You can also keep them in the fridge for 7 to 10 days. Ginger snap cookies without molasses are best eaten within 2 to 3 days, but will last up to 5 days on the counter. Optionally, add a slice of bread to keep them moist. Use parchment (baking) paper to separate the cookies when stacking them. Then store them in an airtight container at room temperature. Storage instructions How to store ginger cookies without molassesĪllow the easy ginger cookies to cool before packaging. Pre-cut parchment paper sheets are super convenient.Light-colored cookie pans are perfect for even baking.Medium cookie scoop makes portioning the cookie dough a breeze.Trust me, your ginger snaps without molasses will still be irresistibly delicious! You won’t get that distinct molasses aroma, but maple syrup provides plenty of moisture and chewiness. Maple syrup acts as our molasses substitute.Vanilla extract for that perfect sweet and cozy cookie flavor.If you forget to take the egg out ahead of time, place it in a bowl of warm water to warm up for 10 minutes. Egg: You’ll only need 1 egg for these molasses-less ginger cookies.Either way, let the butter soften to room temperature. Butter: I like salted butter, but you can also use unsalted butter and add extra salt.I used a combination of ground ginger, ground cinnamon, and ground cloves. Spices add so much warmth and depth of flavor.But light brown sugar or a mix of brown sugar and white/granulated sugar will work, too, if that is what you have. I highly recommend dark brown sugar because it contains some molasses and gives the best flavor. Brown Sugar adds sweetness and structure to these cookies.Baking soda ensures the cookies spread and gives them their signature crackle top.If you don’t have that, be sure to employ the spoon and level technique for the best results. I recommend measuring the flour with a kitchen scale. Flour: Trusty all-purpose flour gives these no molasses ginger cookies the best texture and chew.See the recipe card below for exact measurements. It only takes a handful of ingredients to make ginger cookies without molasses. The cookies are generously spiced, so you can enjoy the full aroma of ginger, cinnamon, and cloves in every bite. Then again, the best thing could be the warm, cozy flavor. The outside is a little crisp, while the interior has a chewy, tender crumb that is so delicious. My favorite thing about these cookies is the soft, chewy texture. My family requests them all the time, and I’m always happy to oblige. Cunning little creatures they are.Īnd while they are the perfect Christmas cookies, there’s no reason you can’t enjoy them year-round. However, molasses isn’t an ingredient I often use, so I decided to create a ginger cookie without molasses.Įach December, we bake multiple batches – they always go so, so fast. I absolutely love ginger molasses cookies. But if you don’t have molasses, you might be looking for a ginger cookie recipe without molasses, and I have just the thing for you! Molasses is integral to gingerbread and gingersnaps and contributes to the warm, spicy flavor. ![]() ![]() More holiday cookies to try Soft ginger cookies without molasses
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