This recipe for easy gingerbread cookies without molasses can be made from start to finish in less than 30 minutes! This slightly milder version of the classic cookie requires few ingredients and is a no-chill dough.

Baked gingerbread cookies lined up on a sheet pan with christmas decorations spread around on the pan
Overview

  • Skill Level: Beginner

These cookies are a bit different from traditional gingerbread cookies in that their flavor is a little more mild due to being made without molasses. I consider these to be a gingerbread sugar cookie hybrid and they’re totally delicious!

I wanted to write a recipe with fewer ingredients than most gingerbread cookies. I also wanted a gingerbread cookie that required no chilling and no molasses. Many people just don’t keep it on hand.

Technically this cookie does contain molasses because brown sugar already has it in it. Brown sugar is white granulated sugar with molasses mixed. There is more molasses in dark brown sugar than light brown sugar. This way you still get a hint of molasses flavor without having to buy a whole bottle if you don’t have it.

What Makes These Gingerbread Cookies So Quick and Easy:

  • No waiting for room temperature ingredients! Starting with cold ingredients for this recipe actually helps with the texture of the dough so you can roll it out immediately.
  • Fewer ingredients! Most gingerbread cookies have a long list of ingredients but this recipe keeps the ingredients simple.
  • No added molasses! This gingerbread cookie relies on the molasses that is already in the brown sugar for the chew and flavor.
  • Roll out the dough immediately! Because of the ratios in this dough and the fact that we are starting with cold butter, you can roll out and bake these gingerbread cookies without chilling the dough.

A stack of baked but not decorated gingerbread cookies
More Reasons Why These Gingerbread Cookies Are So Good:

  • Make them soft or crispy! I like my gingerbread cookies more on the soft side so I tend to roll them out a little thicker and bake them for a short amount of time. But if you like them crispy, roll them thinner and bake them a little longer.
  • They hold their shape! Because this gingerbread cookie recipe does not use baking soda or baking powder, they do not puff up or spread out. They hold their shape well and keep sharp edges making them perfect for decorating.
  • They are kid-friendly! I know many children don’t love the super spicy flavor of gingerbread. This cookie is perfect for kids because it is more mild in flavor while still tasting of classic gingerbread. And because they are so quick and easy to make, impatient kids won’t get bored with the process.

How to Make Gingerbread Cookies without Molasses

Step 1: Mix Cold Butter with Brown Sugar

Most cookie recipes call for room temperature butter however, for this recipe we are going to use cold butter. This serves two purposes. It will keep the dough cold enough so that it doesn’t need to be chilled. It will also prevent the cookies from spreading because you won’t be able to work air into it by creaming it. 

Cut the butter into really small pieces and mix it with the brown sugar. I prefer to use dark brown sugar for the most flavor. Mix until the two are well combined but since we’re using cold butter, they won’t cream together.

Step 2: Mix in Eggs and Spices

Mixing bowl with mixed butter and sugar and eggs and spices added in without being mixed yet

Next, mix in the egg and the spices. For this recipe, we’re using a lineup of ground ginger and cinnamon. I also add ground clove and allspice. These last two are optional but if you have them on hand it will increase the flavor of the cookies.

Step 3: Mix in the Flour

And lastly, mix in the flour. The dough is going to be very thick. Mix until the flour is just incorporated and absorbed. You don’t want to over-mix or the cookies will become dry and tough. 

Step 4: Roll out the Dough

Pour the dough out onto a lightly floured piece of parchment paper. Press the dough together until a cohesive dough forms. Flour the top of the dough and add a piece of parchment paper on top of it. 

Use a rolling pin to roll out the dough between the two pieces of parchment paper. This will help the dough roll out without sticking and without needing to chill. 

Step 5: Cut out and Bake

Dip cookie cutters into flour and stamp out the cookies. Repeat until all of the dough has been used. Bring the scrap dough together and re-roll it out. Transfer the shapes to a parchment lined baking sheet. Bake the cookies until fully set and then move to a cooling rack to cool completely. 

