Awesome Gingerbread Bears
Gingerbread Bears recipe
Yield
68 servingsPrep
2 hrsCook
10 minReady
2½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | cups |
all-purpose flour
|
|
| 1 ½ | teaspoons |
ginger
ground |
|
| 1 ½ | teaspoons |
cinnamon
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
cloves
ground |
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
butter
softened |
|
| ¾ | cup |
sugar
|
|
| 1 |
eggs
|
*
|
|
| ¾ | cup |
molasses
|
|
| 1 | teaspoon |
lemon zest
grated |
|
|
decorations
as needed |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 828 | ml |
all-purpose flour
|
|
| 7.5 | ml |
ginger
ground |
|
| 7.5 | ml |
cinnamon
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
cloves
ground |
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
butter
softened |
|
| 177 | ml |
sugar
|
|
| 1 | each |
eggs
|
*
|
| 177 | ml |
molasses
|
|
| 5 | ml |
lemon zest
grated |
|
| 1 | x |
decorations
as needed |
* |
Directions
Measure 3½ 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.
Divide dough into four parts. Wrap each one separately in plastic wrap and refrigerate 2 hours or overnight.
Heat oven to 375℉ (190℃). Lightly grease baking sheets.
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 ⅛ inch thickness. Cut out with cookie cutters and carefully transfer to prepared baking sheets, leaving 1-inch between each cookie.
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.
