GINGER SNAPS WITHOUT MOLASSES RECIPES

Name: easy Ginger Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 24
Cuisine: American
Ingredients: 2 1/4 cup flour; 1 tablespoon ground ginger; 1 teaspoon baking soda; 1 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/4 teaspoon salt; 3/4 cup butter, softened; 1 cup white sugar; 1 egg; 1/3 cup brown sugar

GINGER COOKIES WITHOUT MOLASSES--SUPER SOFT, JUST LIKE ...

Ginger Cookies without molasses--super soft, just like ... image

These ginger cookies are soft, full of flavor and don't require molasses. Quick, easy, and soon to be a family favorite!

Provided by Nellie

Categories Dessert

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 24

Number Of Ingredients 10

Ingredients

2 1/4 cup flour
1 tablespoon ground ginger
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup butter, softened
1 cup white sugar
1 egg
1/3 cup brown sugar

Steps:

Preheat oven to 350 degrees
Sift flour, spices, baking soda, and salt. Set aside.
Cream together the butter and sugars, beat in the egg.
Gradually stir in the flour mixture into the sugar mixture. Stir well.
Gently form 1 inch balls from the dough and roll them in sugar, if desired.
Put them on a ungreased cookie sheet and press down gently.
Bake for 10-12 minutes or until golden brown.

Nutrition Facts : Calories 141 kcal, CarbohydrateContent 21 g, ProteinContent 2 g, FatContent 6 g, SaturatedFatContent 4 g, CholesterolContent 22 mg, SodiumContent 124 mg, FiberContent 1 g, SugarContent 11 g, ServingSize 1 serving

KETO GINGER MOLASSES COOKIES | PALEO | VEGAN | GLUTEN-FREE

Keto Ginger Molasses Cookies | Paleo | Vegan | Gluten-free image

These Keto Ginger Molasses Cookies are soft, chewy and full of the classic gingersnap flavor without any butter or sugar. This gluten-free and vegan gingerdoodle cookie recipe is so easy to make in one bowl and is also low carb, sugar-free and paleo-friendly.

Provided by Kelly

Categories Dessert

Prep Time 10 minutes

Cook Time 9 minutes

Yield 9

Number Of Ingredients 15

Ingredients

1/4 cup solid ghee ( or solid refined organic coconut oil (you want the texture to be similar to softened room temperature butter))
3 tablespoons creamy unsalted almond butter (, (can also sub with creamy unsalted nut butter or seed butter of choice))
3 tablespoons molasses (, we used blackstrap but you can also use fancy if you prefer)
1/4 cup Lakanto sugar-free maple syrup (OR pure maple syrup for paleo)
1/2 tablespoon vanilla extract
1 1/2 cups superfine blanched almond flour
3 tablespoons coconut flour (, sifted OR stirred so there are no lumps)
1/2 teaspoon baking soda
3/4 teaspoon ground ginger ((feel free to add more or adjust to your preference))
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/8 teaspoon fine sea salt
¼ cup granulated OR golden monk fruit sweetener (OR coconut sugar for paleo)
1/2 tsp ground cinnamon

Steps:

Line a large baking sheet with parchment paper and set aside.
MIX THE WET INGREDIENTS: In a large mixing bowl, whisk together the nut butter, softened coconut oil, molasses, maple syrup and vanilla until smooth.
STIR IN THE DRY INGREDIENTS: Add the almond flour, coconut flour, baking soda, ginger, cinnamon, cloves, allspice, salt and stir well until combined.
CHILL DOUGH: If the dough seems too soft (this could result if you used melted coconut oil), you can cover the bowl and chill in the freezer for at least 15 minutes. I do not usually have to chill mine.
PREHEAT OVEN: Meanwhile preheat oven to 350F and mix together the cinnamon sugar coating in a small bowl
FORM INTO COOKIE DOUGH BALLS: Remove the chilled dough and roll into 1.5 Tablespoon-sized balls. Roll the balls in the cinnamon-sweetener topping. Place on baking sheet about 2.5 inches apart. Gently flatten and sprinkle extra cinnamon-sugar on top if desired.
Bake for 9 minutes or until slightly brown. Do not overbake. The cookies will continue to cook once you remove them from the oven. Allow to cool for at least 25 minutes, otherwise they will fall apart.
Store cooled cookies in an airtight container for up to 4 days or in the freezer for 2 months.

Nutrition Facts : ServingSize 1 cookie, Calories 199 kcal, CarbohydrateContent 8 g, ProteinContent 4 g, FatContent 15 g, FiberContent 4 g, SugarContent 8 g

HOW TO MAKE GINGER SNAP COOKIES WITHOUT MOLASSES ...

