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 tastes like a delicious gingerbread sugar cookie hybrid and will become a holiday favorite!
You may have noticed a trend in the last few weeks with the recipes I’ve been sharing. Quick. Simple. Easy. It’s what I need, and I assume many of you need, as we are nearing the end of the year!
If I’m being completely honest here, I typically avoid cutout cookies at all cost. I only have one other cut out cookie recipe on this site. You see, I am actually quite an impatient baker. This is why you probably see so many quick and easy recipes here on this website. It isn’t that I’m lazy. It’s that I just want baked goods in my mouth as fast as possible!
Gingerbread cookies are usually not on my holiday baking list. The traditional gingerbread recipe calls for quite a few ingredients, some of which I don’t always have on hand, and then you have to chill the dough, and don’t get me started on my decorating skills!
I am also not one that regularly keeps molasses on hand and I end up buying some for just this one recipe and then the sticky bottle sits in my cupboard for years before it ever gets used up.
I decided that this year I wanted to develop a recipe for super easy gingerbread cookies without molasses and that is what I am presenting to you today!
These cookies are a bit different from traditional gingerbread cookies in that their flavor is a little more mild than most gingerbread due to being made without molasses. I would say that these are sort of a gingerbread sugar cookie hybrid. Which, honestly, is totally delicious!
I used dark brown sugar in these cookies because brown sugar has molasses in it and dark brown sugar has even more molasses in it. This way you still get a hint of that molasses flavor without having to buy a whole bottle if you don’t have it. If you only have light brown sugar on hand, you can still use it in these cookies but just be aware that they will be even more mild in flavor.
What Makes These Gingerbread Cookies So Quick and Easy:
- You don’t have to wait for your ingredients to come to room temperature! I know this is typically cookie blasphemy, but 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 really long list of ingredients but this recipe keeps the ingredients simplified so you can get your cookie fix on quickly.
- No added molasses! This gingerbread cookie relies on the molasses that is already in brown sugar for the chew and flavor.
- You can 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!
Other Reasons Why These Gingerbread Cookies Are So Good:
- You can 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 then you can roll them thinner and bake them a little longer.
- They hold their shape well! Because this gingerbread cookie recipe does not use baking soda or baking powder they do not puff up. They also do not spread out because of the ratios of the other ingredients in the recipe. They hold their shape well and keep sharp edges. Perfect for decorating!
- They are super kid friendly! I know many children that don’t love the flavor of gingerbread, and this cookie is perfect because it is slightly 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!
- You don’t have to plan ahead! This cookie recipe is perfect for the last minute cookie need when you didn’t have time to plan ahead for your ingredients to come to room temperature or account for dough chilling time.
I hope you have a wonderful Christmas filled with lots of relaxation, good food, and full of love! Merry Christmas!
- 2 sticks (1cup, 8 oz, 224 gr) unsalted butter, cold and cut into cubes
- 2 1/2 cups (20 oz, 560 gr) lightly packed dark brown sugar (you can also use light brown sugar for a more mild flavor)
- 2 large eggs, cold
- 1/2 tsp Morton kosher salt or table salt (use 1 tsp if using Diamond Kosher)
- 1 TBSP ground ginger
- 2 tsp ground cinnamon
- 1/2 tsp ground clove (optional, but recommended)
- 1/2 tsp allspice (optional, but recommended)
- 4 cups (17 oz, 476 gr) all-purpose flour (measured properly)
- Preheat your oven to 350F (177C).
- Put the cold cubed butter and brown sugar in the bowl of a stand mixer fit with a paddle attachment, or in a large bowl with a hand mixer. Cream the butter and sugar on medium speed for about 3 minutes, until fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula.
- Add the egg, salt, ginger, cinnamon, clove, and allspice (if using) to the bowl. Mix for 1 minute more on medium speed until all the ingredients are incorporated. Scrape down the bowl again.
- With the mixer running on low speed, slowly add the flour into 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.
- 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 an 1/16"-1/8" thick. Thicker will produce softer cookies and thinner will produce crispier cookies. Alternatively, you can roll the dough between 2 pieces of parchment paper.
- Cut out your cookies and place them on a parchment or silicone mat lined baking sheet.
- Bake at 350F (177C) for 9-12 minutes. I like my cookies cut out 1/8" thick and baked for about 10 minutes. This produces cookies with slightly crispy edges and soft centers. Longer baking times will produce crispier cookies.
- If you are decorating the cookies with candies and sprinkles, as I did in the pictures, press them into the cookies when they are still hot. If you are frosting the cookies, allow them to cool completely first. I like to use this super simple 3 ingredient icing.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.