Gingerbread Cookies Without Molasses
These are the ultimate soft and chewy gingerbread sugar cookies made without molasses. They're thick, sweet, and so easy to make with no chill time. Seriously, the best gingerbread cookies ever. Perfect for the Holidays!
Ingredients
- 2 ½ cups all-purpose flour, spooned & leveled
- 2 ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ¼ tsp pumpkin pie spice, optional but highly recommend
- ½ tsp salt
- 1 tsp baking soda
- 12 tbsp unsalted butter, softened to room temperature (very important)
- 1 cup brown sugar (I used light), packed
- 1 large egg, room temperature
- ¼ cup maple syrup, room temperature
- 2 - 3 tbsp white sugar, for rolling
Instructions
- Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Set to the side.
- In a medium mixing bowl, whisk together the flour, ginger, cloves, nutmeg, pumpkin pie spice, baking soda, and salt. Set to the side.
- In a stand mixer (with the paddle attachment) or using an electric handheld mixer, cream together the butter and brown sugar until it’s fully combined, fluffy, and creamy. It should take about 1 – 2 minutes. Make sure to scrape the sides and bottom. Add the egg and beat on medium until combined. Then, add the maple syrup and beat until combined. Be careful not to overbeat.
- Add the dry ingredients to the mixing bowl on low in 2 - 3 increments, so the flour doesn’t spill everywhere.
- Using a cooking scooper, portion out about 1.5 Tablespoons of dough for each cookie. Then, gently roll the dough balls in sugar. Evenly space them out on your lined cookie sheets about 2 inches apart. This recipe makes about 24 – 26 cookies.
- Bake for 8 – 10 minutes until puffed up. The cookies should look slightly underbaked, puffy, and soft. The bottoms will be golden, and the tops should be ever-so-slightly crisp. The cookies will collapse as they cool. Allow cookies to cool for 10 minutes on the cookie sheet, then transfer them to a wire rack.
Notes
Unsalted Butter: You can use salted butter but don’t add extra salt to the dry ingredients.
Maple Syrup: The best substitute for maple syrup is honey. For these cookies, make sure to use room-temperature honey.
White Sugar: You can also roll the cookies in coconut sugar.
Storing: For best results, store leftover gingerbread cookies in an airtight container at room temperature for up to 6 – 7 days.
Freeze the Dough: Make life easier by preparing extra gingerbread cookie dough and freezing it in ready-to-bake portions. When the sweet tooth strikes, simply take out the frozen dough, ensuring it's well-wrapped for freshness, and enjoy freshly baked cookies in no time.
Freezing: Add your cooled gingerbread cookies to a freezer-safe plastic bag or container and freeze for up to 3 months. Let them thaw or slightly reheat them in the microwave before enjoying them.
Nutrition
Calories: 155kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 23mg | Sodium: 101mg | Potassium: 41mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 186IU | Vitamin C: 0.01mg | Calcium: 17mg | Iron: 1mg
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