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Gingerbread cookies without molasses and drizzled with white icing.

Gingerbread cookies without molasses

Carrie
Gingerbread cookies without molasses are spiced cookies topped with a homemade icing. Perfect for the holiday season!
Prep Time 15 mins
Cook Time 12 mins
1 hr
Total Time 1 hr 27 mins
Course Dessert
Cuisine American
Servings 12 cookies
Calories 301 kcal

Equipment

  • Electric mixer
  • Mixing bowls
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Silicon Spatula
  • Rolling pin
  • Ginger bread cookie cutter

Ingredients
  

Gingerbread cookie dough

  • cup all-purpose flour
  • teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon allspice
  • ½ teaspoon salt
  • cups light brown sugar
  • ½ cup unsalted butter room temperature
  • 1 large egg room temperature

Icing

  • 1 cup confectioner's sugar
  • 3 tablespoon heavy cream
  • 1 teaspoon vanilla extract

Instructions
 

For the cookie dough

  • Line a baking sheet with parchment paper or silicon mat. Set aside.
  • In a large mixing bowl, add and whisk the flour, all the spices, and salt until combined.
  • In another large mixing bowl, cream the butter and brown sugar together until light and fluffy (2-3 minutes). Add in the egg and mix until well combined.
  • Add in the flour mixture and beat on low until just combined. Form the dough into a large disc and wrap in plastic wrap. Place in fridge for one hour to chill. Once you are about the remove the dough from the fridge, preheat oven to 350°.
  • Lightly flour a work surface and roll the dough out to ¼ to ½ inch thickness. Using a gingerbread cookie cutter, press out the cookies. Roll any remaining dough out and repeat until all of it has been used.
  • Place cookies on prepared baking sheet and bake for 10-12 minutes or until the edges are a light golden color. Remove from oven and transfer to wire rack to cool completely.

Icing

  • Whisk confectioner's sugar, heavy cream, and vanilla extract in a small bowl until desired consistency is reached. Pipe cookies as desired.

Notes

  • Store in an airtight container for up to 4 days at room temperature.

Nutrition

Serving: 20cookiesCalories: 301kcalCarbohydrates: 51gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 41mgSodium: 113mgPotassium: 72mgFiber: 1gSugar: 32gVitamin A: 315IUVitamin C: 1mgCalcium: 32mgIron: 1mg
Keyword Gingerbread cookies, no molasses, christmas cookie
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