The Most Wonderful Gingerbread Cookies
Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground ginger
- 1 3/4 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 6 tablespoons unsalted butter
- 3/4 cup dark brown sugar
- 1 large egg
- 1/2 cup molasses
- 2 teaspoons vanilla
- 1 teaspoon finely grated lemon zest (optional)
Directions
- 1
In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
- 2
In a large bowl (KitchenAid's great for this) beat butter, brown sugar, and egg on medium speed until well blended.
- 3
Add molasses, vanilla, and lemon zest and continue to mix until well blended.
- 4
Gradually stir in dry ingredients until blended and smooth.
- 5
Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
- 6
Preheat oven to 375 deg. Prepare baking sheets by lining with parchment paper.
- 7
(Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.
- 8
Grease or line cookie sheets with parchment paper.
- 9
Place 1 portion of the dough on a lightly floured surface.
- 10
Sprinkle flour over dough and rolling pin.
- 11
Roll dough to a scant 1/4-inch thick.
- 12
Use additional flour to avoid sticking.
- 13
Cut out cookies with desired cutter-- the ginger bread man is our favorite of course.
- 14
Space cookies 1 1/2-inches apart.
- 15
Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!).
- 16
Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
- 17
After cookies are cool you may decorate them any way you like.
- 18
I usually brush them with a powdered sugar glaze when I am in a hurry, but they look wonderful decorated with Royal icing.