Gingerbread Cookies 2


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Makes about 20 gingerbread people
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.

Whisk together and set aside:
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 teaspoon salt
1/4 teaspoon pepper

Beat together:
1 cup unsalted butter, softened
3/4 cup brown sugar
3/4 cup molasses
1 rounded teaspoon finely grated lemon zest

Add flour mixture, then add:
1/4 cup milk

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.