No Molasses Gingerbread Cookies
No molasses gingerbread cookies offer all the warm and spicy flavors of traditional gingerbread without the need for molasses. These cookies are made using a combination of ground ginger, cinnamon, allspice, and cloves. Along with brown sugar and butter to achieve that classic gingerbread taste.
Ingredients
- 2½ Cups All Purpose Flour
- 2½ Teaspoon Ground Ginger
- ¼ Teaspoons Ground Cinnamon
- ¼ Teaspoon Ground Cloves
- ½ Teaspoon Salt
- 1 Teaspoon Baking Soda
- 12 Tablespoons Unsalted Butter room temperature
- 1 Cup Brown Sugar packed
- 1 Large Egg room temperature
- 1 Teaspon Vanilla Extract
- ¼ Cup Maple Syrup
- 12 Tablespoons White Sugar to roll the cookie dough in
Instructions
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Preheat oven to 350 ℉ prepared cookie sheet pan with either silicone liner or parchment paper, and set aside.
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In a medium bowl sift together the flour, ginger, cloves, cinnamon, salt, and baking soda. Set aside.
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In a stand mixer that is fitted with a paddle attachment cream together the room temperature butter and brown sugar until fully combined.
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Add in the egg, vanilla extract, and maple syrup until until combined.
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Slowly add in the dry ingredients to the wet ingredients until all are combined. Scrape the sides of the mixing bowl.
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Using a medium cookie scoop, scoop out the gingerbread cookie dough. Then roll the dough balls into white sugar then place on the prepared baking sheet. Spacing them about 2 inches apart.
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Place into the preheated 350 degree oven and bake for 8-10 minutes. The cookies should look puffy yet slightly underbaked. The bottoms will be golden brown.
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Allow the cookies to sit for 5 minutes on the baking sheet to finish baking. Then transfer the cookies to a wire cooling rack.
Recipe Notes
Store cookies in an airtight container for up to 4-5 days.