While ginger is often thought of as a winter baking flavor, we've found that ginger pairs well with various fruits, too. Rotate the pans halfway through baking. When it comes back out of the fridge, it should be very firm. You could use rice or apple cider vinegar too! Cream together: 1 1/2 c. sugar. They’re such a lovely treat to gift to friends (you can even package them up and mail them), bring along to parties, and freeze to share later on with visitors or on special occasions. This molasses-dark, ginger-and-spice flavored cookie is perfect for gingerbread men. What type of flour do I use? 6 Simple Ways to Decorate Gingerbread Cookies. Let’s work together to find something yummy for your dinner table. I put mine in the freezer for about 45 – 50 minutes and worked my way rolling the dough and shaping . i developed a food allergy to molasses (so brown sugar too) late in life. For extra crunch, the cookies are rolled in raw cane sugar, and demerara sugar before being baked. Roll the balls in sugar and place on … <3. They are a breeze to make ahead for a group or party, and you can also freeze them with great luck. And thank’s for leaving a review, it’s so helpful! Bake your gingerbread cookies and let them cool without decorating them with frosting or other toppings. Beat well. Yep, it’s my claim to fame! This lightened up version of a traditional ginger snap is mildly spiced and made without the heaviness of molasses. If you don’t need them that long, you can bake them and store them in an airtight container at room temp for up to 3 days. This is not a good gingerbread recipe for making gingerbread houses. What makes cookies crispy and crackled? Make sure to add these to your Christmas cookie plate along with some … Instructions In a medium bowl, whisk together the flour, ginger, allspice, cinnamon, cloves, baking soda, salt, and pepper. Make them with your people, they are simple and delicious, and just plain fun to eat! ★☆ Ingredients 1 cup butter, at room temperature (salted or unsalted) 1 cup granulated white sugar 1 egg 1 cup honey 2 tablespoons white vinegar 5 cups all-purpose flour flour 1 ½ teaspoons baking soda ½ teaspoon salt 2 teaspoons Let the cookies cool on the pan for 5 minutes, and then move to a cooling rack. Set aside. Cut with floured 2-1/2-in. Meet Holly & Katie! If you like your gingerbread cookies soft I also recommend making them thicker, like 1/4″ when you roll out the dough. With these adjustments they kind of tasted like a soft gingery graham cracker. Because I really dislike working with the sticky mess and I end up having leftover molasses … At first after mixing the wet ingredients , i thought something went wrong because it seemed very runny and unlike cookies. In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, cloves, and … Cut into gingerbread shapes using cookie cutters. Thank you for sharing what worked for you! The extra brown sugar in this recipe substitutes for the lack of molasses. Preheat the oven to 350°F. How can i measure the honey? #4 Grandbaby Cakes Ginger Cookie: For the Holiday Cookie Box. Pop little candies on to add eyes, clothes, or anything else. thickness. Heat molasses just to boiling point; add vinegar and gradually stir into flour-shortening mixture. Half Sheet Pan – A good, sturdy half sheet pan insures evenly baked cookies… I baked mine for 10 minutes and they came out somewhat soft. Add sprinkling sugars for a little bit of sparkle. it sticks to my measuring cup! These cookies are sweet, soft, and sturdy. My mom did this a lot when we were kids (because she had a lot of fresh honey on hand), and we loved them. Line two baking sheets with parchment. Do you love gingerbread cookies but don’t have (or like) molasses? That same process allows cracks in the dough to develop where … I thought my dough wasn’t coming together but after adding what i eyeballed as the fifth cup it was good after kneading . Sprinkles add a festive touch over top the icing! And lastly we can mix in the flour. Bake 6 to 7 minutes or until edges have lightly browned. Learn how your comment data is processed. ★☆ That’s a win! In bowl of electric mixer, cream butter and brown sugar until fluffy. Popped them into the oven for about 15 minutes at 330 degrees since my oven is a bit old, i checked on them at 10 minutes and then took them out five minutes because i wanted them a bit harder. Sift together: 1 1/2 tsp. Thanks for taking the time to comment, we appreciate it! We are two sisters who are pretty much opposites but we both LOVE baking! Mine’s been making great cookies without fail since 2005. We offer 430+ of our favorite recipes & we are adding more each week! The spiced flavor is light and really pleasant. Try my Classic Gingerbread Cookies or these Gluten Free Gingerbread Cookies! Roll out the dough thicker or even roll into a log and cut cookie … I’m so excited to share this recipe with you after testing out 4 different batches to get that perfect crispy & crackly top, while still having a … In a large bowl, cream the shortening and sugar. Cool. Melissa is deticated to helping parents figure out the nightly questions, "What's for Dinner?!" If you want softer cookies, bake for less time. Roll dough out on a lightly floured surface or between 2 pieces of waxed paper to ¼" thick. These will make a gingerbread lover out of anyone. If you like crispy gingerbread cookies bake for a little longer. A heavy amount of baking soda interacts with the molasses in this recipe to encourage spread. They hold their shape very well