Perfect Gingerbread Cookies without Molasses

5 from 3 reviews

Do you love gingerbread cookies but don’t have (or like) molasses? Then’ll you love these molasses-free Gingerbread Cookies! This easy gingerbread cookie recipe makes warm, sweet cookies with just the right amount of spice.

Looking for more gingerbread cookie recipes? Try my Classic Gingerbread Cookies or these Gluten Free Gingerbread Cookies!

Gingerbread Cookies Without Molasses

The Best Gingerbread Cookies Without Molasses

Maybe you know this, maybe not, but I’m sort of the reigning star of gingerbread anything. Yep, it’s my claim to fame! Especially around Christmastime, I’m baking gingerbread cookie batches galore, and honestly? I wouldn’t have it any other way. They’re such a lovely treat to gift to friends (you can even package them up and mail them), bring along to parties, and freeze to share later on with visitors or on special occasions.

But something that always seems to come up when I share my love of gingerbread cookies is people asking me: is there ANY possible way to make gingerbread cookies without molasses!? And the answer is, hallelujah, yes! You can totally swap in honey for molasses if you’re just not a fan of its taste or can’t find any at your local store. This recipe is just as amazing and scrumptious as any other, and you won’t have to fret about finding any obscure ingredients. That’s a win!

What can I use instead of molasses in gingerbread cookies?

Honey! If you can’t find molasses (based on your location generally) or if you don’t like it, this is the perfect gingerbread cookie recipe made without molasses, just for you. They still taste impeccable, lightly chewy, sweet and a bit spiced from the cloves, cinnamon, and ginger.

They are a breeze to make ahead for a group or party, and you can also freeze them with great luck. If you ask me, they’re the perfect cookie. All I did was swap the molasses in my original recipe for honey. My mom did this a lot when we were kids (because she had a lot of fresh honey on hand), and we loved them.

When you swap out the molasses, the cookies still taste great though they are not as dark in color as traditional gingerbread. I know you’ll love baking, munching on, and sharing these, too!

The best recipe to make perfect gingerbread cookies without molasses that are still sweet, spiced, and sturdy!

Tips and Tricks for Making Gingerbread Cookies without Molasses:

  • These cookies are sweet, soft, and hold their shape well. The spiced flavor is light and really pleasant. My kids love these, my husband loves these, and I had a bag hiding in the freezer that I have now eaten completely, so it’s pretty obvious that I love these, too. These will make a gingerbread lover out of anyone.
  • If you like your gingerbread on the crispy side, roll it to 1/4″ thick and bake for 11-12 minutes. If you like it nice and soft (though still very sturdy), roll the dough 1/2″ thick and bake for 10 minutes. If you play around with the thickness of the dough and the baking time, you’ll discover a cookie that meets your liking. I really like these thick and soft.
  • Use real butter and don’t forget the resting time. The dough should be tacky but not gloopy when you put it in the fridge. When it comes back out of the fridge, it should be very firm. You can keep the dough in the fridge for up to 2 days before using.
  • This is not a good gingerbread recipe for making gingerbread houses. The dough is too soft. I love making gingerbread houses (here’s a post of a bunch I’ve made) and I normally use this recipe for a sturdy hard cookie that is good for construction.
  • If you are in need of a cookie cutter set, I’ve had this one for almost 11 years and we use it all the time.

Here’s how you can bake ahead and store your cookies in the freezer:

  • Bake your gingerbread cookies and let them cool without decorating them with frosting or other toppings. Keep them in a freezer safe bag or airtight container frozen for up to 6 weeks. Pull one out when you need (or “need”) one or you can get out the whole batch to thaw and decorate together. They’re great to store frozen for neighbor and friend goody bags around the holidays.
  • If you don’t need them that long, you can bake them and store them in an airtight container at room temp for up to 3 days. Another option is simply prepping the dough and keeping it refrigerated for up to 3 days before you bake it.

How to decorate gingerbread cookies:

  1. Adorn with royal icing to add fun faces and details.
  2. Pop little candies on to add eyes, clothes, or anything else.
  3. Add sprinkling sugars for a little bit of sparkle.
  4. Sprinkles add a festive touch over top the icing!
  5. Dust some powdered sugar on top for a simple and sweet look.

Check out this post all about decorating gingerbread cookies for more specifics and details: 6 Simple Ways to Decorate Gingerbread Cookies.

The best recipe to make perfect gingerbread cookies without molasses that are still sweet, spiced, and sturdy!

