Getting ready for Christmas 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) Method 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 (KitchenAids 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 (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°. 7 Grease or line cookie sheets with parchment paper. 8 Place 1 portion of the dough on a lightly floured surface. 9 Sprinkle flour over dough and rolling pin. 10 Roll dough to a scant 1/4-inch thick. 11 Use additional flour to avoid sticking. 12 Cut out cookies with desired cutter-- the ginger bread man is our favorite of course. 13 Space cookies 1 1/2-inches apart. 14 Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!). 15 Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack. 16 After cookies are cool you may decorate them any way you like. 17 usually brush them with a powdered sugar glaze when I am in a hurry, but they look wonderful decorated with Royal icing.
Posted on: Sun, 24 Nov 2013 14:59:16 +0000
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