SweetSugarBelle's Favorite Gingerbread Recipe (2024)

FAQs

Can you substitute maple syrup for molasses in gingerbread cookies? ›

It helps hold them together and gives them a nice, chewy texture. Maple Syrup: We replace molasses with maple syrup in these gingerbread cookies. It adds sweetness and helps achieve the perfect soft and chewy cookie texture.

A 1:4 ratio of butter to flour makes the gingerbread strong. Corn syrup keeps freshly baked gingerbread pliable and soft, so it's easy to cut while warm. Rolling the dough directly on parchment makes it easy to transfer to the pan.

You need to cut your gingerbread shapes when they're raw, but sometimes they spread or get misshapen when cooking. If this happens, trim your pieces back to their shapes while the gingerbread is still warm.

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.” Bourdon added that it's also versatile and can be used for marinades, baked beans, sauces, breads and recipes for other foods.

Maple syrup has a higher sugar content and a lower mineral content than blackstrap molasses, but its sweet taste is more universal. Two teaspoons of maple syrup provide 22 percent of your daily requirement of manganese, a mineral essential to survival.

Mistake #2: Not resting your dough

After the gingerbread is cut out, Lomas recommends putting it into the fridge for at least 30 minutes and up to three days. Chilling the dough before it goes into a hot oven gives the butter a chance to firm up and reduces how much it spreads when baking.

As soon as you see that rich, light, honey-brown coloration, you know they're ready to go. They've started to crack around the edges - A well-cooked cookie will often start to crack or crumble slightly around the edges.

Make sure you rest it overnight in the fridge then bring it out to come to room temp before you start rolling it out. You will be cursing at it if you try to roll it out straight after making it. This Gingerbread will last for months in cello bags or in airtight containers.

Digestive Comfort: Gingerbread's Soothing Influence

In gingerbread, ginger's presence can provide a gentle aid to the digestive process, making it a suitable choice after a hearty meal. It's also been used to alleviate nausea, particularly in pregnancy when pharmaceutical antiemetics are out of the question.

How long is gingerbread safe to eat? ›

The general rule of thumb is a couple of weeks. It depends how its prepared and if you used a lot of icing. Also, gingerbread like any other bread turns stale quite fast. Eating it after 1–2 week with tea shouldn't be a problem.

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.

In the United States, molasses was more readily available and affordable, making it a natural choice for early American bakers. The strong, bold flavor of molasses also complemented the spices used in traditional gingerbread recipes, creating a distinctive American twist on this beloved treat.

Golden syrup - if you're unable to buy golden syrup then you can substitute it for corn syrup, honey or maple syrup. Egg yolk - use just the egg yolk (rather than the whole egg) to make the perfect gingerbread cookie mixture!

Brown sugar is a great substitute for molasses in recipes since it's so often available in the kitchen. Brown sugar is molasses and granulated sugar combined, so you can achieve some similar taste and texture. For every 1 cup of molasses, use 3/4 cup of brown sugar.

For most recipes, maple syrup can easily be used to replace an equal amount of granulated white or brown sugar. To substitute for a cup of sugar, replace it with 1 cup of maple syrup and reduce the quantity of other liquids in the recipe by ¼ cup (60 ml) total.