Gingerbread cookies are a classic treat, especially during the holidays. While traditional recipes call for molasses, here's a unique (and just as scrumptious version!) that excludes this ingredient. These gingerbread cookies without molasses retain the classic flavors and textures that everyone loves!
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A Molasses-Free Gingerbread Cookie Recipe
Gingerbread cookies are the perfect cookie for winter! The combination of ginger and molasses brings together all the flavors of the winter season.
So imagine my excitement that first year my kids were finally old enough to decorate gingerbread cookies. I was so excited and knew they would share my love of gingerbread.
But...they didn't. The cookies were "too spicy."
Disappointed, I shared my gingerbread fail with my coworkers. And one of them said she had the perfect gingerbread cookie. The next year we made these cookies and they have become a winter staple in our home since. These gingerbread cookies and a cup of hot cocoa are usually our post sledding snack in the winter. We also love making our five ingredient gingerbread cupcakes!
Ingredients
The ingredient list for making these cookies is simple! You just need:
- Butter
- Brown sugar
- Butterscotch pudding
- Egg
- Flour
- Baking soda
- Cinnamon
- Ginger
Every cookie needs frosting, so for the frosting you will need:
- Powdered sugar
- Water
Equipment
This batch of cookies were made with the Hamilton Beach Hand Mixer I made a small gluten free batch of my favorite old fashioned gingerbread cookies with my hand mixer and saved the stand mixer for the larger batch for the kids.
Mix remaining gingerbread dough ingredients
Roll gingerbread cookie dough without molasses to ¼ inch thick. Cut into shapes.
Bake, cool, then decorate gingerbread cookies.
Instructions
- Preparation: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Combine Dry Ingredients: In a bowl, whisk together the flour, baking soda, ginger, cinnamon.
- Cream Butter and Sugar: In a separate bowl, cream the softened butter with the brown sugars until light and fluffy.
- Incorporate Wet Ingredients: Beat in the egg until well combined.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Roll and Cut: On a lightly floured surface, roll out the dough to your desired thickness and cut into shapes using cookie cutters.
- Bake: Place the cookies onto the prepared baking sheets and bake for 8-10 minutes or until the edges are lightly browned.
- Cool and Decorate: Allow the cookies to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely. Decorate as desired.
The Secret Behind Molasses-Free Gingerbread Cookies
The secret of these cookies is the combination of brown sugar, spices, and the butterscotch pudding that mimic the distinctive gingerbread flavor.
Substitutions
This recipe can easily be adapted to fit your dietary needs. Just make these simple substitutions:
- Gluten free: Substitute gluten free flour blend in place of all purpose flour. Make sure your gluten free flour contains xantham gum. To get your cookies to bind together better, you can add 1 teaspooon of psyllium husk powder to your mix.
- Dairy free/vegan: It's easy to make these cookies dairy free and vegan! Just use egg replacer for the egg and dairy free butter. You will also want to use dairy free instant pudding.
Frequently Asked Questions
In this recipe, the brown sugar and butterscotch pudding mix helps provide a depth of flavor. However, some substitutes include dark corn syrup, maple syrup, or honey for a slightly different taste.
Absolutely! You can bake the cookies and store them in an airtight container for up to a week. To keep them fresh longer, freeze the cookies and thaw as needed.
Chilling the dough is crucial. This helps the cookies maintain their shape while baking. Additionally, ensure the baking sheets are cool before placing new batches in the oven.
Yes, icing or royal frosting can be added once the cookies have cooled. It's an excellent way to decorate and add an extra layer of sweetness.
Absolutely! These cookies can be stored in an airtight container for up to a monht!
Gingerbread Cookies Recipe Without Molasses
Equipment
- hand or stand mixer
Ingredients
- For the Cookies:
- ¾ cup butter softened
- ¾ cup brown sugar packed
- 1 package 3.4 oz Jello butterscotch pudding (if using sugar free they only come in the small packages (1 oz so use 2)
- 1 egg
- 2 cups unbleached all purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 2 teaspoon cinnamon
- For the Frosting:
- 1 cup powdered sugar
- 1 tablespoon water
Instructions
- To Make the Cookies:
- In a mixer, beat the butter, sugar and pudding for 2-3 minutes on medium speed until light and fluffy. While the mixture is beating, in a separate bowl stir together the flour, baking soda, ginger and cinnamon. Once butter mixture is light and fluffy, turn mixer to low, stir in the egg, mixing just until blended. Slowly add in the flour mixture, stirring until blended well. Turn off mixer, wrap dough in plastic wrap and refrigerate for one hour.
- To Bake: Preheat oven to 350 degrees. Unwrap dough, roll out dough on a lightly floured surface to ¼ inch thickness. Cut dough into shapes, then place dough on a lightly greased cookie sheet. Leave approximately 2 inches of space in between cookies. Re-roll and cut dough as needed.
- Bake cookies at 350 degrees for 10-12 minutes or until cookies are lightly browned around the edges. Remove cookies from oven and cool for several minutes on the cookie sheet before moving to a wire rack to finish cooling completely. Frost cookies when completely cool.
- To Make the Frosting:
- Stir together the powdered sugar and water. Pipe frosting onto cookies. Decorate with additional candies if desired.
Notes
Nutrition
Recipe Adapted from Kraft.
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