Molasses Free Gingerbread Recipes

Steps:

• Cream together softened butter, brown sugar, and white sugar until color gets light.
• Beat in egg.
• In a separate bowl blend together all dry ingredients including spices.
• Blend into butter mixture until evenly mixed and ball of dough forms.
• If you want to use cookie cutters- form dough into a ball and then flatten slightly, wrap and chill.
• Preheat oven to 375°F once dough is chilled.
• Roll chilled dough out onto very lightly floured surface until about 1/8 inch thick and cut into the shape you covet.
• Bake on a lightly greased cookie sheet at 375°F for about 6-9 minutes. These cookies will spread a little so try to keep them at least 1/2 inch apart on the cookie sheet.
• Cookies are done when just barely golden around the edges.
• To keep them crisp cool them on a wire rack.
• Once completely cool you can frost them or just eat them plain.
• NOTE: If you are going the easy route you can also roll dough into a log, wrap and chill and then just slice into circles and bake instead of using cookie cutters.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
• In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
• In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
• Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

Steps:

• Place a rack in the upper third of the oven and preheat the oven to around 365°F (set the dial halfway between 350°F and 375°F). Generously grease an 8-inch square cake pan.
• Combine the flour, baking powder, and powdered spices in a medium bowl and mix well; set aside. Pour the molasses into a 2-cup (or more) measuring cup, add the boiling water, and stir to dissolve thoroughly. Set aside.
• Place the brown sugar and butter chunks in a large bowl and cream together with a wooden spoon, or a mixer. Briefly beat the eggs in another bowl, then stir them into the butter-sugar mixture. Add about 1/2 cup of the flour mixture and stir or beat in on low speed, then add about the same amount of warm molasses-water and stir. Continue to add the flour and liquid alternately, stirring or beating briefly each time. After the final addition, beat briefly (the batter will be quite liquid), then pour into the prepared pan.
• Bake for 25 minutes, then lower the heat to 350°F and bake until done, for 15 to 20 minutes longer, until a skewer inserted into the center comes out clean.
• Let cool in the pan for 20 minutes or more (to allow the crumb to set) before serving. Serve from the pan.