A Gingerbread Christmas Without Molasses


Why is gingerbread associated with Christmas?

Please consider me old-fashioned, but I guess painting a gingerbread Christmas is purely a holiday baking. Gingerbread is painted all year round and looks great in any shape and color scheme. But still, eating them is most pleasant under the flavors of mandarin and Christmas tree, which is slight anticipation of Christmas.

Holiday baking
The most magical holiday of the year is Christmas

And the set of favorite spices, traditionally added to the gingerbread dough, is more suitable for a gingerbread Christmas. Occasionally, when you look at such a gingerbread, it appears that some Christmas magic warmth emanates from it.

A gingerbread Christmas
Gingerbread cookies in the form of a man and snowflakes

Therefore, I decided to remind you of these gingerbread cookies without molasses on the eve of Christmas and New Year. The recipe is already many years old, and I got it from my grandmother. There is no protein or honey in a gingerbread Christmas, which is suitable even for allergic people.

Let’s create magic with our hands

The shelf life of gingerbread cookies without molasses is long. I advise you to eat most of it fresh, while the memories of the pleasant aroma in the kitchen and the detailed, satisfying work of painting are still new. By the way, at the end of the article, I will give you step-by-step instructions on how to draw on a gingerbread Christmas. Everything is possible with such education!

A gingerbread Christmas
Soft gingerbread cookies with icing

The recipe has all the tricks and details on making real works of art in your home. Hurry to read the recipe and call the children to help you. And when the soft gingerbread cookies with icing cookies are ready, put them neatly in a beautiful box and certainly treat your family and friends. Let this Christmas and New Year become a little more magical for them!

Gingerbread dough

Ingredients: 

  • Sugar — 200 g
  • Water — 175 g
  • Butter 82.5% — 90 g
  • *Spices — 2.5 g
  • Salt — 2.5 g
  • Baking Soda — 2.5 g
  • Yolk — 10 g
  • Flour — 340 g

*More detailed in the section “Note to the hostess.”

Egg less gingerbread recipe
Ingredients for without molasses Gingerbread

Cooking steps, a gingerbread Christmas

Making dry caramel

  • Pour sugar (200 g) into a reasonably large saucepan (at least 3 liters). Place on the stove (slightly above medium heat) and cook dry caramel. It would help if you got a nice, smooth and transparent caramel.

Dry caramel

  • Cautiously pour boiling water 175 g into it. Ideally, you have caramel heating on one burner, water boiling in a saucepan on the other. Pour in several servings and stir well, preferably with a wooden spatula. You get a pretty liquid caramel mass. Note that it is transparent again. We dislike the appearance of bubbles (excessive boiling of caramel). *More detailed in the section “Note to the hostess.”

Dry caramel

  • Add small cubes of butter, 90 g. Its temperature is not necessary here; it will melt anyway. Do all this on the stove, constantly stirring with a spatula.

Dry caramel recipe

  • Next, add soda 2.5 g, salt 2.5 g, and favorite spices 2.5 g. I will write about the composition of the spices below. The mass will begin to foam incredibly, which is why we needed a large saucepan. Otherwise, everything will run away from you over the edge. Continue stirring with a spatula.

Favorite spices

  • Continue stirring with a spatula. Look photo; there is even a reaction on the spatula; the bottom of the pan is spotless; this is because we cooked the caramel correctly, nothing burnt and sugar not crystallized.

Dry caramel recipe

Dough preparation, a gingerbread Christmas

  • Pour the mixture into a mixer bowl. Add 80 g of flour. Use the paddle attachment to knead the dough at medium speed. Next, add the yolk (10 g, usually half a chicken yolk). The mass will be smooth, shiny, and very fragrant. Add the rest of the flour. A gingerbread Christmas dough will become denser.

Holiday pastry

  • Wrap the dough of a gingerbread Christmas in plastic wrap and refrigerate for at least 3-4 hours. Scrape it off the sides of the bowl with a scraper. As it cools, it will look like a gingerbread texture, while it will not stick to your hands.