Baked gingerbread cookies lined up on a sheet pan with christmas decorations spread around on the pan

If you are like me and aren’t great at decorating cookies, press some sprinkles into the warm cookies right when they come out of the oven.

To decorate with a frosting that sets completely, use royal icing. If you’re interested in a soft frosting, try my simple buttercream frosting.

Storage

Store completely cooled cookies in an airtight container at room temperature for up to 5 days.

Make-Ahead

Gingerbread cookie dough can be shaped into a disc, wrapped tightly in plastic wrap, and frozen for up to 3 months. Thaw overnight in the refrigerator and then let sit out at room temperature for about 30 minutes to soften before rolling out and cutting shapes.

MORE RECIPES FROM BAKER BETTIE!

If you enjoyed this recipe, you might like to try these other Christmas cookie recipes.

Gingerbread Cookies
Yield: 18-24 Cookies

Simple Gingerbread Cookies

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

This recipe for super easy gingerbread cookies without molasses can be made completely from start to finish in less than 30 minutes! This slightly milder version of the classic cookie requires few ingredients and is a no-chill dough!

Ingredients

  • 226 grams (1 cup, 2 sticks) unsalted butter, very cold and cut into small cubes
  • 500 grams (2 ½ cups) dark brown sugar, (you can use light brown sugar for a more mild flavor)
  • 2 large eggs, cold
  • ½ teaspoon kosher salt
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground clove (optional but recommended)
  • ½ teaspoon ground allspice (optional but recommended)
  • 480 grams (4 cups) all-purpose flour

Instructions

Prep:

  1. Preheat the oven to 350°F/175°C. Line two sheet pans with parchment paper or baking mats and set aside.
  2. Slice the butter (226 grams/ 1 cup) into small cubes and place back in the refrigerator to stay cold. It's important to use very cold butter otherwise, the cookies will spread in the oven.
  3. Measure out the rest of the ingredients.

Method:

  1. Put the cold cubed butter and brown sugar (500 grams/ 2 ½ cups) in the bowl of a stand mixer fit with a paddle attachment, or in a large bowl with a hand mixer. Mix the butter and sugar on medium speed for about 3 minutes, until well combined. It won't be fully creamed and fluffy because it's too cold. Scrape down the sides and bottom of the bowl with a rubber spatula.
  2. Add the eggs (2 large), salt (½ teaspoon), ginger (1 tablespoon), cinnamon (2 teaspoons), clove (½ teaspoon), and allspice (½ teaspoon), if using, to the bowl. Mix for 1 minute more on medium speed until all the ingredients are incorporated. Scrape down the bowl again.
  3. With the mixer running on low speed, slowly add the flour (480 grams/ 4 cups) to the bowl. Mix just until combined. This will be a very thick dough, and you may need to knead it gently with your hands until it comes together.
  4. Gather the dough together into a ball and divide it in half. Lightly flour a clean work surface and start with half of the dough. Lightly flour the top of the dough and a rolling pin. Roll out to about ¼-⅓ inch (0.6-0.8 cm) thick. Thicker will produce softer cookies and thinner will produce crispier cookies. Alternatively, you can roll the dough between 2 pieces of parchment paper.
  5. Cut shapes out of the dough using cookie cutters and place them on the prepared baking sheets.
  6. Bake for 9-12 minutes. I like my cookies cut out ⅓ inch (0.8 cm) thick and baked for about 10 minutes. This produces cookies with slightly crispy edges and soft centers. Longer baking times will produce crispier cookies.
  7. If you are decorating the cookies with candies and sprinkles (as I did in the photos) press them into the cookies when they are still hot. If you are frosting the cookies, allow them to cool completely before frosting.
  8. Store cooled cookies in an airtight container at room temperature for up to 5 days.

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