The gingerbread cookie is synonymous with this time of year, so in keeping with this delicious tradition here is the recipe.
Yield: about 24 5-inch tall cookies
- 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)
- In a large bowl beat butter, brown sugar, and egg on medium speed until well blended.
- Add molasses, vanilla, and lemon zest.
- In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
- Gradually stir in dry ingredients until blended and smooth.
- 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.
- Preheat oven to 375°F. Prepare baking sheets by greasing them or lining them with parchment paper.
- Place 1 portion of the dough on a lightly floured surface. Sprinkle flour over dough and rolling pin.
- Roll dough to a scant 1/4-inch thick. Use additional flour to avoid sticking.
- Cut out cookies with desired cutter shapes.
- Space cookies 1 1/2-inches apart on the baking sheet.
- Bake 1 sheet at a time for 7-10 minutes (the shorter baking time will make a softer cookies, the longer more crispy ones).
- Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
- After cookies are fully cooled they can be decorated any way you like.
- Option: Brush with a simple icing sugar glaze or use Royal icing (see recipe below)
Making Royal Icing
- 2 egg whites
- 2 cups sifted icing sugar
- 1/2 teaspoon lemon extract
- In a clean, large bowl beat egg whites at high speed until foamy.
- Gradually add sugar and lemon extract. Continue to beat mixture at high speed until thickened.
- Roll a piece of parchment into a little pastry bag, fill with icing, cut off the tip and decorate your cookies.
- Ensure your icing has fully dried before storing your cookies.