SweetSugarBelle's Favorite Gingerbread Recipe (2024)

FAQs

Can I use honey instead of molasses for gingerbread cookies? ›

Honey has a very similar texture to molasses. Even though it doesn't have quite the same caramel-like flavor, it'll work in a pinch: You can generally replace 1 cup of molasses with 1 cup of honey.

Molasses and honey hardens gingerbread, but as the sugar absorbs moisture, it will get softer.” Cookbook author and ”Great American Baking Show” winner Vallery Lomas likes a gingerbread cookie that's packed with flavor. “I want to taste a lot of the spices ― especially ginger,” she said.

Chill in the refrigerator for at least two hours to allow the dough to firm up, and up to three days ahead. Proceed with the recipe as written - such as my easy gingerbread cookie recipe.

Research has also shown that it may improve dental hygiene, reduce cholesterol and lower blood pressure. Similarly, nutmeg – another common ingredient in gingerbread – is associated with reduced inflammation and may benefit heart health.

Medium Or Dark Molasses

“It adds enough bold flavor and sweet notes with a hint of bitterness to any recipe, which is exactly what you want for making gingerbread cookies.”

Every spoonful of blackstrap molasses has a sugar content of 45% and 1% of your daily sodium content. It should never be used in place of molasses unless a recipe specifically calls for it.

Forgetting to chill the dough.

It's tempting to want to roll out the dough as soon as it comes together, but let it have a little time to rest. Chilling it for at least two hours or overnight gives the ingredients a chance to absorb one another, making it a whole lot easier to roll out the dough without it cracking.

Should gingerbread cookies be hard or soft? Soft gingerbread biscuits are ideal. They ought to be flexible. However, they should still be somewhat elastic, and if you hold them too firmly because you're so excited to eat them, you might even be able to leave your fingerprints on the cookie!

How long should gingerbread dough sit out before rolling? ›

On the day you choose to bake your gingerbread, you will need to remove it from the fridge and let it rest between 1/2 an hour and an hour or so before you start rolling it out. It will feel quite hard but don't worry a little bit of massaging will soften it up and make it an excellent dough to work with.

Originally gingerbread was made with honey and breadcrumbs

One of the earliest English recipes for gingerbread, written down in the fifteenth century, didn't actually contain any ginger! Instead bread crumbs or 'gratyd brede' were mixed with boiled honey and formed into a stiff paste with saffron and pepper.

As a stand-alone ingredient, ginger had long been praised for its abilities to aid digestion. In the Elizabethan era, gingerbread was described as 'a kind of cake or paste made to comfort the stomach' (it was also believed to be good for flatulence and sharpening the sight!).

The answer is no. While you may not immediately see negative affects in your pet's health, gingerbread is high in oil and fats that can slow your pet down. Also, Rover reports that gingerbread can cause pancreatitis in dogs, which sounds like a big ol' NO from us.

Honey, dark corn syrup, and maple syrup can also be used to replace molasses in recipes.

A classic recipe also calls for brown sugar and molasses. While not commonly used in modern-day America, molasses is key for gingerbread, according to Sugar Spun Run, which gives the treat its authentic gingerbread taste.

Dark Molasses Gingerbread Cake

In place of the 1 ½ cups molasses, you can swap in ½ cup dark brown sugar, mixed with 1 cup honey, sorghum, or golden syrup.