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    Home » Desserts

    Gingerbread Cookie Recipe without Molasses

    Published: Dec 11, 2023 · Modified: Nov 29, 2024 by burntapple · This post may contain affiliate links · Leave a Comment

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    Gingerbread cookies are a classic treat, especially during the holidays. While traditional recipes call for molasses, here's a unique (and just as scrumptious version!) that excludes this ingredient. These gingerbread cookies without molasses retain the classic flavors and textures that everyone loves!

    The gingerbread cookie cutter suggests that the viewer is about to bake a batch of delicious gingerbread cookies without molasses. The thick, sticky gingerbread cookie dough looks inviting and makes the viewer's mouth water. The blurred background creates a sense of focus and intimacy.
    Jump to:
    • A Molasses-Free Gingerbread Cookie Recipe
    • Ingredients
    • Equipment
    • Instructions
    • The Secret Behind Molasses-Free Gingerbread Cookies
    • Substitutions
    • Frequently Asked Questions
    • Gingerbread Cookies Recipe Without Molasses

    A Molasses-Free Gingerbread Cookie Recipe

    Gingerbread cookies are the perfect cookie for winter! The combination of ginger and molasses brings together all the flavors of the winter season.

    So imagine my excitement that first year my kids were finally old enough to decorate gingerbread cookies. I was so excited and knew they would share my love of gingerbread.

    But...they didn't. The cookies were "too spicy."

    Disappointed, I shared my gingerbread fail with my coworkers. And one of them said she had the perfect gingerbread cookie. The next year we made these cookies and they have become a winter staple in our home since. These gingerbread cookies and a cup of hot cocoa are usually our post sledding snack in the winter. We also love making our five ingredient gingerbread cupcakes!

    ingredients for gingerbread cookies without molasses

    Ingredients

    The ingredient list for making these cookies is simple! You just need:

    • Butter
    • Brown sugar
    • Butterscotch pudding
    • Egg
    • Flour
    • Baking soda
    • Cinnamon
    • Ginger

    Every cookie needs frosting, so for the frosting you will need:

    • Powdered sugar
    • Water

    Equipment

    This batch of cookies were made with the Hamilton Beach Hand Mixer I made a small gluten free batch of my favorite old fashioned gingerbread cookies with my hand mixer and saved the stand mixer for the larger batch for the kids.

    Mix sugar and butter gingerbread dough until smooth.
    Mix butter and sugar until light and fluffy
    Mix remaining gingerbread dough ingredients

    Mix remaining gingerbread dough ingredients

    roll gingerbread cookie dough without molasses to ¼ inch thick

    Roll gingerbread cookie dough without molasses to ¼ inch thick. Cut into shapes.

    bake and cool then decorate gingerbread cookies

    Bake, cool, then decorate gingerbread cookies.

    Instructions

    1. Preparation: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
    2. Combine Dry Ingredients: In a bowl, whisk together the flour, baking soda, ginger, cinnamon.
    3. Cream Butter and Sugar: In a separate bowl, cream the softened butter with the brown sugars until light and fluffy.
    4. Incorporate Wet Ingredients: Beat in the egg until well combined.
    5. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.
    6. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
    7. Roll and Cut: On a lightly floured surface, roll out the dough to your desired thickness and cut into shapes using cookie cutters.
    8. Bake: Place the cookies onto the prepared baking sheets and bake for 8-10 minutes or until the edges are lightly browned.
    9. Cool and Decorate: Allow the cookies to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely. Decorate as desired.

    The Secret Behind Molasses-Free Gingerbread Cookies

    The secret of these cookies is the combination of brown sugar, spices, and the butterscotch pudding that mimic the distinctive gingerbread flavor.

    Substitutions

    This recipe can easily be adapted to fit your dietary needs. Just make these simple substitutions:

    • Gluten free: Substitute gluten free flour blend in place of all purpose flour. Make sure your gluten free flour contains xantham gum. To get your cookies to bind together better, you can add 1 teaspooon of psyllium husk powder to your mix.
    • Dairy free/vegan: It's easy to make these cookies dairy free and vegan! Just use egg replacer for the egg and dairy free butter. You will also want to use dairy free instant pudding.

    Frequently Asked Questions

    What can I substitute for molasses in gingerbread cookies?

