Easy Gingerbread Cookies Without Molasses

Super easy no molasses gingerbread cookies! This recipe only take about 25 minutes and yields about two dozen tasty cookies.

I love my traditional gingerbread cookie recipe, but sometimes I still want to make a batch of gingerbread cookies even when I’m out of molasses. And this is the best tasting molasses free recipe I’ve ever had.

Another great benefit is you won’t have to chill your dough as long as a traditional version. So this is a great tasting recipe for those in a hurry or those without molasses on hand.

How To Make No Molasses Gingerbread

Use chilled butter and eggs to ensure a shorter time chilling your dough. You will only need to chill it for a couple hours.

And when it’s time to measure your dry goods, use the scoop and scrape method. If you haven’t done this before it’s super easy and helps you improve your dough quality.

Fluff up your flour and scoop out desired measurement. Don’t tamp or pack it down. Just take a butter knife and scrape off the flour that heaps above your measuring spoon. And that’s all there is to it. And you should always use this method when measuring dry baking ingredients.

And for this recipe we will make our glaze with instant Chai. It provides an awesome flavor punch that really makes these cookies pop.

Cookie Ingredients

• 1 Tbs. Ground Ginger
• 4 Cups All-Purpose Flour
• 2 Large Eggs
• 1/2 tsp. Sea Salt
• 2 1/2 Cups Brown Sugar (Lightly Packed)
• 1 Tbs. Ground Cinnamon
• 1/2 tsp. Allspice
• 1/2 tsp. Ground Clove

Glaze Ingredients

• 1 Tbs. Instant Chai
• 1 Cup Confectioners Sugar
• 4 Tbs. Whole Milk

Instructions

Preheat you oven to 350 degrees. Line baking sheets with parchment paper.

Cube your chilled butter and add to mixing bowl with brown sugar. Mix until creamy.

Add in your eggs, spices and salt. Mix until combined.

While mixing, slowly add in your all-purpose flour and mix until well blended.

Roll your dough into a large bowl and cut in half. Add a dusting of flour to your parchment paper and with a rolling pin roll out half of your gingerbread dough until it is a quarter of an inch thick.

Cut out cookies in desired shape and place on parchment paper lined baking sheets.

When done with the first half of dough repeat with the second.

Bake for nine to eleven minutes. If you desire a crispy cookie cook on the longer end and for softer cookies the shorter end of the time range.

Remove cookies and allow to cool on a wire rack.

Start your glaze by adding confectioners sugar to a mixing bowl. Gradually add milk and chai while whisking by hand. Whish until well blended. You can thin glaze by adding small amounts of milk and whisking.

Drizzle cooled cookies with glaze and store in an airtight container until ready to serve.