Gingerbread Cookie Recipe Without Molasses: Two Delicious Recipes

Who doesn’t love the spicy warmth of gingerbread cookies during the holiday season? Unfortunately, many classic gingerbread cookie recipes call for molasses, which can be hard to find or not to everyone’s taste. But fear not! Here are two gingerbread cookie recipes without molasses that are sure to satisfy your sweet tooth and spread holiday cheer.

Recipe 1: Honey Gingerbread Cookies

Ingredients:

• 1/2 cup unsalted butter (room temperature)
• 1/2 cup brown sugar
• 1/4 cup honey
• 1 egg
• 2 1/2 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 teaspoon baking soda

Instructions:

1. Preheat the oven to 350°F.
2. In a large mixing bowl, beat the butter and brown sugar until light and fluffy.
3. Add the honey and egg to the mixing bowl, and beat until well combined.
4. In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, salt, and baking soda.
5. Add the dry ingredients to the wet ingredients, and mix until a dough forms.
6. Roll the dough out on a floured surface to about 1/4 inch thick.
7. Cut the dough into desired shapes with cookie cutters.
8. Bake the cookies for 10-12 minutes, or until the edges are lightly browned.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Nutritional Information:

Serving size: 1 cookie
Calories: 100
Fat: 4g
Saturated Fat: 2.5g
Cholesterol: 20mg
Sodium: 70mg
Carbohydrates: 14g
Sugar: 6g
Protein: 1g

Cooking Time:

Prep time: 20 minutes
Cook time: 10-12 minutes per batch
Total time: 50 minutes

Equipment:

• Mixing bowls
• Mixer
• Measuring cups and spoons
• Whisk
• Cookie cutters
• Baking sheet
• Wire rack

Serving Suggestions:

These honey gingerbread cookies are delicious on their own or decorated with icing. Serve them with a glass of cold milk or hot cocoa for a cozy treat.

Variations:

For an extra kick of spice, add 1/4 teaspoon of cayenne pepper to the dry ingredients. You can also swap out the honey for maple syrup or agave nectar for a different flavor profile.

Substitutions:

If you don’t have unsalted butter on hand, you can use salted butter and omit the salt from the recipe. You can also use margarine or shortening instead of butter.

Storage:

Store these cookies in an airtight container at room temperature for up to 1 week. You can also freeze the cookies for up to 3 months.

Tips:

For best results, make sure your butter is at room temperature before starting the recipe. You can also chill the dough for 30 minutes before rolling it out if it’s too soft to handle.

Frequently Asked Questions:

Can I make these cookies gluten-free?

Yes! You can use a gluten-free flour blend in place of the all-purpose flour. Just make sure the blend contains xanthan gum or another binding agent.

Can I use molasses instead of honey?

Yes, you can use molasses instead of honey if you prefer. Just keep in mind that the cookies will have a stronger molasses flavor.

Recipe 2: Maple Gingerbread Cookies

Ingredients:

• 1/2 cup unsalted butter (room temperature)
• 1/2 cup granulated sugar
• 1/4 cup pure maple syrup
• 1 egg
• 2 1/2 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 teaspoon baking soda

Instructions:

1. Preheat the oven to 350°F.
2. In a large mixing bowl, beat the butter and sugar until light and fluffy.
3. Add the maple syrup and egg to the mixing bowl, and beat until well combined.
4. In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, salt, and baking soda.
5. Add the dry ingredients to the wet ingredients, and mix until a dough forms.
6. Roll the dough out on a floured surface to about 1/4 inch thick.
7. Cut the dough into desired shapes with cookie cutters.
8. Bake the cookies for 10-12 minutes, or until the edges are lightly browned.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Nutritional Information:

Serving size: 1 cookie
Calories: 100
Fat: 4g
Saturated Fat: 2.5g
Cholesterol: 20mg
Sodium: 70mg
Carbohydrates: 14g
Sugar: 6g
Protein: 1g

Cooking Time:

Prep time: 20 minutes
Cook time: 10-12 minutes per batch
Total time: 50 minutes

Equipment:

• Mixing bowls
• Mixer
• Measuring cups and spoons
• Whisk
• Cookie cutters
• Baking sheet
• Wire rack

Serving Suggestions:

These maple gingerbread cookies are perfect for dunking in a cup of tea or coffee. You can also decorate them with icing or serve them with a dollop of whipped cream.

Variations:

If you want a stronger maple flavor, add an extra tablespoon of maple syrup to the dough. You can also add chopped nuts or dried fruit to the dough for extra texture.

Substitutions:

If you don’t have unsalted butter on hand, you can use salted butter and omit the salt from the recipe. You can also use margarine or shortening instead of butter.

Storage:

Store these cookies in an airtight container at room temperature for up to 1 week. You can also freeze the cookies for up to 3 months.

Tips:

For best results, make sure your butter is at room temperature before starting the recipe. You can also chill the dough for 30 minutes before rolling it out if it’s too soft to handle.

Frequently Asked Questions:

Can I make these cookies vegan?

Yes! You can use a vegan butter substitute and replace the egg with a flax or chia egg. Use a maple syrup that is labeled vegan to ensure the recipe is entirely plant-based.

Can I use honey instead of maple syrup?

Yes, you can use honey instead of maple syrup if you prefer. Just keep in mind that the cookies will have a different flavor.

Conclusion

These two gingerbread cookie recipes without molasses are perfect for anyone who loves the warm, spicy flavors of the holiday season. Whether you prefer the sweetness of honey or the richness of maple syrup, these cookies are sure to become a favorite in your household. So put on some festive music, grab your apron, and start baking!