Perfect 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).

THE BEST GINGERBREAD COOKIES

Steps:

• For the cookies: Whisk together the flour, ginger, cinnamon, baking soda, salt, allspice and cloves in a large bowl.
• Mix the butter, shortening, brown sugar and molasses in the bowl of a stand mixer fitted with the paddle attachment. Beat in the egg. Beat the dry ingredients into the wet ingredients in two additions. Divide the dough in half, wrap in plastic and pat to 1/2-inch thick. Refrigerate for 2 hours.
• Preheat the oven to 350 degrees F.
• On a lightly floured surface, roll out one piece of dough to 1/4-inch thick, dusting with flour if needed. Cut into 3- to 5-inch cookies with a gingerbread man cutter or desired shape. Brush off the excess flour and refrigerate for 15 minutes. Repeat with the second piece of dough.
• Bake the cookies in batches until they are golden around the edges, 12 to 15 minutes. Transfer to a wire rack and cool completely.
• For the royal icing: Whisk the confectioners' sugar with the meringue powder in the bowl of a stand mixer fitted with a paddle attachment. Beat in 6 tablespoons of water until well combined and you have stiff glossy peaks, adding 1 tablespoon more water at a time to reach a smooth pipeable consistency. Mix in food coloring as desired. Fill pastry bags fitted with tips. Decorate the gingerbread cookies with the icing.

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.

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.

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.