Gingerbread Cookie Recipes Without Molasses

Gingerbread Cookie Recipes Without Molasses

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.

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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 is 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.

Making Gingerbread Cookies without Molasses

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.

cookie cutter

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

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
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Gingerbread Cookie Recipes Without Molasses

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.
Prep Time15 mins
Cook Time10 mins
Course: Dessert
Cuisine: American
Keyword: Gingerbread Cookie Recipes Without Molasses
Servings: 24
Author: cakedecorist.com

Equipment

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

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.
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