No-Chill Gingerbread Roll Out Cookie Recipe
1 cup butter
1 1/2 cups packed brown sugar
1/3 cup molasses
4 Tbsp milk
2 Tbsp water
2 large eggs
1.5 Tbsp cinnamon
2 teaspoons allspice
1 teaspoon ground ginger
1/2 teaspoon salt
4 to 4 1/2 cups all purpose flour
Cream butter and sugar together. Add eggs and molasses and mix well. Stir in the spices and salt all at once. Add the flour 1 cup at a time. Add only as much as you need to be able to roll out the dough and cut your fancy little shapes of perfection. If, by chance, you *are* planning on taking that leisure time to yourself and want to wait to bake these cookies later, go ahead and stop adding flour at 4 cups. The dough will dry up a bit as the flour absorbs more of the molasses. Roll out on a lightly floured surface. I roll my cookies to about 3/16″ thick and bake them at 350 F for 6 1/2 minutes. If your cookies are thicker, like mine @ 3/8 of an inch, bake for 10-11 minutes.
Winter and the Holidays welcome in the opportunity for more baking!!
Whether it’s a visit with family or friends, or something a little extra special for our kiddos – these gingerbread cookies hit the spot.
Serve these up with cider, hot or cold, some hot cocoa, a warm tea …… and cozy on up with the ones you love!