Getting Ready For Christmas
There is nothing better than starting my Christmas baking. I start early and freeze my cookies and desserts. When I think of Christmas I think of Gingerbread, sugar cookies, elves and Santa Claus.
Gingerbread cookies are one of the most popular cookie in a Christmas Cookie Exchange. They are so versatile, gingerbread people, gingerbread houses, gingerbread toys, gingerbread presents. So many different options and so delicious!
This is a wonderful recipe for Gingerbread cookies, as they won't spread. They will stay the exact size you want them.
Recipe adapted from The Kitchen Paper
- 3 cups all-purpose flour
- 1/2 tsp salt
- 1 tablespoon ground ginger
- 2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 6 tablespoons unsalted butter room temperature
- 3/4 cup dark brown sugar
- 1 large egg
- 1/2 cup molasses
- 2 teaspoons vanilla
- 1 teaspoon finely grated orange zest
Preheat the oven to 375 F.
Whisk the flour, salt, and spices together in a bowl. Set aside.
In the bowl of a stand mixer, cream the butter and sugar until they’ve just come together
Add the egg, and mix until incorporated.
Add the molasses, vanilla, and lemon zest (if using). Mix until incorporated.
Slowly mix in the flour mixture until your dough forms.
Roll out on a lightly floured surface to 1/4″ thickness. Bake on a parchment lined baking sheet for 8-9 minutes.
If you’re not immediately making the cookies, wrap the dough in plastic wrap and refrigerate (or freeze) until you are ready to use it. Before using, bring to room temperature.
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