Gingerbread Cookies Without Molasses
Crispy on the outside and chewy on the inside, these gingerbread cookies are made without molasses. They taste just like real gingerbread, are easy to make, perfect for decorating and spiced to perfection.
Equipment
- Hand or stand mixer
Ingredients
Cookie dough
- ⅓ cup unsalted butter, softened (80 grams)
- ⅔ cup dark brown sugar, packed (100 grams)
- ⅓ cup pure maple syrup (80 grams)
- 1 medium egg, room temperature
- 1 ¾ cups all purpose flour (220 grams)
- ½ teaspoon baking soda (3 grams)
- ¼ teaspoon salt
- 1 ½ teaspoon ginger powder
- 1 teaspoon cinnamon powder
- ¼ teaspoon nutmeg powder
- ¼ teaspoon allspice powder
- 1 zest half orange
Royal icing
- 1 ¼ cups powdered sugar (150 grams)
- ½ teaspoon egg white powder
- 1 teaspoon lemon juice
Instructions
- Beat the butter for until creamy, for about 1 minute. Add the brown sugar and maple syrup and beat on high speed until fluffy and smooth.
- Beat in the egg and orange zest until fully incorporated. Scrape down the sides of the bowl and mix again.
- Separately, combine the flour, baking soda, salt, ginger, cinnamon, nutmeg, and allspice. Whisk well to combine, then add into the butter mixture.
- Mix everything on low speed until combined into a sticky dough.
- Place the dough into plastic wrap and flatten it into a disc. Chill the dough for at least 2 hours or overnight.
- Pre-heat the oven to 350°F (180°C). Line a large baking tray with parchment paper.
- Sprinkle some flour on the work surface. Using a rolling pin, roll out the cookie dough to ¼ inch thickness. When rolling, move the pin left to right, then up and down to prevent cracking of the dough.
- Cut the dough into the desired shape, then place on the baking tray about 1 inch apart.
- Bake for 9-10 minutes, then let the cookies cool down on the baking tray for 10minutes. Transfer to a wire rack and let cool until completely cold.
- To make royal icing, mix the meringue powder with lemon juice. Add in the powdered sugar and mix until you get a paste. If too thick, add 1-2 drops of lemon juice. Decorate the cookies as desired, then let dry for at least 2-3 hours.
Notes
- I recommend using a kitchen scale in grams for more accuracy. The cups used for the conversion are standard US customary cups (1 cup flour = 136g). There are many different types of cups across the globe, which is why I strongly recommend using grams instead.
- Nutritional value is estimative and it is calculated per 1 plain cookie, without royal icing.
Nutrition
Calories: 84kcal
Tried this recipe?Let us know how it was!