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Instructions
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Preheat oven to 375 deg. Prepare baking sheets by lining with parchment paper.
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In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
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In a large bowl beat butter, brown sugar, and egg on medium speed until well blended.
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Add molasses, vanilla, and lemon zest and continue to mix until well blended.
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Gradually stir in dry ingredients until blended and smooth.
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Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
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Preheat oven to 375°.
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Grease or line cookie sheets with parchment paper.
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Place 1 portion of the dough on a lightly floured surface.
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Sprinkle flour over dough and rolling pin.
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Roll dough to a scant ¼-inch thick. Use additional flour to avoid sticking.
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Cut out cookies with desired cutter-- the ginger bread man is our favorite of course.
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Space cookies 1 ½-inches apart.
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Bake 1 sheet at a time for 7-10 minutes.
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Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
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While cookies are cooling make the icing.
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In the bowl of an electric mixer, combine the sugar, egg whites, cream of tartar and salt. Beat until stiff and glossy.
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Add water until you have a thick, but spreadable consistency.
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Divide icing into small bowls and tint with green food dye.
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Cover tightly with plastic wrap the bowls that you are not using; the frosting dries out very quickly.
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Pour icing into a piping bag fitted small round tips and pipe onto cooled cookies.
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All cookies to dry for at least 2 hours or overnight.
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Gingerbread Cookie Recipe from Food.com/wonderfulgingerbreadcookies