Gingerbread Cookies without Molasses (Honey Gingerbread)

Name: Gingerbread Cookies without Molasses
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Ingredients: 2 cups all-purpose flour (spooned and leveled (260 grams), see note 1); ¾ cup powdered sugar (90 grams, see note 2); 2 teaspoons gingerbread spice (see note 3); ½ teaspoon baking soda; 3 tablespoons honey (60 grams, see note 4); ½ stick unsalted butter (at room temperature, 60 grams); 1 large egg

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My family’s favorite gingerbread cookies without molasses. This simple dough uses honey instead and does not require any special tools or skills.

Gingerbread cookies without molasses decorated with white royal icing on parchment paper.

A nice touch is using a homemade gingerbread spice mix which also makes a great DIY edible Christmas gift, just like the gingerbread cookies. They can also be turned into Christmas ornaments which we often do!

The cookie dough comes together very quickly, in about 5 minutes. Once chilled, it is simple to roll out. It firms up in the fridge but not as much as a pie dough. It is easy to roll right away.

Some of the other edible gifts we love to make for the holidays are cinnamon roasted almonds and Linzer cookies.

Ingredients for honey gingerbread cookies laid out in bowls, including flour, sugar, honey and spices.

How to make gingerbread cookies without molasses

Prep the dough: Combine all the ingredients. Dry first, then wet. You can do this in a medium mixing bowl or on a clean worktop. The second option is slightly quicker, and you will save one dish. This step is best done by hand. It will get messy and sticky, so be prepared. With a little extra flour for dusting your hands, the dough will be easy to handle and nicely workable. Just make sure to measure the honey properly to avoid a very sticky mess.

Mixing dry ingredients for gingerbread cookie dough in a large white bowl with a spatula.

Pouring honey into a bowl with flour, butter and egg to make gingerbread cookie dough.

Kneading gingerbread dough by hand in a mixing bowl until it starts to come together.

Smooth ball of honey gingerbread dough resting in a white mixing bowl.

Chilling: At least 1 hour in the fridge, but if you like planning ahead, know that this gingerbread dough can be refrigerated up to 4 days.

Child’s hand pressing chilled gingerbread dough wrapped in plastic on a work surface.

Rolling out gingerbread cookie dough on a floured surface with cutters beside the dough.

Rolling and cutting out shapes: Any shapes and any size will do. Just make sure you roll your dough thin. The cookies will grow in the oven.

Unbaked gingerbread cookies cut into stars, trees and gingerbread people on a parchment lined baking tray.

Baking: This is a fast process so keep an eye on them. They usually bake in 6 to 10 minutes, depending on your oven and the baking sheet you use. Mine usually take 7 to 8 minutes.

Baked honey gingerbread cookies, some with holes for ornaments, on two lined baking trays.

Decorating: Use store-bought or homemade royal icing. If you want to make it yourself, you will need powdered sugar (confectioners/icing), pasteurized egg whites and a squeeze of lemon juice. The basic ratio is 1 cup sugar, 1 tablespoon egg whites and 1 teaspoon lemon juice. You might need to double this if you want to decorate the whole batch of cookies.

Sprinkles are a must when decorating gingerbread cookies with kids. I use whatever colors and shapes I have on hand.

Honey gingerbread men and tree cookies decorated with white icing and sprinkles on parchment paper.

Recipe Q&A

What can I use instead of gingerbread spice mix?

Pumpkin pie spice will also work just fine. It can be used in the same ratio. Or combine ground cinnamon, cloves and ginger or use a mix of cinnamon, cloves and nutmeg.

Can I use egg-free icing?

Absolutely. Instead of egg whites, use water or milk only. For 1 cup of powdered sugar, use 3 teaspoons water (you might need slightly more, but don’t overdo it with water) and a few drops of lemon juice. Just note it won’t look as perfect as the real deal, but it does the trick.

What else can I do with gingerbread dough?

Turn the cookies into Christmas tree ornaments or make a festive candle holder out of it.

Stack of star-shaped gingerbread cookies with white royal icing, with candles and Christmas ornaments in the background.

My tips for gingerbread cookies

Instead of plastic wrap (cling film), a resealable bag can be used.
Baking time will vary depending on your oven and the type of baking sheet used. For that reason, I suggest checking on them 5 minutes into baking to avoid burning them.
When using 9×13-inch (23×33-centimeter) baking sheet, you will fill about 4 of them.
These gingerbread cookies will be hard when taken out of the oven, but they will soften when you leave them on your kitchen counter overnight. If you prefer them crispy, let them cool down completely, then transfer into an airtight container.
In a humid environment, these holiday cookies turn from hard to soft fairly quickly.

Chocolate Cherry Thumbprint Cookies: A lovely mix of chocolate and cherries, perfect for a holiday cookie plate.
Walnut Crescent Cookies: Delicious cookies, great for gift giving.
Butter Cookies with Hazelnuts: If you haven’t tried these yet, here is your chance.

Honey gingerbread cookies without molasses decorated with white royal icing in star and tree shapes on baking paper.

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5 from 10 votes