Gingerbread cookies without molasses
Gingerbread cookies without molasses are spiced cookies topped with a homemade icing. Perfect for the holiday season!
Gingerbread cookie dough
- 2¼ cup all-purpose flour
- 1½ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- ½ teaspoon salt
- 1¼ cups light brown sugar
- ½ cup unsalted butter room temperature
- 1 large egg room temperature
- 1 cup confectioner's sugar
- 3 tablespoon heavy cream
- 1 teaspoon vanilla extract
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.
- Store in an airtight container for up to 4 days at room temperature.
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