Do you love gingerbread cookies but don’t have (or like) molasses? Then’ll you love theseMolasses-Free Gingerbread Cookies!This easy gingerbread cookie recipe makes warm, sweet cookies with just the right amount of spice.

Maybe you know this, maybe not, but I’m sort of the reigning star of gingerbread anything.Yep, it’s my claim to fame!Around Christmastime, I’m bakinggingerbreadcookie batches galore, and, honestly, I wouldn’t have it any other way. They’re such a lovely treat to gift to friends (you can even package them up and mail them), bring along to parties, and freeze to share later on with visitors or on special occasions.

But something that always seems to come up when I share my love ofgingerbread cookiesis people asking me: is there ANY possible way to make gingerbread cookies without molasses!? And the answer is YES! You can totally swap in honey for molasses if you’re just not a fan of its taste or can’t find any at your local store. This recipe is just as amazing and scrumptious as any other, and you won’t have to fret about finding any obscure ingredients. That’s a win!

Looking for more gingerbread cookie recipes?Try myClassic Gingerbread Cookiesor theseGluten Free Gingerbread Cookies!

The best recipe to make perfect gingerbread cookies without molasses that are still sweet, spiced, and sturdy!

Why You’ll Love This Recipe

It’s a delicious, molasses-free alternative to regular gingerbread.
The easy to work with dough is perfect for cookie cutters.
The soft, delicious cookies are easy to decorate.

Ingredients

Butter
Granulated White Sugar
Egg
Honey
White Vinegar
All-Purpose Flour
Baking Soda
Salt
Ground Ginger
Ground Cinnamon
Ground Cloves

See the recipe card below for full information on ingredients and quantities

How to Make Perfect Gingerbread Cookies without Molasses

Step #1. Cream the butter and sugar. Beat in the egg, honey, and vinegar.

Step #3. Once the dough is done chilling, preheat the oven. Roll out to 1/2″ thick. Cut with cookie cutters and place on cookie sheet. Gather scrap, reroll, and continue until all the dough has been used.

Step #2. Sift the dry ingredients, then add in batches to the creamed mixture. Divide the dough into two pieces, wrap in plastic wrap, and place in the fridge for 30 minutes.

Step #4. Bake 350°F for 9-11 minutes. Let cool 5 minutes then move to cooling rack. Repeat until all the cookies are baked, then decorate as desired.

Recipe FAQs

Can I use this recipe for gingerbread houses?

This is not a good gingerbread recipe for making gingerbread houses. The dough is too soft. I love making gingerbread houses and I normally use this Gingerbread House recipe for a sturdy hard cookie that is good for construction.

How does the honey change the gingerbread?

When you swap out the molasses, the cookies still taste great though they are not as dark in color as traditional gingerbread. They still taste impeccable, lightly chewy, sweet and a bit spiced from the cloves, cinnamon, and ginger.

Expert Tips

If you like your gingerbread on the crispy side, roll it to 1/4″ thick and bake for 11-12 minutes.If you like it nice and soft (though still very sturdy), roll the dough 1/2″ thick and bake for 10 minutes. If you play around with the thickness of the dough and the baking time, you’ll discover a cookie that meets your liking. I really like these thick and soft.
Use real butter and don’t forget the resting time.The dough should be tacky but not gloopy when you put it in the fridge. When it comes back out of the fridge, it should be very firm. You can keep the dough in the fridge for up to 2 days before using.
If you are in need of acookie cutter set, I’ve had this one for almost 11 years and we use it all the time.

How to Freeze Gingerbread Cookies

Bake your gingerbread cookiesand let them cool without decorating them with frosting or other toppings. Keep them in a freezer safe bag or airtight container frozen for up to 6 weeks. Pull one out when you need (or “need”) one or you can get out the whole batch to thaw and decorate together. They’re great to store frozen for neighbor and friend goody bags around the holidays.
If you don’t need them that long, you can bake them and store them in an airtight container at room temp for up to 3 days. Another option is simply prepping the dough and keeping it refrigerated for up to 3 days before you bake it.