Description
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!
Ingredients
- Butter
- Brown Sugar
- Sugar
- Egg
- Flour
- Baking Soda
- Cinnamon
- Clove
- Nutmeg
- Ground Ginger
Instructions
- 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 375f 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 375f 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