Running out of molasses mid-holiday baking? No worries! With these clever substitutes on hand, your Christmas cookies will turn out just as delicious. Talk about a holiday lifesaver!

1.Treacle

If you’re a fan of molasses, you’ll love treacle! This classic British ingredient is like molasses’ twin–it’s dark, thick, and super sticky. Both come from the sugar-making process, but treacle isn’t boiled as long, making it slightly sweeter and a tad less thick.

The difference is barely noticeable in baking, though. Think of them as interchangeable cousins! While treacle would be a top pick if it were easy to find in the US, it’s usually another thing you have to hunt down online.

With molasses readily available, the import fees just don’t make it worth the swap. How to Substitute: Just replace 1/4 cup of molasses with 1/4 cup of treacle.

2.Honey

You might not know this, but honey’s flavor can change based on the flowers bees gather nectar from. At a local farmers market, the bee guy gave me the lowdown on how different honeys have different tastes.

For instance, buckwheat honey is super dark–almost like molasses–and has a similar flavor. If you don’t have dark honey, any good-quality honey will work.

That said, darker honey is a great choice here. Honey brings the right consistency and plenty of sweetness, but it won’t make your gingerbread cookies darker.

So, it’s best for recipes where molasses isn’t needed for color. To substitute, swap 1/4 cup of molasses with 1/4 cup of dark-hued honey. Easy peasy!

3.Brown Rice Syrup

Brown rice syrup is made by fermenting brown rice and then boiling it until it’s thick and syrupy. It’s lighter in color and sweetness compared to molasses, so you’ll need to use about twice as much in recipes.

It’s perfect for baked goods where you want a hint of sweetness without the bold flavor of molasses. Try it in cookies or granola bars for a great texture.

To substitute, use 1/2 cup of brown rice syrup for every 1/4 cup of molasses called for in a recipe.

4.Maple Syrup

Looking for a substitute for molasses in your baked goods? Maple syrup can step in as a great alternative! While it doesn’t have the same flavor as molasses, it brings a rich, deep color and a thick, sticky texture that works beautifully in recipes.

Just remember to go for high-quality dark maple syrup–skip the cheap stuff in the pantry. Keep in mind that maple syrup has a strong, sweet flavor, so you might want to tweak the amount of sugar in your recipe.

Here’s the swap: replace 1/4 cup (4 tablespoons) of molasses with 3 tablespoons of maple syrup. Easy peasy!

5.Dark Corn Syrup + Brown Sugar

Got dark corn syrup in your pantry? You’re in luck! It’s a great stand-in for molasses, offering that rich, dark color and a sweet, sticky finish. But here’s the thing: while it looks and feels the part, it doesn’t pack the same deep, complex flavor as molasses.

That’s where brown sugar comes to the rescue. It’s not a perfect swap, but it gets you pretty close. Here’s how to make it work: mix 1/8 cup of dark corn syrup with 1/8 cup of brown sugar, and you’ve got a tasty substitute for 1/4 cup of molasses.

It’s a quick fix that saves the day when you’re in a pinch!

6.Agave

Agave is a great stand-in for molasses because it has a similar thickness, making it an easy swap if you have it handy. But here’s the thing: agave is way sweeter than molasses–sweeter than granulated sugar, even!

So you might want to cut the sugar in your recipe by half and see how it goes. Other than that little tweak, agave works like a charm in most baked goods.

Pro tip: Use 1/4 cup of agave for every 1/4 cup of molasses called for in the recipe.

7.Sorghum Syrup

Need a substitute for molasses? Sorghum syrup is a great option! While both have been used for centuries, they come from different sources–molasses from sugar cane and sorghum from the sorghum plant.

Both are dark and sticky, but sorghum has a tangier taste and a thinner consistency. When swapping, use a 1:1 ratio, but add a touch more sugar to balance the flavor.

Easy peasy!

8.Golden Syrup

Golden syrup is a smooth, sweet ingredient with a rich, caramel-like flavor, similar to molasses but lighter. It’s a staple in British and Australian baking, so you might not spot it in every local store, but it’s easy to find online or even make yourself.

Making golden syrup is simpler than caramel–it’s a breeze! It’s perfect for cakes and light bakes, adding a lovely touch without the bold punch of molasses.

For a quick swap, replace 1/4 cup of molasses with 1/4 cup of golden syrup in your recipes.

9.Date Syrup

Meet date syrup, a sweet and versatile ingredient that’s perfect for baking. Made by boiling down dates into a thick, syrupy consistency, it’s often called ‘date molasses’ because of its rich, dark color and deep flavor.

This syrup isn’t just sweet; it also has a hint of caramel that adds depth to any recipe. While it can be a bit tricky to find, trust us–it’s worth the hunt.

It shines in dense, dark bakes like spiced cakes or hearty cookies. To substitute, swap 1/4 cup of molasses for 1/4 cup of date syrup. Enjoy the rich, caramel-like flavor it brings to your creations!

10.Brown Sugar Simple Syrup

Simple syrup is a straightforward mix of sugar and water, and it’s a total game-changer for adding sweetness without any gritty texture. You’ll spot it in cocktails and smoothies, but I also love it for sweetening cold brew coffee or keeping cakes extra moist.

Here’s a fun twist: it can even step in as a molasses substitute! While it’s not as thick, it’s perfect for recipes that call for a liquid sweetener with deep, caramel-like flavor.

Traditionally, simple syrup is made with white sugar, but if you swap in brown sugar, you’ll get a hint of that molasses taste. My go-to method uses a 1:2 ratio of sugar to water.

For substituting, try this: replace 1/4 cup of molasses with 1/8 cup of brown sugar simple syrup. It’s a clever swap that works beautifully!