Gingerbread Recipe Without Molasses
Picture this: It's a chilly evening, snowflakes are gently falling outside, and the warm aroma of gingerbread fills your cozy kitchen. But wait – you're all out of molasses! Before you abandon your gingerbread dreams, let us introduce you to a world of flavor that exists beyond the realm of molasses: the Gingerbread Recipe Without Molasses.
Ingredients
- 1/2 cup 113g unsalted butter, softened
- 1/2 cup 100g granulated sugar
- 1/2 cup 100g packed brown sugar
- 1 large egg
- 1/4 cup 60ml honey
- 1/4 cup 60ml water
- 2 1/2 cups 315g all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Instructions
- Preheat oven and prep pan: Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch (23x33cm) baking pan.
- Cream butter and sugars: In a large bowl, beat together the softened butter, granulated sugar, and brown sugar using an electric mixer until the mixture is light and fluffy.
- Beat in egg and honey: Beat in the egg, honey, and water until well combined. Scrape down the sides of the bowl as needed.
- Whisk dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Pour, bake, and cool: Pour the batter into the prepared baking pan and spread evenly. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan before frosting or cutting into squares.