What can I use instead of molasses in gingerbread cookies?
Replace one cup of molasses with one of the following:
- 1 cup dark corn syrup, honey, or maple syrup.
- 3/4 cup firmly packed brown sugar.
- 3/4 cup granulated sugar, plus 1/4 cup water.
Can u make gingerbread cookies without molasses?
Classic gingerbread cookies recipe requires an unusual ingredient: molasses. If you don’t have molasses on hand and don’t feel like going to a grocery store looking for it, don’t worry – you can still make yummy gingerbread cookies without molasses!
Can you substitute honey for molasses in gingerbread cookies?
You won’t get that distinct molasses flavor, but maple syrup will add similar sweetness and moisture. Honey has a very similar texture to molasses. Even though it doesn’t have quite the same caramel-like flavor, it’ll work in a pinch: You can generally replace 1 cup of molasses with 1 cup of honey.
What is a good replacement for molasses?
Honey. Generally speaking, honey is very sweet, floral in flavor, and golden in color.
What is a substitute for molasses in baking?
How can I keep molasses from sticking to my measuring spoon or cup?
|Cooking Substitutes||Herb & Spice Substitutes||Baking Substitutes|
|Dijon Mustard||Celery Salt||Coconut Sugar|
|Red Wine Vinegar||Cardamom||Brown Sugar|
|Masa Harina||Paprika||Arrowroot Powder|
Can I use syrup instead of molasses?
Maple Syrup When substituting molasses, use the darkest maple syrup you can find. Maple syrup is much thinner than molasses (about 34% water content in the former, versus about 20% in the latter), which makes this a trickier substitute in baked goods.
What can I use to replace molasses?
- Honey. Generally speaking, honey is very sweet, floral in flavor, and golden in color.
- Sorghum. Sorghum is sometimes known as sorghum molasses, which tells you how similar these syrups are.
- Maple Syrup.
- Dark Corn Syrup.
- Golden Syrup.
- Brown Sugar.
- Simple Syrup.
- Black Treacle.
Can I use dark corn syrup instead of molasses?
Despite this difference, you can substitute corn syrup for molasses in your recipes. Use dark corn syrup if possible, as it has a faint molasses flavor and can have less impact on the final taste of the recipe. If necessary, or if you want to avoid the flavor of molasses entirely, use light corn syrup.
Can I use corn syrup instead of molasses?
Use 1 cup of dark corn syrup for every 1 cup of molasses. Using this substitute gets you pretty close to the color, consistency, and flavor of actual molasses. Alternatively, if you ever need dark corn syrup for a recipe, you can actually add 1/4 cup of molasses to 3/4 cup of light corn syrup for a quick substitute.
Can I use golden syrup instead of molasses in gingerbread?
#8 Golden syrup Cup for cup, golden syrup is a great replacement for light or dark molasses. Use it as you would for baking gingerbread or cookies.
Can I use brown sugar instead of molasses in cookies?
These substitutions may alter the taste of your recipe a bit. If the molasses flavor is vital to the success of your recipe, try the brown sugar substitute. Since brown sugar is made from granulated sugar and molasses, it’ll be the closest flavor match.
What can I substitute for molasses in a recipe?
Whip up a quick substitute based on the ingredients you have in your pantry. Replace one cup of molasses with one of the following: These substitutions may alter the taste of your recipe a bit. If the molasses flavor is vital to the success of your recipe, try the brown sugar substitute.
What kind of cookies are used to make gingerbread houses?
These cookies have a dark color and a pronounced molasses flavor. If you are making the Gingerbread Town-Square Cake, you can use this template to trace and cut out the different townhouse shapes. Fashion designer Isaac Mizrahi joins Martha Stewart to make gingerbread houses. They can be made with molasses or honey cookies.
How to make homemade homemade molasses?
Just pour the molasses into a pan, and heat it slowly until the sugar crystals dissolve back into the molasses, or heat it in the microwave at 30-second intervals until the same happens. Measure out what you need for your recipe. Then, transfer the rest to an air-tight container, and place it back in your pantry.