller than my egg. I use eggs that weigh at least 2 oz (58 grams) each that is 24 ounces (700 grams) per dozen eggs. I won’t say large or extra large because this varies from country to country.
Also be sure to use brown sugar. It is soft and clumps like wet sand. Don’t substitute turbinado, muscovado, and demerara sugar. These won’t work.
I have made this recipe for many, many years (and again just now) and it is consistently amazing. I will make it again this year many times as I always do for Christmas. It is such a reliable and delicious recipe that I’m proud of. I’m sorry that you didn’t measure correctly and that your dough was dry. I do hope you try again, measuring the flour accurately. Invest in a set of kitchen scales. I find them fantastic.
Hello I have a question you use maple syrup or honey for this recipe? What kind of honey you use . Thanks
I use a dark honey for this recipe. The lighter the color honey, the lighter colored your cookies will be. Choose a honey that you like the flavor of.
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!