Gingerbread Cookies

  1. Ginger Snaps from Joy of Cooking
  2. For very crunchy cookies, overbake slightly' for more tender ones, underbake by a minute or two.
  3. Position a rack in the upper third of the oven. Preheat the oven to 350F. Grease cookie sheets.
  4. Whisk together thoroughly:
  5. 3 3/4 C flour
  6. 1 1/2 t baking powder
  7. 1/2 t baking soda
  8. 4 t ground ginger
  9. 1 t ground cinnamon
  10. 1/4 t ground cloves
  11. 1/4 t salt
  12. Beat on medium speed until very fluffy and well blended:
  13. 12 T (1 1/2 sticks) unsalted butter, softened
  14. 1 2/3 C sugar
  15. Add and beat until well combined:
  16. 2 large eggs
  17. 1/2 C dark molasses
  18. 2 t fresh lemon juice
  19. 1/4 t finely grated lemon zest
  20. Stir the flour mixture into the molasses mixture until well blended and smooth. Pull off pieces of the dough and roll into generous 1-inch balls. Space about 1 1/2 inches apart on the sheets. Pat down the balls to flatten the tops just slightly.
  21. Bake, 1 sheet at a time, until the cookies are tinged with brown and just firm when lightly pressed in the center of the top, 10 to 13 minutes; rotate the sheet halfway through baking for even browning. The cookies flatten and develop cracks during baking. Remove the sheet to a rack and let stand until the cookies firm slightly. Transfer the cookies to racks to cool.

below

Taken from www.epicurious.com/recipes/member/views/gingerbread-cookies-53056971 (may not work)

Another recipe

Switch theme