Gingerbread Cookies Without Molasses
For chewy and flavorful gingerbread cookies without molasses, we use brown sugar and golden syrup to achieve a molasses-like depth. The key to soft and chewy cookies is preparing a dough that’s well-chilled before rolling it out onto baking sheets. Chilling the dough not only enhances the texture but also helps maintain clean gingerbread shapes when using cookie cutters. Soft gingerbread cookies are a classic treat, and this method ensures you’ll achieve the best results. On measuring: All recipes are developed and tested in metric grams. I have provided a conversion to US customary (based on this Baking Conversion and Measurement Chart) in the recipe but I strongly recommend using a digital scale for a more accurate result. Step-by-step photos: If there's any step you feel confused, my recipe post contains step-by-step photos and helpful tips to guide you in making this recipe. Go to >>> https://bakeologie.com/gingerbread-cookies-without-molasses/
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Ingredients
- 125g unsalted butter at room temperature
- 107g (½ cup) brown sugar
- 125g (½ cup) golden syrup
- 50g egg (weight is without shell) (about 1 large egg)
- 375g (3 cups) all-purpose flour/ plain flour if measuring by cups, use spoon and level method
- 1 tablespoon ground ginger
- 1 teaspoon pumpkin spice/ mixed spice in UK
- 1 teaspoon baking soda
Instructions
- Using a stand mixer fitted with paddle attachment or a hand mixer, beat the butter and sugar in a bowl in medium low until pale and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.125g unsalted butter, 107g (½ cup) brown sugar
- Add the golden syrup and egg and beat until combined, again scraping down the sides and bottom of the bowl as needed.125g (½ cup) golden syrup, 50g egg (weight is without shell)
- In a large bowl, whisk together the flour, ginger, pumpkin spice and baking soda. Add the flour mixture to the butter mixture, and beat on low speed until combined. The cookie dough will be quite thick and slightly sticky.375g (3 cups) all-purpose flour/ plain flour, 1 tablespoon ground ginger, 1 teaspoon pumpkin spice/ mixed spice in UK, 1 teaspoon baking soda
- Turn onto a lightly floured surface and knead until smooth. This should only take you about a minute.
- Divide dough in half and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down to create a disc shape. Chill discs for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. I usually keep it in the fridge overnight.
- Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper. Set aside.Remove the chilled cookie dough from the refrigerator and let it sit at room temperature for about 30-45 minutes (or more depending on your kitchen’s temperature) to soften the dough a bit.Once the dough is soft enough to work with, roll the dough on top of a parchment sheet (or a lightly floured surface) until about 4mm thick. I love using this rolling pin with thickness rings so I don’t have to worry about the thickness of the dough.PRO TIP: The dough might crack or crumble as you roll it out. To manage this, try lifting and rotating it frequently. You can also use your fingers to press and smooth any cracked edges back together. The first few rolls can be challenging due to the stiffness of the dough, but re-rolling the scraps becomes much easier.
- The baking time varies depending on the size of your gingerbread men so if, like me, you’re using two sizes of gingerbread man cutters I suggest baking the ones with the same size together.Baking time ranges between 7–10 minutes. A good guide to follow: For cookie cutters (under 4 inches), bake for about 7-8 minutes, and for larger ones (over 4 inches), bake for around 9-10 minutes. The edges should look set and slightly brown. For even baking (most ovens have hot spots), rotate the baking sheet halfway through baking time.PRO TIP: Note that the longer the cookies bake, the firmer and crunchier they’ll become. They also continue to harden as they cool.
- Let the cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely. Once completely cool, decorate as desired.