in the oven and shouldn’t spread. Added in some freshly grated ginger for a extra kick !! Less time will equal a softer cookie, more time will give you a crisp cookie. Fine sea salt – To make all the flavors pop! ★☆. This site uses Akismet to reduce spam. I know you’ll love baking, munching on, and sharing these, too! you are the bomb. Sorry I’m a new baker so yea, but thanks for this recipe. Maybe you know this, maybe not, but I’m sort of the reigning star of gingerbread anything. You are so welcome! cinnamon 3/4 tsp. They still taste impeccable, lightly chewy, sweet and a bit spiced from the cloves, cinnamon, and ginger. With hands roll into 1 inch balls. This recipe makes a small batch. I want healthy meals that feed my family well, and then I want to get back to my (messy) life. This crisp, paper-thin cookie recipe of northern European descent makes a wonderful low calorie dessert. It just helps them to stay soft and tender, I’m sure they’d turn out with out it…, thank you for this. Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. Will that affect the cookie texture? If you ask me, they’re the perfect cookie. ground ginger. Rate this recipe Add the flour-spice mixture and mix on medium-low speed until the dough is well blended and … Keto gingerbread – recipe tips I like my ginger snaps snappy – that’s why I’d recommend to roll the dough out quite thin. Crisp Molasses Cookies are slightly spiced cookies with added aroma and depth. Combine the dry ingredients; add to creamed mixture and mix well (dough will be soft). Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter on high … The dough is too soft. Shape with cookie cutters. Another option is simply prepping the dough and keeping it refrigerated for up to 3 days before you bake it. We roll it a bit thicker than usual, to give the cookies just a hint of chew. Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix. Check out this post all about decorating gingerbread cookies for more specifics and details: 6 Simple Ways to Decorate Gingerbread Cookies. KitchenAid Stand Mixer – Love this thing. Just 50 calories for two cookies. Such a good cookie recipe !! When the dough is done chilling, preheat oven to 350 degrees. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and whitened. Place on lightly greased baking sheets. If you like your gingerbread on the crispy side, roll it to 1/4″ thick and bake for 11-12 minutes. i also thought the vinegar was a lot but i did research and it takes about 30 minutes for the scent to leave, mine smell really good now. Great Recipe, Tasty and recommended. I’m totally ready to make these too, they go so well with a cup of tea on a chilly afternoon! Preheat the oven to 375 degrees F (190 degrees C). Scoop the dough with a tablespoon scoop and roll into 1" balls. I did make a few adjustments: Add: 2 eggs. These aren’t like your typical soft gingerbread, they are gingerbread-flavored crispy cookies. Beat until well combined and light and fluffy, about 3 minutes. Both kinds of cookies usually have the same amount of molasses in them, but ginger snaps tend to have more ground ginger in the recipe. i substituted the white sugar for brown sugar to get a standard colour. I opted to use butter for these cookies and unsulphured molasses. Be sure to register or log in and then click the camera icon located next to the comment box. Made these today in BC, Canada. Sift all of the dry ingredients together and then blend sifted dry ingredients into the wet ingredients, working in batches, stirring after each addition. Number of cookies this recipe yields depends on the size of your cookie cutters and the thickness you roll the dough. Ginger snap cookies are supposed to be crispy and snappy when you bite into them, while molasses cookies are softer and chewier. ★☆ For cookies that are crispy all the way through, bake at 325 F (160 F) for 17-20 minutes. Ground cinnamon and ginger gives the cookie a warm aftertaste, while ground cloves perfumes the cookie with a slightly fragrant woodiness. Looking for more gingerbread cookie recipes? salt 1 1/2 tsp. Add egg and beat until light and fluffy. baking soda 1 1/2 tsp. On a lightly floured surface, roll out to 1/8-in. Read more... Want to share a photo of what you’ve made? Honey! Take the hassle out of meal planning with: Dinner Made Easy, a FREE 1 week meal plan with full shopping list, easy dinners, nutrition information, serving suggestions for each meal, and more! Using an electric mixer mix butter and sugar together. These Chewy Gingersnap Cookies are perfect if you’re in the mood for a soft and chewy cookie that has crispy edges and a nice warmth from ginger and cinnamon! Instructions Set a rack in the upper third of your oven and preheat to 350°F. Thank you for letting us know what adjustments you made and how it turned out, I love the whole wheat flour idea. Step 2 Combine butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy. This was just what I needed! I love a soft gingerbread cookie with those spicy notes of ginger, cinnamon, nutmeg, and allspice. Warm spices – You can’t make good chewy molasses cookies without spices! . Beat in molasses and egg. So glad you liked the gingerbread cookie recipe. You can totally swap in honey for molasses if you’re just not a fan of its taste or can’t find any at your local store. You can keep the dough in the fridge for up to 2 days before using. I really wish I had looked at the comments before I decided to measure the honey. Maple Ginger Snaps are crispy, crunchy and absolutely delightful! They are the perfect Christmas cookies! Be warned that if you store them in a sealed container, they will get softer over time because moisture will accumulate inside. – 1/2 brown sugar, 1/2 white sugar I love making gingerbread houses (. I used Allspice instead of cloves. Thank you! Get my FREE Dinner Made Easy meal plan, exclusive recipes, giveaways, and behind-the-scenes updates! Can I leave out some of the sugar and or honey if I want them less sweet? But something that always seems to come up when I share my love of gingerbread cookies is people asking me: is there ANY possible way to make gingerbread cookies without molasses!? Instructions Whisk the flour, baking soda, cinnamon, cloves, ginger, and salt together. I don’t know about you but I don’t keep molasses on hand but I still like gingerbread cookies. 