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Ingredients
- 6 tablespoons butter, softened
- 3/4 cup packed dark brown sugar
- 1/2 cup molasses
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon grated lemon zest
- 3 cups all-purpose flour
- 3 teaspoons ground ginger
- 1-1/2 teaspoons baking powder
- 1-1/4 teaspoons ground cinnamon
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
- Decorating icing and assorted candies
Directions
- 1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses, egg, vanilla and lemon zest. In another bowl, whisk flour, ginger, baking powder, cinnamon, baking soda, salt and cloves; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until easy to handle.
- 2. Preheat oven to 350°. On a lightly floured surface, roll each portion to 1/4-in. thickness. Cut with a floured 4-in. gingerbread man cookie cutter.
- 3. Place 2 in. apart on greased baking sheets. Bake until edges are firm, 7-9 minutes. Remove from pans to wire racks to cool completely. Decorate as desired.
Nutrition Facts
1 cookie (calculated without decorations): 99 calories, 2g fat (1g saturated fat), 12mg cholesterol, 88mg sodium, 18g carbohydrate (8g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch.
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