This gingerbread cookie recipe without molasses is easy-to-make and can be ready just in 30 minutes. No baking skills, no molasses, having all the goodness of caramelized honey and ginger, these cookies will make your holidays more enjoyable.
Gingerbread cookies are a special treat for the holidays. When we love to make some soft and chewy cookies that we can enjoy with our family or on party night with friends.
These gingerbread cookies are a perfect blend of sweet honey, caramelized sugar and spices to give you the taste of those traditional classic gingerbread cookies of your childhood.
Gingerbread Cookie recipe without Molasses
This is one of the easiest recipe, I’ve tried ever. And I’m quite sure, once you make your gingerbread cookies with this recipe, you’ll left all other methods, and will stick to this one, like me😂😂
To make gingerbread cookies, you just need to add honey, sugar and all spices in a saucepan, and bring it to a boil. Then turn off the heat and add baking soda, egg and flour. And knead the dough to make a ball.
Then roll it between two parchment papers, and don’t forget the chilling for 1 hour. Cut the cookies, bake for 10 minutes, and yipeeeeee!!
Making gingerbread cookies was never easy before this. So bake the goodies and surprise your family with your baking skills😜😜
Why you’ll love the recipe?
- These cookies are lightly spiced with cinnamon, ginger and cloves.
- Instead of using molasses, I’m using honey, which tastes like lightly spiced sugar cookies, also using honey and baking soda brightens the color of cookies, and they are not as dark as traditional gingerbread cookies.
- All the process from prep to baking just needs 30 minutes, which means now you can make a quick cookie treat for your parties..
- The recipe is super-easy and beginners friendly, even if you are new to baking, you can easily bake these yummy cookies for you.
More Dessert Recipes for Foodies..
What is Molasses?
Molasses is basically a thick, and dark syrup obtained during the process of refining sugarcane or sugar beets into sugar. In gingerbread cookies, molasses is used to add depth and a unique flavor in cookies.
Can you make gingerbread cookies without molasses?
This is the question that many people ask, because most of the recipes of gingerbread cookies use molasses to add an in-depth and unique flavor in their cookies. But some people don’t like the taste of molasses, as it has dark and thick texture, so for those my answer is yes.
You can make gingerbread cookies without molasses, and still it will taste good and almost as your regular gingerbread cookies with molasses. So why still thinking?? Just grab the ingredients and let’s start baking some gingerbread treat at home🍪🍪
What can I use instead of molasses in gingerbread cookies?
If you’re not using molasses in your gingerbread cookies, there can be many options that you can use instead of it. Each one will change the flavor of cookies slightly but it will still delicious.
Most commonly used substitutes of molasses are maple syrup, brown sugar, dark corn syrup, a mixture of granulated sugar and water, and honey which is my most favorite ingredient to make gingerbread cookies.
Ingredients for Gingerbread cookies
To make gingerbread cookies at home, you’ll need some simple baking ingredients, and I’m sure most of them will already be in your pantry. So, let’s grab the ingredients and start baking!!
For gingerbread cookie recipe without molasses, you’ll need following ingredients:
- Honey: Honey is the best substitute for molasses. It add a natural sweet flavor to the cookies
- Sugar: In the recipe, I’m using regular sugar, but you can also use brown sugar as well.
- Cinnamon: Cinnamon adds a delicious flavor and a warm taste to the cookies.
- Ginger: It can be said the main ingredient of the recipe, that will add a spice to the cookies. Use ginger powder instead of fresh.
- Cloves: You can add ground cloves to give the cookies an extra spicy touch. However, this is totally optional, and you can skip if you don’t like cloves.
- Baking Soda: Baking soda will refine the color of sugar, and will help cookies to rise and become soft and chewy.
- Butter: If you are using unsalted butter, you need to add a pinch of salt in cookies, otherwise skip it. Take butter at room temperature.
- Egg: One egg will work best in gingerbread cookies to make them soft and fluffy.
- Flour: You can use all-purpose flour for the cookies.
These are the most simple and basic ingredients that you may already have in kitchen, if you love baking. And using these ingredients and with some simple steps, we’ll bake our best gingerbread cookies.
And the good thing, all the process from start to finish will just take under 30 minutes. Sounds good??? Yeh! you just need approximately 15 minutes for prep and 12 minutes for baking, and here you go! Remember, this is not included decorating time😜😜
How to make Gingerbread Cookies without molasses??
