Gingerbread Cookie Crisps

Makes: 5 dozen cookies • Prep time: 20 min • Cook time: 6 min • Chill time: 1 hour

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

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.

Roll each disc about 1/4 inch thick on well-floured board with well-floured rolling pin.

Preheat oven to 375°. Cut dough into shapes with gingerbread man cookie cutter or your favorite cookie cutters. Arrange on ungreased baking sheets.

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.