Light Gingerbread Cookies Recipe

If there s one thing that i ve learned as a parent it s that iced cookies go first.

Light gingerbread cookies recipe. Bake until slightly puffed and set 9 to 10 minutes depending on the size of your cookie cutters. Cut out gingerbread men with a 3 wide cutter and transfer to baking sheets. Next add egg and molasses and mix well.

Cover and refrigerate for 4 hours or overnight or until easy to handle. Store cookies in airtight container up to 5 days. In a large mixing bowl cream butter and brown sugar until light and fluffy.

Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Transfer to wire racks to cool completely. Cool on baking sheets 2 minutes.

On a lightly floured surface roll dough to 1 8 in. The oil in this recipe makes the dough less sticky. Decorate with frosting and candies if desired.

I m horrible at rolling out dough and cutting out shapes. When thinking about this recipe i wanted to make it as simple as possible but also ensure that it has the classic gingerbread flavor. Cool on baking sheets 1 to 2 minutes.

Sift the flour bicarbonate of soda and ground ginger nutmeg and cinnamon together in a mixing bowl. In a separate bowl combine flour baking soda salt cinnamon and ginger stirring to combine. Add egg and molasses.