I have a customer wanting gingerbread cookies but without nutmeg. She has an allergy to it. Will baking the gingerbread without nutmeg make it taste awful? Would not using nutmeg even make a difference? Am I overthinking this? lol
by Unique-Point-8818
7 Comments
Nutmeg is tough… it seems essential to gingerbread but it’s used in such a small amount it probably wouldn’t make TOO much of a difference… I say make a test batch without and see.
Swiss here. Lots of our gingerbread does not traditionally contain nutmeg. You could easily make some gingerbread spice from anis, fennel, cinnamon, ginger, coriander seeds, cardamom, clove, allspice, and cinnamon and use that instead. But check with her first if these other spices are alright.
Since shes allergic, I’d guess shes had spiced desserts sans nutmeg before. It’s usually a small enough amount in a spice blend that you’d be fine, especially with strong spices like ginger and cinnamon. I think you’re just being a normal baker and overthinking haha!
I’m sure they’ll be delicious without!
Sally’s Baking Addiction has an excellent gingerbread cookie recipe that doesn’t have nutmeg. I made these several times this holiday season and received so many compliments!
[Gingerbread Cookies](https://sallysbakingaddiction.com/best-gingerbread-cookies/#tasty-recipes-71005)
My gingerbread recipe has 1 teaspoon per batch, which is roughly 48 cookies. I don’t think it will be missed.
I can’t have cinnamon or nutmeg. I just leave them out of ginger cookies and maybe bump up the ginger a little. They’re still good!
Ginger, cinnamon and clove should be good. Maybe some allspice too if you have it