Dough preparation

  • Put the refrigerated gingerbread cookie dough on a work surface. It will not stick to your hands at all and can be rolled out without parchment or flour. You can use a rolling pin with an adjustable thickness. If there is no rolling pin for convenience, use 4 mm thick guides. Then the gingerbread dough will be precisely the height you need. The rolling pin will follow the planks, and the dough will roll out correctly.

Refrigerated gingerbread cookie dough

Shop Related Products

As an Amazon Associate, I earn from qualifying purchases. By clicking on the link, you do not pay extra for anything.

  • Cut out the blanks with any cookie cutter and lay them out on a silicone mat or good parchment. Optionally, you can pierce the gingerbread cookies with a skewer. But, it is best to bake on a perforated rug. *More detailed in the section “Note to the hostess.”

A gingerbread Christmas

  • We bake a gingerbread Christmas in an oven preheated to 338 °F (170 °C), top-bottom mode. It is approximately 9-12 minutes. It is important not to over-dry the gingerbread cookies, so we take them out when they are still a little soft. They will swell well.

Gingerbread spice cake

  • When removing the gingerbread cookies from the oven, let them cool slightly (about 1 minute) and turn them over using a flat spatula. We turn them over so that the surface becomes a little smoother. After another 5 minutes, cover a gingerbread Christmas in a kitchen towel or put it in a container to keep it soft and moist.

Gingerbread cookies without molasses

Suppose you don’t like the bottom with bubbles. Bake the gingerbread cookies on a perforated rug. Then the bottom will look perfect. (Compare)

Gingerbread cookie wow

Gingerbread cookie decorating ideas

Take a simple gingerbread icing, dilute it as directed on the package, and add the gel coloring. Gingerbread icing and gel coloring.

Gingerbread coloring page
There is a wide selection of finished products for decoration on the market now

How to make Royal Icing?

How to Make Royal Icing

Decorate the finished products with icing and make the rough markings with a food felt-tip pen. I added a small instruction step by step:

A gingerbread Christmas
Contour with a food felt-tip pen and start coloring
Gingerbread Christmas decorations
We will succeed with such a bright festive beauty
Gingerbread cookie decorating ideas
Deer Christmas Gingerbread Decor Idea

Inside, the gingerbread is tender, porous, and very fragrant. And the color of the dough is something incredible!

A gingerbread Christmas
This is how gingerbread looks like inside

Take a beautiful box with a transparent lid and put your culinary masterpiece in; your present for Christmas is ready.

Holiday baking
Give your loved ones the magic of Christmas

As an Amazon Associate, I earn from qualifying purchases. By clicking on the link, you do not pay extra for anything.

Note to the hostess

Favorite spices

The recipe contains only 2.5 grams of spices. But to get the right and good taste of a gingerbread Christmas, you will need to cook them a little more so that the composition and proportions are the same every time. Indeed, the greater the total mass, the less the probability of an error. So, one of the favorite spices sets looks like this:

  • Cinnamon 1,5 tsp
  • Nutmeg 1 tsp
  • Ground ginger 1 tsp
  • Cardamom 0,5 tsp
  • Ground cloves 0,5 tsp
  • White pepper 0,5 tsp

Collect such a mixture, mix well, and add the same grams indicated in the recipe to the dough. The rest can be used for pumpkin recipes, spicy baked goods, or mulled wine.

As an Amazon Associate, I earn from qualifying purchases. By clicking on the link, you do not pay extra for anything.

Many, predictably, are too lazy to collect this set of spices, but eventually, a gingerbread Christmas will not turn out to be as magical, aromatic, and unique in taste. The collection of spices added to the dough is one of the secrets of genuinely delicious gingerbread.

As an Amazon Associate, I earn from qualifying purchases. By clicking on the link, you do not pay extra for anything.

