Gingerbread Cookies Without Molasses

Make gingerbread cookies without molasses that taste as good as the original! If you don’t have molasses, here’s your solution!

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Every Christmas we make gingerbread men for the tree and just for eating. I typically have a traditional gingerbread man recipe that does include molasses. However I was curious to try one that omitted molasses and replaced it with brown sugar and honey. We use molasses for compost tea and Grey will sometimes grab the molasses, without me knowing and I don’t have any for baking.

This recipe is a great dupe if you either do not like molasses or haven’t made it to the store for some. I added a bit of cocoa powder to give it that rich dark molasses color that makes these cookies look like traditional gingerbread men. We do not typically use icing on gingerbread men, because I like the rustic look of them plain. If you want to ice these gingerbread men then of course add the decorations that you desire.

If you try this recipe let me know what you think! It was a fun one to create!

Tools you’ll need to make gingerbread cookies without molasses

• Freezer bags
• Parchment paper
• Baking sheet
• Cookie cutter

Ingredients you’ll need to make gingerbread cookies without molasses

• 1/2 cup honey
• 1/3 cup dark brown sugar
• 2 tablespoons salted butter 
• 1 egg
• 1 3/4 cups flour 
• 2 tablespoons unsweetened cocoa powder
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon all-spice
• 2 teaspoons baking powder

How to make gingerbread cookies without molasses

1. In a large bowl mix honey, brown sugar, and butter. Stir until the mixture is well combined.
2. Whisk in the egg until it is incorporated.
3. To the large bowl add the flour, cocoa, cinnamon, ginger, all-spice, and baking powder.
4. When the dough comes together. Knead it with your hands until smooth.
5. Divide the dough and form two disks
6. Place the dough disks in two separate a freezer bags.
7. Refrigerate the dough for 3-4 hours.
8. Preheat oven to 350 degrees Fahrenheit.
9. Line baking sheet with parchment paper.
10. Take out one dough disk and roll it on a lightly floured surface with a lightly floured rolling pin.
11. Cut the cookies with desired shape cookie cutters.
12. Repeat this until all the dough is used.
13. Bake each batch of cookies for 5-7 minutes. Let cook on the tray for 10 minutes before transferring wire racks.
14. Store in airtight containers.

Gingerbread cookies without molasses tips

• Do not skip the refrigeration step. The dough will be too soft to hold it’s shape during the cookie cutting process, if you do not refrigerate.
• Use dark brown sugar. The dark brown sugar will help these cookies maintain that traditional gingerbread color.
• Use the same size cookie cutter for each batch. By using the same size cookie cutter, each cookie will bake at the same rate, which will help them bake evenly.
• Keep the cookies on the pan. After removing cookies from the oven, allow them to remain on the pan so they can set.
• Keep the dough disk that you aren’t currently working with in the refrigerator. If you remove both disks at the same time, the second disk will be harder to work with since it would have had time to warm up.
• Re-flour your surfaces if the dough starts to stick during the rolling out process.
• Roll out dough to the same thickness. Make sure every cookie is about the same thickness so that they bake evenly. Thinner cookies will bake faster than thicker ones!

Gingerbread cookies without molasses make good ornaments

We like to string gingerbread all over our tree each year. To us, there is no need to do anything special to make these “ornaments” since the kids eat them off the tree. It has become somewhat of a tradition in our home, to bake cookies, hang them up and watch the gingerbread slowly disappear. When this happens, it’s time to make more!

Though we mainly use Grey’s favorite gingerbread recipe which contains molasses, these held up on the tree and got eaten just as fast! My kids couldn’t even the tell the difference.

To turn these cookies into ornaments: poke a hole the handle of a wooden spoon or metal straw right after the cookies have been removed from the oven. It is important to poke this hole before they harden so that the cookie will not crack. Then take a piece of butcher’s twine, jute, ribbon, or red and white craft twine. Cut the twine to 4-5 inches. Put the twine through the hole and tie the ends to make a loop. Trim off any excess twine on either end of the knot. If you are using a ribbon it would be pretty to make a bow. Then hand these cookies all over your tree for a gorgeous traditional tree ornament!

Commonly asked questions 

How long will gingerbread cookies without molasses last?

Gingerbread cookies without molasses will last for one week if stored in an airtight container.

Can I use honey instead of molasses for gingerbread cookies?

Yes! Honey is a great substitution for molasses. Consider using dark brown sugar and a bit of cocoa powder to give that dark color that gingerbread cookies traditionally have.

What is the purpose of molasses in gingerbread?

Molasses give gingerbread its color and sweet consistency. It adds moisture to most recipes as well.

Can I freeze gingerbread cookies?

Yes! After baking but the gingerbread man cookies in a freezer bag until you are ready to use them.

Can I make gingerbread cookies without molasses?

Yes! Molasses in gingerbread cookies can be substituted with honey and dark brown sugar. If you want to keep the dark brown color of the gingerbread cookies, add tablespoons of unsweetened cocoa powder to the dough.

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Yield: 18 cookies

Gingerbread Cookies Without Molasses

Print

Make gingerbread cookies without molasses that taste as good as the original! If you don't have molasses, here's your solution!

Ingredients

• 1/2 cup honey
• 1/3 cup dark brown sugar
• 2 tablespoons salted butter 
• 1 egg
• 1 3/4 cups flour 
• 2 tablespoons unsweetened cocoa powder
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon all-spice
• 2 teaspoons baking powder

Instructions

1. In a large bowl mix honey, brown sugar, and butter. Stir until the mixture is well combined.
2. Whisk in the egg until it is incorporated.
   To the large bowl add the flour, cocoa, cinnamon, ginger, all-spice, and baking powder.
3. When the dough comes together. Knead it with your hands until smooth.
4. Divide the dough and form two disks
5. Place the dough disks in two separate a freezer bags.
6. Refrigerate the dough for 3-4 hours.
7. Preheat oven to 350 degrees Fahrenheit.
8. Line baking sheet with parchment paper.
9. Take out one dough disk and roll it on a lightly floured surface with a lightly floured rolling pin.
10. Cut the cookies with desired shape cookie cutters.
11. Repeat this until all the dough is used.
12. Bake each batch of cookies for 5-7 minutes. Let cook on the tray for 10 minutes before transferring wire racks.
    Store in airtight containers.

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