These soft and chewy gingerbread cookies without molasses are so simple to make! They take just 20 minutes to prepare and are the perfect Christmas cookie.
This recipe was originally published in December 2021. It has since been updated with new images and a new recipe.
If you have molasses on hand I definitely recommend my glazed chocolate gingerbread cookies, but I know not everyone loves the taste of molasses or has it on hand! So in come these delicious gingerbread cookies without molasses.
These soft and chewy gingerbread cookies without molasses are perfect for Christmas cookie exchanges and holiday parties!
Tell me about this recipe!
- No Molasses - don't have molasses on hand or can't find it at the store? You can use dark brown sugar instead! Brown sugar already has molasses in it, and dark brown sugar has more than light brown sugar.
- Spiced - because this gingerbread cookie recipe doesn't have molasses added to it, I've bumped up the spices to really bring that gingerbread flavor!
- Cut Out Cookies - this recipe is perfect to use with your favorite cookie cutters!
- Hold Their Shape - because I don't have any leaveners in this recipe, like baking soda or baking powder, and the cookie dough is chilled for 1 hour, the cookies hold their shape when baked.
- Spices: Because there is no molasses in this recipe, you need to kick it up a notch with the spices! I use a lot of ginger and cinnamon, as well as a small amount of cloves, nutmeg and allspice.
- Honey: Honey replaces the molasses in these cookies, which will give you a much more subtle taste.
- Dark Brown Sugar: did you know brown sugar has molasses in it? Dark brown sugar has more molasses than light brown, so I recommend using dark brown sugar in this recipe.
- Flour: I've only tested this recipe with all purpose flour.
How to make this recipe
Step 1: In a medium bowl, whisk together all of the dry ingredients and set aside.
Step 2: In a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter with the dark brown sugar until light and fluffy. Add the egg and honey and mix to combine.
Step 3: Pour in your flour and mix on low speed until a dough forms. Take the cookie dough out of the bowl and tightly wrap in plastic. Chill in the fridge for 1 hour. This will make it much easier to roll out and the cookies won't spread when baking!
Step 4: Roll out each dough half on a lightly floured surface, then use a floured cookie cutter to cut out your shapes. You can reroll any scraps to get as many cookies as possible. Bake the cookies at 350 degrees for 10-12 minutes. Let cool on the baking sheet for 10 minutes before removing to a wire cooling rack to cool completely.
- Kitchen Scale: I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
- Chilling the Dough: This is a softer dough, so you can't skip out on the chilling! If you start rolling out your cookie dough and it seems too soft, place it back in the fridge.
- Cooling Cookies: Make sure the cookies are completely cool before you decorate them with any icing or frosting.
- Decorating Cookies: I used my icing recipe from my no-spread sugar cookie recipe to decorate these cookies.
Frequently Asked Questions
These gingerbread cookies are more on the soft side which is what I prefer!
Once the cookies have cooled completely, keep them in an airtight container for up to 4 days.
Try these holiday recipes next!
Gingerbread Cookies without Molasses
- 3 cups all purpose flour
- 1 cup dark brown sugar packed
- 2 sticks unsalted butter room temperature
- 1 large egg room temperature
- 6 tablespoons honey
- ½ teaspoon kosher salt
- 1 tablespoon ground ginger
- 2 teaspoon ground cinnamon
- 1 teaspoon allspice
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- In a medium bowl, whisk the flour with the salt and spices. Set aside.3 cups all purpose flour, ½ teaspoon kosher salt, 1 tablespoon ground ginger, 2 teaspoon ground cinnamon, 1 teaspoon allspice, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg
- In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and dark brown sugar together until light and fluffy.1 cup dark brown sugar, 2 sticks unsalted butter
- Stop the mixer and add your egg and honey. Beat together on medium-low speed.1 large egg, 6 tablespoons honey
- Stop the mixer once more and pour in your dry ingredients. Use a rubber spatula to fold the mixture until it is just combined.
- Take the gingerbread cookie dough out of the bowl. Wrap in plastic wrap and chill for at least 1 hour. This will make it easier to roll out your dough and for the cookies to keep their shape in the oven!
- Preheat your oven to 350°F/175°C and line 2 baking trays with parchment paper.
- Roll out half of the dough on a lightly floured surface until they're a quarter of an inch thick. Use floured cookie cutters to cut out the cookies. Place the cookies on your trays, keeping them an inch and a half apart and bake for 10-12 minutes, until golden brown. Reroll the scraps and cut out the rest of the cookies, then repeat with the other half of the chilled dough.
- Let the cookies cool completely before decorating the cookies.