Hey y’all! If you’re searching for the perfect soft and chewy gingerbread treat but don’t have molasses on hand, you’re in for a treat. These Gingerbread Cookies Without Molasses capture all the classic spicy-sweet flavors with easy-to-find ingredients and a dreamy, tender texture. Whether you’re whipping up a holiday batch or just need a cozy treat, these Cookies fit every occasion. Let’s get cooking!

Why You’ll Love This

Quick and easy to make with simple pantry staples.
Delightfully soft and chewy with a warming spice blend.
No molasses needed—just brown sugar for rich depth.
Perfect for decorating and sharing at festive gatherings.
Kid-friendly and freezer-friendly for make-ahead moments!

Ingredients

2 1/4 cups all-purpose flour
3/4 cup light or dark brown sugar, packed
3/4 cup unsalted butter, softened (1 1/2 sticks)
1 large egg
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons milk
1 teaspoon pure vanilla extract

Directions

Step 1: Prepare the Dough

In a large mixing bowl, cream together the softened butter and brown sugar with a hand mixer on medium speed until light and fluffy, about 2 minutes.
Add the egg, milk, and vanilla extract, beating until well combined.
In a separate bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt until fully incorporated.
Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Do not overmix.

Step 2: Chill the Dough

Divide dough in half, shape into discs, and wrap each in plastic wrap. Refrigerate for at least 1 hour (up to 24 hours for deeper flavor).

Step 3: Roll Out and Cut Cookies

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
On a lightly floured surface, roll chilled dough to 1/4-inch thickness. Cut shapes using cookie cutters and place cookies 2 inches apart on prepared baking sheets.

Step 4: Bake

Bake in preheated oven for 8-10 minutes, until edges are firm but centers are slightly soft.
Cool on baking sheet 2 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough prevents cookies from spreading and helps maintain shape.
To ensure even baking, roll dough to consistent thickness throughout.
If using dark brown sugar, cookies will have deeper color and flavor.

Variations

Vegan: Swap the butter for plant-based margarine and the egg for a flaxseed egg.
Lemon zest: Add 1 tablespoon lemon zest for a citrusy zing.
Chocolate drizzle: Drizzle cooled cookies with melted dark or white chocolate.

Required Equipment

Hand or stand mixer
Mixing bowls
Measuring cups & spoons
Plastic wrap
Rolling pin
Cookie cutters
Baking sheets
Parchment paper
Wire rack

Storage Instructions

Store cooled Gingerbread Cookies Without Molasses in an airtight container at room temperature for up to 1 week. To freeze, layer cookies with parchment in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.

Pairings & Serving Recommendations

Enjoy with a warm mug of chai, coffee, or hot cocoa.
Pair with vanilla ice cream for a cozy dessert.
Decorate with royal icing for festive gatherings or edible gifts.

Pro Tips for Perfect Cookies

Let the dough rest in the fridge longer for deeper spice flavor.
Slightly underbake for extra chewy centers.
Use parchment or silicone mats to prevent sticking and overbrowning.

Frequently Asked Questions

Can I make these cookies gluten-free?

Yes! Swap the all-purpose flour for your favorite 1:1 gluten-free flour blend for similar results.

Can I double this recipe for a crowd?

Absolutely—double all ingredients and chill dough in batches for easy handling.

What if I don’t have brown sugar?

You can use granulated sugar with 1 tablespoon maple syrup or honey for a touch of extra moisture and flavor.

Gingerbread Cookies Without Molasses

Why You’ll Love This

Ingredients