Gingerbread Cookies That Won't Spread

• Vegetarian

• Produce

  • 1 tbsp Ginger, ground
  • 1 tsp Lemon

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/2 cup Molasses

• Baking & Spices

  • 3 cups All-purpose flour
  • 3/4 cup Brown sugar, dark
  • 2 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 1/2 tsp Salt
  • 2 tsp Vanilla

• Dairy

  • 6 tbsp Butter, unsalted

Found on thekitchenpaper.com

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)

Directions

• Preheat the oven to 375 F.
• Whisk the flour, salt, and spices together in a bowl. Set aside.
• In the bowl of a stand mixer, cream the butter and sugar until theyve just come together (we dont want them too light and fluffy).
• Add the egg, and mix until incorporated.
• Add the molasses, vanilla, and lemon zest (if using). Mix until incorporated.
• Slowly mix in the flour mixture until your dough forms.
• Roll out on a lightly floured surface to ¼ thickness. Bake on a parchment lined baking sheet for 8-9 minutes.
• If youre 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.