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    Where Is My Spoon > Recipes > Sweets > Cookies

    Gingerbread Cookies Without Molasses

    Published by: Adina December 23, 2020 ยท Last modified: December 13, 2023 8 Comments
    Jump to Recipe
    pinterest picture for ginger cookies.

    Easy recipe for gingerbread cookies without molasses. A perfect gingerbread dough made with honey, nicely spiced, and so easy to work with.

    close up smiling gingerbread men

    You have no molasses in the house, but you still want to bake gingerbread? This is the recipe you have been looking for! Gingerbread cookies without molasses, just some honey and spices, a few other ingredients that you already have in your pantry and you are good to go.

    The result? Spicy and beautiful-looking gingerbread that you can make together with your kids - a perfect holiday project. Or you could try these German Butter Cookies or these Owl Cupcakes; kids love to decorate those as well.

    Or make some German Gingerbread Cookies.

    Jump to recipe
    • ๐ŸŽ„Why will you love this recipe?
    • ๐Ÿ“‹Ingredients
    • ๐Ÿ‘ฉ๐Ÿปโ€๐ŸณHow to make ginger cookies without molasses?
    • ๐Ÿ”ŠExpert Tips
    • โ“Recipe FAQ
    • ๐Ÿ“–Recipe
    • Gingerbread Cookies Without Molasses
    one gingerbread men on the table

    ๐ŸŽ„Why will you love this recipe?

    • No molasses is needed, so you will not need to buy something extra, something that you might not be able to use up.
    • The recipe has fewer ingredients than most gingerbread recipes I know! Still, you will not be missing anything on taste.
    • It is perfectly spiced so that both grown-ups and children can enjoy the cookies. Regular gingerbread made with molasses is often too much for kids.
    • 10 minutes to stir the dough, and no mixer is needed.
    • The dough is so easy to roll and cut, and the gingerbread cookies will not spread AT ALL during baking.
    • They can be decorated with colored icing pens. This way, you will not be bothered with making some extra royal icing or regular icing.

    ๐Ÿ“‹Ingredients

    Most gingerbread recipes I know require molasses, golden syrup, or a combination of the two. Well, I never have molasses or golden syrup in the house unless I specifically buy them to make a recipe.

    And what happens with the leftovers? They gather dust for months and months... I might use a little in one recipe or another, but I never seem to actually empty one of those jars... a waste!

    So, I have been making gingerbread without molasses for years now. What to use instead?

    • Honey: Plain, regular honey, the golden, runny kind. Not the white, solid kind.
    • Brown sugar: It already has some molasses in it, and that adds the needed extra flavor.
    • Spices: Not too many, just some most people already have in their cupboard. Still, the gingerbread cookies are perfectly spicy and delicious, just the way they are supposed to be. You will need cinnamon, ground ginger, and all-spice.
    • Other ingredients: flour, unsweetened cocoa powder, baking powder, salt, and one egg.
    gingerbread without molasses cut into gingerbread men

    ๐Ÿ‘ฉ๐Ÿปโ€๐ŸณHow to make ginger cookies without molasses?

    Dough:

    • Place honey, sugar, and butter in a small saucepan. Heat over medium-low heat and stir until the mixture is smooth. Let cool for about 5 minutes. (1)
    • Whisk the dry ingredients in a large bowl. (2)
    • Add the honey mixture and the egg. (3)
    • Mix with a fork as long as possible.
    • When the dough becomes stiffer, knead it shortly with the hand until smooth. (4)
    • Form a disc, wrap it in cling film and refrigerate for 3-4 hours until firmer. You can leave it overnight as well. The dough might still seem rather soft, but it is very easy to roll, it is sturdy and pliable.
    collage of four pictures showing how to mix gingerbread dough

    Form:

    • Preheat the oven and line two baking trays with parchment paper.
    • Divide the dough into two and keep the one you are not using refrigerated.
    • Roll the dough about 5 mm/ 0.2 inches thick on a lightly floured surface.
    • Cut the cookies, in my case, cute gingerbread men. But you can use absolutely any cutters you like.
    • Set the leftover dough aside.
    • Roll the second dough batch and cut more cookies.
    • Shortly, knead all the leftover dough and roll it again. Cut more cookies and repeat until you have used all the dough.
    • Bake each batch for 5 to 7 minutes.
    • Let the cookies cool on the tray for at least 10 minutes before transferring to wire racks to cool completely.
    collage of two pictures showing how to cut gingerbread men

    Decorate:

    • Decorate with the icing pens or royal icing.
    • Candy icing pens make decorating super easy, especially if you are baking with children. (Amazon affiliate link)
    collage of two pictures showing how to decorated cookies

    ๐Ÿ”ŠExpert Tips

    Always use a kitchen scale (the Amazon link opens in a new tab) to measure the ingredients when baking; it guarantees for best results.

    Let the honey mixture cool shortly before adding it to the flour; if it is too hot, it might scramble parts of the egg. Stir it briefly with the fork into the flour and then add the egg and finish stirring the dough.

    The dough might seem very soft at first, and it does need a few hours in the fridge to firm up. However, it is very easy to roll, a dream of a dough!

    Bake the cookies in batches. Fill one tray, place it in the oven, and cut the next batch while the first one is in the oven.

    โ“Recipe FAQ

    How to store?

    Keep in airtight containers. The gingerbread cookies without molasses will last for at least one week at room temperature. If kept refrigerated, they will last longer.

    Can you make gingerbread ahead?

