Recipe courtesy of Anne Burrell

Gingerbread Cookies

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  • Level: Intermediate
  • Total: 2 hr 25 min
  • Prep: 30 min
  • Inactive: 1 hr 5 min
  • Cook: 50 min
  • Yield: 4 to 5 dozen
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Ingredients

Directions

  1. Preheat the oven to 325 degrees F.
  2. Sift together the flour, baking powder, spices and salt and set aside.
  3. In a small saucepan combine the butter, honey, sugar, lemon juice and the lemon and orange zest. Bring this to medium heat and cook until the butter has melted and the sugar has dissolved. Let cool to about room temperature and beat in the eggs.
  4. Make a well in the flour/spice mixture and add the egg/sugar mixture. Using a fork, begin to gradually incorporate the flour into the egg mixture. When the flour has mostly been incorporated, turn the mixture out onto a clean work surface and gently knead until the mixture is smooth and homogenous. Knead in a little more flour if the dough seems sticky. Chill dough for 1 hour or overnight.
  5. Using a rolling pin, roll the dough to an even thickness of about 1/4-inch. Cut into desired shapes with cookie cutters. Place on a lightly greased or parchment lined cookie sheet and bake for 20 to 25 minutes or until the cookies are firm and lightly browned. Let the cookies cool for 3 to 4 minutes and transfer to a cooling rack.
  6. When the cookies are completely cool decorate as desired.
  7. Cook's Note: If you are planning to hang the cookies, make a hole for the string before baking.

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