Post # 1
I was discussing gingerbread cookies with three of my friends. Two of them leave out molasses from their gingerbread cookies, with one substituting with corn syrup, and the other substituting with brown sugar. However, my other cousin and myself use molasses, as do all of our moms. In many American cookbooks there seems to be molasses called for, while in other countries, molasses isn’t necessarily involved in the making of gingerbread cookies.
What about you? Must a gingerbread cookie have molasses, or do you use substitutions instead?
Post # 3
Gingerbread without molasses? What is this blasphemy?
Post # 4
- Wedding: March 2012 - Pelican Grand Beach Resort
Corn syrup is gross. I always use molasses (and brown sugar, but definitely molasses).
ETA, my favorite ginger cookies are these triple ginger cookies. OMG SO GOOD. Sometimes, I use butter instead of shortening since shortening kind of freaks me out.
Post # 5
With holy cow they would taste gross without the molasses
Post # 7
Never made them without molasses.
Post # 8
Ew! Corn syrup is gross and bad for you! Molasses on the other hand, is super good for you!
Post # 9
Definitely with molasses!
Post # 10
Just made these for a cookie exchange and they are soooo goood!! I need to put them out of sight so I dont eat them before the party haha.
Post # 11
Oh goodness, really? Corn syrup in homemade cookies?!? Never.
I’ve always used molasses in gingerbread.