Gingerbread Cookies (eggless)
Gingerbread cookies
Ingredients
1 box gingerbread mix (as I mentioned above, I used Wilton's)
1/2 cup (1 stick) margarine, at room temperature
1 cup water
1 cup flour
1/4 tsp cinnamon
1/4 tsp allspice
3/4 cup candied ginger, cut into small pieces
Directions
1. Using an electric mixer, beat the margarine on low until fluffy. Blend in Mix #1 (flour mix) until uniform and crumbly.
2. Add water, flour, and spices and beat until dough pulls off the sides of the mixing bowl. Add more water, a little at a time, if needed.
3. In a small bowl, mix 1/2 cup candied ginger pieces with 1/4 cup of Mix #2 (gingerbread spice mix).
4. Add the remaining Mix #2 to the dough and beat. Once the dough is well mixed, use a spoon or your hands to mix in the candied ginger pieces.
5. Form small balls (~1 tbsp) and place on cookie sheet, flatten slightly. I used a cookie press to get the flower shapes, but that was for fun, it's not necessary. Press a piece of candied ginger in the middle.
6. Bake at 400 F for 13-15 minutes.
Note: Pictured below are the ginger snaps from the first time I used this mix. I topped it with a glaze of water, icing sugar, and orange extract.