These soft, chewy gingerbread cookies without molasses are easy to make and perfect for the holidays. They take about 20 minutes to prepare (plus chilling time) and bake into tender, spiced cutouts that hold their shape—ideal for icing and decorating.
This recipe was originally published in December 2021 and has since been updated with new images and a revised recipe.
If you do have molasses and prefer that flavor, try glazed chocolate gingerbread cookies. But if you don’t have molasses or prefer a milder flavor, these gingerbread cookies made without molasses are a great alternative.
They’re soft, chewy, and spiced—excellent for cookie exchanges, holiday parties, or decorating with your favorite cookie cutters and icing.
Tell me about this recipe!
- No molasses: If you don’t have molasses, dark brown sugar and honey give similar depth—dark brown sugar already contains molasses, and the honey provides sweetness and chewiness.
- Extra spice: Because this version omits molasses, the spices (especially ginger and cinnamon) are increased to create a classic gingerbread flavor.
- Great for cutouts: The dough chills well and holds its shape, making it perfect for cookie cutters and decorated shapes.
- Sturdy shape: With no chemical leaveners included and a thorough chill, these cookies keep crisp edges and don’t spread while baking.
Ingredients Needed
- Spices: To replace the deep molasses flavor, this recipe uses generous amounts of ground ginger and cinnamon, plus cloves, nutmeg, and allspice for complexity.
- Honey: Honey replaces molasses here for a subtler, floral sweetness and helps keep the cookies soft.
- Dark brown sugar: Dark brown sugar adds color and a hint of molasses flavor; use dark rather than light for the best results.
- Flour: This recipe has been tested with all-purpose flour.
How to make this recipe
Step 1: Whisk the dry ingredients together in a medium bowl and set aside.
Step 2: Cream together the butter and dark brown sugar in a stand mixer fitted with the paddle attachment, or with a handheld mixer, until light and fluffy. Add the egg and honey and mix until combined.
Step 3: Add the dry ingredients and mix on low until a dough forms. Remove the dough, wrap tightly in plastic, and chill for at least 1 hour. Chilling firms the dough for easier rolling and prevents spreading while baking.
Step 4: Divide the dough, roll each portion on a lightly floured surface to about 1/4 inch thickness, and use floured cookie cutters to cut shapes. Bake at 350°F (175°C) for 10–12 minutes until the edges are lightly golden. Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before decorating.
Expert Tips & Tricks:
- Use a kitchen scale: Weighing ingredients in grams yields the most consistent results—this recipe was developed with metric measurements in mind.
- Chill the dough: This dough is soft at room temperature. If it becomes too warm while rolling, return it to the refrigerator so shapes stay neat.
- Cool completely before decorating: Icing or frosting adheres and sets better on fully cooled cookies.
- Decorating: A simple royal icing or the icing used for no-spread sugar cookies works well for detailing these cutouts.
Frequently Asked Questions
These cookies are intended to be soft and chewy rather than hard. That texture helps them stay tender after baking and when decorated.
Once completely cooled, store cookies in an airtight container at room temperature for up to 4 days.
Try these holiday-related recipes next!
Chocolate Tiffin-
Puff Pastry Cinnamon Twists
-
Easy Cutout Shortbread Cookies
-
Classic Thumbprint Hershey Kiss Cookies
Made This Recipe?
Please leave a rating and review below if you try these cookies. Tag @alpineella on social media to share your photos — I love seeing your bakes!
Thank you!
Ella
Recipe
Gingerbread Cookies without Molasses
Ella Gilbert
Ingredients
- 3 cups (360 grams) all purpose flour
- 1 cup (213 grams) dark brown sugar, packed
- 2 sticks (226 grams) unsalted butter, room temperature
- 1 large egg, room temperature
- 6 tablespoons (120 grams) honey
- ½ teaspoon kosher salt
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon allspice
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
Weigh ingredients with a kitchen scale for the most reliable results.
Instructions
- In a medium bowl, whisk together the flour, salt, and all spices. Set aside.
- 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 until light and fluffy.
- Stop the mixer, add the egg and honey, and beat on medium-low until combined.
- Add the dry ingredients and mix on low until the dough just comes together. Scrape the bowl with a rubber spatula as needed.
- Wrap the dough tightly in plastic wrap and chill for at least 1 hour to firm up for rolling.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Roll half the dough on a lightly floured surface to about 1/4 inch thick. Use floured cookie cutters to cut shapes and place them about 1½ inches apart on the baking sheets. Bake 10–12 minutes until lightly golden. Repeat with remaining dough.
- Allow cookies to cool completely before decorating.
Notes
These recipes were developed and tested with metric grams. Using a kitchen scale is recommended for consistency. Cup conversions are provided but may yield slightly different results.
Bring all ingredients to room temperature before starting; pull them out about 1–2 hours ahead.
Butter: European-style butter will give a richer, creamier result if available.
Dark brown sugar: Use dark brown sugar for deeper color and a richer flavor than light brown sugar.
Icing: A simple royal icing or the icing used for no-spread sugar cookies works well for decorating.
Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days.
Serving size: The yield depends on the size of your cookie cutters; the estimate here is approximately 30 cookies.
Carbohydrates: 21g
Protein: 2g
Fat: 6g
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Leave a comment below and tag @alpineella on social media so I can see your cookies!