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Gingerbread cookies are a beloved treat, especially during the festive season. However, traditional recipes often call for molasses, which might not be readily available in every kitchen. Fear not! We have a delightful alternative recipe for gingerbread cookies without molasses that doesn’t compromise on taste.
In this article, we’ll guide you through the recipe, highlight necessary equipment, provide expert tips for perfect cookies, and even break down the calorie information for those mindful of their intake.
Gingerbread Cookies Without Molasses Recipe
Essential Equipment
- Mixing bowls (Recommendation: OXO Mixing Bowl Set)
- Hand or stand mixer (Recommendation: CBQ Hand Mixer Electric)
- Measuring cups and spoons (Recommendation: U-Taste Measuring Cups and Spoons)
- Whisk (Recommendation: OXO Good Grips 9-Inch Whisk)
- Rolling pin (Recommendation: Adjustable Rolling Pin Stainless Steel)
- Cookie cutters (Recommendation: JOYIN 13 Pcs Christmas Cookie Cutters)
- Baking sheets (Recommendation: Circulon Nonstick Baking Sheets)
- Parchment paper
- Wire rack
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 tablespoon ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 large egg
- 1/2 cup honey
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, whisk together flour, baking soda, baking powder, ginger, cinnamon, cloves, and nutmeg. Set aside.
- In a large mixing bowl, cream together softened butter and brown sugar until light and fluffy.
- Add the egg, honey, and vanilla extract to the butter-sugar mixture. Mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Divide the dough in half, wrap each portion in plastic wrap, and refrigerate for at least 1 hour or until firm.
- Preheat your oven to 350°F (180°C) and line baking sheets with parchment paper.
- Roll out the chilled dough on a floured surface to your desired thickness, then cut out shapes using cookie cutters.
- Place the cut-out cookies onto the prepared baking sheets and bake for 8-10 minutes or until the edges are golden.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Expert Tips
- Chill the Dough: Refrigerating the dough ensures that the cookies hold their shape during baking.
- Use Quality Spices: Freshly ground spices will enhance the flavor of your gingerbread cookies.
- Room Temperature Ingredients: Make sure your butter and egg are at room temperature for a smooth dough consistency.
- Honey Substitute: If you’re out of honey, maple syrup can be a great substitute for added depth of flavor.
Calorie Information
The calorie content of gingerbread cookies without molasses can vary based on factors like size and thickness. On average, one medium-sized cookie contains approximately 50-70 calories. To get an accurate count, it’s advisable to use a nutritional calculator based on your specific ingredients and serving sizes.
- Set includes: 1.5-quart, 3-quart, and 5-quart sizes
- Wide grip and spout for easy pouring
- Non-slip base stabilizes bowl while mixing
- Bowls nest for compact storage
These gingerbread cookies without molasses offer a delicious alternative for those who may not have molasses readily available. By following the provided recipe, using essential equipment, and incorporating expert tips, you’ll create a batch of irresistible gingerbread cookies to enjoy during festive occasions or as a delightful treat throughout the year.
