Heritage Recipe Granny’s Gingerbread CookiesGranny’s Gingerbread Cookies   

 

 

I’ve been eating these cookies every year for Christmas since my teeth came in and my mom was eating them for years before. Mom made some small tweaks along the way and I added some unexpected ingredients that give these cookies some delicious depth of flavor. Enjoy!  

  

SIFT TOGETHER:SIFT TOGETHER:  

  ● 3 cups all purpose flour ● 1 1/2 tsp baking powder ● 1 tsp baking soda ● 1/4 tsp salt ● 1 TBSP ground ginger ● 1 3/4 tsp ground cinnamon ● 1/2 tsp ground cloves ● 1/2 tsp white pepper ● 1-2 TBSP dutch processed cocoa 

powder 

BEAT TOGETHER:BEAT TOGETHER:  

● 3/4 stick unsalted butter ● 3/4 cup packed brown sugar ● 1 large egg 

Then add: 

● 3/4 cup molasses ● 2 tsp vanilla ● 1 tsp finely grated lemon zest ● 1 tsp lemon juice 

 

Once you’ve combined all the wet ingredients, slowly add in the dry ingredients, about 1 cup at a time until well combined. If dough is slightly too dry add a bit of water, 1 TBSP at a time, until a stiff dough forms. Divide into 2 portions, roll into a ball and wrap in cling wrap. Refrigerate at least 2 hours and up to 48 hours. 

After dough has chilled, preheat oven to 375 and grease cookie sheets. Roll out on a lightly floured surface to 1/4 inch thickness and cut into desired shapes. Bake 7-9 minutes until the edges are slightly darker. Allow to cool on cookie sheet for 2-3 minutes and then transfer to a wire rack. Frost with a simple royal icing and cinnamon candies.