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Gingerbread Cookies Recipe

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This recipe for Gingerbread Cookies, by , is from The Big Book of Things We Love to Eat, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lisa Breon


1 1/2 sticks butter softened
1 2/3 c sugar
1 orange zested
4 c all purpose flour (plus 1/2 c for rolling if needed)
1 1/2 tsp baking powder
1/2 tsp baking soda
1 Tbsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground allspice
2 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp kosher salt
2 eggs
1/2 c dark molasses
1 lemon juiced

1 c confectioner sugar
Finely grated zest of 1 orange
1-2 Tbsp freshly squeezed orange juice
1/2 tsp orange liqueur
1/4 tsp light corn syrup

In a medium bowl, sift flour, baking powder, baking soda, ginger, nutmeg, allspice, cinnamon, cloves and salt. Whisk to blend, set aside. In another bowl, whisk together eggs, molasses and lemon juice. Preheat oven to 350. In the stand mixer blend butter and sugar until well blended lower the speed of mixer and add the dry ingredients. Add egg mixture when blended, Remove the dough from the machine. Divide the dough in half. Press the first half of the dough between 2 sheets of waxed paper and chill for 15 minutes. Repeat with second half. Lightly flour flat surface. Gently roll 1/2 of the dough to 1/2" thickness. Lightly flour cookie cutters and cut the shapes making as few scraps as possible. Repeat with the other half of the dough. These cookies can spread. Leave room on the cookie sheet between the cookies. Bake until brown around the edges 8 - 10 minutes.




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