Ingredients
-
3
-
1 1/2
-
3/4
-
1/4
-
1
-
1 3/4
-
1/4
-
6
-
3/4
-
1
-
-
-
-
-
Directions
The Most Wonderful Gingerbread Cookies,This is my very favorite gingerbread cookie recipe. The dough is so firm and nice to work with and is so wonderful smelling that it is almost like a stress reliever. These disappear in lightning speed in my house! This recipe is adapted from a recipe in the Joy of Cooking and according to the entry they only have 3 grams of fat per cookie! If you want crisp cookies roll out very thin. Thicker cookies = softer cookies, thinner cookies= crisper cookies. If the dough is too sticky, chilling should help. **I noticed a lot of people have been having some sticky dough issues. You need to make sure you let the dough rest at LEAST two hours. For some reason this helps make the dough more workable. I live in FL and we have terrible humidity, but I have never had a problem with sticky dough in this recipe.,I love this recipe. It was my first time making gingerbread cookies. These gingerbread cookies turned out great. Once i separated the dough in 2 balls, i let them sit for 4 hours at room temperature and cooked them for a total of 8 minutes. This is not a whip it up and cook recipe, you need to let the dough rest in order for it to be pliable.,These turned out beautifully! I followed the directions, left the dough on the counter for 2 hours and voila, amazing gingerbread! I havent made gingerbread before but we like to have at Christmastime and I couldnt find the dough at the store this year. Unsurprisingly, this was much tastier than store bought.
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Steps
|
1
Done
|
In a Small Bowl, Whisk Together Flour, Baking Powder, Baking Soda, Salt, Ginger, Cinnamon, and Cloves Until Well Blended. |
|
2
Done
|
in a Large Bowl (kitchen Aid's Great For This) Beat Butter, Brown Sugar, and Egg on Medium Speed Until Well Blended. |
|
3
Done
|
Add Molasses, Vanilla, and Lemon Zest and Continue to Mix Until Well Blended. |
|
4
Done
|
Gradually Stir in Dry Ingredients Until Blended and Smooth. |
|
5
Done
|
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
Done
|
Preheat Oven to 375 Deg. Prepare Baking Sheets by Lining With Parchment Paper. |
|
7
Done
|
(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
Done
|
Grease or Line Cookie Sheets With Parchment Paper. |
|
9
Done
|
Place 1 Portion of the Dough on a Lightly Floured Surface. |
|
10
Done
|
Sprinkle Flour Over Dough and Rolling Pin. |
