Gingerbread Cookies Without Molasses

Crispy on the outside and chewy on the inside, these gingerbread cookies are made without molasses. They taste just like real gingerbread, are easy to make, perfect for decorating and spiced to perfection.

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Nothing says Christmas quite like gingerbread cookies. The warm, spiced flavour floating in the air when baking gingerbread always puts a smile on my face.

I love making gingerbread cookies because they’re so easy to make, great for decorating and taste delicious. The key ingredient to making regular gingerbread is molasses, but this can’t always be found all over the world.

This is why I made this easy gingerbread recipe that requires absolutely no molasses. However, don’t worry my little elf – because these cookies taste exactly like real gingerbread!

Looking for more Christmas cookies? Check out these old fashioned Molasses Crinkle Cookies, these Chewy Molasses Sandwich Cookies or the adorable Starbucks Snowman Cookies.

Why this recipe is amazing

This simple gingerbread cookies recipe is one of my favourites because:

• It uses no molasses
• It’s super easy to make, all in one bowl
• Yields cookies that are chewy on the inside, but crispy on the outside
• They hold their shape really well
• They’re spiced to perfection
• They taste just like real gingerbread

What can you use instead of molasses in gingerbread cookies?

Molasses is a thick, tacky syrup made from refining sugar cane into sugar. This syrup is commonly used in North America and made popular by gingerbread cookies. However, molasses is not easily found everywhere.

So, what can you use instead of molasses to make gingerbread cookies? Here are my favourite molasses substitutes:

1. Brown sugar – is made by mixing granulated sugar with molasses, so it’s the closest match in flavour. I recommend using dark brown sugar, which has a higher concentration of molasses. This is also known as muscovado sugar, which has the highest amount of molasses mixed in. It’s also one of my favourite types of sugar due to its strong, rich flavour.
2. Maple syrup – runner up to brown sugar. Maple syrup naturally has a deep, rich flavour, which is very similar to molasses. Ensure you use pure maple syrup, undiluted with simple syrup or water. This type should be slightly thicker and more viscous in consistency.
3. Golden syrup – also known as light treacle. Another close relative of molasses, golden syrup is a great substitute due to its caramelised flavour. My favourite type is Lyle’s Golden Syrup, which is extremely viscous and sticky – perfect for gingerbread.
4. Honey – one of my favourite sweeteners in the world. As honey is entirely natural, it’s a slightly healthier alternative to molasses or syrups. I recommend using dark honey, as it has a deeper and richer flavour, similar to molasses. Some examples of dark honey would be chestnut buckwheat, pine or thyme honey.

Ingredient round-up

These gingerbread cookies with no molasses use regular ingredients that can be easily found. In order to make these cookies taste as authentic as possible, I like to use a combination of 2 key ingredients.

Let’s have a look:

• Butter – unsalted butter, softened to room temperature.
• Dark brown sugar – can be replaced with light brown sugar or muscovado sugar.  
• Golden syrup – can be replaced with maple syrup
• Eggs – medium size, at room temperature
• All purpose flour – cannot be replaced with self-rising flour
• Baking soda – to help the cookies remain chewy on the inside. Cannot be replaced with baking powder.
• Spices – I like to use a combination of ginger, cinnamon, nutmeg and allspice. For an authentic flavour you need to use ginger and cinnamon, but the other spices can be replaced. You can also try using cloves or anise.
• Orange zest – although optional, I highly recommend it. Orange zest adds a subtle zing of flavour and brings out the warm spiced flavours even more. Can also be replaced with lemon zest.

How to make gingerbread cookies without molasses

The best part about this simple gingerbread cookie recipe is that it only takes minutes to prepare. You only need one large bowl and hand or stand mixer.

1. First, beat the butter with the brown sugar and golden syrup until pale and fluffy.
2. Mix in the egg and orange zest until fully incorporated. The mixture should lighten in colour once whipped well.
3. Add in the flour, spices, and baking soda. Mix on low speed until a tacky dough forms. Wrap the dough in plastic wrap and chill in the fridge for at least 3 hours.
4. Roll out the gingerbread dough on a lightly floured surface. Cut out your favourite shapes, place on a lined baking tray and bake.

It really is as simple as that! Once the gingerbread cookies have finished baking, let them rest on the baking tray for 5 minutes. Transfer them to a wire rack and let cool for at 30 minutes to 1 hour before decorating.

Success tips & tricks

• Do not overwork the dough, as this can make the cookies too dense. Mix only until the dough forms.
• Do not add extra flour. The dough will look very soft and sticky, but this is normal. Once chilled, the dough will become much harder.
• Place the cookies at least 2 inches apart from each other, as they will spread a little when baking.
• Adjust your baking time if baking smaller or larger gingerbread cookies. For smaller shaped, reduce the time by 1-2 minutes, and for larger shapes increase by 1-2 minutes.
• If you like your cookies on the crispier side, bake for an extra 1-2 minutes. Similarly, if you like them softer, bake for 1-2 minutes less.
• It is essential you chill the dough for at least three hours or preferably overnight. Chilling is essential to hard on the dough, but also to allow the flavour to mature and become more intense.
•  Although these gingerbread cookies can hold their shape well, I do not recommend it for building gingerbread houses. You will need a much sturdier dough for that purpose.

Decorating gingerbread cookies without molasses is the same as regular gingerbread. All you need is some royal icing and you’re ready to go.

To make my favourite royal icing you will need:

• Powdered sugar – also known as icing sugar in the UK or confectioner’s sugar in the US.
• Egg white powder – or meringue powder. This powder is pasteurised, so it’s safe to consume. It can be replaced with pasteurised egg whites (around 1 tablespoon)
• Lemon juice – to mix with the egg white powder and add a zingy flavour. Leave it out if using real egg whites instead of the powder.

To make royal icing, start by whisking the egg powder and lemon juice until frothy. Add in the sieved powdered sugar and mix well. The consistency should be like wallpaper paste. If it’s too thin, add a little more powdered sugar.

The easiest way to decorate gingerbread cookies is by placing royal icing in a piping bag. Cut a very small hole in the top of the bag then proceed to decorate. I recommend practising on a baking sheet before icing the gingerbread cookies.

Here’s how I decorate my favourite snowflake gingerbread cookies:

Fun ideas for decorating gingerbread cookies:

• Use royal icing to ‘draw’ on the cookies
• Add sprinkles for buttons, eyes or nose
• Use edible glitter for a more over the top look
• Sprinkle powdered sugar over the cookies
• Add candy or dip in chocolate

How to store

These gingerbread cookies without molasses will stay fresh for up to 1 week at room temperature. To store, place in a ziploc bag or airtight container and keep in a dry place at room temperature.

This post was made in support of Cookies for Kids’ Cancer, a recognized 501(c)3 non-profit organization based in the USA. Cookies for Kids’ Cancer is dedicated to funding research for new, innovative, and less-toxic treatments for childhood cancer. Since 2008, Cookies for Kids’ Cancer has granted nearly $17 million to paediatric cancer research in the form of 100+ research grants to leading paediatric cancer centres across the country.

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