One of the most classic and old school recipe would be this easy dessertsGingerbread Bears. I know many of my friends think that this is a perfect recipe but in my honest I think otherwise. For some reason I think there is just something missing. If you have had this recipe in a different format or with something extra please do share with us what that extra ingredient was and how was it employed in the recipe.
- 31/2C Unsifted all-purposeflour
- 11/2t ginger,Ground
- 11/2t Cinnamon
- 1T Baking soda
- 1T cloves,Ground
- 1/4T Salt
- 1/2C Butter,Softened
- 3/4C Sugar
- 3/4C Light molasses
- 1T lemon rind,Grated
- Decorations as desired
Chilling time: 2 hours or overnight
Cooking time:7to 10 minutes
- Measure 3 1/2 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.
- Divide dough into four parts. Wrap each one separately in plastic wrap and refrigerate 2 hours or overnight.
- Heat oven to 375 degrees. Lightly grease baking sheets.
- 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 1/8-inch thickness.
- Cut out with cookie cutters and carefully transfer to prepared baking sheets, leaving 1 inch between each cookie.
- 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.
Photo by comedy_nose