Gingerbread Cookies Without Molasses
User Reviews
5
Gingerbread Cookies Without Molasses
Description
Gingerbread Cookies Without Molasses uses classic holiday spices combined with brown sugar and maple syrup instead of molasses to produce soft, flavorful cookies. The preparation involves creaming butter and brown sugar together, then incorporating egg and maple syrup before adding the spiced flour mixture. Rolling the dough balls in white sugar before baking creates a delicate, sweet crust. This recipe yields about two dozen cookies baked at 350°F for around 8 to 10 minutes, resulting in tender centers with lightly crisp edges.
The flavor balances warmth and sweetness from the spice blend and maple syrup, with a texture that is soft but holds together well. These cookies are convenient for seasonal baking when molasses is unavailable or unwanted and serve as a pleasant twist on traditional gingerbread.
To store, keep the cookies in an airtight container at room temperature up to a week. The dough can be frozen in portions, allowing fresh cookies to be baked on demand. Finished cookies freeze well too, retaining freshness for up to three months when properly wrapped and thawed before serving.
Ingredients
- 2 ½ cups all-purpose flour spooned & leveled
- 2 ½ teaspoon ground ginger
- ¼ teaspoon cloves ground
- ¼ teaspoon ground nutmeg
- ¼ teaspoon pumpkin pie spice optional but highly recommend
- ½ teaspoon salt
- 1 teaspoon baking soda
- 12 tablespoon butter softened to room temperature (very important, unsalted
- 1 cup brown sugar packed, light
- 1 large egg room temperature
- ¼ cup maple syrup room temperature
- 2 - 3 tablespoon white sugar for rolling
Instructions
- Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Set to the side.
- In a medium mixing bowl, whisk together the flour, ginger, cloves, nutmeg, pumpkin pie spice, baking soda, and salt. Set to the side.
- In a stand mixer (with the paddle attachment) or using an electric handheld mixer, cream together the butter and brown sugar until it’s fully combined, fluffy, and creamy. It should take about 1 – 2 minutes. Make sure to scrape the sides and bottom. Add the egg and beat on medium until combined. Then, add the maple syrup and beat until combined. Be careful not to overbeat.
- Add the dry ingredients to the mixing bowl on low in 2 - 3 increments, so the flour doesn’t spill everywhere.
- Using a cooking scooper, portion out about 1.5 Tablespoons of dough for each cookie. Then, gently roll the dough balls in sugar. Evenly space them out on your lined cookie sheets about 2 inches apart. This recipe makes about 24 – 26 cookies.
- Bake for 8 – 10 minutes until puffed up. The cookies should look slightly underbaked, puffy, and soft. The bottoms will be golden, and the tops should be ever-so-slightly crisp. The cookies will collapse as they cool. Allow cookies to cool for 10 minutes on the cookie sheet, then transfer them to a wire rack.
Notes
- Unsalted butter is preferred; if using salted butter, omit additional salt from dry ingredients.
- Room-temperature maple syrup ensures even mixing; honey can substitute if needed.
- Roll dough balls in white sugar or coconut sugar before baking to enhance texture.
- Store baked cookies in an airtight container at room temperature for 6 to 7 days.
- Dough can be frozen in ready-to-bake portions for quick future baking.
- Freeze baked cookies for up to 3 months and thaw or warm slightly before eating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Calories | 155kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 23mg | 8% |
| Sodium | 101mg | 4% |
| Potassium | 41mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 13g | 26% |
| Vitamin A | 186IU | 4% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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