Ginger Snap People 3 pts
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
- 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.
- 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.
- With mixer on low speed, add flour mixture to egg mixture, a little at a time, beating after each addition (dough will be stiff).
- 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.
- Preheat oven to 375˚F. Coat 2 nonstick cookie sheets with cooking spray.
- 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.
- Place cookies on prepared cookie sheets and bake until crisp, about 7 to 10 minutes. Remove from oven to wire rack and let cool.
- 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.
