These easy gingerbread cookies without molasses are irresistibly delicious. They're so good, you'll want to eat them all year round!
Nothing says Christmas quite like the aroma of freshly baked gingerbread cookies! But if you’re out of molasses or prefer a much lighter flavor, you'll definitely want to try this recipe!
These gingerbread cookies are made with honey instead of molasses. They're soft, and spiced just right. And for decorating, I top them off with a classic royal icing to add the perfect festive touch.
Love easy Christmas treats? Try my Easy Gingerbread Mug Cake, my Easy Chocolate Dipped Sugar Cookies, or my Easy No-bake Peanut Butter Fudge.
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Why you'll love this recipe
- No molasses. This recipe has all the cozy, spiced flavor of classic gingerbread cookies without the strong taste of molasses—perfect for those who prefer a milder, cookie.
- Simple ingredients. You only need a handful of basic ingredients, most of which are probably already in your pantry!
- Perfectly spiced. These cookies have cinnamon, ginger, nutmeg, and cloves, just like traditional gingerbread cookies.
- Great for decorating. These cookies bake up slightly puffy but still have a smooth surface, making them easy to decorate with royal icing.
- Soft and chewy. The honey and brown sugar make these cookies wonderfully soft and chewy.
What can you use instead of molasses in gingerbread cookies?
I love using thick honey and it's an excellent replacement for molasses in gingerbread cookies. It provides sweetness and a touch of warm flavor without the strong molasses taste. It also helps keep the cookies soft and chewy, making it a perfect substitute for a milder gingerbread cookie.
What do these gingerbread cookies taste like?
These soft gingerbread cookies have a nice mild, spicy flavor that's lighter and less intense than traditional molasses-based gingerbread cookies. Thanks to the honey and brown sugar, they’re sweet with a hint of caramel, and the cinnamon, ginger, and nutmeg add just the right amount of cozy spice perfectly balancing the flavors.
What you need to make this recipe
Ingredients for Gingerbread Cookies Without Molasses
- Flour. You will need all purpose flour.
- Butter. I use unsalted butter.
- Sugar. I always use light brown sugar because it adds a slight caramel flavor, but you could use regular, granulated sugar, instead.
- Honey. I use thick Greek organic honey. Try and get good-quality, thick honey, if you can.
- Egg. You only need 1 medium egg for this recipe.
- Baking soda. It helps the cookies rise slightly and stay soft. You can leave it out if you want flat cookies.
- Spices. I use a combination of ground ginger, cinnamon, nutmeg, and cloves.
- Salt. It really enhances all the other flavors.
For the royal icing, you only need 3 ingredients (not shown above)
- Powdered sugar & water. Make sure to sift the powdered sugar so there are no lumps in the icing. You only need a few tablespoons of water.
- Meringue powder. Don't confuse this with powdered eggs whites - meringue powder is completely different.
See the recipe card at the end of the post for quantities.
Equipment you'll need
- mixing bowls
- hand mixer or stand mixer
- whisk
- parchment paper
- rolling pin
- baking sheets
- cookie cutters
- piping bag
- tip (I use Wilton #2)
How to make gingerbread cookies without molasses
Step-by-step Instructions
1. First, combine the butter, honey, and sugar in a microwave-safe bowl.
2. Then heat it until the everything is melted and combined. Set aside to cool.
3. In a large mixing bowl, whisk together the flour, spices, salt, and baking soda.
4.Then lightly beat the egg and whisk it into the cooled honey mixture.
5. Pour the wet ingredients into the dry ingredients and use a hand mixer to mix everything until a dough forms.
6. Use your hands to bring the dough together into a ball. Add additional flour, one tablespoon at a time if needed, until the dough is easy to handle and you are able to lift it in one piece.
7. Then divide the dough in half. Place each half between two sheets of parchment paper and roll out to about ¼ inch (about 0.5cm) thickness. I like using rolling guides. Place the rolled-out dough in the refrigerator for 30 minutes or up to 1 hour.
