The Most Wonderful Gingerbread Cookies
They really are!
YIELD
A lot
PREP. TIME:
about 3 hours
COOKING TIME:
10 minutes
Introduction
About this Recipe
For Christmas of any day of the week, these gingerbread cookies have become a staple of Christmas baking. The spice blend is great and they can be used as standalone everyday gingersnaps or rolled into gingerbread men or even used to make a gingerbread house. I found this recipe on food.com and have recorded it here because experience has taught me that even great recipes on line can disappear.
Ingredients
3 cups all-purpose flour
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 Tablespoon ground ginger
1 3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
6 Tablespoons butter
3/4 cup dark brown sugar
1 large egg
1/2 cup molasses
2 teaspoons vanilla
1 teaspoon grated lemon zest
Step by Step Instructions
Step 1
In small bowl, blend dry ingredients.
Step 2
beat butter, brown sugar, and egg on medium speed until well blended.
Step 3
Add molasses, vanilla, and lemon zest and continue to mix until well blended.
Step 4
Gradually stir in dry ingredients until blended and smooth.
Step 5
wrap in plastic and let stand at room temperature for at least 2 – 8 hours.
(stored in the refrigerator up to 4 days, Return to room temp before using.)
Step 6
Preheat oven to 375°. Prepare baking sheets by lining with parchment paper or non stick paper and get a drying rack ready for cookies coming out of the oven
Step 8
Roll dough about 1/8-inch thick and cut out desired shapes.
Step 8
Space cookies well apart. Bake 1 sheet at a time for 7-10 minutes. Remove, and cool on cooling racks.
Step 10
Ice the finished cookies or eat them as they are. Basic icing can be made with 1 cup icing sugar mixed with 1 1/2 Tablespoons of milk. Add a few drops of food colouring if you like.
The Most Wonderful Gingerbread Cookies
INGREDIENTS
3 cups all-purpose flour
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 Tablespoon ground ginger
1 3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
6 Tablespoons butter
3/4 cup dark brown sugar
1 large egg
1/2 cup molasses
2 teaspoons vanilla
1 teaspoon grated lemon zest
INSTRUCTIONS
1. In small bowl, blend dry ingredients.
2. 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. wrap in plastic and let stand at room temperature for at least 2 – 8 hours.
(stored in the refrigerator up to 4 days, Return to room temp before using.)
6. Preheat oven to 375°. Prepare baking sheets by lining with parchment paper or non stick paper
7. Roll dough about 1/8-inch thick.
8. Space cookies a little apart. Bake 1 sheet at a time for 7-10 minutes
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