Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup dark brown sugar
- 2 large eggs
- ½ cup molasses
- 2 tablespoons freshly grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
Special Equipment Needed:
- Stand mixer or hand mixer
- Rolling pin
- Cookie cutters
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, and cinnamon.
3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together the butter and brown sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the molasses, lemon zest, and lemon juice and beat until combined.
6. Add the dry ingredients and mix until just combined.
7. Turn the dough out onto a lightly floured surface and roll out to ¼-inch thickness.
8. Cut out shapes with cookie cutters and place on the prepared baking sheet.
9. Bake for 10-12 minutes, or until lightly golden.
10. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 10-12 minutes
Temperature: 350°F
Serving Size: Makes 24 cookies
Nutritional Information (per serving):
Calories: 140
Fat: 5g
Carbohydrates: 21g
Protein: 2g
Substitutions for Ingredients:
- Unsalted butter can be substituted with vegan butter or coconut oil.
- Dark brown sugar can be substituted with light brown sugar.
- Molasses can be substituted with honey or maple syrup.
Variations:
- Add ½ cup of chopped nuts or dried fruit for a crunchy texture.
- Add 1 teaspoon of ground nutmeg for a spicier flavor.
- Use white whole wheat flour for a healthier version.
Tips and Tricks:
- Make sure the butter is softened to room temperature before creaming with the sugar.
- Roll the dough out between two sheets of parchment paper to prevent sticking.
- Use a sharp knife to cut out the shapes for the most precise edges.
Storage Instructions:
Store in an airtight container at room temperature for up to 1 week.
Reheating Instructions:
Reheat in a 350°F oven for 5 minutes.
Presentation Ideas:
- Place the cookies on a platter and garnish with lemon slices and fresh mint leaves.
- Serve with a glass of cold milk.
Garnishes:
- Lemon slices
- Fresh mint leaves
Pairings:
- Hot tea
- Cold milk
Suggested Side Dishes:
- Fruit salad
- Yogurt parfait
Troubleshooting Advice:
- If the dough is too sticky, add a bit more flour.
- If the cookies are too dry, add a bit more molasses.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Wash hands before and after handling the dough.
Food History:
Gingerbread has been around since the 11th century and was originally made with honey, spices, and breadcrumbs. It was used as a medicine and a food and was popular in Europe and the Middle East.
Flavor Profiles:
- Sweet
- Spicy
- Citrusy
Serving Suggestions:
- Serve with a scoop of ice cream for a sweet treat.
- Top with a dollop of whipped cream for a festive presentation.
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