Gingerbread House Recipe Without Molasses Or Corn Syrup
Gingerbread houses are a classic treat that many people enjoy during the holiday season. However, traditional gingerbread house recipes often call for molasses or corn syrup, which may not be readily available or preferred by some individuals. If you’ve been looking for a gingerbread house recipe without molasses or corn syrup, you’re in luck! In this article, we’ll share a recipe that is sure to satisfy your gingerbread cravings.
Ingredients:
- 3 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1/2 cup white granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
Optional: royal icing, candy decorations, and any other desired toppings.
Instructions:
- Preheat your oven to 350°F (175°C).
- In a medium-sized bowl, whisk together the flour, ginger, cinnamon, cloves, and salt until well combined.
- In a separate large bowl, beat the softened butter, white granulated sugar, and brown sugar with an electric mixer until light and fluffy, for about 3-4 minutes.
- Add the eggs and vanilla extract to the butter mixture one at a time, beating well after each addition.
- Gradually add the dry ingredients mixture to the wet mixture, while beating on low speed.
- Add the milk and mix on low speed until the batter is well combined.
- Divide the dough in half and wrap each half in plastic wrap.
- Refrigerate the dough for at least an hour or until it is firm enough to roll out.
- Roll out each dough half on a lightly floured surface until it is about 1/4 inch thick.
- Cut out your desired shapes for the gingerbread house walls, roof, and other components.
- Bake the gingerbread cookies for 10-12 minutes, or until they are lightly golden brown on the edges.
- Let the cookies cool completely before assembling your gingerbread house.
- Use royal icing or another preferred adhesive to assemble the gingerbread house components together.
- Decorate your gingerbread house with any desired candy decorations, icing, or other toppings.
- Let your gingerbread house dry and set for at least an hour before enjoying the finished product.
Why This Recipe Works:
This gingerbread house recipe without molasses or corn syrup uses a combination of white granulated sugar and brown sugar for sweetness instead. Brown sugar adds a richer flavor and moisture to the gingerbread dough. Additionally, the recipe uses a lower oven temperature than some traditional recipes, which helps keep the gingerbread from overbrowning while baking.
Tips for Success:
- Chilling the dough for at least an hour before rolling it out is important for the cookies to maintain their shape and not spread excessively while baking.
- Use a lightly floured surface and rolling pin to roll out the dough to prevent sticking.
- Consider making templates for the gingerbread house components to ensure consistency in size and shape.
- Let the gingerbread cookies cool completely before assembling the gingerbread house to prevent the components from sliding or falling apart.
- Use royal icing as the adhesive for the gingerbread house components, as it dries to a firm consistency and holds the structure together well.
- Have fun with the decorating process and let your creativity shine!
Conclusion:
This gingerbread house recipe without molasses or corn syrup is a delicious and easy option for anyone who wants to enjoy this classic treat without those ingredients. With a few simple ingredients and some fun decorating, you can create a beautiful and tasty gingerbread house that will bring holiday cheer to your home. Happy baking!