Dec 03, 2021 · Baking soda, cinnamon, cloves, and salt should be added to the flour, ginger, baking soda, and baking powder in a large bowl. Combine the margarine and 1 cup sugar in a large bowl. Beat in the egg, then stir in the molasses and water. The oven should be heated to a temperature of about 350 degrees before baking.
From groupersandwich.com

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Sep 27, 2021 · 1 ½ teaspoon ground ginger 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg ¼ teaspoon ground cloves ¼ cup coconut sugar for rolling Instructions Preheat oven to 350°F (175°C) and line two baking sheets. In a mixing bowl cream together the butter and coconut sugar with a handheld electric mixer until it is smooth and creamy.
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Dec 07, 2020 · Whisk together the flour, ginger, cinnamon, cloves, nutmeg, salt, and baking soda. Set aside. You can use a whisk or fork to do this. You simply want everything stirred in so there are no clumps of baking soda or spices. Cream together the butter and sugars. Beat for about 2 minutes until creamy. Scrape down the sides.
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Nov 24, 2020 · This lightened up version of a traditional ginger snap is mildly spiced and made without the heaviness of molasses. An easy holiday cookie recipe that everyone will love! Ingredients ¾ c vegetable shortening 1 c granulated sugar (preferably Domino Golden Sugar) 1 egg ? c pure maple syrup 2 ? c all purpose flour ½ tsp salt 2 tsp baking soda
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Aug 13, 2015 · Substitute for molasses in gingersnap recipe? w. wjddbfl. |. Aug 13, 2015 10:26 PM 8. I can imagine that the molasses is very important in gingersnap recipes, but I never use molasses (never have, actually) and I'll be making a micro mini batch of cookies, say around 8 or 10, so I'd rather not go out and purchase an entire bottle for just a ...
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SUGAR FREE GINGER SNAP COOKIES - THE SUGAR FREE DIVA

Sep 20, 2019 · How to make Sugar Free Ginger Snap Cookies Preheat your oven to 325 and prep a cookie sheet for nonstick. I like to use Parchment Paper . In a medium bowl, sift together the flour, cinnamon, ginger, and baking soda. Set this bowl aside. Next, cream together the sugar alternative in a large mixing bowl.
From thesugarfreediva.com

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HOW TO MAKE GINGER SNAP COOKIES WITHOUT MOLASSES ...

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EASY GINGERBREAD COOKIES WITHOUT MOLASSES | BAKER BETTIE

Dec 27, 2021 · 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.
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The recipe for Sugar Free Ginger Snap Cookies. As mentioned, this recipe calls for a quarter cup of dark molasses. One alternative to this can be to mix together three tablespoons of granular sugar alternative (one that measures 1:1 with sugar in volume) with a tablespoon of water. You can try using a brown granular sugar alternative (one that measures 1:1 with sugar in volume) as well.
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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.
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Preheat oven to 350 degrees F (175 degrees C). Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl. Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar.
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EASY, PALEO-FRIENDLY GINGER SNAP COOKIES RECIPE | PALEO NEWBIE

Nov 24, 2013 · Preheat oven to 350º F. Line a cookie sheet with parchment paper. Roll cookie dough into 2-inch balls, flatten with your hand, and place on cookie sheet*. *If using optional topping, first roll the cookie dough ball over a mixture of crystallized ginger and coconut sugar, then flatten in your hand and place on cookie sheet.
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GRANDMA'S GINGERSNAPS RECIPE | ALLRECIPES

Preheat oven to 350 degrees F (175 degrees C). Advertisement. Step 2. In a medium bowl, cream together the margarine and 1 cup white sugar until smooth. Beat in the egg and molasses until well blended. Combine the flour, ginger, cinnamon, baking soda and salt; stir into the molasses mixture to form a dough.
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EGGLESS GINGERSNAP COOKIES RECIPE (GINGERSNAPS RECIPE)

Dec 13, 2015 · or Jump to Recipe. 1) Line a baking sheet with parchment paper or wax paper or lightly grease it with butter. Or spray with nonstick cooking spray. 2) Take dry ingredients (all purpose flour, baking soda, baking powder, ground ginger, ground cinnamon, ground cloves, grated nutmeg and salt) in a bowl.
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Dec 17, 2019 · Line baking sheets with parchment paper. In a large bowl, use an electric mixer to beat the butter, 3/4 cup granulated sugar, and brown sugar until light and fluffy, 2 minutes. Add the molasses and egg and beat until combined. Add in the salt, baking soda, ginger, cinnamon, cloves, and flour and beat until combined.
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Preheat the oven to 350°F and line a cookie sheet with parchment or a silicone baking mat. In a large mixing bowl, cream butter and brown sugar together. Mix in beaten egg and molasses. In a separate bowl, sift dry ingredients together. Gradually mix dry ingredients into the butter mixture until well-blended.
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Jan 08, 2022 · Ginger Snaps Recipe. Here are a number of highest rated Ginger Snaps Recipe pictures on internet. We identified it from trustworthy source. Its submitted by management in the best field. We tolerate this nice of Ginger Snaps Recipe graphic could possibly be the most trending subject once we allocation it in google benefit or facebook.
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Preheat the oven to 350F; line a large baking sheet with parchment paper or a silpat liner. 2. Whisk together the almond flour, flaxseed meal, coconut flour, granulated erythritol, pumpkin pie spice, salt, and baking soda in a medium bowl and set aside. 3.
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