GingerSnapPeople_131_xl

Ingredients

all-purpose flour

2 cup(s)

whole wheat flour

1 cup(s)

baking powder

2 tsp

baking soda

½ tsp

ground ginger

1 Tbsp, or less to taste

ground cinnamon

1½ tsp

table salt

¼ tsp

ground allspice

¼ tsp

regular butter

¼ pound(s), softened (1 stick)

packed brown sugar

1 cup(s), dark-variety

egg(s)

1 large, beaten

blackstrap molasses

½ cup(s)

vanilla extract

1 tsp

cooking spray

4 spray(s)

all-purpose flour

1 Tbsp, for rolling out dough

powdered sugar

1½ cup(s)

fresh lemon juice

2 Tbsp, or less to taste

lemon zest

2 tsp

Instructions

  1. In a large bowl, combine all-purpose flour, whole wheat flour, baking powder, baking soda, ginger, cinnamon, salt and allspice; mix well and set aside.
  2. Using an electric mixer on high speed, in a large bowl, cream butter and brown sugar until light and fluffy. Add egg, molasses and vanilla; beat until thoroughly combined.
  3. With mixer on low speed, add flour mixture to egg mixture, a little at a time, beating after each addition (dough will be stiff).
  4. Divide dough into 2 equal-size balls and shape each into a rectangle; wrap each with plastic wrap and refrigerate for 1 to 2 hours.
  5. Preheat oven to 375˚F. Coat 2 nonstick cookie sheets with cooking spray.
  6. Unwrap dough and place on a lightly floured surface; let stand for about 15 to 20 minutes. Roll dough out to 1/4-inch thickness; cut cookies using a 3-inch gingerbread man cookie cutter.
  7. Place cookies on prepared cookie sheets and bake until crisp, about 7 to 10 minutes. Remove from oven to wire rack and let cool.
  8. Meanwhile, in a small bowl, to make icing, combine powdered sugar with lemon juice and zest; decorate cookies as desired. Yields 1 cookie per serving.
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