Gingerbread Cookie Recipe
Gingerbread cookies, more than anything else, always spell "Holiday season" for me. If you're looking for a great gingerbread cookie recipe, look no further. This one is simple and delicious and will work perfectly for any holiday cookie swap.
You'll need:
1 cup white sugar
2 1/2 teaspoons ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 cup melted butter
1/2 cup evaporated milk
1 cup unsulfured molasses
3/4 teaspoon vanilla extract
3/4 teaspoon fresh lemon juice
4 cups unbleached all-purpose flour
Preheat your oven to 375 degrees and grease your cookie sheets ahead of time. Combine your sugar, ginger, nutmeg, cinnamon, salt and baking soda in a large bowl, then stir in the melted butter, evaporated milk, molasses, lemon juice and vanilla extract. Stirring thoroughly, add your flour one cup at a time.
Once the dough is combined and stirred properly, it shouldn't stick to your fingers. If it's still a little sticky, I suggest adding a bit more flour. You'll also want to chill the dough for an hour or two in the refrigerator to let it harden up so that rolling it out is easier.
After chilling it, roll your dough out onto a lightly floured surface at about a 1/3 inch thickness, and cut it into your favorite holiday shapes and arrange them on your greased cookie sheets. This dough also works great for any gingerbread houses you might be making!
Bake your cookies for between 10 and 12 minutes. You're looking for a cookie that doesn't indent when you touch it lightly as an indicator of done-ness. Let your cookies cool, and bag them or serve them up for some extra holiday cheer!
Happy Holidays!
Enjoy Planning.
Penelope