Gingerbread Cookies are a traditional holiday treat, however, unlike classic recipes this one does not require molasses. They are still chewy, flavorful, and perfect for decorating with kids. Gingerbread Cookies Without Molasses are quick and easy to make too, which is great during the busy holiday season.
This post contains affiliate links. See our Disclosure Statement for more information.
Gingerbread Cookies are a classic Christmastime treat. This recipe for Gingerbread Cookies Without Molasses is not quite traditional since it uses dark brown sugar instead of molasses.
Dark brown sugar contains more molasses in it than light brown sugar, so there’s really no need to buy molasses for these cookies, especially if you don’t think you’ll use it for anything else. You can even use light brown sugar, if needed, they just won’t have as much molasses flavor and the cookies with be a little lighter in color.
These cookies are definitely a nostalgic treat, but unlike some foods remembered from childhood they still taste just as delicious. They are the perfect cookies to make with children, as you can decorate them however you’d like. It’s really fun for kids to get creative by customizing their cookies with different faces and clothing designs.
Other festive cookies to make for the holidays are White Chocolate Chip Cranberry Cookies, Soft Baked Dark Chocolate Chip Cranberry Cookies, and Oatmeal Cranberry Chocolate Chip Cookies. All of these cookie recipes are great to make for cookie exchanges too.
Make a plate of these Gingerbread Cookies Without Molasses to leave out for Santa on Christmas Eve.
Why This Recipe Works
All you need is a few pantry staples to make this recipe. The preparation is very easy and the cookies bake quickly as well.
Gingerbread Cookies are perfect for the holidays and cookie exchanges. They make a wonderful treat for Thanksgiving and Christmas.
These are fun to make with the kids because they can be decorated too.
How To Make Gingerbread Cookies Without Molasses
Ingredients
- All Purpose Flour
- Dark Brown Sugar: you can use light brown sugar, but there won’t be as much molasses flavor and the cookies will be lighter in color.
- Spices: cinnamon, ginger, nutmeg and allspice.
- Butter: at room temperature.
- Egg
- Vanilla Extract
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Set the butter out about an hour before you begin so that it can come up to room temperature.
Chef’s Tip: you want the butter to be at room temperature and soft enough that it easily indents when you press it with your finger. This allows the butter to evenly incorporate into the dough.
Because this dough needs time to chill, you won’t need to preheat your oven until it’s time to roll out the cookies.
Create!
Combine the flour, cinnamon, ginger, nutmeg, allspice and salt in a small bowl and mix well. Set aside.
Cream together the butter and sugar in the bowl of an electric mixer fitted with a paddle on medium speed until light and fluffy, about 5 minutes.
Add the egg and vanilla extract and continue to mix until well combined.
Lower the speed and gradually add the flour mixture until fully incorporated, scraping down the sides of the bowl as needed.
Divide the dough in half and form into 2 1-inch thick disks. Refrigerate for at least 2 hours or overnight.
Remove one half of the dough from the refrigerator and let sit at room temperature for about 10 minutes.
Chef’s Tip: leave one half of the dough in the refrigerator while you work on the first to keep it cold.
Once the dough is ready, preheat your oven to 350°F.
Roll the dough out onto a lightly floured surface 1/4-inch thick.
Cut the dough into desired shapes and place on a parchment paper or Silpat mat-lined baking sheet.
Bake 8 to 10 minutes or until lightly browned on the bottom edges.
Present!
Tips and Techniques
- Set the butter out about an hour before you begin so that it has time to come up to room temperature.
- You can use light brown sugar, if necessary. The cookies won’t have as much molasses flavor and will be lighter in color.
- Store gingerbread cookies at room temperature in a container with a lid, or in plastic wrap. Consume within 5-7 days.
FAQ’s
Can You Freeze Gingerbread Cookies?
Yes. Place baked gingerbread cookies on a sheet pan and freeze. Once frozen, transfer to an airtight container or freezer bag and store in the freezer for up to 3 months.
You can also freeze gingerbread dough. Simply wrap it tightly in plastic wrap and store it in the freezer for up to 3 months.
Why Is Molasses Used In Gingerbread Cookies?
Molasses is traditionally used in gingerbread cookies to contribute to their signature flavor and color.
More Gingerbread Recipes
Love this Gingerbread Cookies Without Molasses recipe? Follow me on Pinterest, Instagram, and Facebook for more.
If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!
Gingerbread Cookies Without Molasses
Ingredients
- 3 cups all purpose flour
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 1 cup butter (room temperature)
- 1 1/2 cups dark brown sugar (packed)
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Combine the flour, cinnamon, ginger, nutmeg, allspice and salt in a small bowl and mix well. Set aside.3 cups all purpose flour, 1 1/2 teaspoons cinnamon, 1 1/2 teaspoons ground ginger, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, 1/4 teaspoon salt
- Cream together the butter and sugar in the bowl of an electric mixer fitted with a paddle on medium speed until light and fluffy, about 5 minutes1 cup butter, 1 1/2 cups dark brown sugar
- Add the egg and vanilla extract and continue to mix until well combined.1 egg, 1 teaspoon vanilla extract
- Lower the speed and gradually add the flour mixture until full incorporated, scraping down the sides of the bowl as needed.
- Divide the dough in half and form into 2 1-inch thick disks. Refrigerate for at least 2 hours or overnight.
- Remove one half of the dough from the refrigerator and let sit at room temperature for about 10 minutes. Leave the second half of dough in the refrigerator until needed to keep it cold.
- Once the dough is ready, preheat oven to 350°F.
- Roll the dough out onto a lightly floured surface 1/4-inch thick.
- Cut the dough into desired shapes and place on a parchment paper or Silpat mat-lined baking sheet.
- Bake 8 to 10 minutes or until lightly browned on the bottom edges.
- Let cool for 5 minutes, then transfer to a cooling rack.
- Once cooled, decorate, if desired.
Notes
Tips and Techniques
- Set the butter out about an hour before you begin so that it has time to come up to room temperature.
- You can use light brown sugar, if necessary. The cookies won't have as much molasses flavor and will be lighter in color.
- Store gingerbread cookies at room temperature in a container with a lid, or in plastic wrap. Consume within 5-7 days.
Leave a Reply