Gingerbread Cookies 2
The black pepper heightens the spiciness of these cookies and the lemon zest adds a subtle twist; however, both can be left out if you prefer. This dough is suitable for making gingerbread houses as well as cookies.
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Prep Time
120 minutes
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Cook Time
10 minutes
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Servings
20 Gingerbread People
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- 3 cups All-Purpose Flour
- 1 cup Whole Wheat Flour
- 1 tablespoon Ground Ginger
- 2 teaspoons Ground Cinnamon
- 1 teaspoon Baking Soda
- 1/2 teaspoon Ground Cloves
- 1/2 tablespoon Salt
- 1/4 teaspoon Pepper
- 1 cup Unsalted Butter, Softened
- 3/4 cups Brown Sugar
- 3/4 cups Molasses
- 1 teaspoon Finely Grated Lemon Zest
- 1/4 cup Milk
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1
Whisk together and set aside:
All Purpose Flour
Whole Wheat Flour
Ground Ginger
Ground Cinnamon
Baking Soda
Ground Cloves
Salt
Pepper -
2
Beat together:
Unsalted Butter, Softened
Brown Sugar
Molasses
Lemon Zest -
3
Add flour mixture, then add:
Milk -
4
Mix until ingredients are incorporated. Divide dough into two disks, wrap each in plastic wrap, and chill at least 1 hour. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes until lightly colored. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely before decorating with royal icing.
Enjoy!
-
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Large Gingerbread Man Cookie Cutter
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Gingerbread House Cookie Cutter
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Ann Clark Food Coloring Gel 12-Color Set
$24.99View Ann Clark Food Coloring Gel 12-Color Set
