- Prep Time : 3:00 h
- Cook Time : 10m
- Ready In : 3:10 h
An all time Christmas favourite!
- 3 cups plain flour
- 11⁄2 tsps baking powder
- 3⁄4 tsp bicarbonate of soda
- 1⁄4 tsp salt
- 1 tbsp ground ginger
- 13⁄4 tsps ground cinnamon
- 1⁄4 tsp ground cloves
- 6 tbsps butter
- 3⁄4 cup dark brown sugar
- 1 large egg
- 1⁄2 cup molasses
- 2 tsps vanilla essence
- 1 tsp finely grated lemon zest
In a small bowl, whisk together the flour, baking powder, bicarbonate of soda, salt, ginger, cinnamon, and cloves until well blended.
In a large bowl beat the butter, brown sugar, and egg on medium speed until well blended. Add the molasses, vanilla, and lemon zest and continue to mix until well blended. Gradually stir in the dry ingredients until blended and smooth.
Divide the dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
Preheat the oven to 190°C. Grease or line a baking sheet with parchment paper.
Place 1 portion of the dough on a lightly floured surface. Sprinkle flour over the dough and rolling pin. Roll the dough to a thin 1⁄2 cm thick. Cut out the cookies with your desired cutter.
Space the cookies 3 cm apart on the baking sheet. Bake 1 sheet at a time for 7-10 minutes. Remove the baking sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
After the cookies are cool you may decorate them any way you like using piped icing and other decorations.