‘Tis the season to indulge as Christmas is just around the corner and we are here with the perfect eggless gingerbread cookies recipe!
Ingredients
3/4 cup unsulphured molasses3/4 cup butter3/4 cup dark brown sugar4 1/2 cups flour, plus more for rolling surface2 1/2 teaspoons ground ginger2 teaspoons cinnamon1 teaspoon baking powder
Ingredients
1 teaspoon salt1/2 teaspoon baking soda1 large egg, lightly beatenRoyal icingSprinkles, cinnamon candies, or any other decorations of your choice
In a medium saucepan, heat the molasses to the simmering point. Remove and stir in the butter until it melts. Stir in the brown sugar. Allow to cool.
In a large mixing bowl, sift together the flour, baking powder, salt, baking soda, ginger and cinnamon.
Add the cooled molasses and the egg to the flour mixture and mix very well until a dough forms.
Wrap dough in wax or parchment paper and chill for 1-2 hours, or until firm enough to roll.
Preheat oven to 350 degrees. Transfer chilled dough to a lightly floured rolling surface and roll out the dough to one-quarter inch thickness. Cut cookies with your choice of cookie cutter.
Transfer cut dough to a baking sheet that has been lightly greased with nonstick cooking spray or lined with a silicone baking sheet.
Bake for 12-15 minutes. Add dough scraps to the next batch of dough and continue rolling out, cutting and baking cookies till all the dough is gone.
Cool cookies completely on a rack before decorating with royal icing and decorative sprinkles and candies.
Let your cookies dry overnight so the royal icing can set. Store cookies in an airtight container.