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!
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READY IN: 35mins
SERVES: 30
YIELD: 30 cookies
UNITS: US
INGREDIENTS
Nutrition- 1cup butter
- 3⁄4cup brown sugar
- 3⁄4cup sugar
- 1
- 2 1⁄2cups flour
- 2teaspoons baking soda
- 2teaspoons cinnamon
- 1teaspoon clove
- 1⁄2teaspoon nutmeg
- 2teaspoons ground ginger
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DIRECTIONS
- 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.
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