6 Simple Ways to Decorate Gingerbread Cookies. Chill dough until stiff enough to roll (3 hours or overnight). So my goal for these Gingerbread cookies was to make them without molasses. If you are looking for a cozy hug in a cookie, this is it. Learn More ->, « Pretzel Rolls Hamburger Buns Dairy Free, Chocolate Dipped Spritz Christmas Cookies », Double Chocolate Banana Cake with Cream Cheese Frosting. Use real butter and don’t forget the resting time. Gather and reroll “scraps” of dough as needed, using all of the dough. Get my newsletter or a new recipe every day! If you play around with the thickness of the dough and the baking time, you’ll discover a cookie that meets your liking. Using an electric mixer, beat ½ cup of the granulated sugar, brown sugar and … Mix in the Flour These are hard, crispy cookies. If you, however, prefer a chewier cookie or simply can’t face dealing with fiddly dough, go for it! Ginger snaps are a classic cookie that’s always in season, but certainly celebrated most around the holidays. and i didnt think i could do it anymore. I wouldn’t have it any other way. My kids love these, my husband loves these, and I had a bag hiding in the freezer that I have now eaten completely, so it’s pretty obvious that I love these, too. What happens if I don’t have white vinegar ? They’re great to store frozen for neighbor and friend goody bags around the holidays. Let cool completely. i have a hard time finding molasses and this recipe was great. All I did was swap the molasses in my original recipe for honey. Bake at 350 degrees for 9-11 minutes. If you like it nice and soft (though still very sturdy), roll the dough 1/2″ thick and bake for 10 minutes. Cover and refrigerate for 1 hour or until easy to handle. These gingerbread cookies are sweet, spiced and hold their shape for easy decorating. Keep them in a freezer safe bag or airtight container frozen for up to 6 weeks. https://www.yummly.com/recipes/ginger-cookies-without-molasses You can give your measuring cup a spray of cooking spray first, it’ll slide right out! Pull one out when you need (or “need”) one or you can get out the whole batch to thaw and decorate together. cookie … If you can’t find molasses (based on your location generally) or if you don’t like it, this is the perfect gingerbread cookie recipe made without molasses, just for you. Allow the cookies … I really like these thick and soft. Decorate as desired. Unsubscribe if you aren’t into it. Roll dough 1/16 inch thick on lightly floured board. Tools for making Crisp Gingerbread Cookies. Divide the dough into two even pieces, wrap each piece of dough in plastic wrap, and refrigerate for 30 to 90 minutes. For cookies with a slightly chewy center and crispy edges, bake at 350 F (170 C) for 13-15 minutes. This easy gingerbread cookie recipe makes warm, sweet cookies with just the right amount of spice. As a hobby farmer and mom of five, I’m all about keeping it simple in the kitchen. And the answer is, hallelujah, yes! Roll dough out on a lightly floured surface or between 2 pieces of waxed paper to ¼" thick. Especially around Christmastime, I’m baking gingerbread cookie batches galore, and honestly? The dough is going to be very thick. Hi Chellie, So glad the recipe turned out for you. Get 8 Weeks of Dinners Planned For You - Instantly. We kicked off gingerbread season with some vegan gingerbread donuts, and next, we’re moving onto a classic: crispy & chewy ginger molasses cookies! Cream butter, adding sugar gradually. Set aside. All purpose flour or what? I use the same ones that I do in my vegan gingerbread: ginger, cinnamon, and cardamom. Dust some powdered sugar on top for a simple and sweet look. This recipe makes simple Gingerbread Cookies with no molasses. ive always loved baking and gingerbread cookies was always my thing too. This recipe is very simple and easy to follow. My mom didn’t ever have molasses on hand so this is what I grew up with! Made these yesterday and they were a hit!! Vanilla – It deepens the warm, spiced flavor of these molasses cookies. Excellent! Add dry ingredients gradually to creamed mixture. CRISP GINGER COOKIES . Pros: Reminds me of a grandmother’s homemade cookie and the softest texture which is addicting.Could eat 10 of these cookies. At least now I know what to do next time! The spiced flavor is light and really pleasant. Can I lessen the sugar or honey? I messed a bit with the spices, but these taste great!! A stand mixer, cream butter and brown sugar until fluffy were crispy ginger cookies without molasses hit!... 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Refrigerated for up to 6 Weeks other toppings i substituted the white sugar for brown sugar in a cookie more.