Gingerbread Cookie Recipe Without Molasses
Our gingerbread cookie recipe without molasses is easy to prepare, and it tastes fabulous. This is one recipe that we recommend adding to your baking traditions during the holiday season or any time of year! Give it a try and let us know what you think!
Easy Gingerbread Cookies Recipe Without Molasses
Gingerbread cookies are a fun festive treat to enjoy during the holiday season. We are excited to share a delicious recipe with you for homemade gingerbread cookies that are made without any molasses in them.
We hope that you enjoy these cookies as much as we do!
Why Is Molasses Used In Gingerbread Cookies?
Although most traditional gingerbread cookies include molasses in the ingredients needed to make the recipe, you can make delicious gingerbread cookies without using molasses.
Molasses is a sugary ingredient that helps to give gingerbread cookies their unique taste. However, these cookies can be made without the ingredient and can be just as delicious to enjoy eating, making them amazing gingerbread cookie recipe without molasses.
What can I use instead of molasses in gingerbread cookies?
There are several different substitutes you can use for molasses when making gingerbread cookies if desired.
Some of the most common substitutes include dark corn syrup, Maple syrup, brown sugar, a mixture of granulated sugar and water, and our favorite honey.
Perfect Gingerbread Cookies without Molasses
Gingerbread cookies are an especially fun treat to enjoy during the holiday or Christmas season. However, this is when they are most commonly enjoyed, they can be made and enjoyed throughout the year.
Below we are going to show you exactly how you can make delicious gingerbread cookies without using molasses.
Gingerbread Cookies Without Molasses
Key Ingredients in Gingerbread Cookies
Butter. Although you can use your favorite type of butter, we do recommend using unsalted butter for the best overall flavor.
Brown sugar. You can use packed light or dark brown sugar for this recipe. It is entirely up to your preference.
Honey. In our recipe, we recommend using honey to make these delicious cookies, as a replacement for molasses. However, if needed you could use additional brown sugar, maple syrup, or dark Karo syrup.
Egg. Eggs of course are an essential ingredient in these cookies.
Vanilla. Vanilla extract helps to add delicious flavoring to your finished cookies.
Flour. We recommend using all-purpose flour to make these delicious gingerbread cookies. However, if needed you can substitute all-purpose flour for other types of flour such as gluten-free all-purpose flour, etc.
Baking soda. Baking soda is another key ingredient that will help your cookies to rise.
Salt. You can use your favorite type of salt for this recipe, however, we do recommend using sea salt or kosher salt if you are able.
Baking Spices. Baking spices are what we recommend including in the cookies to help give them their delicious flavor. Our favorite spices to include are ginger, cinnamon, cloves, and allspice.
You should be able to find all of these in the spice aisle of your local grocery store, especially during the fall and Christmas seasons.
How to Make Gingerbread Cookies without Molasses
Gingerbread Dough
To start off, make the cookie dough. Using room temperature butter, add it to your mixing bowl and beat until smooth and creamy, approximately one minute.
Once creamy, add brown sugar, and honey. Beat on a high speed until combined and creamy once again.
Add eggs and vanilla extract, beating until combined. Scrape the sides of your mixer so that all the ingredients are combined.
In a separate bowl combine all-purpose flour, baking soda, salt, and baking spices. Mix to combine the dry ingredients.
Now, pour the dry mixture into your wet mixture while beating slowly. Beat just until the cookie dough is combined. Please note the mixture will be quite wet and sticky.
Wrap the dough securely in plastic wrap and chill in the fridge for three hours for up to two days.
Preheat Oven
When you are ready to bake the cookies, first line a baking sheet with parchment paper if possible, or lightly grease each baking sheet.
Preheat the oven to 350°F (177°C)
Gingerbread Man Shapes
Now to begin shaping your gingerbread cookies, generously flour a clean surface. We also recommend rubbing your hands with flour to keep the dough from sticking to your hands.