Print

Perfect Gingerbread Cookies without Molasses


  • Author: Melissa Griffiths - Bless this Mess
  • Prep Time: 15 min
  • Cook Time: 10 min
  • Total Time: 25 minutes
  • Yield: 3 dozen large cookies 1x

Description

The best recipe to make perfect gingerbread cookies without molasses! These gingerbread cookies are sweet, spiced and hold their shape for easy decorating.


Scale

Ingredients

  • 1 cup butter, at room temperature (salted or unsalted)
  • 1 cup granulated white sugar
  • 1 egg
  • 1 cup honey
  • 2 tablespoons white vinegar
  • 5 cups all-purpose flour flour
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves

Instructions

  1. Cream butter, adding sugar gradually. Beat until well combined and light and fluffy, about 3 minutes.
  2. Beat in egg, honey, and vinegar.
  3. Sift all of the dry ingredients together and then blend sifted dry ingredients into the wet ingredients, working in batches, stirring after each addition.
  4. Divide the dough into two even pieces, wrap each piece of dough in plastic wrap, and refrigerate for 30 to 90 minutes.
  5. When the dough is done chilling, preheat oven to 350 degrees. Working in sections, roll the dough to 1/2″ thick on a floured surface; cut into desired shapes. Place shapes on a baking sheet lined with parchment paper or a baking mat. Gather and reroll “scraps” of dough as needed, using all of the dough.
  6. Bake at 350 degrees for 9-11 minutes. Let the cookies cool on the pan for 5 minutes, and then move to a cooling rack.
  7. Repeat with remaining dough.
  8. Leave plain or decorate (here are 6 Simple Ways to Decorate Gingerbread Cookies if you are looking for some inspo).

Notes

  • These cookies are sweet, soft, and sturdy. The spiced flavor is light and really pleasant. My kids love these, my husband loves these, and I had a bag hiding in the freezer that I have now eaten completely, so it’s pretty obvious that I love these, too. These will make a gingerbread lover out of anyone.
  • If you like your gingerbread on the crispy side, roll it to 1/4″ thick and bake for 11-12 minutes. If you like it nice and soft (though still very sturdy), roll the dough 1/2″ thick and bake for 10 minutes. If you play around with the thickness of the dough and the baking time, you’ll discover a cookie that meets your liking. I really like these thick and soft.
  • Use real butter and don’t forget the resting time. The dough should be tacky but not gloopy when you put it in the fridge. When it comes back out of the fridge, it should be very firm. You can keep the dough in the fridge for up to 2 days before using.
  • This is not a good gingerbread recipe for making gingerbread houses. The dough is too soft. I love making gingerbread houses (here’s a post of a bunch I’ve made) and I normally use this recipe for a sturdy hard cookie that is good for construction.
  • If you are in need of a cookie cutter set, I’ve had this one for almost 11 years and we use it all the time.
  • Category: Cookies
  • Method: Oven
  • Cuisine: American
Nutrition Information: YIELD: 36 SERVING SIZE: 1 Cookies
Amount Per Serving: Calories: 161.3 Fat: 5.4g Cholesterol: 18.7mg Sodium: 88.4mg Carbohydrates: 26.7g Sugars: 13.3g Protein: 2.1g Vitamin A: 45.4µg Vitamin C: 1mg

Keywords: gingerbread cookies, how to make gingerbread without molasses, christmas cookies, easy cookies for decorating

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If you like this Gingerbread Cookie recipe here are a few others you might like:

And there you have it – one lovely cookie recipe, from my kitchen to yours. Make them with your people, they are simple and delicious, and just plain fun to eat!

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Mary D
Mary D

What type of flour do I use? All purpose flour or what? Sorry I’m a new baker so yea, but thanks for this recipe

Peggy t
Peggy t

What happens if I don’t have white vinegar ?

Mariah
Mariah

thank you for this. i developed a food allergy to molasses (so brown sugar too) late in life. ive always loved baking and gingerbread cookies was always my thing too. and i didnt think i could do it anymore. you are the bomb. <3

Andy

I loved this recipe! 5 Stars!

I did make a few adjustments:
– 1/2 brown sugar, 1/2 white sugar
– 2 cups all purpose flour, 3 cups whole wheat flower

With these adjustments they kind of tasted like a soft gingery graham cracker. Will definitely make these again!

Joy

Can I leave out some of the sugar and or honey if I want them less sweet?

Thank you!

Bless This Mess - About Me

I’m Melissa, and I want to help you feed your family wholesome food.

As a hobby farmer and mom of five, I’m all about keeping it simple in the kitchen. I want healthy meals that feed my family well, and then I want to get back to my (messy) life. Let’s work together to find something yummy for your dinner table.