Zutaten für The Most Wonderful Gingerbread Cookies
- All Purpose Flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Ground Ginger
- Ground Cinnamon
- Ground Cloves
- Unsalted Butter
- Dark Brown Sugar
- 1 large egg
- 1/2 cup molasses
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
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Zubereitung von The Most Wonderful Gingerbread Cookies
- Whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and 1/2 teaspoon salt in a medium bowl.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 cup packed light brown sugar, and 1 large egg until light and fluffy.
- Beat in 1/2 cup molasses, 1 teaspoon vanilla extract, and 1 tablespoon lemon zest until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the dough in half, wrap each half tightly in plastic wrap, and refrigerate for at least 2 hours, or up to 8 hours. (This step is crucial for easier handling!)
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out one half of the dough to 1/4-inch thickness. Use additional flour as needed to prevent sticking.
- Use cookie cutters to cut out desired shapes. Place cookies 1 1/2 inches apart on the prepared baking sheets.
- Bake for 7-10 minutes, or until edges are lightly firm. Baking time may vary depending on thickness and oven.
- Remove from oven and let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Once cool, decorate as desired with royal icing, powdered sugar glaze, or sprinkles!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
42g
Fat
9g
Carbs
8g