8. Remove the chilled dough from the refrigerator and use your favorite cookie cutters to cut out shapes. Then re-roll the scraps and repeat the process.
9. Transfer the cookie shapes to a baking sheet lined with parchment paper.
10. Then bake the cookies!
When they cool completely, make the royal icing.
How to Make Royal Icing
1. Add the powdered sugar and meringue powder to the bowl of a stand mixer fitted with the paddle attachment.
2. Mix on low speed for a few seconds to combine the dry ingredients.
3. With the mixer running on low, slowly pour in the water. Once the mixture thickens slightly, increase the speed to high and beat for about 10 minutes.
4.Beautiful royal icing!
You can adjust the icing consistency based on your decorating needs. For flooding cookies, thin the icing by adding water gradually, a tablespoon at a time.
For piping designs like I did, keep the icing thicker so it holds its shape—ideally, it should stick to the spatula until you shake it off.
Recipe notes
Make-ahead options
If you're looking for a make-ahead option, this dough can be prepared in advance! You can cut the dough in half and roll each half between 2 sheets of parchment paper about ¼ inch thick. Then wrap it very tightly in plastic wrap and refrigerate. The dough can be stored in the refrigerator for up to 3 days.
Substitutions
I haven't substituted anything for this recipe before, but if you have, I would love to hear about it in the comments section below!
Storage Tips & Freezing Instructions
Store these cookies in an airtight container at room temperature for up to a week.
You can freeze the baked cookies or the unbaked dough. Roll out the dough, wrap it tightly in plastic wrap and freeze for up to about 3 months.
How to freeze baked cookies
Undecorated Cookies: Cool completely, then layer in an airtight container with parchment paper between each layer, sealing tightly before freezing for up to 3 months.
Decorated Cookies (with Royal Icing): Let the icing dry completely, then freeze flat in an airtight container with parchment between layers or wrap individually for delicate designs, storing for 2-3 months. Thaw at room temperature when ready to use.
Variations
For an easier icing, you can use the one from my Greek-style gingerbread cookies, which is made without any eggs or meringue powder.
Tips for success
- Use a digital scale. For accuracy, it's best to weigh your ingredients with a digital scale first.
- Chill the dough. Chill the dough AFTER rolling it out. This is a lot easier than rolling out cold dough.
- Use parchment paper. This will help prevent the dough from sticking and it really helps rolling it out, too. Plus, it makes clean-up easier.
- Roll evenly. Rolling the dough to a consistent thickness will help ensure even baking, which is why I rely on rolling guides.
Frequently asked questions
No, you can definitely make these cookies without molasses! Of course, the flavor will be much milder without the molasses, but still delicious.
Storing them in an airtight container helps retain moisture, keeping them soft for days.
More Christmas cookies to try!
Happy Baking!
Did you make this recipe? If so, please let me know how it turned out and leave a rating and review below! I'd love to hear from you! ❤️
Recipe
Easy Gingerbread Cookies Without Molasses
Equipment
- mixing bowls
- hand mixer (or stand mixer)
- whisk
- parchment paper
- a rolling pin
- baking sheets
- cookie cutters
- piping bag
- tip (I use Wilton #2)
Ingredients
For the gingerbread cookies
- ½ cup + 1 tablespoon unsalted butter cut into small pieces (130g)
- ½ cup honey (125ml)
- ¾ cup soft packed brown sugar (150g)
- 3 cups all-purpose flour + up to ¼ cup (30g) more, if needed
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- 1 medium egg, at room temperature
For the royal icing
- 1 ½ cups powdered sugar + more if needed (200g)
- 1 ½ tablespoons meringue powder (not powdered egg whites)
- 2-3 tablespoons water
Instructions
Make the cookies
- Combine the butter, honey, and sugar in a microwave-safe bowl. Heat in 10-second increments, stirring between each, until the everything is melted and combined. Don't boil it, you just want to melt everything. It's OK if it's a bit grainy. Set aside to cool. If you don't have a microwave, heat it in a saucepan over low heat and whisk for about a minute.½ cup + 1 tablespoon unsalted butter cut into small pieces (130g), ½ cup honey (125ml), ¾ cup soft packed brown sugar (150g)
- In a large mixing bowl, whisk together the flour, spices, salt, and baking soda. Set aside.3 cups all-purpose flour + up to ¼ cup (30g) more, if needed, 1 teaspoon baking soda, 1 tablespoon ground cinnamon, ¼ teaspoon ground nutmeg, ½ teaspoon ground ginger, ½ teaspoon ground cloves, ¼ teaspoon salt
- Lightly beat the egg, then whisk it into the cooled honey mixture.1 medium egg, at room temperature
- Pour the wet ingredients into the bowl with the dry ingredients, then use a hand mixer with the dough hooks to mix until a dough forms.