Accuracy is important: Use an accurate (molecular) balance. Why? We have very little soda (2.5 g), but if the scales give an error, the texture quality of the gingerbread can be permanently spoiled. If there is more soda, it may feel its taste too strongly in the finished product, and if there is not enough, the texture of a gingerbread Christmas will be fundamentally wrong.

A gingerbread Christmas
This happens if you add more baking soda to the gingerbread dough

Basic rules for beginners

Nothing is challenging to prepare dry caramel for a gingerbread Christmas. The main thing is to observe several valuable rules. Start with the power of the fire. Let’s say you have ten divisions on the slab. For beginners, I advise you to start with 3-4, but only when the caramel is ready (before the introduction of boiling water) can you increase it to 6-7. For those who have already cooked caramel, you can use a power of 6-7. You need to understand that the lower the temperature, the less likely it will ruin everything because the processes are slower. There is always an opportunity to catch the right moment. Try to do not to stir sugar or use a wooden spatula.

Dry caramel
The bottom of the pan is spotless, this is because we cooked the caramel correctly, nothing burnt and sugar not crystallized

Dry caramel — color

Use a saucepan with a thick bottom, and the hotplate should be slightly smaller than the diameter of the pan. All this will help cook the caramel correctly, without crystallization (sugaring). Remember that boiling caramel is dangerous; it can lead to crystallization. We need a clear amber syrup for a gingerbread Christmas. When you see tiny bubbles appear at the bottom (the syrup becomes opaque), remove the pan from the stove for 20-40 seconds; as soon as the syrup calms down a little and becomes more transparent, continue to cook the caramel on the stove. Wait for an amber color (or a little darker, similar to Coca-Cola, if you like the taste of burnt caramel).

Dry caramel
Bring the caramel to the color you like

What problems can there be with caramel?

If the sugar has melted and all the syrup has acquired an amber color, you still have lumps of sugar; most likely, crystallization has begun. In this case, it’s best to start over.

When you add boiling water to the caramel, lumps of sugar crystal may appear, do not be alarmed; beat the mass is a little over high heat. They will melt under the impact of the whole hot group — it can happen if the water is not hot enough, or you hesitated and badly stirred the mass during the introduction of this boiling water.

Dry caramel
Properly cooked caramel should leave just such marks on the pan.

Storing gingerbread

Should store a gingerbread Christmas in an airtight container or bag. Place the gingerbread cookies in a container and add any orange peels to help the gingerbread cookies become soft and juicy again. If it turns out that they are still a little dry (overdo in the oven, put in a container late, or forgot to do it altogether), orange peels will help you.

Gingerbread cookies without molasses
Christmas gingerbread keeps well in a glass jar and looks beautiful.

There is a lot of sugar in the dough, and there are almost no ingredients that could go bad. Therefore, the gingerbread dough can lie in the refrigerator for a very long time (but before rolling out such a dough, let it heat for 10-15 minutes, otherwise it will crumble).

Shop Related Products

As an Amazon Associate, I earn from qualifying purchases. By clicking on the link, you do not pay extra for anything.


Holiday baking

A gingerbread Christmas without molasses

Mary
At first glance, the recipe may seem complicated, but it is not. Cooking dry caramel can take a while; cook according to the instructions, and you will succeed. The rest of the process will be quick and easy. As a result, you will get a dessert for Christmas, which breaths with coziness and magic in your home.
5 from 3 votes
Prep Time 40 mins
Total Time 3 hrs 40 mins
Course Dessert
Cuisine American
Servings 15 gingerbread
Calories 324 kcal

Ingredients
  

  • 200 g Sugar
  • 175 g Water
  • 90 g Butter
  • 2,5 g Spices
  • 2,5 g Salt
  • 2,5 g Baking Soda
  • 10 g Yolk
  • 340 g Flour

