My New Favourite Gingerbread Cookies
Despite the fact that it’s winter, I have actually been making a ton of ice cream (I’ve been sharing lots of photos of this adventure on Instagram). I’ve done Rocky Road with Roasted Peanuts, White Chocolate Peppermint Candy Cane, Cream Cheese Red Velvet Brownie and loads more.
I recently found a recipe that was inspired by a European tradition of people enjoying their lemon beer with gingerbread cookies (specifically the spicier Speculoos version)! The ice cream is flavoured with a ton of lemon zest and chunks of zippy gingerbread. Even as I was bringing it together I could tell that the flavour combination was a winner. Then I tasted it, and fell in love.
When I began my holiday baking, it got me thinking… why not take a traditional gingerbread cookie recipe and liven it up with some lemon zest?!
The result was even better than I was expecting. The flavours are perfect together and the lemon does so much to take the gingerbread to a completely different level with a very simple addition. This kitchen test has become my new favourite gingerbread recipe, and will be the one I use for the holidays from now on!
I hope this recipe will become a holiday favourite for you as well! :)
Gingerbread Cookies
Makes about 25-30 Cookies (3-4 inch cutters)
*This recipe requires chilling time*
Tools: Medium and large sized bowls, citrus zester, hand mixer, baking sheets lined with parchment, rolling pin, cookie cutters, cooling rack.
Ingredients:
3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon sea salt
1 tablespoon ground ginger
1/4 teaspoon ground cloves
1/4 cup plus 2 tablespoons unsalted butter, room temperature
3/4 cup brown sugar, packed
1 large free range egg, room temperature
1/2 cup molasses
1/2 teaspoon lemon zest
1 1/2 teaspoons pure vanilla extract
In a medium sized bowl whisk together the flour, baking powder, baking soda, salt, ginger, and cloves and set aside.
In a separate large bowl cream together the butter and brown sugar with a hand mixer until light and fluffy. Add the egg, beating until just combined. Add the molasses, lemon zest and vanilla and beat until everything is incorporated.
Stir the dry ingredients into the wet until just combined. Divide the dough into two pieces and wrap in plastic wrap. Transfer to the refrigerator to chill for at least 30 minutes to overnight.
When you’re ready to bake, preheat your oven to 375 degrees and line the baking sheets with parchment paper. Take one part of the dough and, on a lightly floured surface, roll to 1/4 inch thickness (it’s a good idea to flour your rolling pin as well). Cut out with the cookie cutters of your choice and re-roll and cut the remaining dough as necessary.
Place the cookies 2 inches apart on the baking sheets and bake one sheet at a time for 7-8 minutes (for softer cookies) or 9-10 minutes for crispier cookies.
Allow the cookies to cool for 2-3 minutes on the baking sheet before transferring to a cooling rack.
Once the cookies are completely cooled you can decorate with royal icing, buttercream and the sprinkles/candies of your choice!
Happy eating! Xo
