Mr A has a gingerbread app where you make dough, roll it, bake it, and then decorate a gingerbread cookie. It was just a matter of time before he wanted to make the real thing. He actually directed me to get his game to look for the ingredients.
I came across this recipe at Food.com. I would have used the 1 egg in the recipe, but we didn't have any egg in the fridge. So I used Art of Dessert's substitution of 8 oz cream cheese for 2 eggs.
Turns out, Mr A liked his Grammy's cookie cutters that had handles on them, so we made bunnies, circles, gingerbread men, hearts, and bats.
Egg-free Gingerbread Cookies(adapted from Food.com)
3 c all-purpose flour
1 1/2 t baking powder
3/4 t baking soda
1/4 t salt
1 T ground ginger
1 1/2 t pumpkin spice
6 T unsalted butter
3/4 c dark brown sugar
4 oz cream cheese
1/2 cup molasses
2 teaspoons vanilla
- In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, and pumpkin spice until well blended.
- In a large bowl, beat butter, brown sugar, and cream cheese on medium speed until well blended.
- Add molasses and vanilla. Mix until well blended.
- Gradually stir in dry ingredients until blended and smooth.
- Wrap dough in plastic and refrigerate until hard.
- Preheat oven to 375°. Grease or line cookie sheets with parchment paper.
- Place 1/4 of the dough on a lightly floured surface and roll dough to a 1/4-inch thick. (Thinner cookies will be crisper.)
- Cut out cookies. Space cookies 1 1/2-inches apart on cookie sheet.
- Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies!).
- Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
- After cookies are cool you may decorate them any way you like..