Prep 0 mins
Cook 6 mins
In my family, these don't last long - they are egg-free for those who may be allergic. My favorite gingerbread cookies.
- 3⁄4 cup butter, softened
- 3⁄4 cup sugar
- 3⁄4 cup molasses
- 1⁄4 cup water
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking soda
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon nutmeg, freshly grated
- 1⁄4 teaspoon allspice
- 1⁄2 teaspoon ground cardamom
- 3 1⁄4 cups flour
- In a large bowl cream together the butter and sugar until fluffy; stir in the molasses and water.
- In a medium bowl, whisk together the remaining ingredients.
- Slowly add the dry ingredients to the butter mixture, stirring constantly.
- Divide the dough in half and flatten to a round disk. Wrap each disk in plastic wrap and chill overnight. (You can freeze half or all of it if desired for later use.)
- Preheat the oven to 325 degrees and lightly grease your cookie sheets.
- On a lightly floured surface roll out one of the disks, leaving the other chilled. Roll to a 1/4 inch thickness, adding more flour if needed. Cut the cookies into desired shapes and place about an inch apart on the prepared cookie sheets.
- Bake for 6-10 minutes depending on the size of the cookies. Cookies should be firm but not browned.
- Reroll the scraps and continue to cut and bake until the dough is gone.
- Cool the cookies on the cookie sheets for three minutes, then remove to wire racks to finish cooling. Frost if desired with royal icing and let dry for 24 hours.
- Store in airtight containers.
- Number of cookies is entirely dependent on size of the cookie cutters.