Gingerbreads are usually exchanged for Christmas or New Year. They are given a different form, they are hung on a Christmas tree as a sweet toy.
- Wheat flour TM Khutorok – 3 tbs,
- Baking powder – 1,5 tsp,
- Baking soda – 3/4 tsp,
- Ground ginger – 1 tsp,
- Cinnamon ground – 2 h .,
- Cloves ground,
- Butter – 6 tablespoons,
- Sugar – 150-200g,
- Egg – 1 pc,
- Molasses/- 0.5 st,
- Vanilla sugar – 1 sachet,
- Lemon peel – 1 tsp.
- 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.
- 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 1/4-inch thick.
- Use additional flour to avoid sticking.
- Cut out cookies with desired cutter– the ginger bread man is our favorite of course.
- Space cookies 1 1/2-inches apart.
- Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies– very good!).
- Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
- After cookies are cool you may decorate them any way you like.