With so many recipes on the classic gingerbread cookie, I thought I’d choose one with the best reviews to share. This recipe can be done with family, on your own, or with friends through video chat. Grab your apron, put on your oven mitts and let's get baking!
3 cups all purpose flour
1 ½ teaspoons baking powder
¾ teaspoon baking soda
¼ teaspoon salt
1 tablespoon ground ginger
1 ¾ teaspoon ground cinnamon
¼ teaspoon ground cloves
6 tablespoons unsalted butter
¾ cup dark brown sugar
1 large egg
½ 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 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 degrees. Prepare baking sheets by lining with parchment paper.
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.
Space cookies 1 1/2-inches apart.
Bake 1 sheet at a time for 7-10 minutes
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, time to decorate (any way you like)!