Molasses Free Gingerbread Recipes

DARK MOLASSES GINGERBREAD WITH WHIPPED CREAM

Steps:

• Preheat oven to 350 degrees. Butter and flour an 8-by-8-by-2-inch baking pan. Sift flour, baking soda and baking powder into a large mixing bowl. Blend in spices and salt with a wire whisk.
• In a small pan, bring 1 cup water to a boil. Melt 1/2 cup butter in it, then whisk water into flour mixture. Beat eggs and add to mixture, along with molasses. Whisk until well blended. Pour into pan.
• Bake for 35 to 45 minutes or until a skewer plunged into center comes out with no trace of raw batter. Interior will be moist. Serve warm with freshly whipped cream.

FAVORITE OLD FASHIONED GINGERBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
• In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
• In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
• Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

SIMPLE GINGERBREAD COOKIES

Steps:

• 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. It won't really be creamed. Scrape down the sides and bottom of the bowl with a rubber spatula.
• Add the egg, salt, ginger, cinnamon, clove, and allspice (if using) to the bowl. Mix for 1 minute more on medium speed until all the ingredients are incorporated. Scrape down the bowl again.
• With the mixer running on low speed, slowly add the flour into the bowl. Mix just until combined. This will be a very thick dough, and you may need to knead it gently with your hands until it comes together.
• Gather the dough together into a ball and divide it in half. Lightly flour a clean work surface and start with half of the dough. Lightly flour the top of the dough and a rolling pin. Roll out to about 1/4"-1/3" thick. Thicker will produce softer cookies and thinner will produce crispier cookies. Alternatively, you can roll the dough between 2 pieces of parchment paper.
• Cut out your cookies and place them on a parchment or silicone mat lined baking sheet.
• Bake at 350 F (170 C) for 9-12 minutes. I like my cookies cut out 1/3" thick and baked for about 10 minutes. This produces cookies with slightly crispy edges and soft centers. Longer baking times will produce crispier cookies.
• If you are decorating the cookies with candies and sprinkles, as I did in the pictures, press them into the cookies when they are still hot. If you are frosting the cookies, allow them to cool completely first. I like to use this super simple 3 ingredient icing.
• Store cooled cookies in an airtight container at room temperature for up to 5 days.

GINGERBREAD COOKIES WITHOUT MOLASSES

Steps:

• Combine the flour, cinnamon, ginger, nutmeg, allspice and salt in a small bowl and mix well. Set aside.
• Cream together the butter and sugar in the bowl of an electric mixer fitted with a paddle on medium speed until light and fluffy, about 5 minutes
• Add the egg and vanilla extract and continue to mix until well combined.
• Lower the speed and gradually add the flour mixture until full incorporated, scraping down the sides of the bowl as needed.
• Divide the dough in half and form into 2 1-inch thick disks. Refrigerate for at least 2 hours or overnight.
• Remove one half of the dough from the refrigerator and let sit at room temperature for about 10 minutes. Leave the second half of dough in the refrigerator until needed to keep it cold.
• Once the dough is ready, preheat oven to 350°F.
• Roll the dough out onto a lightly floured surface 1/4-inch thick.
• Cut the dough into desired shapes and place on a parchment paper or Silpat mat-lined baking sheet.
• Bake 8 to 10 minutes or until lightly browned on the bottom edges.
• Let cool for 5 minutes, then transfer to a cooling rack.
• Once cooled, decorate, if desired.

MOLASSES-FREE GINGERBREAD

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.

CHILDHOOD GINGERBREAD WITH MOLASSES

Steps:

• Place a rack in the upper third of the oven and preheat the oven to around 365°F (set the dial halfway between 350°F and 375°F). Generously grease an 8-inch square cake pan.
• Combine the flour, baking powder, and powdered spices in a medium bowl and mix well; set aside. Pour the molasses into a 2-cup (or more) measuring cup, add the boiling water, and stir to dissolve thoroughly. Set aside.
• Place the brown sugar and butter chunks in a large bowl and cream together with a wooden spoon, or a mixer. Briefly beat the eggs in another bowl, then stir them into the butter-sugar mixture. Add about 1/2 cup of the flour mixture and stir or beat in on low speed, then add about the same amount of warm molasses-water and stir. Continue to add the flour and liquid alternately, stirring or beating briefly each time. After the final addition, beat briefly (the batter will be quite liquid), then pour into the prepared pan.
• Bake for 25 minutes, then lower the heat to 350°F and bake until done, for 15 to 20 minutes longer, until a skewer inserted into the center comes out clean.
• Let cool in the pan for 20 minutes or more (to allow the crumb to set) before serving. Serve from the pan.