![]() Gingerbread cookies are an especially fun treat to enjoy during the holiday or Christmas season. Perfect Gingerbread Cookies without Molasses Some of the most common substitutes include dark corn syrup, Maple syrup, brown sugar, a mixture of granulated sugar and water, and our favorite honey. There are several different substitutes you can use for molasses when making gingerbread cookies if desired. What can I use instead of molasses in gingerbread cookies? However, these cookies can be made without the ingredient and can be just as delicious to enjoy eating, making them amazing gingerbread cookie recipe without molasses. Molasses is a sugary ingredient that helps to give gingerbread cookies their unique taste. We hope that you enjoy these cookies as much as we do! Why Is Molasses Used In Gingerbread Cookies?Īlthough most traditional gingerbread cookies include molasses in the ingredients needed to make the recipe, you can make delicious gingerbread cookies without using molasses. We are excited to share a delicious recipe with you for homemade gingerbread cookies that are made without any molasses in them. Gingerbread cookies are a fun festive treat to enjoy during the holiday season. Some recipes even use a combination of the two fats.Easy Gingerbread Cookies Recipe Without Molasses Butter melts more quickly and releases some steam so the cookies would be crisper and spread more, and have a distinctly buttery flavor. Shortening has a higher melting point, so cookies will hold their shape longer in the oven before the fat melts in the dough (and shortening doesn’t release any steam like butter) resulting in moist, chewy cookies–the ideal texture for soft molasses cookies. While both would technically work, there are reasons for using shortening versus butter when mixing certain types of cookie dough. Can I use butter instead of shortening in my molasses cookies? ![]() Then when the cookie craving strikes, just defrost and enjoy. To save some of your molasses cookies for later, simply place cooled cookies in a plastic storage bag or airtight container and pop them in the freezer. This hearty cookie can stand up to a lot–freezing included. If you’re not sure, unsulphured molasses is a great all-purpose choice. Go with blackstrap molasses for a more robust flavor. If you’d like a cookie with a lighter, sweeter flavor, cooking molasses is a good choice. Each style is a by-product of the sugar making process and they lend different flavors to baked goods. There are several kinds of molasses on the grocery store shelf, but which one is best for molasses cookies? Choices include light, cooking, unsulphured and blackstrap. Is your mouth watering yet?įrequently Asked Questions What kind of molasses do you use for molasses cookies? And while your cookies are baking, your house will smell absolutely amazing. Dipping your dough in granulated sugar before baking gives your cookies that sparkly, crackly top everyone loves. For this simple recipe, combine shortening with brown sugar, molasses and eggs, then add the dry ingredients like flour, baking soda and that quintessential blend of spices. While many cookie recipes call for butter, shortening lends a lighter texture to your finished treat. The secret to the utterly irresistible chewy texture desired from a traditional molasses cookie is shortening. This nostalgic sweet is popular around the holidays, but is absolutely delightful in any season. Today, molasses cookies are loved for their sweet and lightly spiced flavor with notes of ginger, cinnamon and cloves. After WWI, the price of white sugar fell and cookies and other baked goods were once again more commonly made with refined sugar. At the time, molasses was widely used in cookies because it was much less expensive than white sugar. A true classic, molasses cookies have been around since the late 1800s.
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