Embrace the spirit of the holidays with these delectable gingerbread cookies, made without molasses and packed with warm, festive flavors. Indulge in the rich aroma of ginger and cinnamon as you bake these soft, chewy gingerbread cookies without molasses. Perfect for decorating gingerbread houses, gifting to loved ones, or simply enjoying as a sweet treat, these cookies are sure to bring joy to everyone who tries them. With simple ingredients and easy-to-follow instructions, this recipe is ideal for bakers of all skill levels. Simply gather your ingredients, preheat your oven, and let the baking magic begin. In no time, you'll have a batch of irresistible gingerbread cookies ready to be decorated, shared, and savored.
1package3.4 oz Jello butterscotch pudding (if using sugar free they only come in the small packages (1 oz so use 2)
1egg
2cupsunbleached all purpose flour
1teaspoonbaking soda
1tablespoonground ginger
2teaspooncinnamon
For the Frosting:
1cuppowdered sugar
1tablespoonwater
Instructions
To Make the Cookies:
In a mixer, beat the butter, sugar and pudding for 2-3 minutes on medium speed until light and fluffy. While the mixture is beating, in a separate bowl stir together the flour, baking soda, ginger and cinnamon. Once butter mixture is light and fluffy, turn mixer to low, stir in the egg, mixing just until blended. Slowly add in the flour mixture, stirring until blended well. Turn off mixer, wrap dough in plastic wrap and refrigerate for one hour.
To Bake: Preheat oven to 350 degrees. Unwrap dough, roll out dough on a lightly floured surface to ¼ inch thickness. Cut dough into shapes, then place dough on a lightly greased cookie sheet. Leave approximately 2 inches of space in between cookies. Re-roll and cut dough as needed.
Bake cookies at 350 degrees for 10-12 minutes or until cookies are lightly browned around the edges. Remove cookies from oven and cool for several minutes on the cookie sheet before moving to a wire rack to finish cooling completely. Frost cookies when completely cool.
To Make the Frosting:
Stir together the powdered sugar and water. Pipe frosting onto cookies. Decorate with additional candies if desired.
Notes
To Store: Cookies can be stored in an airtight container for up to one week.You can also store the cookies in the freezer in an airtight container for up to one month.
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