Gingerbread Cookies Without Molasses Food

SIMPLE GINGERBREAD COOKIES

Steps:

• Preheat your oven to 350 F (170 C). Line two sheet pans with parchment paper and set aside.
• Put the cold cubed butter and brown sugar in the bowl of a stand mixer fit with a paddle attachment, or in a large bowl with a hand mixer. Mix the butter and sugar on medium speed for about 3 minutes, until well combined. It won't really be creamed. Scrape down the sides and bottom of the bowl with a rubber spatula.
• Add the egg, salt, ginger, cinnamon, clove, and allspice (if using) to the bowl. Mix for 1 minute more on medium speed until all the ingredients are incorporated. Scrape down the bowl again.
• With the mixer running on low speed, slowly add the flour into the bowl. Mix just until combined. This will be a very thick dough, and you may need to knead it gently with your hands until it comes together.
• Gather the dough together into a ball and divide it in half. Lightly flour a clean work surface and start with half of the dough. Lightly flour the top of the dough and a rolling pin. Roll out to about 1/4"-1/3" thick. Thicker will produce softer cookies and thinner will produce crispier cookies. Alternatively, you can roll the dough between 2 pieces of parchment paper.
• Cut out your cookies and place them on a parchment or silicone mat lined baking sheet.
• Bake at 350 F (170 C) for 9-12 minutes. I like my cookies cut out 1/3" thick and baked for about 10 minutes. This produces cookies with slightly crispy edges and soft centers. Longer baking times will produce crispier cookies.
• If you are decorating the cookies with candies and sprinkles, as I did in the pictures, press them into the cookies when they are still hot. If you are frosting the cookies, allow them to cool completely first. I like to use this super simple 3 ingredient icing.
• Store cooled cookies in an airtight container at room temperature for up to 5 days.

PERFECT GINGERBREAD COOKIES WITHOUT MOLASSES

Steps:

• Cream butter, adding sugar gradually. Beat until well combined and light and fluffy, about 3 minutes.
• Beat in egg, honey, and vinegar.
• Sift all of the dry ingredients together and then blend sifted dry ingredients into the wet ingredients, working in batches, stirring after each addition.
• Divide the dough into two even pieces, wrap each piece of dough in plastic wrap, and refrigerate for 30 to 90 minutes.
• When the dough is done chilling, preheat oven to 350 degrees. Working in sections, roll the dough to 1/2″ thick on a floured surface; cut into desired shapes. Place shapes on a baking sheet lined with parchment paper or a baking mat. Gather and reroll "scraps" of dough as needed, using all of the dough.
• Bake at 350 degrees for 9-11 minutes. Let the cookies cool on the pan for 5 minutes, and then move to a cooling rack.
• Repeat with remaining dough.
• Leave plain or decorate (here are 6 Simple Ways to Decorate Gingerbread Cookies if you are looking for some inspo).

EASY GINGERBREAD COOKIES RECIPE WITHOUT MOLASSES

Steps:

• In a bowl, mix flour, ginger, cinnamon, nutmeg, baking soda and salt.
• In another large bowl, mix butter and brown sugar until well combined. Mix in the honey, egg and vanilla.
• Add the flour mixture to the liquid mixture and mix until combined.
• Shape the dough into a rectangle and wrap it in a plastic wrap. Refrigerate for at least 2 hours or overnight (or up to a week).
• Preheat the oven to 350F.
• Line a baking sheet with parchment paper.
• Roll out the dough on a lightly floured surface until it's 1/8-inch thick.
• Cut out the gingerbread cookies using the cookie cutters.
• Put the cookies on a baking sheet and bake for 12 minutes.
• Remove the gingerbread cookies from the oven and sprinkle with white sugar or decorate with icing of your choice.

BEST EVER GINGER MOLASSES COOKIES (BETTER THAN STARBUCKS!)

