Gingerbread Cookie Recipe (Eggless)

Marie's Gingerbread Cookies

Cream together:

1/2 c. unsalted butter (softened)
1/2 c. plus 1 T. raw sugar (I use Maui Sugar in the Raw)
[substitute packed brown sugar if no other available]
1/2 c. unsulphured molasses
1 1/2 T. yoghurt (lowfat or full-fat)
Then add:
1/4 c. cold water

Mix in separate bowl:
3 c. unbleached white flour
1 teas. gr. cinnamon
1 teas. gr. ginger
1/4 teas. gr. cloves
1 teas. baking soda
a little less than 1/2 teas. salt

Add the dry mixture to the wet mixture and blend thoroughly. Divide the dough into two balls and flatten slightly. Wrap with plastic wrap and refrigerate at least 2 hours, or until stiff.

To bake:
Preheat oven to 350 degrees.
Lightly grease cookie sheets (if not using non-stick pans).

Roll out dough onto a lightly floured surface, using flour on top of dough to keep rolling pin from sticking. Cut into shapes with cookie cutters, and dust off flour before placing onto baking pan.

Bake at least 5 minutes, then check after that every 2 minutes. I can't give you an exact time, as it depends upon your choice of pan and the thickness of your cookie. I made mine about 1/4" thick. As soon as the top springs back, they are done. When cooked properly, these are so moist. If overbaked, they will be dry but good for dunking in milk. Try not to overbake because the bottoms will start to scorch.

My granddaughter loves these for an after school snack.