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| 2 D Gingerbread house cookie along with sugar cookies I made for Christmas. |
Ingredients and directions:
Butter - 1 1/2 stick
Dark brown sugar - 1 cup
sugar - 2/3 cup
orange zest - from 1 fruit
Bring butter to room temperature by keeping it out of fridge for 6 hours. Mix the above well. Keep aside.
Egg - 2
molasses - 1/2 cup
lemon - 1/2 fruit
Beat the eggs and mix with molasses, lemon juice. Add this to the above liquid and keep aside.
Spices:
Dry ginger powder - 1 tbsp
black pepper powder - 1 tsp
nutmeg - 1/20 of a nut (powdered)
All spice powder - 1/2 tsp
cinnamon powder - 1 1/2 tsp
cloves - 5 (powdered)
Powder the spices together and keep in freezer till we need. (I use immediately).
Dry ingredients:
All purpose flour - 4 cup
baking powder - 1 1/2 tsp
baking soda - 1/2 tsp
salt - 1 tsp
Sift together AP flour, salt, baking soda and baking powder twice.
Add the gingerbread cookie spice powder and dry ingredients to the wet ingredients and mix well. I mix with hands just like chapati dough. Cover with a cling wrap and keep refrigerated (for 2 hours or up to 1 week, as per need). Refrigerating the cookie dough makes it hard enough to roll and cut shapes.
Preheat the oven to 350 deg F. Dust a rolling board with AP flour and start rolling the cookies up to 1/4 to 1/2 inch thickness. Bake for 8 - 10 minutes, take out carefully using a spatula and let cool on cooling wires. Store in air tight containers.
Gingerbread cookies is ready!
Serving suggestions:
Makes an yummy snack along with coffee / tea.
