GINGERBREAD COOKIE RECIPES WITHOUT MOLASSES RECIPES

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.

Steps:

• In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, coconut oil, brown sugar, spices, baking powder and salt together. Beat on medium speed for 3-4 minutes until it is completely combined.
• Stop the mixer and add your egg and honey. Beat together on medium-low speed.
• Stop the mixer once more and pour in your flour. Use a rubber spatula to fold the mixture until it is just combined.
• Divide your dough in half and shape both pieces into a disc. Wrap in plastic wrap and chill for at least 1 hour. This will make it easier to roll out your dough and for the cookies to keep their shape in the oven!
• Preheat your oven to 350°F/175°C and line 2 baking trays with parchment paper.
• Roll out half of the dough on a lightly floured surface until they're a quarter of an inch thick. Use floured cookie cutters to cut out the cookies. Place the cookies on your trays, keeping them an inch and a half apart and bake for 10-12 minutes, until golden brown. Reroll the scraps and cut out the rest of the cookies, then repeat with the other half of the chilled dough.
• Let the cookies cool completely before decorating the cookies.