Food is always a such huge part of the holidays. We love gingerbread and like many, at our house it’s a Christmas tradition. You can make it from scratch, buy a variety of fun kits, or dare I say buy a roll of Pillsbury™ refrigerated gingerbread dough (which I actually like a lot). Check out some of the gingerbread treats we’ve been scoffing down this week getting us in the holiday spirit.

Fantastic Gingerbread House made by Kira Duckworth!
Gingerbread
Author: food.com
Serves: 24
Ingredients
- 3 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 3⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 tablespoon ground ginger
- 1 3⁄4 teaspoons ground cinnamon
- 1⁄4 teaspoon ground cloves
- 6 tablespoons unsalted butter
- 3⁄4 cup dark brown sugar
- 1 large egg
- 1⁄2 cup molasses
- 2 teaspoons vanilla
- 1 teaspoon finely grated lemon zest (optional)
Instructions
- 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 deg. Prepare baking sheets by lining with parchment paper.
- (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.
- 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 ¼-inch thick.
- Use additional flour to avoid sticking.
- Cut out cookies with your favourite coolie cutters.
- Space cookies 1½-inches apart.
- Bake 1 sheet at a time for 7-10 minutes (the less time the softer cookies).
- Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
- Cool and decorate!
- Brush them with a powdered sugar glaze or decorate with Royal icing.
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