Prep 20 mins
Cook 15 mins
This is a nice rolled spice cookie that has all the seasoning of gingerbread only without molasses. I rarely have molasses on hand and this makes cookies half way between a good sugar cookie and gingerbread. Light and crisp and they can be frosted or not. They also hold up well in a cookie tin. Yummy!
- 1 cup butter
- 3⁄4 cup brown sugar
- 3⁄4 cup sugar
- 1 egg
- 2 1⁄2 cups flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon clove
- 1⁄2 teaspoon nutmeg
- 2 teaspoons ground ginger
- Cream together softened butter, brown sugar, and white sugar until color gets light.
- Beat in egg.
- In a separate bowl blend together all dry ingredients including spices.
- Blend into butter mixture until evenly mixed and ball of dough forms.
- If you want to use cookie cutters- form dough into a ball and then flatten slightly, wrap and chill.
- Preheat oven to 375°F once dough is chilled.
- Roll chilled dough out onto very lightly floured surface until about 1/8 inch thick and cut into the shape you covet.
- Bake on a lightly greased cookie sheet at 375°F for about 6-9 minutes. These cookies will spread a little so try to keep them at least 1/2 inch apart on the cookie sheet.
- Cookies are done when just barely golden around the edges.
- To keep them crisp cool them on a wire rack.
- Once completely cool you can frost them or just eat them plain.
- NOTE: If you are going the easy route you can also roll dough into a log, wrap and chill and then just slice into circles and bake instead of using cookie cutters.
THIS IS THE BEST RECIPE EVER! LOOK NO FURTHER!!!! I have never made gingerbread cookies before, and this was SO easy and SOOOO DELICIOUS! I will be making them again in a couple of days and will be sure to take photos to upload! :) This is now on our list of holiday traditions!! Thank you so much for this recipe! Everyone LOVES these!!! I rolled them out and used a gingerbread man cookie cutter -- so cute! We frosted some, but they are SO ridiculously good they don't need it!!! Definitely our new favorite cookie!!!
This cookies are great! When I was making it, I added a half of cup of pumpkin with the egg and added a few extra spices. It was fantastic! Really good job!
VERY DISAPPOINTING!!!! First of all I had to double the amount of flour to get a decent consistency and to be able to roll, it was more like a batter than cookie dough. Even so, the shapes didn't hold during baking and we ended up with just a big splatter of dough, the only possibility was to "go the lazy way" and make a roll and cut rounds out of it, but it still spread out a lot. Finally taste was good, but nothing spectacular. Like I said very disappointing.