No-spread Gingerbread Cookies
I am not normally a fan of gingerbread, but THIS one is perfectly spicy. Not too spicy, soft but easy to work with and more-ish. You can play around with the spice levels to suit your preferences.
The dough can be frozen and the cookies keep in an airtight container for 2-3 weeks.
I used Royal Icing to decorate. And check out my TikTok Channel for some fun and easy ways to decorate then cookies
No-Spread Gingerbread
Perfectly soft and spicy
Ingredients
- 250 g butter softened
- ⅓ cup sugar
- ⅓ cup treacle sugar
- ⅓ cup molasses
- 1 egg
- 3 cups flour
- 2 tsp cinnamon
- 2 tsp ginger
- 1 tsp pumpkin spice
- pinch salt
Instructions
- Preheat the oven to 180°C. Prepare a few baking trays by lining with non-stick mats or parchment paper.
- Beat the butter and sugars well in with an electric mixer, add the molasses and egg and beat again.
- Add in the dry ingredients and beat again with paddle attachment until the mixture comes together.
- Turn out onto a surface and knead lightly to form a ball.
- Roll out to about 6mm thickness. Cut out shapes and place on prepared baking trays.
- Place similar sized/thickness cookies on the same tray.
- Bake for about 10 minutes at 180°C (larger cookies may take longer and smaller cookies might bake quicker). The cookies are done when they are firm to the touch. They crisp up on cooling.
- Set aside to cool before decorating with Royal Icing.