Perfect Gingerbread Cookies without Molasses
on Dec 10, 2018, Updated May 03, 2024
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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!
Table of Contents
- The Best Gingerbread Cookies Without Molasses
- What can I use instead of molasses in gingerbread cookies?
- Tips and Tricks for Making Gingerbread Cookies without Molasses:
- Here’s how you can bake ahead and store your cookies in the freezer:
- How to decorate gingerbread cookies:
- Perfect Gingerbread Cookies without Molasses Recipe
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!
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 and I normally use this Gingerbread House 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:
- Adorn with royal icing to add fun faces and details.
- Pop little candies on to add eyes, clothes, or anything else.
- Add sprinkling sugars for a little bit of sparkle.
- Sprinkles add a festive touch over top the icing!
- 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.
Perfect Gingerbread Cookies without Molasses
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
- Cream butter, adding sugar gradually. Beat until well combined and light and fluffy, about 3 minutes.
- Beat in egg, honey, and vinegar.
- Sift all of the dry ingredients together and then blend sifted dry ingredients into the wet ingredients, working in batches, stirring after each addition.
- Divide the dough into two even pieces, wrap each piece of dough in plastic wrap, and refrigerate for 30 to 90 minutes.
- 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.
- 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.
- Repeat with remaining dough.
- 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 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.
Nutrition
If you like this Gingerbread Cookie recipe here are a few others you might like:
- 6 Simple Ways to Decorate Gingerbread Cookies
- White Chocolate Gingerbread Blondies
- Soft Gingerbread Cookies
- Shortbread Jam Thumbprint Cookies
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!
What is the measure of cup in grams?
It’ll depend on what the ingredient is, molasses will measure differently than flour or sugar. You can find a converter online!
Can I lessen the sugar or honey? Will that affect the cookie texture?
I haven’t played with it much!
How can i measure the honey? it sticks to my measuring cup! 🙁
You can give your measuring cup a spray of cooking spray first, it’ll slide right out!
I really wish I had looked at the comments before I decided to measure the honey. At least now I know what to do next time!
Made these yesterday and they were a hit!! Added in some freshly grated ginger for a extra kick !! Such a good cookie recipe !!
I’m totally ready to make these too, they go so well with a cup of tea on a chilly afternoon!
i have a hard time finding molasses and this recipe was great. i substituted the white sugar for brown sugar to get a standard colour. At first after mixing the wet ingredients , i thought something went wrong because it seemed very runny and unlike cookies. i also thought the vinegar was a lot but i did research and it takes about 30 minutes for the scent to leave, mine smell really good now. I thought my dough wasn’t coming together but after adding what i eyeballed as the fifth cup it was good after kneading . I put mine in the freezer for about 45 – 50 minutes and worked my way rolling the dough and shaping . Popped them into the oven for about 15 minutes at 330 degrees since my oven is a bit old, i checked on them at 10 minutes and then took them out five minutes because i wanted them a bit harder. Great Recipe, Tasty and recommended.
And now you have me wanting to make them! Thank you for sharing what worked for you!
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
All-Purpose flour is what you’ll need.
What happens if I don’t have white vinegar ?
You could use rice or apple cider vinegar too! It just helps them to stay soft and tender, I’m sure they’d turn out with out it…
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
You are so welcome! My mom didn’t ever have molasses on hand so this is what I grew up with! I hope you love it.
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!
Yay! Thank you for letting us know what adjustments you made and how it turned out, I love the whole wheat flour idea. And thank’s for leaving a review, it’s so helpful!
Can I leave out some of the sugar and or honey if I want them less sweet?
Thank you!