Gingerbread Cookies That Won't Spread
Recipe: 
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • 3 cups all-purpose flour
  • ½ tsp salt
  • 1 Tbsp ground ginger
  • 2 tsp ground cinnamon
  • ¼ tsp ground cloves
  • 6 Tbsp unsalted butter, room temperature
  • ¾ cup dark brown sugar
  • 1 large egg
  • ½ cup molasses (unsulphured is best, DO NOT use blackstrap)
  • 2 tsp vanilla
  • 1 tsp finely grated lemon zest (optional)
Instructions
  1. Preheat the oven to 375 F.
  2. Whisk the flour, salt, and spices together in a bowl. Set aside.
  3. In the bowl of a stand mixer, cream the butter and sugar until they've just come together (we don't want them too light and fluffy).
  4. Add the egg, and mix until incorporated.
  5. Add the molasses, vanilla, and lemon zest (if using). Mix until incorporated.
  6. Slowly mix in the flour mixture until your dough forms.
  7. Roll out on a lightly floured surface to ¼" thickness. Bake on a parchment lined baking sheet for 8-9 minutes.
  8. If you're not immediately making the cookies, wrap the dough in plastic wrap and refrigerate (or freeze) until you are ready to use it. Before using, bring to room temperature.
Recipe by The Kitchen Paper at http://c02.ddd.mwp.accessdomain.com/gingerbread-cookies-wont-spread/