This recipe adds a nice surprise to your holiday cookie repertoire. The molasses lends moisture while the spices add warm notes. Chill these before baking to prevent the dough from spreading in the oven. This recipe can be made with egg replacement; see instructions.
Get decorating instructions here!
For Egg-Free Roll-Out Spice Cookies, omit 1 egg. Reduce butter to 3/4 cup (1½ sticks or 12 tablespoons). Combine 1 tablespoon flax meal with 3 tablespoons hot unsweetened applesauce; let cool 5 minutes. Use this mixture to replace the egg in step 3. If the
dough is too sticky when rolling, dust generously with flour blend.
Food editor Beth Hillson is a chef and cooking instructor. She is founder of Gluten-Free Pantry, one of the first gluten-free companies in the United States, and author of Gluten-Free Makeovers, and The Complete Guide to Living Well Gluten Free (Da Capo Lifelong).
- 3 cups Beth’s Cookie Flour Blend, more for dusting parchment paper
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter or Earth’s Balance Buttery Sticks, softened
- 1 cup sugar
- 1 large egg
- 2 tablespoons molasses
- 2 teaspoons pure vanilla extract
1Preheat oven to 375°F.
2In a medium bowl, whisk together flour blend, cinnamon, ginger, cloves, baking powder and salt.
3In a large bowl, beat together butter and sugar on medium-high speed until smooth. Beat in egg, molasses and vanilla, scraping down the sides of the bowl occasionally. Beat in flour mixture until just combined.
4Divide dough into 2 mounds, shaping each into a flat disk. Wrap each disk tightly in plastic wrap and refrigerate until firm but not hard, about 30 minutes.
5On a sheet of parchment paper that’s been dusted with about 1 tablespoon of flour blend, roll out 1 disk to about 3/8-inch thickness. Keep the second disk refrigerated until ready to use. With cookie cutters, cut out shapes.
6Remove dough between cut-outs using a paring knife or a mini-offset spatula. On another sheet of flour-dusted parchment, reroll scraps and cut out additional cookies.
7Slide a cutting board under each piece of parchment and transfer parchment and cookies to the refrigerator to chill up to 30 minutes.
8Slide chilled cookies and parchment onto a large cookie sheet. (If necessary, use kitchen shears to cut the parchment and transfer cut-out cookies onto 2 cookie sheets.)
9Place in preheated oven and bake 10 to 12 minutes or until edges are golden.
10Remove from oven and let cool completely on a wire rack before decorating. Repeat with remaining dough.