There are cookies that most of us grew up with and think back on with fond memories. My obsession with ginger takes me back to afternoon tea with ginger cookies and black tea dosed with tea masala which is a spice that I have yet to overcome.
As the years go by I find myself opting more and more for homemade desserts (of course there are occasions where I go out for certain treats). And that’s where these delicious, crunchy homemade gingerbread cookies come in.
How to Make Gingerbread Cookies Without Molasses in 4 Simple Steps
Step 1: Whip the butter until fluffy then add the sugar. Whisk then follow with the egg.
Step 2: Add the dry ingredients and mix until there are no dry patches. Split the cookie dough in half and wrap each one in cling film. Leave to chill for at least 3 hours.
Step 3: Unwrap the chilled cookie dough, roll it into 1/8-inch thickness, and cut it out into preferred shapes. Place them on a baking tray lined with parchment paper and bake!
How to Make Gingerbread Cookies WITH MOLASSES
COOKIE DOUGH
100g unsalted softened butter
130g dark brown muscovado sugar
55ml molasses
1 egg
320g plain flour
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
3/4 tablespoon cinnamon
DECORATING ICING SUGAR
260g icing sugar
3 tbsps milk
2 tbsps golden syrup
Sift the flour, baking soda, salt, and spices into a bowl
In a stand mixer or separate bowl, whip the softened butter until light in color and fluffy. Then add in the molasses and sugar, whisk until well incorporated – ensuring to check the sides and bottom of the bowl.
Next, add the egg and whisk well before tipping the dry ingredients into the wet ingredients. Split the cookie dough into 2; wrapping each one in cling film to refrigerate for no less than 3 hours
Preheat the oven to 347°F / 175°C
Line a baking tray with parchment paper. After which, unwrap one of the chilled cookie dough blocks onto a lightly floured surface. Roll it to a thickness of 1/4 inch. Should it break as you roll, just ‘pinch’ it back together and keep rolling
Cut out the shapes and put them on the parchment-lined baking tray. Bake the cookies for 15 minutes, if you would like them crunchier then bake them for slightly longer ensuring you rotate the baking tray
Let the cookies cool completely before storing them in an airtight container to keep them crunchy.
How to Store Gingerbread Cookies
If the cookies have already been baked, then it would be best to store them in an airtight container to retain the crunch.
Can Gingerbread Cookie Dough Be Frozen?
Yes, wrap the cookie dough in cling film and store it in a labeled ziplock bag. When you want to bake the gingerbread cookies, move the cookie dough to the fridge to thaw overnight.
Can Gingerbread Cookie Dough Be Refrigerated Overnight?
Yes, the cookie dough can still be used after being refrigerated overnight. In case it is a little too firm to roll, just give it a few extra minutes at room temperature to soften and roll out as usual.
Can Gingerbread Cookies Go Bad?
They can go stale if left out in the open, they will soften and may not be as pleasant to eat.
Are Gingerbread Cookies Spicy?
They could be considered slightly spicy due to the amount of ginger in the dough which for some can cause a mild tingle on the tongue and throat.
Are Gingerbread Cookies Soft?
The softness of gingerbread cookies will depend on a few factors like the recipe ingredients and the amount of time used to bake them. The longer they are baked, the firmer and crunchier they will be.
When to Decorate Gingerbread Cookies
Decorate the cookies ONLY after the cookies have COMPLETELY cooled.
Can You Make Gingerbread Cookies Without Molasses?
Absolutely, you can make gingerbread cookies without molasses using this recipe 🙂
If you enjoyed the crunchy gingerbread cookies, I’d appreciate it if you could give it a thumbs up below. If you didn’t like it as much, please tell me why 🙁 and what you believe we could change.
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Other Cookie Recipes To Try
Ginger snap cookies with a delicious, warm, and spicy flavor that is easy to achieve at home in no time.
Gingerbread cookies without molasses
(+10 rating, 2 votes)
Loading...A simple classic recipe of gingerbread cookies that keep fresh for days!
Ingredients
- COOKIE DOUGH
- 100g unsalted softened butter
- 130g light brown muscovado sugar
- 1 egg
- 300g plain flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground ginger
- 3/4 tablespoon cinnamon
- DECORATING ICING SUGAR
- 260g icing sugar
- 3 tbsps milk
- 2 tbsps golden syrup
Instructions
Sift the flour, baking soda, salt, and spices into a bowl
In a stand mixer or separate bowl, whip the softened butter until light in color and fluffy. Then add in the sugar, and whisk until well incorporated - ensuring to check the sides and bottom of the bowl.
Next, add the egg and whisk well before tipping the dry ingredients into the wet ingredients. Split the cookie dough into 2; wrapping each one in cling film to refrigerate for no less than 3 hours
Preheat the oven to 347°F / 175°C
Line a baking tray with parchment paper. After which, unwrap one of the chilled cookie dough blocks onto a lightly floured surface. Roll it to a thickness of 1/4 inch. Should it break as you roll, just 'pinch' it back together and keep rolling
Cut out the shapes and put them on the parchment-lined baking tray. Bake the cookies for 15-17 minutes (if you want them more crunchy, bake them for 17 minutes) ensuring you rotate the baking tray halfway through
Let the cookies cool completely before storing them in an airtight container to keep them crunchy.
1 Comment
Janepher
9th September 2022 at 6:18 pmI like it. So yummy.