- Use your hands to bring the dough together into a ball. Add additional flour, one tablespoon at a time if needed, until the dough is easy to handle and you are able to lift it in one piece.
- Divide the dough in half. Place each half between two sheets of parchment paper and roll out to about ¼ inch (about 0.5cm) thickness. Repeat with the other piece of dough. Place the rolled-out dough (as is with the parchment paper) in the refrigerator for 30 minutes (or up to 1 hour).
- Meanwhile, preheat the oven to 350℉/180℃ and line 2 baking sheets with parchment paper.
- Remove the chilled dough from the refrigerator and use your favorite cookie cutters to cut out shapes. Reroll the scraps and repeat the process.
- Transfer the cookie shapes to the prepared baking sheets and bake for 8-10 minutes for soft cookies, or 11-15 minutes for crunchier cookies. I bake them one sheet at a time. Keep in mind the longer you bake them, the crunchier they get.
- When done, remove them from the oven and leave them on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Allow the cookies to cool completely before decorating.
Make the royal icing
- Combine the powdered sugar and meringue powder in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for a few seconds.1 ½ cups powdered sugar + more if needed (200g), 1 ½ tablespoons meringue powder (not powdered egg whites)
- With the mixer running on low, slowly pour in the water. Once the mixture starts to thicken, turn the speed to high and beat for 10 minutes.2-3 tablespoons water
- Adjust the consistency as needed: add water, one tablespoon at a time, if the icing is too thick, or add more powdered sugar if it's too thin.
- Cover any unused icing with a damp paper towel and plastic wrap to prevent it from drying out.
- Fill a piping bag with the royal icing and a pastry tip (I use a Wilton #2).
- Decorate the cookies as desired.
- Store these cookies in an airtight container at room temperature for about a week.
- Enjoy!
Notes
- Weigh ingredients: Use a digital scale for precise measurements.
- Chill the rolled-out dough: It's much easier than rolling out cold dough.
- Use parchment paper: Prevents sticking and simplifies cleanup.
- Roll out the dough evenly: Rolling guides help ensure uniform thickness for even baking.
- Unbaked Dough: Roll out, wrap tightly in plastic wrap, and freeze for up to 3 months.
- Undecorated Cookies: Cool, layer with parchment in an airtight container, and freeze for up to 3 months.
- Decorated Cookies: Let icing dry completely, then freeze flat with parchment between layers or wrap individually. Store for 2-3 months and thaw at room temperature.
Ranee
Brown sugar is sugar with molasses. This recipe is not without molasses.
Voula
Hi, Ranee!
You’re right that traditional brown sugar is made with molasses. However, this recipe is designed to omit additional molasses as an ingredient, which is what traditional gingerbread cookies have. In other words, it's a recipe for those who don't like molasses, because of its strong flavor, or don't have any on hand, but still want to make gingerbread cookies. That's why I’ve chosen honey to provide a similar depth of flavor.
The small amount of molasses present in brown sugar isn’t the same as adding molasses directly, which is why I titled the recipe this way.
If you’d prefer, you can use regular granulated sugar instead of brown sugar, as I suggested in the post. The cookies will still turn out delicious, though they may have a slightly different flavor and texture. I hope this clears up any confusion!