Last Updated on April 18, 2022
What are molasses, and what are its types? If you are looking for a gingerbread cookie recipe without molasses, then you must try this recipe. For this reason, it is best to know what molasses are and their types to understand their properties to distinguish them and avoid them when baking.
What is Molasses?
It is a well-known sweetener that is used to add color and moisture to baked goods. Molasses is a thick syrup made when the juice is extracted from mashed sugar cane and sugar beets. When the extracts are boiled, their liquid crystallizes, it gets denser, and the molasses thickens each time it gets boiled.
Molasses can be classified by their variety, such as sulfured, unsulphured blackstrap, determined by the extraction method, amount of sugar extracted, and the sugarcane’s maturity. Unsulphured or regular molasses are obtained from concentrated mature sugarcanes. Sulphured molasses are produced from sugarcanes that did not age well, which results in the addition of sulfur dioxide that alters the molasses flavor.
Types of Molasses
- Light molasses are also called Barbados or mild molasses, are the most common variety, produced after the first boiling of beet or cane syrup. Light molasses have high sugar content and are sweeter than dark molasses.
- Dark molasses are the thicker produce after the second boiling of sugar or beet juice. It has a lower amount of sugar than light molasses that is the usual type used for making gingerbread.
- Blackstrap molasses are byproducts of regular sugar; after the third round of boiling, it is the thickest type of molasses. Despite having a bitter taste, it is rich in minerals, vitamin B6, and iron. It is not used as a substitute for light or dark molasses for any sweet recipes.
- Fancy molasses are referred to as Gold Star, and it is produced by crushed beet or sugar cane that refines and evaporates, resulting in light and sweet liquid. This type of molasses is manufactured for a specific product.
- Cooking Molasses is the sweeter version of blackstrap since it is produced by combining fancy and blackstrap molasses.
What You Will Need to Make a Gingerbread Cookie Recipe without Molasses
Ingredients for Gingerbread Cookie recipe
- 4 cups all-purpose flour
- 1 tbsp ginger powder
- 2 tsp ground cinnamon
- 2 tsp of allspice
- 1/2 tsp of kosher salt
- 1 cup cold butter
- 2 tsp ground nutmeg
- 1 1/2 cup of white granulated sugar
- 2 eggs
- 1 cup of honey
Equipment for Gingerbread Cookie recipe
- Mixing bowls
- Measuring cups
- Measuring spoons
- Whisk
- Rubber spatula
- Stand mixer
- Rolling pin
- Cookie-cutter
- Baking sheet
- Parchment paper
- Wire rack
Hamilton Beach Electric Stand Mixer, 4 Quarts
Step by Step To Make Gingerbread Cookies Recipe Without Molasses
Step 1
Preheat the oven to 180°C. Line two baking sheets with parchment paper.
Step 2
In a stand mixer, cream the butter by adding sugar on medium speed. Beat until light and fluffy or well incorporated. Using a rubber spatula, scrape the creams on the corner and beat for at least three minutes.
Step 3
Gradually beat in the eggs, honey, salt, ginger powder, cinnamon, nutmeg, and allspice on low speed.
Step 4
Carefully add the flour into the mixture while it is running at low speed. Don’t over mix your dough because it will dry out your dough. Remove the dough and knead it gently until it comes together.
Step 5
Lightly flour a piece of parchment paper and pour the dough. Flatten the dough by pressing it down evenly, flourishing the dough’s top, and then adding another piece of parchment paper.
Step 6
Afterward, pour the dough out onto a lightly floured piece of parchment paper. Gently press the dough together until a cohesive dough forms. Next, flour the top of the dough and place parchment paper on top of it. Using a rolling pin, roll out the dough between the two parchment paper pieces until it is flattened to your desired thickness.
Step 7
Using a floured cookie cutter, stamp out the cookies and transfer them to a lined parchment baking sheet. Then, reroll the dough to cut out as needed.
Step 8
Bake the cookies at 180°C for ten minutes. Cool the cookies on the baking pan, then place them on a cooling rack. Decorate and serve!
Check out more cookies recipes here: Best Chocolate Chip Sugar Cookies and Delicious Cookie Dough Filled Easter Egg
Servings and Preparation Time for Gingerbread Cookie recipe without Molasses
Tips and Tricks to Make Gingerbread Cookies without Molasses
Use cold ingredients for this recipe, as it helps with the texture of the cookies. Thicker cookies will yield softer cookies. You can roll on a floured top or board if preferred. If you want a firm dough, refrigerate to have it return to its shape.
Gingerbread Cookie Recipes Without Molasses
Equipment
- Mixing bowls
- Measuring cups
- Measuring Spoons
- Rolling Pin
- Cookie-cutter
- Baking sheet
- Parchment paper
- Wire rack
Ingredients
- 4 cups all-purpose flour
- 1 tbsp ginger powder
- 2 tsp ground cinnamon
- 2 tsp of allspice
- 1/2 tsp of kosher salt
- 1 cup cold butter
- 2 tsp ground nutmeg
- 1 1/2 cup of white granulated sugar
- 2 eggs
- 1 cup of honey
Instructions
- Preheat the oven to 180°C. Line two baking sheets with parchment paper.
- In a stand mixer, cream the butter by adding sugar on medium speed. Beat until light and fluffy or well incorporated. Using a rubber spatula, scrape the creams on the corner and beat for at least three minutes.
- Gradually beat in the eggs, honey, salt, ginger powder, cinnamon, nutmeg, and allspice on low speed.
- Carefully add the flour into the mixture while it is running at low speed. Don’t over mix your dough because it will dry out your dough. Remove the dough and knead it gently until it comes together.
- Lightly flour a piece of parchment paper and pour the dough. Flatten the dough by pressing it down evenly, flourishing the dough’s top, and then adding another piece of parchment paper.
- Afterward, pour the dough out onto a lightly floured piece of parchment paper. Gently press the dough together until a cohesive dough forms. Next, flour the top of the dough and place parchment paper on top of it. Using a rolling pin, roll out the dough between the two parchment paper pieces until it is flattened to your desired thickness.
- Using a floured cookie cutter, stamp out the cookies and transfer them to a lined parchment baking sheet. Then, reroll the dough to cut out as needed.
- Bake the cookies at 180°C for ten minutes. Cool the cookies on the baking pan, then place them on a cooling rack. Decorate and serve!
Notes
Zarah is an experienced pastry chef whose creations have delighted countless customers. With a passion for baking, Zarah has developed a unique style that combines classic techniques with modern flavors. Her desserts are consistently crafted with the finest ingredients, and her attention to detail is evident in the stunning and delectable results. Zarah has a wealth of experience in the pastry kitchen, and loves to share her knowledge with others. Whether it is teaching a class or creating a custom cake for a special occasion, Zarah is committed to making sure every customer is satisfied.