Gingerbread Cookies Without Molasses – Sweet & Spicy Delight That’s Easy To Make

Gingerbread Cookies Without Molasses – Sweet & Spicy Delight That’s Easy To Make

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Gingerbread Cookies Without Molasses
Gingerbread Cookies Without Molasses from morethanmeatandpotatoes.com

Introduction

Are you looking for a delicious gingerbread cookies recipe without molasses? You’re in luck! This article will show you how to make sweet and spicy gingerbread cookies without the use of molasses. Whether you’re avoiding molasses due to dietary restrictions or simply don’t have any on hand, these gingerbread cookies will satisfy your cravings.

Recipe 1 – Gingerbread Cookies Without Molasses

Ingredients:

  • 2 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1 tablespoon vanilla extract

Instructions:

  1. Preheat your oven to 350°F. Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt.
  3. In a large bowl, cream together the sugar and butter until light and fluffy. Beat in the egg and vanilla extract.
  4. Gradually mix in the dry ingredients until well combined.
  5. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
  6. Bake for 10-12 minutes or until lightly browned. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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Nutritional Information:

  • Serving Size: 1 cookie
  • Calories: 90
  • Total Fat: 4g
  • Saturated Fat: 2.5g
  • Cholesterol: 20mg
  • Sodium: 70mg
  • Total Carbohydrates: 13g
  • Dietary Fiber: 0g
  • Sugars: 8g
  • Protein: 1g

Cooking Time:

Prep Time: 15 minutes Cook Time: 10-12 minutes Total Time: 30 minutes

Equipment:

  • Mixing bowl
  • Whisk
  • Electric mixer
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Wire rack

Serving Suggestions:

These gingerbread cookies are perfect for sharing with friends and family during the holiday season. Serve them with a cup of hot cocoa or your favorite festive drink.

Variations:

For a fun twist, try adding some chopped crystallized ginger or white chocolate chips to the cookie dough before baking.

Substitutions:

If you don’t have unsalted butter on hand, you can use salted butter instead. Just be sure to reduce the amount of salt in the recipe to compensate.

Storage:

Store these gingerbread cookies in an airtight container at room temperature for up to 1 week.

Tips:

To ensure your cookies turn out perfectly, make sure your butter is at room temperature before you start baking. This will help it cream together with the sugar more easily.

Notes:

This recipe makes approximately 24 cookies.

Frequently Asked Questions:

  • Can I freeze these cookies? Yes, you can freeze these gingerbread cookies for up to 3 months. Just be sure to store them in an airtight container or freezer bag.
  • Can I use margarine instead of butter? Yes, you can use margarine instead of butter in this recipe. Just be sure to use a stick margarine rather than a spreadable one.
  • What can I use instead of ground ginger? If you don’t have ground ginger on hand, you can use fresh ginger instead. Grate about 1 tablespoon of fresh ginger and add it to the cookie dough.
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Recipe 2 – Soft Gingerbread Cookies Without Molasses

Ingredients:

  • 2 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1/4 cup honey

Instructions:

  1. Preheat your oven to 350°F. Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt.
  3. In a large bowl, cream together the sugar and butter until light and fluffy. Beat in the egg and honey.
  4. Gradually mix in the dry ingredients until well combined.
  5. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
  6. Bake for 10-12 minutes or until lightly browned. Allow the cookies to 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
  • Total Fat: 4g
  • Saturated Fat: 2.5g
  • Cholesterol: 20mg
  • Sodium: 70mg
  • Total Carbohydrates: 16g
  • Dietary Fiber: 0g
  • Sugars: 9g
  • Protein: 1g

Cooking Time:

Prep Time: 15 minutes Cook Time: 10-12 minutes Total Time: 30 minutes

Equipment:

  • Mixing bowl
  • Whisk
  • Electric mixer
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Wire rack

Serving Suggestions:

These soft gingerbread cookies are perfect for snacking on during the colder months. Serve them with a warm cup of tea or coffee.

Variations:

For a crunchy twist, try adding some chopped pecans or walnuts to the cookie dough before baking.

Substitutions:

If you don’t have unsalted butter on hand, you can use salted butter instead. Just be sure to reduce the amount of salt in the recipe to compensate.

Storage:

Store these soft gingerbread cookies in an airtight container at room temperature for up to 1 week.

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Tips:

To ensure your cookies turn out soft and chewy, be sure not to overbake them. They should be lightly browned on the edges but still slightly soft in the center.

Notes:

This recipe makes approximately 24 cookies.

Frequently Asked Questions:

  • Can I freeze these cookies? Yes, you can freeze these soft gingerbread cookies for up to 3 months. Just be sure to store them in an airtight container or freezer bag.
  • Can I use maple syrup instead of honey? Yes, you can use maple syrup instead of honey in this recipe. Just be aware that it may change the flavor slightly.
  • What can I use instead of ground ginger? If you don’t have ground ginger on hand, you can use fresh ginger instead. Grate about 1 tablespoon of fresh ginger and add it to the cookie dough.

Conclusion

In conclusion, these gingerbread cookies without molasses are a delicious and easy treat to make during the holiday season. Whether you prefer a crunchy or soft texture, both of these recipes will satisfy your sweet tooth. So why not give them a try and see for yourself how delicious they are? Happy baking!

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