Take a rolling pin, and roll the dough out until it is approximately ¼ inch in thickness.
Use a cookie cutter and cut your desired shapes. Place the shapes approximately 1 inch apart on your baking sheet.
Continue to roll the dough and cut your shapes until each pan is full and all of your cookie dough is used.
Bake each pan for approximately 9 to 12 minutes at 350°F or until the cookies are done to your liking.
Allow each batch of cookies to cool for approximately five minutes before removing them from the cookie sheet. Allow the cookies to cool completely before decorating.
How to make Icing for Cookies:
To make this icing you need powdered sugar, light corn syrup, a pinch of salt, vanilla extract, and milk.
To create the frosting, whisk together powdered sugar, corn syrup, vanilla extract, and milk. Add a pinch of salt and stir until the ingredients are combined. Your frosting will be very thick as it is mixed.
Once mixed if you want it to be slightly softer you can add a tiny bit of additional milk or water to your frosting. Keep in mind a little bit will go a very long way.
When you’re ready to decorate, color the frosting as desired, then add the frosting into a piping bag. Using a piping bag decorate the cookies as desired.
Allow the frosting to set for several hours (it may take 12-24 hours) until it is hard and before you store the cookies away. Please note that you do not have to wait for the frosting to set before you enjoy eating them.
Once the frosting is set you can store these cookies in an airtight container for later enjoyment.
Tips and Tricks for Making Gingerbread Cookies without Molasses:
Crispy gingerbread cookies: To make gingerbread cookies extra crispy, be sure to extend the baking time by a few minutes until they are done to your liking.
Please note that the baking time may vary depending upon your oven, so you will want to check on them often so that the cookies do not burn.
How to decorate gingerbread cookies: Although you can use royal icing, or even buttercream to decorate your gingerbread cookies, we have provided a very simple icing recipe above that will allow you to easily decorate your cookies without a lot of fussing around.
You can get creative and decorate the cookies any way you wish and include sprinkles, food coloring, or even candy set up your gingerbread cookies if desired.
Make ahead and store your cookies in the freezer: You can enjoy our gingerbread cookie recipe without molasses by making and baking the cookies ahead of time and freezing them for later use, or you can simply make the dough, cut your shapes, and freeze them so that you can bake them later.
To freeze the cookies for later you are going to want to store the cookies or dough in an airtight container or seal them in a plastic freezer bag. Place in the freezer at 0°F or below for up to three months.
How to Store Gingerbread Cookies:
The best way to store gingerbread cookies is at room temperature. To store them, you need to first allow the cookies to completely cool. Then once they are decorated and dried, you can seal them in an airtight container and store them at room temperature, in a cool dry location, for up to seven days.
You can also store gingerbread cookies in the fridge if needed. You will want to be careful as the cookies must be stored in an airtight container in the fridge for them to be good. If stored properly in the fridge, some gingerbread cookies may last up to two weeks.
You can also freeze gingerbread cookies if needed. In order to freeze be sure to allow the cookies to fully cool then transfer them to an airtight container or save them in a plastic freezer bag. Place in the freezer for up to three months.
FAQs
Do you decorate gingerbread cookies before baking?
For this recipe, you will let the cookies fully bake and cool to room temperature before you proceed in decorating our recipe for gingerbread cookies.
Why do my gingerbread cookies spread?
A recipe for gingerbread cookies includes baking soda which will allow the cookies to rise and slightly spread. However, because we recommend chilling the dough before baking it, it should not spread much.
Can I use Gluten-Free flour?
Yes, you can substitute normal all-purpose flour for gluten-free all-purpose flour. However please note that it will change the overall flavor and texture of the cookies slightly.
Can I use fresh ginger instead of the powder?
Yes, if you would like to grate your own ginger you can substitute freshly grated ginger or ginger powder, however, you will need to increase the amount of freshly grated ginger that you include in the recipe.
