When it’s holiday season, I literally wake up with a Christmas song in my head everyday! Sooooo much delicious food, I eat pretty clean for most meals so I really am into dessert.

However, the great thing about baking in your own kitchen is you don’t need to wait till it’s holiday season to bake gingerbread cookies!

These gingerbread maple cookies without molasses are super fragrant, flaky, & mouth-wateringly buttery.

I like to make gingerbread cookies without molasses because quite frankly I never buy it, I never go to the grocery store and think ‘‘You know what my pantry needs? Molasses”.

These gingerbread cookies have a shortbread texture, so they are perfect and sturdy enough to decorate.

Tips For Making Gingerbread Cookies Without Molasses:

Chill the dough before you roll out and after. The cookies will taste more flavorful & hold their shape better.
You can freeze this dough for up to 2 months but throw it out if it gets freezer burn.
Store in an airtight container in the pantry, they don’t go soft straight away like other cookies.
Eat with a cup of tea.

Happy Holidays! x

Gingerbread Maple Cookies Without Molasses

Yield: 25-35

Author: Paige

Prep time: 5 MinCook time: 14 MinInactive time: 45 MinTotal time: 1 H & 4 M

This super easy gingerbread cookies recipe is without molasses! The perfect treat to bake year round.

Ingredients

2 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoon ginger powder
1 teaspoon nutmeg
1 teaspoon cloves
1/2 teaspoon cinnamon
Pinch of salt
1 cup, softened
1/3 cup brown sugar, firmly packed
1 egg, room temperature
1/4 cup maple syrup

Instructions

In a large add flour, baking soda, ginger, nutmeg, cloves, cinnamon, & salt. Mix with a rubber spatula until fully combine. Set aside.
In a separate medium bowl cream butter & sugar for 30 - 60 seconds. Combine egg with the creamed butter. Stir through the maple syrup.
Add wet ingredients to the dry ingredients. Fold together using the rubber spatula. Form a dough ball, wrap in cling film, & place in the fridge for 30ish minutes.
Line two baking trays with parchment paper. Remove cookie dough from the fridge. Divide into two even pieces (just roughly).
Roll out one of the pieces of dough between two large sections of parchment paper. Cut out cookies & place on one of the lined baking trays. Repeat for the second piece of dough.
Place in fridge for approximately 15 minutes or until cold to touch.
Preheat oven to 350 F Place both trays in the middle of the oven for 10 - 14 minutes or until cooked through and golden. Swap trays half way through the cook for evenly golden cookies.
Cool on baking trays. Store in an airtight container for 5 - 7 days.

Nutrition Facts

Calories

139

Fat

8 g

Sat. Fat

5 g

Carbs

16 g

Fiber

0 g

Net carbs

15 g

Sugar

5 g

Protein

2 g

Sodium

108 mg

Cholesterol

26 mg

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Gingerbread Maple Cookies Without Molasses

Tips For Making Gingerbread Cookies Without Molasses: