• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Sweet Tooth and Sass

  • Home
  • All Recipes
  • Privacy Policy
  • About me
  • Contact
menu icon
go to homepage
  • Home
  • All Recipes
  • Privacy Policy
  • About me
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • All Recipes
    • Privacy Policy
    • About me
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes

    Quick Gingerbread cookies without molasses

    December 7, 2021 by Carrie Leave a Comment

    FacebookTweetPin
    Jump to Recipe Print Recipe

    The Holidays are in full swing and making quick gingerbread cookies without molasses is what my kids requested. These cookies are spiced, soft and chewy, all without the molasses. 

    A great alternative for people who can't tolerate or don't like the molasses flavor (I'm me, I'm one of those people). Decorate with homemade and simple white icing and your have a delicious Christmas cookie to add to your holiday baking fest. 

    Gingerbread cookies without molasses

    Quick gingerbread cookies without molasses, are just that, without molasses. However, there is flavor is amazing with cinnamon, nutmeg, cloves and allspice. In addition, they can be made throughout the year and not just at Christmas time.  

    Molasses has a very distinct flavor and gives cookies a more chewy texture. However, these gingerbread cookies are just as chewy, even without the molasses. They stay soft for about a week in an airtight container.

    These cookies are very kid friendly and my kiddos enjoyed cutting out the gingerbread men!

    Ingredients

    So if these cookies don't have molasses in them, what ingredients makes them so amazing!

    • Spices: Cinnamon, ginger, allspice, cloves, and nutmeg give these cookies their amazing flavor. However, go easy on the spices your first go at it otherwise the flavor may be a bit overwhelming. 
    • Brown sugar: replaces granulated sugar because of adding a more rich flavor. Light or dark brown sugar both can be substituted.
    • Egg: that one lonely egg in this recipe gives the cookies structure. 

    How to make cookies

    Follow these steps below so your gingerbread cookies without molasses will be spot on!

    • Wrap the dough: Once the dough has been made, you want to wrap it in plastic wrap. Split the dough into two separate balls, flatten to discs, and wrap up. After it has chilled, it will be easier to roll out. 
    • Chill dough: Chill dough for at least 1-2 hours. By chilling the dough, it becomes more manageable when rolling and cutting out those cute littler gingerbread men. This will also allow the gingerbread men not to spread during baking time. 
    • Roll out: After chilling, flour your surface and hands. Roll out until it is about ¼ to ½ inch thick. Cut out shapes and place on baking sheet. Bake for 10-12 minutes and cool completely. 


    Gingerbread cookies without molasses and drizzled with white icing.
    Brown Sugar and butter
    Gingerbread cookies without molasses and drizzled with white icing.
    Add egg
    Gingerbread cookies without molasses and drizzled with white icing.
    Blended
    Gingerbread cookies without molasses and drizzled with white icing.
    Spices and flour
    Gingerbread cookies without molasses and drizzled with white icing.
    Add dry ingredients to butter mixture
    Gingerbread cookies without molasses and drizzled with white icing.
    Cookie dough
    Gingerbread cookies without molasses and drizzled with white icing.
    Make into disc and chill
    Gingerbread cookies without molasses and drizzled with white icing.
    Cutting out gingerbread men

    White icing

    There are not many ingredients when it comes to making homemade icing. It is all about the desired consistency to pipe on the gingerbread men. 

    Whisk the three ingredients together and decorate these little men to your heart's desire. Additional things that can be added to decorate these cookies are candies for the buttons or even Xmas sprinkles. Let the kiddos have at it when it comes to decorating. 

    Gingerbread cookies without molasses

    Why are these cookies so amazing?

    You ask why these cookies are so amazing? Let me tell you!

    • The dough is simple to make and the flavor is irresistible with all the different spices.
    • The texture of the cookies are soft and chewy, even without the traditional molasses.
    • Fun to make and decorate.
    • Kid friendly!Quick

    FAQ's

    Can these cookies be made ahead of time?

    Yes, since the dough has to be chilled, you can keep in fridge 3-4 days before baking them.

    How should these cookies be stored?

    These cookies will stay good for up to one week if stored in an airtight container. They will keep even longer in the fridge!

    Gingerbread cookies without molasses and drizzled with white icing.

    Gingerbread cookies without molasses

    Carrie
    Gingerbread cookies without molasses are spiced cookies topped with a homemade icing. Perfect for the holiday season!
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 12 mins
    1 hr
    Total Time 1 hr 27 mins
    Course Dessert
    Cuisine American
    Servings 12 cookies
    Calories 301 kcal

    Equipment

    • Electric mixer
    • Mixing bowls
    • Measuring cups and spoons
    • Baking sheet
    • Parchment paper
    • Silicon Spatula
    • Rolling pin
    • Ginger bread cookie cutter

    Ingredients
      

    Gingerbread cookie dough

    • 2¼ cup all-purpose flour
    • 1½ teaspoon ground ginger
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon ground cloves
    • ¼ teaspoon allspice
    • ½ teaspoon salt
    • 1¼ cups light brown sugar
    • ½ cup unsalted butter room temperature
    • 1 large egg room temperature

    Icing

    • 1 cup confectioner's sugar
    • 3 tablespoon heavy cream
    • 1 teaspoon vanilla extract

    Instructions
     

    For the cookie dough

    • Line a baking sheet with parchment paper or silicon mat. Set aside.
    • In a large mixing bowl, add and whisk the flour, all the spices, and salt until combined.
    • In another large mixing bowl, cream the butter and brown sugar together until light and fluffy (2-3 minutes). Add in the egg and mix until well combined.
    • Add in the flour mixture and beat on low until just combined. Form the dough into a large disc and wrap in plastic wrap. Place in fridge for one hour to chill. Once you are about the remove the dough from the fridge, preheat oven to 350°.
    • Lightly flour a work surface and roll the dough out to ¼ to ½ inch thickness. Using a gingerbread cookie cutter, press out the cookies. Roll any remaining dough out and repeat until all of it has been used.
    • Place cookies on prepared baking sheet and bake for 10-12 minutes or until the edges are a light golden color. Remove from oven and transfer to wire rack to cool completely.

    Icing

    • Whisk confectioner's sugar, heavy cream, and vanilla extract in a small bowl until desired consistency is reached. Pipe cookies as desired.

    Notes

    • Store in an airtight container for up to 4 days at room temperature.

    Nutrition

    Serving: 20cookiesCalories: 301kcalCarbohydrates: 51gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 41mgSodium: 113mgPotassium: 72mgFiber: 1gSugar: 32gVitamin A: 315IUVitamin C: 1mgCalcium: 32mgIron: 1mg
    Keyword Gingerbread cookies, no molasses, christmas cookie
    Tried this recipe?Let us know how it was!

    Christmas cookie recipes

    • Christmas chocolate cookies
    • Christmas tree spritz cookies
    • The best roll out sugar cookies
    • Ice box cookies

    Fun fact of the day!

    Fruit flavored snacks shine because of car wax. 

    « Easy Copycat Crumbl Churro cookies
    Chocolate Mint Oreo truffles (no bake) »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome

    About me Carrie Blaser

    Hi my name is Carrie. I am just a sassy girl from the midwest that has a sweet tooth for any type of dessert. I grew up in the kitchen and remember making my sister scrambled eggs at 8 years old. But I really fell in love with baking when I made my first Betty Crocker cake out of the box. I like to think that I have come a long way since then!

    more about me

    Newsletter

    Follow me

    • Facebook
    • Instagram
    • Pinterest

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Media Kit
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme