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Gingerbread Bears
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 | Preparation | 2 hours |
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| Cooking | 10 minutes |
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| Ready In | 2 hours |
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Ingredients
| 3 1/2 |
cups |
flour, all-purpose |
|
| 1 1/2 |
teaspoons |
ginger |
ground |
| 1 1/2 |
teaspoons |
cinnamon |
|
| 1 |
teaspoon |
baking soda |
|
| 1 |
teaspoon |
cloves |
ground |
| 1/4 |
teaspoon |
salt |
|
| 1/2 |
cup |
butter |
softened |
| 3/4 |
cup |
sugar |
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| 1 |
each |
egg |
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| 3/4 |
cup |
molasses |
|
| 1 |
teaspoon |
lemon zest |
grated |
| 1 |
x |
decorations |
as needed |
Directions
1. 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.
2. Divide dough into four parts. Wrap each one separately in plastic wrap and refrigerate 2 hours or overnight.
3. Heat oven to 375 degrees. Lightly grease baking sheets.
4. 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.
5. Bake just until the cookies are lightly browned and set, 7 to 10 minutes. Do not overbake. Transfer from baking sheets to a wire rack and cool completely before decorating.
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