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:
35mins
SERVES:
30
YIELD:
30 cookies
UNITS:
US

Ingredients Nutrition

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.

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