Gingerbread Cookie Crisps

Ingredients

• 1/2 cup I Can't Believe It's Not Butter!® Spread
• 1/2 cup sugar
• 1/2 cup molasses
• 1 egg
• 2-1/2 cups all-purpose flour
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 3/4 tsp. baking soda
• 1/2 tsp. baking powder
• 1/8 tsp. salt

Directions

1. Beat I Can't Believe It's Not Butter!® Spread, sugar, molasses and egg in large bowl with electric mixer at medium speed until smooth. Beat in remaining ingredients at low speed just until blended. Divide dough into 3 flat discs. Chill about 1 hour.
2. Roll each disc about 1/4 inch thick on well-floured board with well-floured rolling pin.
3. Preheat oven to 375°. Cut dough into shapes with gingerbread man cookie cutter or your favorite cookie cutters. Arrange on ungreased baking sheets.
4. Bake 6 minutes or until edges just begin to brown. Remove from sheets and cool completely on wire racks. Re-roll dough trimmings to cut additional cookies. Decorate with icing, decorative sprinkles and candies as desired.