Stay Connected

Monday, September 9, 2013

Fallen leaves

Sunday was my turn to bring cookies to coffee hour. After perusing my supplies, I realized that I needed a cookie recipe that didn't call for eggs, baking powder or very much butter. If you bake, then you know that reduces my selection of recipes to a minimum.

Then I remembered gingerbread cookies. They use about half the butter of most recipes, no baking powder (only baking soda), and no eggs whatsoever. They get their leaven from a combination of the acidic molasses and the baking soda. Bingo! I found my cookie! A frugal cookie choice when I'm low on eggs, butter and baking powder. (You can find my recipe for gingerbread cut-out cookies in this link.)

I had actually wanted to make these for a couple of years. I have these autumn leaf cutters, you see, and I just thought they'd look appropriate done in a gingerbread, like a fallen leaf.

After baking, I drizzled with a maple icing. They were delicious, and I thought very beautiful, too. Just my kind of cookie. . . fallen leaves.

What's your favorite go-to frugal cookie?


Anonymous said...

Yum! They look great

Economies of Kale said...

Yum, now I know what I will be making with the molasses I have in the pantry (which I currently only use to make ketchup).

Live and Learn said...

It's hard to go wrong with any kind of gingerbread/cookie. They look delicious.

Reginas Cottage said...

hi lili
yum!!!! they look delicious!!!
i have autumn leaf cutters too.
wishing you a nice day,

The Prudent Homemaker said...

That is a great idea! I love that you cut them as leaves!

I'm down to my last jar of molasses, unfortunately, and there is just a tiny bit left. I need to find a new source for it in a bigger container.

Lili said...

Thanks, Shara!

Lili said...

Hi Economies,
Molasses in ketchup -- now that would add an interesting dimension to the flavor. I'll try that with my next batch!

Lili said...

Hi live and learn,
I love the flavor of gingerbread, this time of year, even more so than in winter. All the spices are so warming!

Lili said...

Hi Regina,
Do you have a favorite type of cookie dough that you like to use your leaf cutters on?
You're so sweet -- I wish you a lovely day, as well!!

Lili said...

Hi Brandy,
Thank you!

I buy molasses in 1-gallon jugs, at our cash and carry restaurant supply. I use molasses to make brown sugar substitute in baking, as well as in particular recipes calling for molasses. So, for that amount of use, 1 gallon will last our family about 1 year to 1 & 1/4 years. I think I paid between $12-13 last year on a gallon. A nearby Sam's or Smart and Final might also carry it in large sizes at a favorable price, for you.

Kris said...

I love molasses! You made a good choice. I love using molasses instead of brown sugar as my sweetener in oatmeal bread--I think it gives the flavor more depth and makes the bread more moist.

Anonymous said...

These are so impressive! I make gingerbread cookies about once a year but it never occurred to me to dress them up with a drizzle like that!

Lili said...

Kris, your oatmeal bread sounds delicious. I'll have to try something like that with molasses!

Lili said...

The drizzle of maple glaze was my artistic daughter's idea! I have to give credit where credit is due!

Americana Lady said...

What do you do when waffle recipe uses baking soda too?

Lili said...

Hi Americana Lady,
I'm not sure what you are asking. Are you asking if there's a substitute for baking soda? Or are you asking if when substituting baking soda plus an acid (vinegar/molasses) for baking powder, *and* the recipe calls for baking soda, does one add the amount of baking soda in addition to the b.soda/vinegar? If you are asking the former, I don't know of any substitute for baking soda. But if you are asking the latter -- if you have a recipe that calls for both baking soda and baking powder, and you want to use the substitute for the baking powder, *then* you measure the called-for baking soda, plus the substituted b.soda/vinegar (in place of b.powder).

If I didn't answer your question clearly enough, maybe you can be more specific with your recipe's ingredients, and I can try answering again.

share this post

Be a voice that helps another on their frugal living journey

Are you interested in contributing your ideas as a guest writer for creative savv?

Do you have a favorite frugal recipe, special insight, DIY project, or tips that could make frugal living more do-able for someone else?

Creative savv is seeking new voices.


enter your email below

Follow creative savv on Bloglovin'