Ingredients

  • 3 ½ cups Unsifted all-purpose flour
  • 1 ½ teaspoons Ground ginger
  • 1 ½ teaspoons Cinnamon
  • 1 tablespoon Baking soda
  • 1 tablespoon Ground cloves
  • ¼ tablespoon Salt
  • ½ cup Butter, softened
  • ¾ cups Sugar
  • 1 Egg
  • ¾ cups Light molasses
  • 1 tablespoon Grated lemon rind
  • Decorations as desired

Directions

1. Measure 3 ½ cups flour; sift together with spices, baking soda and salt; set aside. Beat butter with an electric mixer in a large bowl until smooth. Add sugar and mix on high speed until light and fluffy, 2 minutes. Add egg and mix well. Stop the mixer and add molasses and lemon rind. Mix on low speed to combine. Stir in dry ingredients with a wooden spoon.

2. Divide dough into four parts. Wrap each one separately in plastic wrap and refrigerate 2 hours or overnight.

3. Heat oven to 375℉. Lightly grease baking sheets.

4. Remove one piece of dough from the refrigerator at a time. Roll the well-chilled dough on a floured board or between sheets of waxed paper to a ⅛-inch thickness. Cut out with cookie cutters and carefully transfer to prepared baking sheets, leaving 1-inch between each cookie.

5. Bake just until the cookies are lightly browned and set, 7 to 10 minutes. Do not over-bake. Transfer from baking sheets to a wire rack and cool completely before decorating. Decorate as desired. Store in airtight containers.

Notes

From the Chicago Tribune Fifth Annual Food Guide Holiday Cookie Contest December 3, 1992

Categories
Cookies
MacGourmet downloadGingerbread Bears. To import, drag image to your MacGourmet recipe box.

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