Jersey Girl, Texan Heart: Gingerbread Cookies
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Gingerbread Cookies

4:00 AM



I’ve loved anything gingerbread since I was little.  Gingerbread just screams Christmas!  I decided that since I’ve been baking I wanted to make my own gingerbread cookies.  Below are the ingredients and directions.  This took me about 2 ½-3 hours but I was also baking other things so it may take you less!  I got the recipe from here.  I’ll type up their recipe and make notes if I used anything different.







Ingredients

  • 3 cups all purpose flour-I used wheat and gluten free flour.  Yes I mixed the two don’t judge me.
  • 1 ½ teaspoons baking powder
  • ¾ Teaspoon baking soda
  • ¼ teaspoon salt
  • 1 tablespoon ground ginger
  • 1 ¾ teaspoons ground cinnamon
  • ¼ teaspoon ground cloves-This I’m planning on adding next time I make these
  • 6 tablespoons unsalted butter
  • ¾ cup dark brown sugar-I used ½ cup of regular sugar
  • 1 large egg
  • ½ cup molasses-I loved saying molasses out loud.  It’s such a funny word.  I know you just said it out loud or you’re about to!
  • 2 teaspoons vanilla
  • 1 teaspoon finely grated lemon zest-I didn’t use this, it was also optional.


Directions
  1. Preheat oven to 375 degrees.  I didn’t do this until the end, I don’t like preparing everything under pressure because since I’m a newbie baker I want everything to be perfect.
  2. In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
  3. In a large bowl beat butter, sugar, and egg.
  4. Add molasses (teehee there’s that word again), vanilla, and lemon zest and continue to mix until well blended.
  5. Gradually stir in dry ingredients until blended and smooth.
  6. Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours. 
  7. Grease or line cookie sheets with parchment paper.  (I didn’t do this)
  8. Place 1 portion of the dough on a lightly floured surface.
  9. Sprinkle flour over dough and rolling pin.
  10. Roll dough to a ¼ inch thick.
  11. Use additional flour to avoid sticking.
  12. Cut out cookies with desired cutter
  13. Space cookies 1 ½ inches apart.
  14. Bake 1 sheet at a time for 7-10 minutes.
  15. Remove cookie sheet and allow cookies to stand until the cookies are firm enough to move to a wire rack.
  16. After cookies are cool you may decorate them any way you like.

   

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