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Gingerbread Cookies Recipe

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This recipe for Gingerbread Cookies is from Sawicki - Rickard Family Cookbook, 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups All-purpose flour
1 cup whole wheat flour
2 tsps Baking powder
1/2 tsp Baking soda
1/4 tsp Table salt
1 1/2 tsps Ground cinnamon
1/4 tsp Ground allspice
1 tbs Ground ginger
1/4 lb Regular butter softened
1 cup Packed brown sugar dark
1 large raw egg beaten
1/2 cup Blackstrap molasses
1 tsp Vanilla extract
2 sprays Cooking spray
1 tbs All-purpose flour for rolling out dough
1 1/2 cups Powdered sugar (icing sugar)
2 tbs Fresh lemon juice or less to taste
2 tsps Lemon zest
Directions:
Directions:
In a large bowl, combine all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, allspice and ground ginger; mix well and set aside.
Using an electric mixer on high speed, in a large bowl, cream butter and sugar until light and fluffy. Add egg, molasses and vanilla; beat until thoroughly combined.
With mixer on low speed, add flour mixture, a little at a time, beating after each addition (dough will be stiff).
Divide dough into 2 equal-sized balls and shape each into a rectangle; wrap with plastic wrap and refrigerate for 1 to 2 hours.
Preheat oven to 375˚F. Coat 2 nonstick cookie sheets with cooking spray.
Unwrap dough and place on a lightly floured surface; let stand for about 15 to 20 minutes. Roll dough out to 1/4-inch thickness; cut cookies using a 3-inch gingerbread man cookie cutter.
Place cookies on prepared cookie sheets and bake until crisp, about 7 to 10 minutes. Remove from oven to wire rack and let cool.
Meanwhile, in a small bowl, to make icing, combine powdered sugar with lemon juice and zest; decorate cookies as desired.
Yields 1 cookie per serving.

 

 

 

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