Gingerbread Cookies Recipe Without Molasses

Making gingerbread cookies with my children is a cherished tradition that began 18 years ago and is still going strong at my house.

During the Christmas holidays my family and I have several delicous food traditions, both old and new, that we adhere to. There are my mom's not to be missed sfinci. I am thankful that she brings a mountainfull to my house each Christmas Eve!

Ever since I began hosting Christmas Eve dinner I've tried to stick to a fish and seafood menu including our must have Coquilles St-Jacques

And the tradition I began when my children were born (18 years ago!) are these gingerbread cookies wihout molasses! I admit it is becoming more and more challenging each year to fit them into our hectic schedule but I am thankful that my children still ask to make them.

Here are our treasured cookie cutters.

And dinosaurs too! When my son was younger he was crazy about dinosaurs. He had tons of dinosaur books and knew the names of all of them by heart. So, one Christmas his grandma gave him this cookie cutter set and since then we have Christmas dinosaur cookies as well.

The best part about making gingerbread cookies is that the whole process is a family affair, from preparing the dough to decorating. Even dad gets involved in the decorating. To tell you the truth, he's better at decorating than I am!

Not your traditional Gingerbread Cookies

I love these cookies because unlike traditional gingerbread cookies they do not contain any molasses, which I'm really not crazy about. You can tell by the lighter color that they do not contain molasses. These taste more like a shortbread cookie with the addition of ginger.

This recipe was adapted from a newspaper clipping that I found in an old newspaper years ago, but with my own twist. The following are step by step images to guide you through this recipe. The complete prinatable recipes is at the bottom of this post.

How to make Gingerbread Cookies without Molasses

In the bowl of your food processor or stand mixer, cream butter and sugar at medium speed until smooth and fluffy, about five minutes. Add egg, baking powder, salt and vanilla. Beat until the egg is fully incorporated.

In a medium bowl, sift together the flour, cinnamon, ginger, nutmeg and black pepper.

Add dry ingredients to the butter mixture in two batches until the dough begins to hold together. Place the dough on a lightly floured surface.

Knead the dough gently, then flatten into a disc. Wrap in plastic wrap and refrigerate for at least half an hour.

Preheat oven to 350°F. On a lightly floured surface, roll the dough to 1/4 inch thickness. Using gingerbread (or other Christmas shapes) cookie cutters, cut shapes and place cookies on a parchment lined baking sheet.

Bake for 12-14 minutes until the edges begin to turn brown. Place on cooling racks and allow to cool completely before icing them.

For the icing:

Place powdered sugar in a large mixing bowl and whisk in milk until the mixture is smooth and stiff. I make separate batches of the icing and add a few drops of food colouring to obtain the desired color.  Decorate the cookies with the icing using either an off-set spatula, pastry bags, spoons etc. Be sure to have an assortment of sprinkles and smarties on hand!

Tips and suggestions for making gingerbread cookies without molasses:

• Be sure to refrigerate the dough for at least half an hour. If the dough is too soft to roll out, return to the refrigerator for a few more minutes.
• Wait until the cookies are completely cooled to decorate them or the icing will run.
• Gingerbread cookies can be stored in a well sealed container at room temperature for several days.
• These cookies can also be frozen and defrosted at room temperature the day you wish to serve them.  Be sure to place a sheet of parchment paper in between rows of cookies.

These cookies rarely make it to our Christmas dessert table!  I encourage you to start your own Christmas cookie decorating tradition with your loved ones. Please share your creations with me by tagging me with @mangiabedda or #mangiabedda on Facebook or Instagram.  Happy holidays!

Gingerbread Cookies without Molasses

Making gingerbread cookies with my children is a cherished tradition that began 18 years ago and is still going strong at my house.

Prep Time: 45 minutes

Cook Time: 14 minutes

Resting time: 30 minutes

Course: Dessert

Cuisine: American

Keyword: gingerbread cookies, cookies, christmas cookies, holiday recipes

Servings: 24 cookies

Calories: 160 kcal

• ▢ 1 cup unsalted softened butter
• ▢ 3/4 cup granulated sugar
• ▢ 1 egg
• ▢ 1/4 teaspoon baking powder
• ▢ 1/8 teaspoon salt
• ▢ 2 teaspoons vanilla
• ▢ 2 1/3 cups all-purpose flour
• ▢ 1 teaspoon cinnamon
• ▢ 1 teaspoon ginger
• ▢ 1/4 teaspoon nutmeg
• ▢ 1/2 teaspoon black pepper

For the icing:

• ▢ 1 cup powdered sugar
• ▢ 1 tablespoon plus 1 teaspoon milk
• ▢ food colouring assorted colors

For decorating:

• ▢ assorted sprinkles, smarties and other candy, basically anything you like!

For the cookies:

• In the bowl of your food processor or stand mixer, cream butter and sugar at medium speed until smooth and fluffy, about five minutes. Add egg, baking powder, salt and vanilla. Beat until the egg is fully incorporated.

• In a medium bowl, sift together the flour, cinnamon, ginger, nutmeg and black pepper.

• Add dry ingredients to the butter mixture in two batches until the dough begins to hold together.

• On a lightly floured surface, kneed the dough gently, then flatten into a disc. Wrap in plastic wrap and refrigerate for at least half an hour.

• Preheat oven to 350°F. On a lightly floured surface, roll the dough to 1/4 inch thickness. Using gingerbread (or other Christmas shapes) cookie cutters, cut shapes and place cookies on a parchment lined baking sheet.

• Bake for 12-14 minutes until the edges begin to turn brown. Place on cooling racks and allow to cool completely before icing them.

For the icing and decorating!

• Place icing sugar in a large mixing bowl and whisk in the milk until the mixture is smooth and stiff. I make separate batches of the icing and add a few drops of food colouring to obtain the desired color.  Decorate the cookies with the icing using either an off-set spatula, pastry bags, spoons etc. Be sure to have sprinkles, smarties or other candy of your choice available for decorating!

• Be sure to refrigerate the dough for at least half an hour. If the dough is too soft to roll out, return to the refrigerator for a few more minutes.
• Wait until the cookies are completely cooled to decorate them or the icing will run.
• Gingerbread cookies can be stored in a well sealed container at room temperature for several days.
• These cookies can also be frozen and defrosted at room temperature the day you wish to serve them.  Be sure to place a sheet of parchment paper in between rows of cookies.
• The total number of cookies you make will depend on the size of your cookie cutters.
• Please note that the nutritional information provided is approximate and will vary according to exact cookie size and toppings.

Calories: 160 kcal | Carbohydrates: 21 g | Protein: 2 g | Fat: 8 g | Saturated Fat: 5 g | Cholesterol: 27 mg | Sodium: 17 mg | Potassium: 22 mg | Fiber: 1 g | Sugar: 11 g | Vitamin A: 246 IU | Calcium: 8 mg | Iron: 1 mg

Gingerbread Cookies Recipe Without Molasses

Source: https://www.mangiabedda.com/gingerbread-cookies/

Posted by: thompsongreirrom.blogspot.com

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