Easy Gingerbread Cookies Recipe Without Molasses

• Vegetarian

• Produce

  • 3 tsp Ginger, ground

• Refrigerated

  • 1 Egg

• Condiments

  • 1/4 cup Honey

• Baking & Spices

  • 1 tsp Baking soda
  • 1 cup Brown sugar, packed
  • 1 tsp Cinnamon, ground
  • 3 cups Flour
  • 1 Icing
  • 1/2 tsp Nutmeg, ground
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract
  • 1/4 cup White sugar

• Dairy

  • 1 1/2 cups Butter

Found on melaniecooks.com

Description

Ingredients

• 3 cups flour
• 3 tsp ground ginger
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 tsp baking soda
• ¼ tsp salt
• 1-1/2 cups butter (3 sticks) at room temperature
• 1 cup packed brown sugar
• ¼ cup honey
• 1 egg
• 1 tsp vanilla extract
• ¼ cup white sugar, for sprinkling (optional)
• Icing (optional)

Directions

• In a bowl, mix flour, ginger, cinnamon, nutmeg, baking soda and salt.
• In another large bowl, mix butter and brown sugar until well combined. Mix in the honey, egg and vanilla.
• Add the flour mixture to the liquid mixture and mix until combined.
• Shape the dough into a rectangle and wrap it in a plastic wrap. Refrigerate for at least 2 hours or overnight (or up to a week).
• Preheat the oven to 350F.
• Line a baking sheet with parchment paper.
• Roll out the dough on a lightly floured surface until its ⅛-inch thick.
• Cut out the gingerbread cookies using the cookie cutters.
• Put the cookies on a baking sheet and bake for 12 minutes.
• Remove the gingerbread cookies from the oven and sprinkle with white sugar or decorate with icing of your choice.