Ingredients: |
Ingredients: 3 c flour
1/2 tsp salt
1 Tbsp ground ginger
2 tsp ground cinnamon
1/4 tsp ground cloves
6 Tbsp butter, softened
3/4 c dark brown sugar
1 large egg
1/2 c molasses (unsulphured is best, DO NOT use blackstrap)
2 tsp vanilla
1 tsp finely grated lemon zest (optional)
1–3 tsp milk (IF NEEDED)
|
Directions: |
Directions:Preheat the oven to 375º
Whisk the flour, salt, and spices together, set aside.
Cream the butter and sugar until just mixed. Mix in the egg. Mix in the molasses, vanilla, and lemon zest. Mix until incorporated. Slowly mix in the flour mixture until a stiff dough forms. If the dough is too dry, add 1 tsp of milk at a time until it just comes together.
Roll out on a lightly floured surface to 1/4″ thickness. Cut with desired cookie cutter and place cookies on a parchment lined baking sheet. They will not spread so they can be placed close together (I still leave half an inch between cookies.) Bake for 8-9 minutes.
Dough can be wrapped in plastic wrap and refrigerated (or frozen) until ready to use.
Bring to room temperature before rolling and baking. |
Personal
Notes: |
Personal
Notes: These cookies do not spread out when baked (no baking powder or soda) so they make prettier cutout cookies that retain their shape. As pictured: made with Blackstrap molasses because that is what I had onhand, should be a bit lighter and sweeter with regular molasses. Left side are frosted with Orange Spice sugar glaze, right side were painted with Cookie Paint before baking and some were sprinkled with coarse Turbinado sugar (See Cookie Glazes recipe in this cookbook).
|
This recipe for Gingerbread Cut Out Cookies that keep their shape is from