As you probably guessed my ginger cookies are without eggs and milk. I can guarantee that your kids will love these cookie hearts.
- 2 cups flour;
- 3/4 cup sugar;
- 1 tsp baking soda;
- 1/2 tsp baking powder;
- 1/2 tsp salt;
- 2 tsp cinnamon;
- 1 1/2 tsp cardamom;
- 1 tsp ginger;
- 1 tsp ground cloves;
- 1/2 tsp allspice;
- 100 grams of margarine;
- 1/4 cup water;
- 1/4 cup molasses.
Put all the dry ingredients from position 1 to 10 (flour, sugar, …, cloves, allspice) in a bowl.
Using a spoon or other kitchen tool, mix the dry ingredients well.
Combine 100 grams of margarine with the dry ingredients by hand.
Pour 1/4 cup of water.
Pour 1/4 cup of molasses. If you do not have molasses at home you can use artificial honey or natural honey.
Knead the dough. In the beginning you can knead the dough in the bowl. When the dough begins to be more compact, you can finish kneading on the pastry board or on a large board covered with flour. If your dough is too dry you can add a little water or molasses. If your dough is to wet add a flour.
Divide the dough into two parts, wrap each part in a large piece of food foil. Refrigerate the dough for 2 hours. If you do not have time to wait until the dough has been cooled, you can skip this step, but then it may be difficult to roll it.
Prepare some cookie cutters. Our gingerbread cookies will have heart shape.
Preheat the oven to 180 °C/ 350 °F.
Now it is time to roll the dough. Sprinkle the dough with flour so it will not stick to the board. Roll out the dough 3 to 5 mm thick. Now is time to invite the kids to cut out some cookies. I am sure they are willing to help.
Using some spatula transfer the cookies onto parchment paper.
Bake ginger cookies in oven preheated to 180 °C/ 350 °F for about 7 minutes.