    In this recipe, the brown sugar and butterscotch pudding mix helps provide a depth of flavor. However, some substitutes include dark corn syrup, maple syrup, or honey for a slightly different taste.

    Can I make these cookies ahead of time?

    Absolutely! You can bake the cookies and store them in an airtight container for up to a week. To keep them fresh longer, freeze the cookies and thaw as needed.

    How do I prevent the cookies from spreading too much?

    Chilling the dough is crucial. This helps the cookies maintain their shape while baking. Additionally, ensure the baking sheets are cool before placing new batches in the oven.

    Can I add icing to these cookies?

    Yes, icing or royal frosting can be added once the cookies have cooled. It's an excellent way to decorate and add an extra layer of sweetness.

    Can I freeze these cookies?

    Absolutely! These cookies can be stored in an airtight container for up to a monht!

    The gingerbread cookie cutter suggests that the viewer is about to bake a batch of delicious gingerbread cookies without molasses. The thick, sticky gingerbread cookie dough looks inviting and makes the viewer's mouth water. The blurred background creates a sense of focus and intimacy.

    Gingerbread Cookies Recipe Without Molasses

    Traci Wennerholm
    Embrace the spirit of the holidays with these delectable gingerbread cookies, made without molasses and packed with warm, festive flavors. Indulge in the rich aroma of ginger and cinnamon as you bake these soft, chewy gingerbread cookies without molasses. Perfect for decorating gingerbread houses, gifting to loved ones, or simply enjoying as a sweet treat, these cookies are sure to bring joy to everyone who tries them. With simple ingredients and easy-to-follow instructions, this recipe is ideal for bakers of all skill levels. Simply gather your ingredients, preheat your oven, and let the baking magic begin. In no time, you'll have a batch of irresistible gingerbread cookies ready to be decorated, shared, and savored.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 10 minutes mins
    20 minutes mins
    Total Time 45 minutes mins
    Course Dessert
    Cuisine American
    Servings 24 cookies
    Calories 138 kcal

    Equipment

    • hand or stand mixer

    Ingredients
      

    • For the Cookies:
    • ¾ cup butter softened
    • ¾ cup brown sugar packed
    • 1 package 3.4 oz Jello butterscotch pudding (if using sugar free they only come in the small packages (1 oz so use 2)
    • 1 egg
    • 2 cups unbleached all purpose flour
    • 1 teaspoon baking soda
    • 1 tablespoon ground ginger
    • 2 teaspoon cinnamon
    • For the Frosting:
    • 1 cup powdered sugar
    • 1 tablespoon water

    Instructions
     

    • To Make the Cookies:
    • In a mixer, beat the butter, sugar and pudding for 2-3 minutes on medium speed until light and fluffy. While the mixture is beating, in a separate bowl stir together the flour, baking soda, ginger and cinnamon. Once butter mixture is light and fluffy, turn mixer to low, stir in the egg, mixing just until blended. Slowly add in the flour mixture, stirring until blended well. Turn off mixer, wrap dough in plastic wrap and refrigerate for one hour.
    • To Bake: Preheat oven to 350 degrees. Unwrap dough, roll out dough on a lightly floured surface to ¼ inch thickness. Cut dough into shapes, then place dough on a lightly greased cookie sheet. Leave approximately 2 inches of space in between cookies. Re-roll and cut dough as needed.
    • Bake cookies at 350 degrees for 10-12 minutes or until cookies are lightly browned around the edges. Remove cookies from oven and cool for several minutes on the cookie sheet before moving to a wire rack to finish cooling completely. Frost cookies when completely cool.
    • To Make the Frosting:
    • Stir together the powdered sugar and water. Pipe frosting onto cookies. Decorate with additional candies if desired.

    Notes

    To Store: 
    Cookies can be stored in an airtight container for up to one week.
    You can also store the cookies in the freezer in an airtight container for up to one month. 

    Nutrition

    Calories: 138kcalCarbohydrates: 20gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 22mgSodium: 96mgPotassium: 28mgFiber: 0.4gSugar: 12gVitamin A: 188IUVitamin C: 0.01mgCalcium: 12mgIron: 1mg
    Keyword gingerbread cookies recipe without molasses, gingerbread cookies without molasses, how to make gingerbread cookies, soft gingerbread cookies without molasses
    Tried this recipe?Let us know how it was!

     

    Recipe Adapted from Kraft.

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