Steps:

• Add the butter to the bowl of your stand mixer fitted with the paddle attachment. Cream the butter on medium high speed until it is soft and creamy and the colour begins to turn pale (use a hand mixer if you wish).
• Add the sugar and beat on medium high speed for 2 minutes, scraping down the sides of the bowl a few times.
• Beat in the eggs on medium high speed one at a time, scraping down the bowl after each addition.
• Beat in the molasses and scrape down the bowl to ensure everything is evenly combined.
• In a separate bowl, combine the flour, baking soda, grated ginger, cinnamon, cloves and salt. Whisk these ingredients together to they're combined and dump the mixture into the bowl of the stand mixer with the butter mixture.
• Combine the butter mixture and the dry ingredients on low speed just until no streaks of flour remain. You'll have to scrape down the sides of the bowl a few times to make sure everything is incorporated.
• Cover the dough with plastic wrap and chill in the fridge for one hour.
• After one hour has passed, preheat your oven to 350 degrees Fahrenheit.
• Remove the dough from the fridge and shape it into about 36 balls with your hands, rolling each ball of dough in the white sugar and placing it on a baking sheet prepared with some parchment paper. Remember to space the cookies out appropriately...this recipe makes about 3 dozen cookies so you'll likely need to bake 3 or more sheets of cookies.
• Bake each sheet of cookies for 10-11 minutes at 350 degrees Fahrenheit.
• When you remove the baking sheet from the oven, let the cookies cool on the baking sheet until they've cooled almost completely. This will help them achieve that soft and chewy texture as they continue to bake on the inside even after they've been removed from the oven.

GINGERBREAD COOKIES WITHOUT MOLASSES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add egg and beat until light and fluffy. Mix in corn syrup and orange peel until well combined.
• Sift together flour, cinnamon, ginger, cloves, and salt in a separate bowl; stir into creamed butter mixture until blended. Shape dough into several balls, wrap in plastic wrap, and place in the refrigerator until thoroughly chilled, at least 1 hour.
• Working in batches, place one ball of chilled dough on a floured surface and roll to 1/4-inch thickness. Cut out cookies with desired cookie cutters and place on ungreased cookie sheets. Repeat with remaining dough.
• Bake in the preheated oven until edges are firm, 8 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

MOLASSES-FREE GINGERBREAD

Steps:

• Cream together softened butter, brown sugar, and white sugar until color gets light.
• Beat in egg.
• In a separate bowl blend together all dry ingredients including spices.
• Blend into butter mixture until evenly mixed and ball of dough forms.
• If you want to use cookie cutters- form dough into a ball and then flatten slightly, wrap and chill.
• Preheat oven to 375°F once dough is chilled.
• Roll chilled dough out onto very lightly floured surface until about 1/8 inch thick and cut into the shape you covet.
• Bake on a lightly greased cookie sheet at 375°F for about 6-9 minutes. These cookies will spread a little so try to keep them at least 1/2 inch apart on the cookie sheet.
• Cookies are done when just barely golden around the edges.
• To keep them crisp cool them on a wire rack.
• Once completely cool you can frost them or just eat them plain.
• NOTE: If you are going the easy route you can also roll dough into a log, wrap and chill and then just slice into circles and bake instead of using cookie cutters.

GINGERBREAD COOKIES WITHOUT MOLASSES

Steps:

• Combine the flour, cinnamon, ginger, nutmeg, allspice and salt in a small bowl and mix well. Set aside.
• Cream together the butter and sugar in the bowl of an electric mixer fitted with a paddle on medium speed until light and fluffy, about 5 minutes
• Add the egg and vanilla extract and continue to mix until well combined.
• Lower the speed and gradually add the flour mixture until full incorporated, scraping down the sides of the bowl as needed.
• Divide the dough in half and form into 2 1-inch thick disks. Refrigerate for at least 2 hours or overnight.
• Remove one half of the dough from the refrigerator and let sit at room temperature for about 10 minutes. Leave the second half of dough in the refrigerator until needed to keep it cold.
• Once the dough is ready, preheat oven to 350°F.
• Roll the dough out onto a lightly floured surface 1/4-inch thick.
• Cut the dough into desired shapes and place on a parchment paper or Silpat mat-lined baking sheet.
• Bake 8 to 10 minutes or until lightly browned on the bottom edges.
• Let cool for 5 minutes, then transfer to a cooling rack.
• Once cooled, decorate, if desired.

DIPPED GINGERSNAPS

Steps:

• In a large bowl, combine sugar and oil. Beat in eggs. Stir in molasses. Combine the flour, baking soda, ginger, cinnamon and salt; gradually add to creamed mixture and mix well. , Shape into 3/4-in. balls and roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° until cookies spring back when touched lightly, 10-12 minutes. Remove to wire racks to cool. , In a microwave, melt chips and shortening; stir until smooth. Dip cookies halfway into the melted chips or drizzle with mixture; allow excess to drip off. Place on waxed paper; let stand until set.