This is my go to Christmas cookie. They come out perfect each time, with great flavor and consistency. The recipe will yield around 24 medium size gingerbread cookies. This is a great use of fresh ginger!
Prep Time: 1.5 Hours (but allow for 2-8 hours for refrigerating dough) | Cook Time: 10 Minutes
Ingredients
3 cups all-purpose flour
1 ½ tsp baking powder
¾ tsp baking soda
¼ tsp salt
1 tbsp ground ginger
1 tbsp ground cinnamon
½ tsp ground cloves
½ tsp all spice
6 tbsp unsalted butter
¾ cup dark brown sugar
1 large egg
½ cup molasses
2 tsp vanilla
1 tsp finely grated lemon zest (optional)
Directions
In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon and cloves until well blended
In a large bowl (or stand mixer) beat butter, brown sugar, and egg on medium speed until well blended
Add molasses, vanilla, and lemon zest and continue to mix until well blended
Gradually stir in dry ingredients until blended and smooth
Divide dough in half and wrap each half in plastic and let stand room temperature for at least 2 hours or up to 8 hours (dough can stored in refrigerator for up to 4 days, but will need to return to room temp before using)
Preheat oven to 375
Prepare baking sheets by lining with parchment paper
Place 1 portion of the dough on lightly floured surface (I’ve also found parchment paper works well for this)
Sprinkle flour over dough and roll out to ¼ inch thick
Cut out cookies with desired cutter
Space cookie 1 ½ inches apart
Bake 1 sheet a time for 7-10 minutes (lower time will give you a softer cookie)
Remove cookies and allow them stand until cookies are firm
After cookies are cool you can decorate