Favorite spices

  • 1,5 tsp Cinnamon
  • 1 tsp Nutmeg
  • 1 tsp Ground ginger
  • 0,5 tsp Cardamom
  • 0,5 tsp Ground cloves
  • 0,5 tsp White pepper

Instructions
 

Favorite spices

  • Collect such a mixture, mix well and weigh the 2.5 g indicated in the recipe.
    Favorite spices

Dry caramel

  • Place the sugar in a large enough saucepan. Put on the stove. Let the sugar melt completely.
    Dry caramel
  • Cautiously pour boiling water 175 g into it. Ideally, you have caramel heating on one burner, water boiling in a saucepan on the other. Pour in several servings and stir well, preferably with a wooden spatula. You get a pretty liquid caramel mass. Note that it is transparent again.
    Caramel
  • Add small cubes of butter, 90 g. Its temperature is not necessary here; it will melt anyway. Do all this on the stove, constantly stirring with a spatula.
    Holiday baking
  • Next, add soda 2.5 g, salt 2.5 g, and favorite spices 2.5 g. The mass will begin to foam incredibly, which is why we needed a large saucepan.
    Holiday pastry
  • Continue stirring with a spatula. Look photo, there is even a reaction on the spatula, the bottom of the pan is spotless, this is because we cooked the caramel correctly, nothing burnt and sugar no crystallized.
    Dry caramel

Gingerbread dough

  • Pour the mixture into a mixer bowl. Add 80 g of flour. Use the paddle attachment to knead the dough at medium speed. Next, add the yolk (10 g, usually half a chicken yolk). The mass will be smooth, shiny, and very fragrant. Add the rest of the flour. A gingerbread Christmas dough will become denser.
    Holiday pastry
  • Scrape it off the sides of the bowl with a scraper. As it cools, it will look like a gingerbread texture, while it will not stick to your hands.
    Gingerbread texture
  • Wrap the dough of a gingerbread Christmas in plastic wrap and refrigerate for at least 3-4 hours.
    Gingerbread texture
  • Put the refrigerated gingerbread cookie dough on a work surface. It will not stick to your hands at all and can be rolled out without parchment or flour. You can use a rolling pin with an adjustable thickness. Roll out the dough to a height of 4 mm. Or use the guide rails.
    Refrigerated gingerbread cookie dough

Gingerbread baking

  • Cut the blanks with any cut and lay them out on a silicone mat or good parchment. Optionally, you can pierce the gingerbread cookies with a skewer. But, it is best to bake on a perforated rug.
    Holiday baking
  • We bake a gingerbread Christmas in an oven preheated to 338 °F (170 °C), top-bottom mode. It is approximately 9-12 minutes. It is important not to over-dry the gingerbread cookies, so we take them out when they are still a little soft. They will swell well.
    Gingerbread spice cake
  • When removing the gingerbread cookies from the oven, let them cool slightly (about 1 minute) and turn them over using a flat spatula. We turn them over so that the surface becomes a little smoother. After another 5 minutes, cover a gingerbread Christmas in a kitchen towel or put it in a container to keep it soft and moist.
    Gingerbread cookies without molasses

Video

Notes

  • The recipe lists the ingredients per serving, and I recommend double serving. We have very little soda (2.5 g, the same number of spices), it will be easier for you to weigh 5 g on a kitchen scale. The dough is well stored in the refrigerator to take a double portion of the ingredients safely.
  • Use a saucepan with a thick bottom, and the hotplate should be slightly smaller than the diameter of the pan. All this will help to cook the caramel correctly, without crystallization.
  • If it turns out that the gingerbread is a little dry, place orange zest in a container to help soften them.

Nutrition

Serving: 100gCalories: 324kcalFat: 8gProtein: 4gCarbohydrates: 60g
Keyword A gingerbread Christmas, Gingerbread cookies without molasses, Holiday baking
Tried this recipe?Let us know how it was!

Merry Christmas!

Leave a comment

Your email address will not be published.

Recipe Rating




error: Content is protected !!