Mollys Gingerbread Cookies

By kylaroy7

Ingredients

• Whisk together thoroughly:
• It's from the Joy of Cooking Gram gave me when we got married...
• Gingerbread People
• 2 dozen About 2 dozen five-inch-tall cookies.
• No one would ever guess that one of these contains only 3 grams of fat. If you like, make Quick Lemon Icing, 1009, or Royal Icing, 1009, to decorate the cookies.
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon ground ginger
• 1 3/4 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• Beat on medium speed until well blended:
• 6 tablespoons (3/4 stick) unsalted butter, softened
• 3/4 cup packed dark brown suger
• 1 large egg
• Add and beat until well combined:
• 1/2 cup molassas
• 2 teaspoons vanilla
• 1 teaspoon finely grated lemon zest

Preparation

Step 1

Gradually stir in the dry ingredients until well blended and smooth. Divide the dough in half. Wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours. The dough can also be stored for up to 4 days, but in this case it should be refrigerated. Return to room temperature before using.

To bake, position a rack in the upper third of the oven. Preheat oven to 375F. Grease cookie sheets (I just use the silpat you gave me).

Place 1 portion of the dough on the lightly floured work surface. Very lightly sprinkle flour over the surface of the dough and dust the rolling pin. Roll out to a scant 1/4 inch thick. Lift the dough frequently and add a bit more flour to the work surface and rolling pin as necessary to prevent sticking. Cut out the cookies using a 4- or 5-inch tall gingerbread boy or girl cutter. With a spatula, transfer them to the cookie sheets, spacing about 1 1/2 inches apart. Roll the dough scraps and continue cutting out cookies until all the dough is used. If desired, garnish with:
Raisins and/or red hots, for eyes and buttons.

Bake, 1 sheet at a time, until the edges of the cookies are just barely dark, 7 to 10 minutes; rotate the sheet halfway through baking for even browning. Remove the sheet to a rack and let stand until the cookies firm slightly. Transfer the cookies to racks to cool.

CCAC's Icing (minus the cream cheese)
2 sticks butter (cream it!), 2 lbs sifted powdered sugar (a little less), 2 teaspoons vanilla and hemp milk to consistency.