OK now, without wasting more of your time, let’s bake some goodies in our kitchen. The process of making cookies is very very simple and easy, and to make your cookies best, you just need to follow the steps of recipe, and everything will gonna best for you🥰️
Take a deep pan, and add honey, granulated sugar, and spices into it. Bring it to a boil, until sugar melts and spices mix up with honey and sugar.
Now turn off the heat. Add baking soda and mix. The mixture of sugar and honey will become foamy and doubled.
Add butter and stir in continuously. It will change the color of mixture and it will become light brown. Be sure to add the butter at room temperature. It will help to melt and mix it in sugar and honey mixture easily.
Add one egg, and stir it again. The mixture will become soft and foamy.
Add sifted all-purpose flour to the mixture. In this step, you can use a hand mixer to knead the dough. If not, you can do it with spatula and then using hands. Form a dough ball.
Place a parchment paper on a flat surface. Place the dough ball over it and cover it with another parchment paper. Press the dough with hands to flatten.
Then using a rolling pin, roll out the dough 5mm thick. Now place the dough in refrigerator for 30 minutes to an hour to chill and set it completely.
After an hour, remove the dough from refrigerator. Remove the upper layer of parchment paper, and cut out the cookies in your favorite shape using a cookie cutter. I’m using a gingerman cookie cutter, which is my favorite one.
Take a baking sheet covered with parchment paper, and transfer the cookies with distance. Bake the cookies at 350F/175C for 10 minutes.
Remove the cookies from oven, and let them cool completely on a wire rack at room temperature. Your gingerbread cookies without molasses are ready.
Enjoy them as it is, or you can decorate them with your favorite glaze to have more fun.
Icing recipe for gingerbread cookies
Now after baking the cookies, our next step is to decorate the cookies with our favorite icing. For this you can make icing at home using some simple ingredients, and then apply icing on cookies using spoon, a toothpick or a piping bag.
To make cookies more colorful, you can add food colors in icing. But be sure to test a small amount of icing with color, and when you’ll satisfy you can make it in large amount.
I like to keep things simple, so I always prefer to make icing without any food color, and with a touch of vanilla adding some vanilla essence.
- 1/2 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
- About 2 teaspoons of milk (at room temperature)
Making Icing for gingerbread cookies
For this, take a bowl and add powdered sugar, and vanilla essence. Now add milk with spoons, not all the milk at the same time. Mix it well until it forms a thick paste that can hold on cookies. Icing for gingerbread cookies is ready!!
Note: If the icing is too thick, you can add more milk. And if it is too thin, simply add more powdered sugar to set the consistency.
Its best to apply icing on cookies just before serving, or if you’re planning to store the cookies for later, try to store them undecorated. It will help you enjoy the fresh flavor of cookies even you enjoy them later.
I’ll highly recommend to use a weigh machine to measure all the ingredients correctly. It will take your baking process to perfection.
Don’t overcook the honey and sugar mixture. Bring it just a boil to melt the sugar and turn the flame off.
Using gingerman cookie cutter, place the cookie cutter in up and down direction. It will help save the dough, and you can make more cookies.
Don’t waste the remaining dough. Roll it again, and make more cookies.
Don’t skip the chilling process. It will rest the dough, and it will not spread.
Place the cookies on baking sheet with distance. Don’t overload the cookies, it can stick the cookies together, and will ruin the shape as well.
Gingerbread Cookie without MolassesCourse: DessertCuisine: AmericanDifficulty: Easy
mark this gingerbread cookie recipe without molasses for your holidays to make it your next baking tradition for your family!
100g granulated sugar
1tsp ground cinnamon
1tsp ground ginger
1/2 tsp ground cloves (optional)
2 tsp baking soda
130g unsalted butter (room temperature)
- Put honey, sugar, and spices in a saucepan. Bring to a boil, stirring occasionally.
- Remove from heat and add baking soda, stir (the mixture will foam and increase).
- Add butter gradually and stir. Add egg and stir.
- Add sifted flour to the sugar mixture and knead the dough to form a ball.
- Roll out the dough 5mm thick between two sheets of parchment or silicone mats. Put in the refrigerator for 30 minutes to an hour to set the dough.
- Cut out the cookies and transfer them to a baking sheet covered with parchment paper.
