This is a great weekend project for you and your kids, friends, or family. There is a waiting period of about an hour or 2 between making the dough and rolling it out. So if you have a free morning to make the dough, you can then run some errands while it rests.
I thought this holiday season I would save you the time and find the best gingerbread recipe for you. I searched the internet hight and low and this recipe had a 5 star ranking while the others were hanging on by 4 stars.
Cookies also make great gifts for people so let’s get in the kitchen and make them together 🙂
The most wonderful Gingerbread Cookies (www.food.com.)
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground ginger (I used 2 teaspoons of pumpkin pie seasoning to substitute the ginger and ground cinnamon with 1/4 teaspoon of cloves.
- 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) (I didn’t do this)
Total Time: 2 1/2 hrs
- 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.
- 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.
- 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°.
- 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 1 sheet at a time for 7-10 minutes (lower time gives softer cookies).
- 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.
- I usually brush them with a powdered sugar glaze when I am in a hurry, but they look wonderful decorated with Royal icing.
My guy has a toupee made out of raisins, hehe…Some fun topping for these are cinnamon red hots and those little silver balls, different colored icing…the list goes on!
If you want to give them as gifts just put them into little baggies and tie with curling ribbon.
If someone were to ask me if I was the cook or the baker, I would definitely say I was the cook, but this recipe was fool proof and absolutely wonderful!
I hope you enjoy your cookies 🙂