Egg Free Gingerbread Cookies Food

SOFT EGG FREE GINGERBREAD COOKIES

Steps:

• Preheat oven to 350F.
• In a large bowl, cream together butter and brown sugar. Add milk, molasses, and vanilla until well-combined.
• In a smaller bowl, whisk together flour, baking powder, spices, and salt. Add dry ingredients to wet ingredients and stir to combine.
• Roll into heaping tablespoon sized balls, roll in sugar, and press down with hand or bottom of glass to slightly flatten. **See notes below for shaped Gingerbread Cookie instructions and tips!**
• Bake at 350F for 8-12 minutes. Bake time will depend on cookie size and thickness. Allow to cool on the pan for at least 5 minutes before carefully transferring to a wire rack to cool completely (this is important, and allows them to set a little more).

MOLASSES-FREE GINGERBREAD

Steps:

• 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.