- Bake at 350F/175C for 10 minutes.
How to store gingerbread cookies without molasses??
By following the recipe, you’ll make 16 to 18 cookies easily, depending on the size of your cookie cutter that are more than enough for everyone to enjoy. But if you need more, simply double or triple the recipe.
Now if you have leftover cookies, or want to make the gingerbread cookies ahead of time, you can absolutely make them and save them for later use.
Be sure to store undecorated cookies in an airtight container. You can store the cookies in refrigerator for up to 2 weeks. Don’t forget to store cookies in airtight container, and proper labeling with date, and time too.
Then whenever you’re ready to enjoy the cookies, simply take them out from refrigerator, whip up the cream, decorate and enjoy!!
How to Freeze Gingerbread Cookies?
If you’re planning to make a larger batch of cookies, and want to freeze them for later, you totally can! Cookies can be freezed for about 3 months, if you store them properly and follow all important steps.
To freeze, let the gingerbread cookies cool completely at room temperature, and then transfer them to a plastic bag or baking sheet, and freeze until solid.
Once the cookies have cooled and freeze well, transfer them to an airtight container, and store in the freezer, the cookies can be stored in the freezer for about 3 months. But don’t forget to label the container with date and time, it will help you remember the due date of storing and using the cookies.
When you’re ready to enjoy the cookies, thaw them completely at room temperature, decorate and enjoy!!
Gingerbread cookies without molasses Nutritional Facts
As you know, the recipe yields for 16 to 18 regular sized cookies, depending on the size of cookie cutter you’re using.
Following are the nutritional facts of gingerbread cookies(per cookie)
- Calories: 90-100 kcal
- Total Fat: 4-5g
- Saturated Fat: 2.5g
- Trans Fat: 0g
- Cholesterol: 15-20mg
- Sodium: 70-90mg
- Total Carbohydrates: 14-16g
- Dietary Fiber: 0.5g
- Sugars: 7-8g
- Protein: 1g
What is the difference between ginger snaps and molasses cookies?
Although both the ginger snaps and molasses cookies contains ginger and spices, but both are different by there taste, texture and color. Ginger snaps are lighter in color and less sweet, while molasses cookies are darker in color, having a softer and chewy texture.
But the main ingredients in both are ginger and spices, but with molasses, molasses cookies become dark in color, having in-depth texture and more sweeter.
Your Queries Got Answered!!
What is molasses?
Molasses is a thick and dark syrup gained from sugarcane or beetroot. It is used in many baking recipes to add in-depth flavor and taste.
How important is molasses in gingerbread cookies?
Molasses creates a moist and chewy texture of cookies, and as molasses is a dark and thick sugar syrup, it brings the color of cookies dark and a deep flavor. However, this is not much crucial ingredient, and you can also make cookies without molasses, as I’ve explained above.
Can you make gingerbread cookies without molasses?
Absolutely, you can make cookies without molasses easily. If you don’t like the color and flavor of molasses, simply replace it with corn syrup or honey, and you’ll get your gingerbread cookies ready. Although the taste and color will be changed without molasses, but it will still delicious.
What can I use instead of molasses in gingerbread cookies?
Most commonly used substitutes of molasses are maple syrup, brown sugar, dark corn syrup, a mixture of granulated sugar and water, and honey.
Why do my gingerbread cookies spread?
As the recipe includes baking soda, which rises the cookies when baked. But we are chilling the dough, which will prevent the cookies to spread more.
Can I use Gluten-Free flour?
Absolutely, you can replace regular gluten-free flour for gluten-free flour, but remember, it can change the overall taste and flavor of cookies.
Can I replace fresh ginger with ginger powder?
Yes, you can replace fresh ginger with ginger powder. Just grate the ginger before using, and one more thing, you’ll need to increase the amount of fresh ginger when replacing it with powder.
Can I freeze the gingerbread cookie dough for later use?
If you want to save cookie dough for later, you can. But before freezing the dough, I’ll recommend to chill the dough for 30 minutes or 1 hour. Then place the dough on parchment paper, and roll it as I explained above. Once you roll out the dough, cut the dough into cookies shape.
Next, place all cookies on baking sheet, and place them in freezer to freeze the cookies completely. After chilling the cookies, put all cookies in air-tight container, and now you can store the cookies for up to 3 months. But don’t forget to label the container, it will help you use the cookies within due time.