Gingerbread Cookies
Ingredients
The cookies
-
3
cups
all-purpose flour
-
1½
teaspoons
baking powder
-
¾
teaspoon
baking soda
-
¼
teaspoon
salt
-
1
tablespoon
ground ginger
-
1¾
teaspoons
ground cinnamon
-
¼
teaspoon
ground cloves
-
6
tablespoons
butter, softened
-
¾
cup
dark brown sugar, firmly packed
-
½
cup
granulated sugar
-
1
large
egg
-
½
cup
molasses
-
2
teaspoons
vanilla extract
-
1
teaspoon
lemon zest, finely grated (optional)
The royal icing
-
3
large
egg whites, at room temperature
-
¼
teaspoon
cream of tartar
-
4
cups
powdered sugar, sifted
Instructions
- Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves in a large bowl.
- In a mixer, beat the butter, brown sugar, granulated sugar, and egg until smooth.
- Add molasses, vanilla, and lemon zest, mixing until well blended.
- Gradually mix in the flour mixture until just combined, then stir by hand to incorporate all flour.
- Divide the dough into two portions, shape into disks, wrap in plastic, and refrigerate for at least 2 hours.
- Preheat the oven to 375°F and line baking sheets with parchment paper.
- Roll out one disk of dough to ¼-inch thick and cut out cookies with cookie cutters.
- Transfer cookies to baking sheets, spacing them apart, and repeat with remaining dough.
- Bake until lightly browned on the bottom, about 7 to 10 minutes, then cool on racks.
- For royal icing, beat egg whites and cream of tartar until foamy, then gradually add powdered sugar and beat until thick and glossy.
- Frost the cooled gingerbread cookies as desired.
Nutrition Facts (estimated)
Servings
24 cookies
Calories
230
Total fat
3g
Total carbohydrates
49g
Total protein
2g
Sodium
125mg
Cholesterol
15mg
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