I noticed the dough was way too dark as I was mixing it but I figured it would be fine, plus it was already made, so I let it chill and made my cookies. they honestly taste fine to me, maybe a tad extra salty and a deeper flavor profile than you'd expect, but definitely edible, especially once I get some frosting on them. MY QUESTION IS do I give these ones out and hope for the best/label them as "dark" or "blackstrap gingerbread"… or do I just make a whole new batch with the molasses diluted, probably with honey? it would be a lot more work but I don't want everyone at work to think I'm an awful baker yknow
by 0nthathill
30 Comments
They look great. Give them without a worry
A sweet icing will help with any bitterness.
I’ve only ever had them with the blackstrap molasses. They look fine & probably taste great.
Gingersnap gingerbread men cookies….😋😋😋😋😋
I always make mine this way. I think it’s delicious
If anyone at your job tell you they taste weird, tell them a Swedish baker with 15 years of experience is very much in favour of slapping people who are wrong.
Because they sound delightful, deeper flavour and a bit of saltiness? Yes. Not everything has to taste like 5kilos of sugar. And go with “Blackstrap Gingerbread” sounds fancier and people are suckers for fancy labels. Like Levain bread which is kinda just a name for sourdough bread.
Just give them out. Don’t say a word to anyone.
I sometimes put the details on my gingerbread men with an icing made of powdered sugar and lemon juice–that lemon will likely be the dominant flavor and no one will notice the darker molasses flavor.
i dont see a problem
Wait, I always use blackstrap molasses, you’re not supposed up? Tbh, I only started liking gingerbread when I started making it myself. They look great!
Aaaand the problem here is? Unless molasses has changed flavor from sweet to some ungodly knows what other sensation… Pretty sure you are fine. Molasses is molasses, it’s a basic flavor. Variations occur, sure, but dont think significant enough to destroy your recipe. Eat up, enjoy.
If you’re worried about the taste not being as sweet, you can always just put icing on each cookie. A thin layer of royal icing can offset the harsher flavor of blackstrap molasses.
Huh? I always make mine with blackstrap, the flavor is always deeper and better. Can’t imagine why this would be a problem.
anybody that complains about a free homemade cookie can go sniff a fart
YUM!!! I think that’s awesome! Are you going to be frosting them? You could use a light ginger-forward icing for the tops!
Mine always look like that. People love them.
Labeling them as some kind of exotic gingerbread is a genius move.
That sounds amazing and I legitimately thought that’s how most gingerbread was made.
I’d call them robust or bold flavor haha
I’d like a few.
NGL, “slightly salty, deeper flavor profile” is intriguing and sounds like it would be absolutely delicious.
if they taste good to you
perhaps don’t even mention
i appreciate the post as i’ve read in caps how blackstrap isn’t great for gingerbread..interestingly enough your comments leave me intrigued hehe
i can understand the frustration tho
…gingerbread are a labor of love
happy holidays
I’ve done it before. My kids felt it was a bit stronger flavor than normal, but still delicious. I’ll do it on purpose next time.
if these puppies taste fine then i see nothing wrong with them!
you should see/taste some of the ones that make the final cut at the work cookie exchange i attend lol that’d make you feel way better.
I accidentally used Blackstrap in my gingerbread cookies once about a decade ago. Now my family won’t let me make anything else.
I did the exact same post yesterday! The only difference, I baked a couple of cookies and they tasted awful. Then I realized that as they cooled and became drier, the flavor became more balanced.
So I baked the rest of them a bit more to the crunchy side, and the result was amazing. Everyone at work was very amazed and most people grapped a second (and even third) cookie!
So I would say that if you already like the taste, don’t be afraid of anything!
When I learned how to make ginger snaps, I used Grandma’s molasses because that’s what the recipe called for. And then I took a trip up the mountain to Blowing Rock and there is a market on the side of the mountain and one of their products was jarred blackstrap molasses. I bought one of those and one jar of their regular sugar cane molasses and then edited the recipe a bit because I wanted a crunchy outside chewy inside ginger cookie and then made a batch using all 3 different molasses and everyone went BONKERS for the blackstrap ones. Cut to this year and I ran out of blackstrap and had my husband get me some Grandmas from the store and I’m like, no way am I passing these out this year. Since driving up the side of a mountain is not on my 2024 winter bingo card, I have a rush delivery from Amazon of some blackstrap molasses. BLACKSTRAP FOR THE WIN!!
I don’t understand this post. Help with what? You made a gingerbread cookie. Congrats
Make a second batch with regular molasses and let your coworkers decide. Just be careful what you label them because Black vs Regular seems like an HR visit.
I actually prefer them with black strap molasses. I like the darker color and flavor and they aren’t as sweet, especially with icing.
If they taste good then it’s just a happy accident.
I thought this is exactly how gingerbread cookies are supposed to look…? 👀