Let's bake gingerbread cookies and make wonderful memories and not cookies blobs! This no-spread gingerbread cookie recipe will not fail you! A little note, do not over-mix your ingredients. You want the dough soft and pliable, not crumbly and dry. Happy baking!
Keyword: Cookie, Gingerbread
1/2 cup (1 stick)Country Crock Unsalted Baking Sticks
1/3 cup (packed)dark brown sugar
1/3cup granulated sugar
2cupsall-purpose flour(reserve another 1/4 cup and add slowly if dough is tacky. Humidity can affect the dough.)
2 tbsp corn starch
2 1/2tbspground cinnamon (or to taste)
2 tbspground ginger (or to taste)
1/2 tspground cloves (or to taste)
Preheat oven to 350.
Beat the Country Crock Baking Stick and sugar on low speed until fully blended.
Add molasses, mixing on low, until well mixed.
Add egg. Mix slowly until incorporated.
Loosely mix dry ingredients in a separate bowl. Add to mixture slowly until solid dough forms. It should be moist, but not overly tacky.
Place dough on wax paper and roll to 3/16-inch. You may need a small amount of flour on your roller, but be careful not to add much. You don't want to add flour to your cookies.
Cut shapes using a cookie cutter, and place on parchment lined baking sheets or a silicone baking mat.
Bake for 8-10 minutes for soft but well shaped cookies.
Allow cookies to cool completely and ice.
Country Crock Baking Sticks can be substituted for butter in any recipe, one for one.