2 h 23 min134.2 kcal

The Most Wonderful Gingerbread Cookies

Name: The Most Wonderful Gingerbread Cookies
Prep time: 2 h 15 min
Cook time: 8 min
Total time: 2 h 23 min
Ingredients: 3 CUP all-purpose flour; 1 1/2 TEASPOON baking powder; 3/4 TEASPOON baking soda; 1/4 TEASPOON salt; 1 TEASPOON ground ginger; 1 3/4 TEASPOON ground cinnamon; 1/4 TEASPOON ground cloves; 6 TABLESPOON unsalted butter; 3/4 CUP dark brown sugar; 1 PIECE egg; 1/2 CUP molasses; 2 TEASPOON vanilla; 1 NONE lemon zest

#Cookie & Brownie#Healthy#Christmas#Oven#< 4 Hours

This is my very favorite gingerbread cookie recipe. The dough is so firm and nice to work with and is so wonderful smelling that it is almost like a stress reliever. These disappear in lightning speed in my house! This recipe is adapted from a recipe in the Joy of Cooking and according to the entry they only have 3 grams of fat per cookie! If you want crisp cookies roll out very thin. Thicker cookies = softer cookies, thinner cookies= crisper cookies. If the dough is too sticky, chilling should help. **I noticed a lot of people have been having some sticky dough issues. You need to make sure you let the dough rest at LEAST two hours. For some reason this helps make the dough more workable. I live in FL and we have terrible humidity, but I have never had a problem with sticky dough in this recipe.

Ingredients

3 CUP all-purpose flour1 1/2 TEASPOON baking powder3/4 TEASPOON baking soda1/4 TEASPOON salt1 TEASPOON ground ginger1 3/4 TEASPOON ground cinnamon1/4 TEASPOON ground cloves6 TABLESPOON unsalted butter3/4 CUP dark brown sugar1 PIECE egg1/2 CUP molasses2 TEASPOON vanilla1 NONE lemon zest

Procedure

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.

Nutritional values

Calories

134.2 kcal

Proteins

1.9 g

Carbohydrates

24.4 g

Fats

3.2 g

Saturated fats

1.9 g

Fiber

0.6 g

Sugar

10.7 g

Cholesterol

15.4 mg

Sodium

94.6 mg