This recipe was originally published in December 2021 and has been thoroughly updated with fresh images and an enhanced recipe for even better results.

While traditional gingerbread often relies on molasses for its signature deep color and robust flavor, we understand that not everyone keeps molasses in their pantry, or perhaps you prefer a milder taste. If you do have molasses on hand and love its distinct richness, I highly recommend trying my glazed chocolate gingerbread cookies. However, for those seeking a fantastic alternative, these delicious molasses-free gingerbread cookies are an absolute game-changer. They achieve that beloved gingerbread spice and chewiness using readily available ingredients, making them accessible for all bakers.

These soft and wonderfully chewy gingerbread cookies are absolutely perfect for all your festive gatherings, from lively Christmas cookie exchanges to cozy holiday parties. Their irresistible aroma and delightful flavor will make them an instant hit!

If you’re looking to expand your holiday cookie repertoire, be sure to explore these other festive favorites: our delightfully crisp cutout shortbread cookies, the ever-popular classic thumbprint Hershey kiss cookies, and the rich cocoa blossom cookies! Each offers a unique flavor and texture to complement your holiday spread.

Craving even more gingerbread goodness? Dive into my frosted gingerbread cookies for a classic take, or indulge in the decadent gingerbread frosted cake for a truly special treat. There’s always room for more warm, spiced joy!

Essential Ingredients for Molasses-Free Gingerbread

Crafting these delectable gingerbread cookies starts with a thoughtful selection of ingredients. Each component plays a crucial role in achieving the perfect flavor, texture, and stability without relying on molasses. Here’s a closer look at what you’ll need and why:

• Spices: As these gingerbread cookies don’t feature molasses, a robust spice blend is key to capturing that authentic gingerbread essence. Our recipe calls for a generous amount of ground ginger and cinnamon, which form the aromatic base. We then layer in smaller but impactful quantities of ground cloves, nutmeg, and allspice. This combination creates a deeply warm, fragrant, and slightly peppery flavor profile that is both comforting and festive.
• Honey: Honey serves as a fantastic replacement for molasses, providing not only sweetness but also a unique flavor and wonderful chewiness. It contributes a lighter, more subtle sweetness compared to the intense, almost bitter notes of molasses. The natural stickiness of honey also helps to create that perfectly soft and pliable cookie texture that we all adore in gingerbread.
• Dark Brown Sugar: This ingredient is a true MVP in our molasses-free recipe. Did you know that brown sugar is essentially white granulated sugar with molasses added back in? Dark brown sugar contains a higher percentage of molasses than light brown sugar, which means it brings a richer, deeper flavor and more moisture to the cookies. It contributes significantly to the characteristic dark color and soft texture of these gingerbread delights, making it an excellent stand-in.
• All-Purpose Flour: For consistent results and the ideal cookie structure, we’ve specifically tested this recipe using standard all-purpose flour. It provides the right balance of gluten to create cookies that are tender yet hold their shape beautifully when cut out and baked. Measuring your flour accurately, preferably by weight, is crucial for the best outcome.
• Unsalted Butter (Room Temperature): Good quality unsalted butter is fundamental for flavor and texture. Ensure it’s at room temperature for optimal creaming with the sugar, which creates air pockets for a tender cookie.
• Large Egg (Room Temperature): The egg acts as a binder, adding structure and moisture to the dough. Using a room temperature egg helps it emulsify better with the butter and sugar, resulting in a smoother, more cohesive dough.
• Kosher Salt: A touch of salt is essential in baking to balance the sweetness and enhance the overall flavor of the spices. Don’t skip it!

Step-by-Step Guide to Baking Perfect Gingerbread Cookies

Creating these delightful molasses-free gingerbread cookies is a straightforward process, even for beginner bakers. Follow these detailed steps to ensure soft, chewy, and beautifully spiced results every time:

Step 1: Prepare Your Dry Ingredients. In a medium-sized mixing bowl, combine all your dry ingredients: the all-purpose flour, kosher salt, ground ginger, ground cinnamon, allspice, ground cloves, and ground nutmeg. Use a whisk to thoroughly combine them. Whisking ensures that the spices and salt are evenly distributed throughout the flour, preventing any pockets of unmixed ingredients and ensuring every cookie is bursting with flavor. Set this bowl aside for now.

Step 2: Cream Butter and Sugar. In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a handheld electric mixer, add the room temperature unsalted butter and dark brown sugar. Beat these together on medium speed until the mixture becomes light, fluffy, and noticeably paler in color. This creaming process incorporates air into the butter, which is crucial for a tender cookie. Next, scrape down the sides of the bowl to ensure everything is well combined, then add the large egg and honey. Mix again on medium-low speed until all the wet ingredients are fully incorporated and smooth.