Can I freeze the ginger cookie dough to bake later?
Yes, if desired you can freeze the gingerbread cookie dough to bake later. Before freezing we recommend chilling the dough, and rolling it out to cut the dough into shapes.
After they are cut into shapes we recommend placing them on a cookie sheet and freezing for a couple of hours then transferring the frozen shapes to an airtight container or sealing them in a plastic freezer bag before they are frozen.
However, if you do not wish to shape the dough before it is frozen you do not have to.
Simple Gingerbread Cookies
Our recipe for gingerbread cookies without molasses is a delicious cookie recipe and is rather simple to prepare. However, you will want to plan ahead to allow enough time for the dough to chill.
Our favorite is to allow the gingerbread cookie dough to chill in the refrigerator overnight then enjoy making the cookies the next day. We hope you have fun and enjoy these delicious gingerbread cookies!
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Gingerbread Cookies Recipe Without Molasses
Gingerbread Cookie Recipe Without Molasses
Equipment
- gingerbread man cookie cutter
Ingredients
Cookie Dough
- ½ cup butter
- 2/3 cup brown sugar
- ½ cup honey
- 1 large egg
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- ½ tsp ground allspice
- ½ tsp ground cloves
Simple Icing
- 2 cups powdered sugar
- 1 ½ tsp light corn syrup
- 1 pinch of salt
- ½ tsp vanilla extract
- 2-3 Tbsp milk
Instructions
To Make Cookies
- To start off, make the cookie dough. Using room temperature butter, add it to your mixing bowl and beat until smooth and creamy, approximately one minute.
- Once creamy, add brown sugar, and honey. Beat on a high speed until combined and creamy once again.
- Add eggs and vanilla extract, beating until combined. Scrape the sides of your mixer so that all the ingredients are combined.
- In a separate bowl combine all-purpose flour, baking soda, salt, and baking spices. Mix to combine the dry ingredients.
- Now, pour the dry mixture into your wet mixture well beating slowly. Beat just until the cookie dough is combined. Please note the mixture will be quite wet and sticky.
Chill
- Wrap the dough securely in plastic wrap and chill in the fridge for three hours for up to two days.
Gingerbread Man Shapes
- When you are ready to bake the cookies, first line a baking sheet with parchment paper if possible, or lightly grease each baking sheet.
- Preheat the oven to 350°F (177°C)
- Now to begin shaping your gingerbread cookies, generously flour a clean surface. We also recommend rubbing your hands with flour to keep the dough from sticking to your hands.
- Take a rolling pin, and roll the dough out until it is approximately ¼ inch in thickness.
- Use a cookie cutter and cut your desired shapes. Place the shapes approximately 1 inch apart on your baking sheet.
- Continue to roll the dough and cut your shapes until each pan is full and all of your cookie dough is used.
- Bake each pan for approximately 9 to 12 minutes at 350°F or until the cookies are done to your liking.
- Allow each batch of cookies to cool for approximately five minutes before removing them from the cookie sheet. Allow the cookies to cool completely before decorating.
How to make Icing for Cookies:
- To make this icing you need powdered sugar, light corn syrup, a pinch of salt, vanilla extract, and milk.
- To create the frosting, whisk together powdered sugar, corn syrup, vanilla extract, and milk. Add a pinch of salt and stir until the ingredients are combined. Your frosting will be very thick as it is mixed.
- Once mixed if you want it to be slightly more ready you can add a tiny bit of additional milk or water to your frosting. Keep in mind a little bit will go a very long way.
- When you’re ready to decorate, color the frosting as desired, then add the frosting into a piping bag. Using a piping bag decorate the cookies as desired.
- Allow the frosting to set for several hours (it may take 12-24 hours) until it is hard and before you store the cookies away. Please note that you do not have to wait for the frosting to set before you enjoy eating them. Once the frosting is that you can store these cookies in an airtight container for later enjoyment.