    The dough needs to spend a few hours in the refrigerator, so you will have to make it ahead. You can actually make it up to 3-4 days ahead and keep it well wrapped in plastic foil/cling film in an airtight container in the fridge.
    You can also freeze the dough for up to 6 months.

    plate with small gingerbread men

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    Do you like this recipe?

    Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Donโ€™t forget to tag #whereismyspoon when you try a recipe!

    ๐Ÿ“–Recipe

    ginger cookies without molasses on a white table.

    Gingerbread Cookies Without Molasses

    Easy recipe for gingerbread cookies without molasses. A perfect gingerbread dough made with honey, nicely spiced, and so easy to work with.
    4.52 from 25 votes
    Print Pin Share GrowSaved! Rate
    Course: Cookies
    Cuisine: American, German
    Prep Time: 30 minutes minutes
    Cook Time: 7 minutes minutes
    Total Time: 37 minutes minutes
    Servings: 28 cookies
    Calories: 78kcal
    Author: Adina

    Equipment

    • Small saucepan
    • Large bowl
    • Rolling Pin
    • Baking sheets
    • Cookie cutters
    • Candy icing pens
    Prevent your screen from going dark

    Ingredients 

    Gingerbread cookies:

    • 170 g honey ยฝ cup
    • 60 g brown sugar โ…“ cup
    • 30 g unsalted butter 2 tablespoons (1 oz)
    • 300 g flour 1 ยพ cups
    • 15 g unsweetened cocoa powder 2 tablespoons (ยฝ oz)
    • 2 teaspoons ground cinnamon
    • 2 teaspoons ground ginger
    • 1 teaspoon all-spice
    • 2 teaspoons baking powder
    • pinch of fine sea salt
    • 1 egg

    Decoration:

    • cookie cutters
    • candy icing pens or royal icing

    Instructions

    Dough:

    • Combine wet ingredients: Place honey, brown sugar, and butter in a small saucepan. Stir gently over medium-low heat until the mixture is smooth. Let cool for about 5 minutes.
      170 g honey/ ยฝ cup + 60 g brown sugar/ โ…“ cup + 30 g unsalted butter/ 2 tablespoon
    • Combine dry ingredients: Whisk the flour, cocoa, cinnamon, ginger, all-spice, baking powder, and salt in a large bowl.
      300 g flour/ 1 ยพ cups + 15 g unsweetened cocoa powder/ 2 tablespoon + 2 teaspoons ground cinnamon + 2 teaspoons ground ginger + 1 teaspoon all-spice + 2 teaspoons baking powder + pinch of fine sea salt
    • Mix: Slowly add the honey mixture, mix briefly with a fork, and add the egg. Mix with a fork as long as possible.
      1 egg
    • Knead: When the dough becomes stiffer, knead it shortly with the hand until smooth. Form a disc, wrap it in cling film and refrigerate for 3-4 hours until firmer (Note 2).

    Cut:

    • Preheat the oven to 350ยฐF/ 180ยฐC. Line 2-3 baking sheets with parchment paper.
    • Roll: Divide the dough into two equal parts. Keep the one you are not using refrigerated (and still wrapped). Roll the dough about 5 mm/ 0.2 inches thick on a lightly floured surface with a lightly floured rolling pin.
    • Cut the gingerbread men or any other shapes you like. Set the leftover dough aside.
    • Repeat with the second batch of dough.
    • Cut leftover dough: Shortly, knead all the leftover dough and roll it again. Cut more cookies and repeat until you have used up all the dough.
    • Bake each cookie batch for 5 to 7 minutes. Let cool on the tray for at least 10 minutes before transferring to wire racks to cool completely.
    • Decorate with icing pens or royal icing. Store in airtight containers.

    Notes

    1. A digital kitchen scale (the Amazon affiliate link opens in a new tab) will give you the most precise measure, ensuring the best bake possible.
    2. Make ahead. You can also leave the dough in the fridge overnight. It might still seem rather soft, but it is very easy to roll, it is sturdy and pliable.

    Nutrition

    Serving: 1ginger cookie | Calories: 78kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 43mg | Sugar: 7g
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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    Reader Interactions

    Comments

    1. Tanyeem says

      January 02, 2023 at 11:03 am

      If I were to omit the cocoa powder, would it be advisable to add 15g more flour to replace?

      Reply
      • Adina says

        January 02, 2023 at 2:43 pm

        Cornstarch is better.

        Reply
    2. Debs says

      December 16, 2021 at 9:33 pm

      Hi I have heard that molasses attracts moisture so that is why the cookies are a bit softer/chewier. Are these soft or drier/crispy? Recipe looks way easier without running out to get extra items so thank you for posting!

      Reply
      • Adina says

        December 17, 2021 at 12:12 am

        Hi Debs. The cookies are rather soft. Happy baking!

        Reply
    3. Odin Stephen says

      November 20, 2021 at 4:04 am

      Hi, can this dough be made ahead and frozen prior to baking?

      Reply
      • Adina says

        November 20, 2021 at 8:32 am

        Hi. It says in the blog post that you can freeze the dough for up to 6 months. Happy baking! It also keeps well in the fridge (well wrapped) for 3-4 days.

        Reply
    4. Amber says

      November 13, 2021 at 10:34 pm

      Is this cookie dough stable enough to be used to make Gingerbread houses?

      Reply
      • Adina says

        November 14, 2021 at 8:55 am

        Hi Amber, I can't say, I've never used this dough for houses.

        Reply
    4.52 from 25 votes (25 ratings without comment)

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