GINGER COOKIES NO MOLASSES RECIPES

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GINGERBREAD COOKIES WITHOUT MOLASSES RECIPE | ALLRECIPES



Gingerbread Cookies without Molasses Recipe | Allrecipes image

Beautiful brown, crisp, gingerbread cookie without molasses. Delicious. Roll and cut for gingerbread men. I've been using it for years.

Provided by NANCYLEEC

Categories     Desserts    Cookies    Gingerbread Cookie Recipes

Total Time 2 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 5 dozen cookies

Number Of Ingredients 10

1 cup butter
1?½ cups white sugar
1 egg
2 tablespoons dark corn syrup
4 teaspoons grated orange peel
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt

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.

Nutrition Facts : Calories 72.7 calories, CarbohydrateContent 10.4 g, CholesterolContent 10.9 mg, FatContent 3.2 g, FiberContent 0.2 g, ProteinContent 0.8 g, SaturatedFatContent 2 g, SodiumContent 43.4 mg, SugarContent 5.2 g

MOLASSES-FREE GINGERBREAD RECIPE - FOOD.COM



Molasses-Free Gingerbread Recipe - Food.com image

This is a nice rolled spice cookie that has all the seasoning of gingerbread only without molasses. I rarely have molasses on hand and this makes cookies half way between a good sugar cookie and gingerbread. Light and crisp and they can be frosted or not. They also hold up well in a cookie tin. Yummy!

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 30 cookies, 30 serving(s)

Number Of Ingredients 10

1 cup butter
3/4 cup brown sugar
3/4 cup sugar
1 egg
2 1/2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon clove
1/2 teaspoon nutmeg
2 teaspoons ground ginger

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.

Nutrition Facts : Calories 136.1, FatContent 6.4, SaturatedFatContent 4, CholesterolContent 22.5, SodiumContent 142.3, CarbohydrateContent 18.6, FiberContent 0.4, SugarContent 10.4, ProteinContent 1.4

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