Gingerbread Cookies

Written by on in Cookies and Bars, Desserts

My search is over!!! After trying many different gingerbread recipes, a friend came to the rescue with this gem. She found it online a few years ago, printed it out and never got around to baking them. So, I made them and they are the best. Tender, not too spicy and easy to roll out. Now if I can just learn to decorate them (NOT one of my talents)! I guess that’s when you call the kids in to decorate for you!

Gingerbread Cookies
Pin
Print

Gingerbread Cookies

Recipe by Diane BeckerCourse: Cookies and Bars, Desserts
Servingsservings

Ingredients

  • 1 ½ sticks butter, softened

  • 1 2/3 cups sugar

  • Zest of 1 orange

  • 4 cups flour plus ½ cup additional for rolling. If needed

  • 1 ½ teaspoons baking powder

  • ½ teaspoon baking soda

  • 1 Tablespoon ground dry ginger

  • ½ teaspoon ground nutmeg

  • ½ teaspoon ground allspice

  • 2 teaspoons ground cinnamon

  • ¼ teaspoon ground cloves

  • ½ teaspoon kosher salt

  • 2eggs

  • ½ cup dark molasses

  • 1 lemon, juiced

  • ““““““““““““““““““““““`

  • Orange frosting***

  • 1 cup powdered sugar,

  • finely grated zest of 1 orange

  • 1 to 2 Tablespoons orange juice

  • ½ teaspoon orange liquor

  • ¼ teaspoon light corn syrup

Directions

  • Preheat oven to 350 degrees
  • Beat the butter, sugar and orange zest in mixer with the paddle blade for 5 to 8 minutes on medium to high speed.
  • Place the flour in a large bowl with all of the dry ingredients and stir with a whisk to blend.
  • In another bowl, whisk together the eggs, molasses and lemon juice.
  • When the butter mixture is integrated, reduce speed of the mixer and slowly add the dry ingredients.
  • Next add the egg mixture and blend well.
  • Divide the cookie dough in half, forming dough into 2 disc shapes and wrap in plastic wrap. Chill for 15 minutes. 8. After chilling, lightly flour a flat surface.
  • Using a floured rolling pin, roll out dough to about ½ inch thick.
  • 10. Cut out your cookies and with a metal spatula, transfer the cookies to a parchment paper lined cookie sheet. Leave room between cookies as they spread.
  • 11. Bake until brown around the edges, approx. 8 to 10 minutes. Remove from tray to cool and then frost.
  • 12. To make the frosting, mix the frosting ingredients together and then frost the cookies.
  • 13. Let the frosting set thoroughly before storing them .

Leave a Reply