Gingerbread Cookies Without Molasses (Easy No Molasses Gingerbread)

Transfer the icing to a piping bag or zip-top bag with the corner snipped off. Pipe outlines, faces, buttons, and any details you like onto the cooled gingerbread cookies. Let the icing set, then serve and enjoy your gingerbread cookies without molasses.

My Expert Tips for The Best Gingerbread Cookies without Molasses

• Use room temperature butter and egg: Cold butter will not cream properly with the brown sugar, and a cold egg can make the dough a little stiff. Let both sit out for 20–30 minutes so the butter creams easily and the egg mixes in smoothly. This gives you a more even dough and a better, softer texture in the cookies.
• Cream the butter and sugar until light and fluffy: Do not rush this step. Beat the butter and brown sugar together until the mixture looks lighter in color and a bit fluffy. That air you whip in helps give the cookies a tender inside instead of a dense, heavy texture.
• Measure the flour correctly: Too much flour results in dry, tough gingerbread cookies. If you are not weighing your flour, spoon it into the measuring cup and level it off with a knife instead of scooping straight from the bag. Scooping packs the flour and can easily give you 25% more than you need.
• Roll the dough between parchment paper: Rolling between two sheets of parchment keeps the dough from sticking and saves you from adding extra flour, which can dry the cookies out. It also makes it easy to move the dough around and re-roll scraps without a big mess.
• Keep the thickness even for consistent baking: Aim for about ¼–½ inch thick, and try to keep the thickness consistent across the whole sheet. Thinner cookies will bake faster and be crisper, thicker cookies will be softer and chewier. If you want softer gingerbread cookies without molasses, lean closer to ½ inch and watch the bake time.
• Chill the dough briefly if it feels too soft: One nice thing about this dough is that you can roll and cut it right away. But if your kitchen is warm or the dough feels very soft and sticky, transfer the rolled dough (between parchment) to the fridge for 15–20 minutes before cutting shapes. This helps the cookies hold sharp edges and prevents spreading.
• Do not overbake if you like soft gingerbread: These cookies are ready when the edges look just set and the bottoms are lightly golden. The centers will firm up as they cool. If you bake until they feel firm in the oven, they will end up crisp all the way through once cooled. For soft gingerbread cookies without molasses, pull them as soon as the edges are set.
• Cool completely before icing: If the cookies are even slightly warm, the icing will melt and slide right off. Let them cool on the tray for a few minutes, then move them to a rack and make sure they are completely cool to the touch before you decorate.
• Adjust icing consistency slowly: When you are mixing the icing, add milk a tiny splash at a time. It is very easy to go from “perfect piping consistency” to “too runny.” If it gets too thin, add more powdered sugar until it holds its shape when you drizzle it from a spoon.
• Bake in batches and reuse parchment: If you are baking multiple trays, use one or two sheets of parchment and reuse them. Place freshly cut cookies onto a cool piece of parchment, not a hot pan, so they do not start spreading before they go into the oven.
• Let decorated cookies dry before stacking: Once you ice the cookies, give the icing time to set and crust over before stacking or storing. This keeps your designs from smudging and helps the cookies look as good as they taste.

Gingerbread Cookies Without Molasses FAQS

Do these gingerbread cookies without molasses really taste like regular gingerbread?

Yes, they still taste like classic gingerbread. The combination of brown sugar, honey, and warm spices (ginger, cinnamon, etc.) gives you that familiar gingerbread flavor. Molasses adds a deeper, more robust note, but brown sugar and honey bring plenty of caramel and warmth, so you still get a cozy gingerbread profile without needing molasses.

Can I use maple syrup instead of honey?

You can. Maple syrup will make the cookies slightly less sticky and add a light maple flavor. The texture will be very similar, but the flavor will be a little more subtle and less “caramelly” than honey. If you use maple, make sure it is real maple syrup, not pancake syrup.

Can I make the dough ahead of time?

Yes, this dough is great for making ahead. You can wrap the dough tightly in plastic and refrigerate for up to 2 days, then let it soften slightly at room temperature before rolling. Roll the dough between parchment, chill it flat, and cut the cookies right before baking. If the chilled dough is very firm, let it sit on the counter for a few minutes to soften enough to roll or cut.

Can I freeze the dough or baked cookies?

You can do both. To freeze the dough: Wrap the dough tightly in plastic and freeze for up to 2 months. Thaw overnight in the fridge, then roll and cut as usual. To freeze the baked cookies: Freeze undecorated cookies in an airtight container or bag with parchment between layers for up to 2–3 months. Thaw at room temperature, then decorate with icing once they are fully thawed.

How do I keep these gingerbread cookies soft?

For softer gingerbread cookies without molasses: do not overbake, pull them as soon as the edges are set. Store them in an airtight container once completely cool. You can place a piece of bread or a slice of apple in the container to help maintain moisture (replace it every day or two so it does not mold).

Can I make crisp, snappier gingerbread cookies with this recipe?

Yes. Just roll the dough a little thinner and bake 1–2 minutes longer, until the cookies are deeper golden around the edges. They will cool into a crisper, more “snappy” gingerbread cookie, good for dunking.

Can I use this dough to make gingerbread men or other shapes?

Definitely. This no molasses gingerbread dough holds its shape really well, especially if you chill the rolled dough briefly before cutting. It is great for gingerbread men, stars, trees, and any other cut-out cookie shapes you like. Just avoid very tiny, intricate cutters if you prefer softer cookies, since small cookies bake faster and can crisp up quickly.

Can I use this recipe for gingerbread houses?

These cookies are best for eating rather than building. They are softer and more tender than the very sturdy gingerbread used for houses. If you want to build a house, you will want a drier, crisper dough that bakes very firm. For decorating and snacking, this softer no-molasses gingerbread recipe is perfect.

How should I store decorated gingerbread cookies?

Once the icing is completely dry, store decorated cookies in an airtight container at room temperature for 3–5 days. Separate the layers of cookies with parchment or wax paper so the designs do not rub off. If your kitchen is very warm or humid, you can keep them in the fridge, but let them sit at room temperature before serving for the best texture.

Can I make these gingerbread cookies gluten free?

You can try using a good quality 1:1 gluten free all purpose flour blend in place of regular flour. The flavor will be the same, though the texture may be slightly different depending on the blend. If you do this, make sure to measure carefully and avoid overbaking, since gluten free cookies can dry out a little faster.

My Final Thoughts on This Recipe