Molasses-Free Gingerbread

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!

• Ready In: 35 mins
• Serves: 30
• Yields: 30 cookies

Ingredients

• 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

Directions

1. Cream together softened butter, brown sugar, and white sugar until color gets light.
2. Beat in egg.
3. In a separate bowl blend together all dry ingredients including spices.
4. Blend into butter mixture until evenly mixed and ball of dough forms.
5. If you want to use cookie cutters- form dough into a ball and then flatten slightly, wrap and chill.
6. Preheat oven to 375°F once dough is chilled.
7. Roll chilled dough out onto very lightly floured surface until about 1/8 inch thick and cut into the shape you covet.
8. 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.
9. Cookies are done when just barely golden around the edges.
10. To keep them crisp cool them on a wire rack.
11. Once completely cool you can frost them or just eat them plain.
12. 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.