- 3 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 3⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 tablespoon ground ginger
- 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)
- 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 until well blended.
- 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.
- Preheat oven to 375 deg. Prepare baking sheets by lining with parchment paper.
- (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 (the lower time will give you softer cookies-- very good!).
- 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.
Ready In 2 hrs 23 mins
Yields 24 5inch tall cookies
Most Helpful Review
I followed it to the letter and no need to reduce the flour at all (I HARDLY TOUCHED THE DOUGH! ) thanks to THE BEST HINT i read from another user on food.com (either on this recipe or another one i am not sure):
*ROLL THE CHILLED DOUGH BETWEEN WAXED PAPER
*TAKE OFF THE TOP PAPER and CUT OUT THE SHAPES (puzzle like) WITHOUT MOVING OR HANDLING THE DOUGH AT ALL
*~PUT THE PAPER & DOUGH ON A BAKING SHEET IN THE FREEZER
*TAKE OUT AFTER 10 min AND THE SHAPES ARE SO EASY TO REMOVE WO BREAKING! ONTO A BAKING SHEET STRAIGHT INTO THE OVEN!
I did all kind of shapes even the mini stars came out perfect!! The taste was delicious!!
Many thanks for sharing this recipe!"
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