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!!!
I enjoyed these cookies but they hardly tasted like ginger. I made a few alterations: I left out the brown sugar and used an extra 50gr of white sugar instead (they were still too sweet!) and was less precise with the spices (I like spices). They tasted exactly like "pepernoten", a treat we have on the 5tf of December in the Netherlands. Besides that my dough crumbled and the cookies were quite dry. I loved the taste, though next time I might cut the sugar down even further.
The taste is good but the texture is really hard to work, I had to add extra flour to be able to roll it and its quite soft once cooked too. I changed the sugar to Truvia to reduce the sugar content and it worked pretty well.