Sunday, December 19, 2010

Gingerbread Cookies

I love gingerbread cookies.  My mom didn't make them when I was growing up that I can recall.  She made about every other cookie known to man, but not gingerbread.  This was my new cookie of the year a few years ago and every year since, they are a must make.  I am a chewy cookie kinda girl so I cook them just until they are set and then decorate them with my cutout frosting.  Now, I love ginger.  Brad likes it in sweets, but not in regular food.  I love it in everything!  And these cookies have a wonderful ginger flavor balanced with the richness of the molasses!  I am in ginger heaven with them!  They have a wonderful color and are delicious!  And Annalise gobbles them up while snubbing every other ginger cookie out there.  YUM!




adapted recipe from


  • 2 3/4 cups all-purpose flour plus some for dusting
  • 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 small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended. In a large bowl (KitchenAid's great for this) 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.  May still be a bit crumbly..  Divide dough in half and wrap each half in plastic and chill for at least 2 hours or up to 8 hours.  (Dough can be stored in the refrigerator for up to 4 days) Return to room temp for 10 min before using. Preheat oven to 375°.  Grease or line cookie sheets 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-- the ginger bread man is our favorite of course.  Space cookies 1 1/2-inches apart.  

Bake time for 5-8 minutes (the lower time will give you softer cookies-- very good! and will depend on how thick your cookies are).  
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 cool you may decorate them any way you like.  Can brush them with a powdered sugar glaze, but they look wonderful decorated with Royal icing.

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