Step 3: Form the Dough and Chill. With the mixer on low speed, gradually add your dry ingredient mixture to the wet ingredients. Mix until just combined and a soft, cohesive dough forms. Be careful not to overmix, as this can develop the gluten too much, leading to tough cookies. Once the dough comes together, turn it out of the bowl and gather it. Divide the dough into two equal halves, flatten each into a disc, and tightly wrap them individually in plastic wrap. Transfer the wrapped dough to the refrigerator and chill for at least 1 hour. This chilling step is absolutely essential; it allows the butter to firm up, making the dough much easier to roll out and preventing the cookies from spreading excessively during baking, thus ensuring they hold their festive shapes beautifully.

Step 4: Roll, Cut, and Bake. Once the dough is adequately chilled, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Lightly flour a clean work surface and a rolling pin. Take one disc of chilled dough and roll it out evenly to about a quarter-inch thickness. Dip your favorite cookie cutters into flour before each use to prevent sticking, then cut out your desired shapes. Carefully transfer the cut-out cookies to the prepared baking sheets, leaving about 1.5 inches between each. Gather any dough scraps, gently re-roll them, and cut out more cookies until all the dough is used. Repeat this process with the second half of your chilled dough. Bake the cookies for 10-12 minutes, or until the edges are lightly golden brown and the centers are just set. Allow the baked cookies to cool on the baking sheet for 10 minutes before carefully transferring them to a wire cooling rack to cool completely. This initial cooling on the hot sheet helps them firm up without breaking.

Expert Tips for Perfect Molasses-Free Gingerbread Cookies

Achieving bakery-quality gingerbread cookies is easier than you think with these professional insights and helpful hints:

• Embrace Your Kitchen Scale: For unparalleled accuracy in baking, I cannot stress enough the importance of using a kitchen scale and measuring your ingredients in grams (the metric way). Baking is a science, and precise measurements make a significant difference in the final texture and consistency of your cookies. While cup measurements are provided, measuring by weight is the most reliable method for consistent, perfect results every time.
• Don’t Skip the Chilling: This gingerbread dough is designed to be soft and pliable, which means chilling is a non-negotiable step. The cold helps the butter solidify, preventing the cookies from spreading too much in the oven and ensuring they maintain their crisp, defined edges. If, at any point during rolling, your dough becomes too soft or sticky to work with, simply pop it back into the fridge for another 15-30 minutes. Patience here will be rewarded!
• Cool Completely Before Decorating: Resist the urge to decorate your cookies while they are still warm. Any residual heat will melt or smudge your beautiful icing and decorations, leading to a less-than-perfect finish. Ensure the gingerbread cookies are thoroughly cooled to room temperature on a wire rack before you begin any decorating, whether it’s a simple glaze, royal icing, or sprinkles.
• Decorating Ideas: For a beautiful and stable icing that sets perfectly, I highly recommend using the royal icing recipe from my no-spread sugar cookie recipe. It’s fantastic for intricate designs. Alternatively, a simple powdered sugar glaze (powdered sugar mixed with a touch of milk or lemon juice) works wonderfully for a quick, elegant finish. Don’t forget edible glitters, sprinkles, or even small candies to add extra festive flair!
• Room Temperature Ingredients: Ensure your butter and egg are at room temperature before you begin mixing. This allows them to emulsify properly, creating a smooth, homogenous dough that bakes evenly. Plan ahead and pull them out of the fridge about 1-2 hours before you start baking.
• Avoid Overbaking: For soft and chewy gingerbread cookies, it’s crucial not to overbake them. Keep a close eye on your oven; cookies are done when the edges are set and lightly golden, but the centers still look slightly soft. They will continue to firm up as they cool on the baking sheet.

The texture of gingerbread cookies can vary greatly, but this particular recipe is designed to produce soft and wonderfully chewy cookies. This is my preferred texture, offering a comforting bite rather than a crisp snap, making them incredibly satisfying and melt-in-your-mouth tender.

Once your molasses-free gingerbread cookies have completely cooled down, store them in an airtight container at room temperature. They will remain fresh, soft, and delicious for up to 4 days. For longer storage, you can freeze undecorated cookies (see next question).

Yes, both the dough and baked cookies freeze well! For dough, tightly wrap the flattened discs in plastic wrap, then an additional layer of foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before rolling and baking. For baked cookies, ensure they are completely cool and undecorated. Place them in an airtight container with parchment paper between layers and freeze for up to 2 months. Thaw at room temperature before decorating and serving.

Cookie spreading is often due to warm dough or incorrect ingredient ratios. Ensure your dough is properly chilled for at least 1 hour (or longer if your kitchen is warm) before rolling and cutting. Also, accurately measuring your flour, preferably with a kitchen scale, is vital. Too little flour can lead to a sticky, spreadable dough. Make sure your butter isn’t too soft either when creaming.

If you’ve made these delicious gingerbread cookies without molasses, I would love to hear from you! Please make sure to leave a ⭐️ rating and review below to share your experience. I adore seeing your creations, so don’t forget to tag me on Instagram @alpineella so I can celebrate your baking success! You can also follow along for more recipes and inspiration on Pinterest, Facebook, and TikTok! Happy baking!

Gingerbread Cookies without Molasses

Ella Gilbert

Nutrition