Lemon Gingerbread Cookies
- 3 cups flour
- 1 teaspoon soda
- 1/2 teaspoon baking powder
- 1 egg
- 1 1/2 teaspoon salt
- 1/2 cup brown sugar
- 2/3 cup shortening Butter Flavor Crisco
- 1 1/2 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon allspice
- 3/4 cup molasses
- grated zest of 1 lemon
White Decorator Frosting:
- 2 cups powdered sugar
- 1/4 cup whole milk
- 1/2 teaspoon vanilla or 1/2 teaspoon fresh lemon juice
Cream together shortening, brown sugar, spices and salt. Add the eggs and mix thoroughly. Add molasses and grated lemon zest and blend. Mix the flour, soda, baking powder and add to the molasses mixture. Stir well until all of the dough is mixed well. Divide the dough into four portions and wrap each portion in plastic wrap or waxed paper. Chill for at least one hour.
When ready to bake, roll out dough onto generously floured surface. Flour the rolling pin as well.
Preheat the oven to 350 degrees.
Work with one piece at a time. Keep the other pieces wrapped and cooled until ready to roll out. Roll out 1/4 to 3/8 inches thick depending on how thick or thin and crispy you want your cookies. Cut with gingerbread or other shapes of your choice.
Bake on a lightly greased cookie sheet. For thin and crispy, roll thin and bake for about 8-10 minutes. For a slightly thicker cookie, roll to about 3/8 inch, cut and bake for about 6-8 minutes. Cool cookies on baking sheet. Remove, let cool completely before frosting.
For the frosting
Whisk together, until smooth. Spoon mixture into a pastry bag, fitted with a small tip. Decorate cookies as desired. Or make a simple white frosting and frost the entire cookie and decorate with sprinkles.
-Don’t worry about adding flour when rolling out. These do not get tough when extra flour is added.
-You can roll the dough thin or thicker for a soft or crispy cookie.