Gingerbread Cookie Recipe No Molasses

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WebPreheat the oven to 375 degrees F (190 degrees C). Combine butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add egg and …

Rating: 5/5(1)
Total Time: 2 hrs 10 minsServings: 60Calories: 73 per serving1. Preheat the oven to 375 degrees F (190 degrees C).
2. Combine butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add egg and beat until light and fluffy. Mix in corn syrup and orange peel until well combined.
3. Sift together flour, cinnamon, ginger, cloves, and salt in a separate bowl; stir into creamed butter mixture until blended. Shape dough into several balls, wrap in plastic wrap, and place in the refrigerator until thoroughly chilled, at least 1 hour.
4. Working in batches, place one ball of chilled dough on a floured surface and roll to 1/4-inch thickness. Cut out cookies with desired cookie cutters and place on ungreased cookie sheets. Repeat with remaining dough.

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WebIn a separate bowl blend together all dry ingredients including spices. Blend into butter mixture until evenly mixed and ball of dough forms. If you want to use cookie

Rating: 5/5(13)
Total Time: 35 minsCategory: DessertCalories: 136 per serving1. Cream together softened butter, brown sugar, and white sugar until color gets light.
2. Beat in egg.
3. In a separate bowl blend together all dry ingredients including spices.
4. Blend into butter mixture until evenly mixed and ball of dough forms.

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WebSTEP-BY-STEP INSTRUCTIONS ON HOW TO MAKE A KETO GINGERBREAD COOKIE RECIPE First step: Prepare ingredients Preheat your oven to 170 Celsius or 350 Fahrenheit. Prepare all of your …

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WebCover the ball of dough completely in plastic wrap. Press down on it, and refrigerate for 45 minutes. Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside. Place a …

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WebSeparate the dough into two equal parts, setting one half aside in a medium bowl. On a piece of parchment paper, roll out one part of the dough to about 1/6 to 1/4 inch thickness with a rolling pin.

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WebPrepare a cookie sheet by lightly spraying with coconut oil or lining it with parchment. Place almond flour, granulated sweetener, ginger, clove, nutmeg, allspice, baking soda, and salt into a food processor. Pulse a …

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WebMIX THE WET INGREDIENTS: In a large mixing bowl, beat the eggs with the almond butter, softened coconut oil, sugar-free maple syrup, molasses and vanilla until smooth. STIR IN THE DRY …

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WebPreheat your oven to 350 degrees. Grease an 8X8" pan with non-stick spray or coconut oil. 2. In a bowl, combine the softened butter and low carb sweetener. 3. …

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WebFor these soft and chewy low carb gingerbread cut-out cookies, we’re going to be using: superfine blanched almond flour coconut flour golden monk fruit sweetener …

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WebCut the gingerbread with a cookie cutter shape of your choice. Place cookies 1 or 2 inches apart on a silpat-lined baking sheet. Bake 10-12 minutes. For the …

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WebIn a medium bowl, whisk together the eggs, milk, melted butter, stevia, cinnamon, cocoa powder, gingerm, and kosher salt. Whisk in the almond flour, then the …

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WebIn a large bowl, beat together almond butter, eggs, molasses, and fresh ginger with an electric mixer until smooth. In a medium-sized bowl, mix together the …

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Web1 teaspoon Ground ginger ½ teaspoon Ground cinnamon ½ teaspoon Ground nutmeg ¼ teaspoon Kosher salt 6 Tablespoons Melted butter 1 teaspoon …

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WebCut the cookies using a cookie cutter, then repeat the process until there is no dough left. Arrange all the cookies onto the prepared baking tray. Bake for 10 to 15 …

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