Gingerbread Cookies 2

Description: 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.


gingerbread cookies 2 recipe

Ingredients:

  • 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

Yield: 20 Gingerbread People

Prep Time: 2 hours

Cook Time: 10 minute s.

Total Time: 2 hours 10 minutes.


Directions:
Whisk together and set aside:
All Purpose Flour
Whole Wheat Flour
Ground Ginger
Ground Cinnamon
Baking Soda
Ground Cloves
Salt
Pepper

Beat together:
Unsalted Butter, Softened
Brown Sugar
Molasses
Lemon Zest

Add flour mixture, then add:
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.

Enjoy!