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Holiday Gingerbread Cookie CARLA HALL

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Tastes like the holidays!

ingredients
HOLIDAY GINGERBREAD COOKIE
3/4 cup unsalted butter (softened)
1 1/4 cup granulated sugar (divided)
1 large egg
1/3 cup molasses
2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon freshly grated cinnamon
1/4 teaspooon ground cardamom
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 lemon (zested)

directions
Preheat oven to 350º F.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and 1 cup of sugar and mix until light and fluffy. Add egg and molasses and mix until fully combined.
In a medium bowl, add flour, baking soda, ground ginger, cinnamon, cardamom, cloves, and salt. Whisk to combine and set aside.
Slowly add flour mixture to the butter mixture and mix until fully incorporated. Wrap dough in plastic wrap and allow to chill in refrigerator for at least 1 hour.
Meanwhile, in a small bowl combine the remaining 1/4 cup sugar and lemon zest. Stir to combine and set aside.
After dough has been chilled, uncover and using a 1-inch cookie scoop, scoop out cookie dough, and roll each ball in sugar mixture. Place cookie dough balls 2-inches apart onto baking sheet and bake at 350º F for 8-10 minutes or until light brown. Allow to cool for 2 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Tip: For a tasty twist, substitute orange or grapefruit zest for lemon zest in the sugar!

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