Gingerbread Cookies

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I’ve loved anything gingerbread since I was little.  Gingerbread just screams Christmas!  I decided that since I’ve been baking I
wanted to make my own gingerbread cookies. 
Below are the ingredients and directions.  This took me about 2 ½-3 hours but I was also
baking other things so it may take you less! 
I got the recipe from here.  I’ll type up their recipe and make notes if I used anything different.

Ingredients

  • 3 cups all purpose flour-I used wheat and gluten free
    flour.  Yes I mixed the two don’t judge
    me.
  • 1 ½ teaspoons baking powder
  • ¾ Teaspoon baking soda
  • ¼ teaspoon salt
  • 1 tablespoon ground ginger
  • 1 ¾ teaspoons ground cinnamon
  • ¼ teaspoon ground cloves-This I’m planning on adding next
    time I make these
  • 6 tablespoons unsalted butter
  • ¾ cup dark brown sugar-I used ½ cup of regular sugar
  • 1 large egg
  • ½ cup molasses-I loved saying molasses out loud.  It’s such a funny word.  I know you just said it out loud or you’re
    about to!
  • 2 teaspoons vanilla
  • 1 teaspoon finely grated lemon zest-I didn’t use this, it
    was also optional.

Directions
  1. Preheat oven to 375 degrees.  I didn’t do this until the end, I don’t like
    preparing everything under pressure because since I’m a newbie baker I want
    everything to be perfect.
  2. In a small bowl, whisk together
    flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until
    well blended.
  3. In a large bowl beat butter,
    sugar, and egg.
  4. Add molasses (teehee there’s that
    word again), vanilla, and lemon zest and continue to mix until well blended.
  5. Gradually stir in dry ingredients
    until blended and smooth.
  6. Divide dough in half and wrap each
    half in plastic and let stand at room temperature for at least 2 hours. 
  7. Grease or line cookie sheets with
    parchment paper.  (I didn’t do this)
  8. Place 1 portion of the dough on a
    lightly floured surface.
  9. Sprinkle flour over dough and
    rolling pin.
  10. Roll dough to a ¼ inch thick.
  11. Use additional flour to avoid
    sticking.
  12. Cut out cookies with desired
    cutter
  13. Space cookies 1 ½ inches apart.
  14. Bake 1 sheet at a time for 7-10
    minutes.
  15. Remove cookie sheet and allow
    cookies to stand until the cookies are firm enough to move to a wire rack.
  16. After cookies are cool you may
    decorate them any way you like.