Christmas Peanut Free Gingerbread Cookie Recipe
Ingredients
4 ounces butter
4 ounces vegetable shortening
3/4 cup lightly-packed brown sugar
1/2 cup unsulphured molasses*
1 large egg (for egg replacement please read here)
3 1/4 cup all-purpose flour
2 teaspoons ground ginger
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon brown food coloring (optional)
Directons
- Preheat the oven at 350° F.
- Prepare 2 cookie sheets with parchment paper with lightly coated sprayed pan.
- First cream the butter with the electric mixer on high speed for about 3 minutes or until soft.
- Beat in sugar until light and fluffy should take about 2 minutes.
- Now add the molasses and then in an egg while still beating. Scrape the sides of bowl to be sure to not leave any unmixed ingredients.
- Add sifted flour, ginger, cinnamon, baking soda, and salt in a separate bowl.
- Add the dry ingredients to the buttered mixture in three batches, mixing each batch until fully blended.
- Shape into flat ball with your hands kneading until smoot. Wrap in plastic and refrigerate for 2 hours or until firm for rolling.
- With a rolling pin, roll out dough on a lightly floured surface to about 3/16” thickness.
- Ready for the cookie cutters of your choice in this case the gingerbread shape would be a good idea.
- Transfer cookies to cookie sheet leaving about an inch between cookies.
- Bake for 9 ½ to 12 minutes or until golden brown around the edges. Remove from oven and let cool on cookie wire rack.
- Let the fun begin and start decorating if you please.
Comments