Which molasses is best (if using molasses)?

This recipe calls for homemade molasses. But if you have access to molasses, you can use those instead. Regular dark molasses gives these cookies a deep, robust flavor without being too overpowering. For a rich flavor that combines nicely with the warm spices, I recommend using unsulphured molasses. Generally speaking, I do not bake with blackstrap molasses as I find the flavor a bit too bold and slightly bitter.

How to make gingerbread cookies?

1. Cream together room temperature butter and sugars until the mixture is made light and fluffy. 2. Add in the eggs one at a time along with vanilla and homemade molasses. 3. Whisk together flour, baking soda, salt and spices. 4. Add the dry ingredients into the wet to make the cookie dough. 5. Chill the cookie dough. 6. Roll cookie dough out on a lightly floured surface and cut out cookies in the desired shape. Place them on baking sheets lined with parchment paper. 7. Preheat oven and bake cookies and cool on wire rack. Decorate gingerbread cookies as desired.

How to store these cookies?

I can almost guarantee these ginger cookies won’t even make it to the cookie jar but if you do have a few leftover, store them tightly covered at room temperature. To keep them extra fresh, place a piece of soft bread or salt-line cracker in the container alongside the cookies to absorb the excess moisture and prevent them from becoming soggy.

How to freeze gingerbread cookies?

One of the things I love most about these cookies is that they freeze beautifully. To freeze them before baking, place the dough on a parchment lined baking sheet in the freezer for about an hour. Then transfer it to a large plastic bag and freeze for up to 3 months. When ready to bake, defrost the cookie dough at room temperature and cutout cookies just before baking. To freeze the baked cookies, cool them completely and then wrap tightly in a plastic bag. Store flat in the freezer for up to three months. Defrost at room temperature before serving. Or just pop them into the microwave for 10 seconds and feel like you’re eating a warm cookie fresh from the oven. Either ways, be sure to date the plastic bags before freezing them.

Can I make these cookies ahead of time?

Absolutely! These cookies will stay fresh for nearly a full week at room temperature so they’re the perfect make-ahead dessert.

Can I use candied ginger for making gingerbread cookies?

Yes. For an extra dose of gingery goodness and added crunch, add up to a 1/4 cup of diced candied ginger.

Why are my cookies hard?

If you over bake the cookies or add too much flour, they will bake up hard and crunchy instead of soft and chewy. Be sure to measure your flour correctly, bake no more than the suggested time and check your oven temperature using an oven thermometer.

How to make homemade molasses?

There is a slight flavor difference between molasses and my Homemade Molasses Substitute, as the flavor cannot be exactly replicated. The purpose of this substitute is to provide whatever you’re baking with the same texture as molasses, that moist dense chew. In a heavy-bottomed saucepan, over medium heat, add 2 cups dark brown sugar, 3/4 cups water, 1/4 teaspoon cream of tartar, and 2 teaspoons fresh lemon juice. Once the sugar dissolves, turn down the heat and let the syrup simmer steadily until it becomes a slightly thick syrup that drips off your spatula slowly. This will takes just 3 to 4 minutes. Don’t worry if you think it is a bit runny at this stage because as it cools it will get thicker. Use this molasses substitute in any recipe in place of molasses. It will last 3-4 months in an airtight container at room temperature. After a while, if you notice it hardens, heat it back up again to dissolve the granules. It makes 1 1/2 cups of molasses substitute.

What is the secret for soft, chewy & thick cookies?

These gingerbread cookies are incredibly soft, chewy and moist at the same time. This is because of a few reasons. Firstly, the amount of brown sugar in this cookie recipe is more than the granulated sugar. This adds softness and moisture to these cookies. Another very important tip would be to take out these cookies under-baked. Yes, you read it right! These cookies continue to bake as they cool. Taking them out when almost done is the best way to ensure that they stay soft. Lastly, chill your cookie dough. This is so important to prevent your cookies from over spreading and instead helping them to rise above and result in thicker cookies.

Gingerbread Cookies Without Molasses

Description

These gingerbread cookies are soft & chewy and are packed with warm cozy spiced flavors that blend very well together. These are the ultimate Christmas cookies that you are looking for.

Ingredients

Scale

Gingerbread Cookies

438g (3½ cups) all-purpose flour, spooned and levelled
1 teaspoon baking soda
½ tablespoon kosher salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
¼ teaspoon all spice
½ teaspoon ground cloves
½ teaspoon ground nutmeg
145g (⅔ cup) unsalted butter, softened to room temperature
150g (¾ cup) packed brown sugar
1 large egg, at room temperature
160ml (⅔ cup) homemade or unsulphured molasses
1 teaspoons pure vanilla extract

Vanilla Icing

120g (1 cup) powdered sugar, sifted
1 tablespoon full fat milk
¼ teaspoon pure vanilla extract

Instructions

In a large bowl, add the butter, light brown sugar and granulated sugar. Using a hand mixer or a stand mixer, beat on medium speed until creamy, about 2 minutes. Add in the egg, molasses and vanilla extract. Beat again until combined. The mixture will now be light and fluffy.
In a separate bowl, combine the flour, ground cinnamon, ground nutmeg, ground ginger, all spice powder, ground cloves, baking soda and kosher salt.
Add the dry ingredients into the wet ingredients about 4-5 tablespoons at a time and beat on low speed until combined. Repeat until all dry ingredients are added. The cookie dough will be slightly thick. Don’t over mix the dough.
Wrap the cookie dough in a plastic wrap and place in an airtight container. Chill the cookie dough in the refrigerator for atleast 3 hours and upto 2 days.
Preheat oven to 350°F (177°C). Meanwhile, line 2 large baking sheets with parchment paper or silicone baking mats and set aside.
On a lightly floured surface, roll each disc of dough until it’s 1/4” thick. Cut out 3” gingerbread men with a cookie cutter.
Place the cookies 1” apart on the prepared sheets, and bake for 10-12 minutes, until the bottoms and edges are lightly browned. Let cool for about 5 minutes on the pan, and then move the cookies to a wire rack to completely cool.
Whisk all ingredients for icing together in a mixing bowl until smooth. If your icing is too thin, add in a little more powdered sugar. If your icing is too thick, add in a tiny bit of milk.
Use a piping bag, or a ziplock bag (with the corner snipped off), or a plastic squeeze bottle to pipe the icing onto the cookies.
Allow to set. Enjoy!

Prep Time: 3 hours 20 minutes
Cook Time: 10 minutes
Category: Gingerbread, Christmas Cookies
Method: Baking
Cuisine: American

Keywords: gingerbread cookies without molasses, Christmas gingerbread cookies, gingerbread cookie recipe without molasses,