Quite possibly the easiest gingerbread cookies you will ever make, easy enough my daughter made them by herself at age seven. All I did was help with a little guidance. We enjoy gingerbread cookies that are colorful and joyful, even though traditional gingerbread is decorated only with white icing. Everyone likes what they like! These cookies are also eggless, so that makes them allergy friendly, and if you made them with shortening in place of butter, they could be vegan. Please enjoy the video, like and subscribe if you want more content from us on YouTube.

Merry Christmas & happy holidays to you!

Gingerbread Cookies 

1 stick unsalted butter, soft
1/2 cup brown sugar packed
1/2 cup dark molasses
3 1/2 cups flour
1 tsp baking soda
1/2 tsp ground cloves
3/4 tsp cinnamon
1 tsp ground ginger
1/2 tsp salt
1/4 cup water

Blend butter & sugar until creamy. Beat in molasses. Sift flour with soda, cloves, cinnamon, ginger and salt, then add to butter mixture with 1/4 cup water. If too stiff ad a little more water.

Lightly knead dough until smooth and divide into three parts. Wrap two parts in plastic wrap and refrigerate until needed. Grease the bottom of a cookie sheet, then roll out dough to just less than 1/4″ – thinner will be too crisp. Bake at 350 for 8 – 10 minutes.