Gingerbread Cookies That Won't Spread

Step 1

Preheat the oven to 375 F.

Step 2

Whisk the flour, salt, and spices together in a bowl. Set aside.

Step 3

In the bowl of a stand mixer, cream the butter and sugar until they’ve just come together (we don’t want them too light and fluffy).

Step 4

Add the egg, and mix until incorporated.

Step 5

Add the molasses, vanilla, and lemon zest (if using). Mix until incorporated.

Step 6

Slowly mix in the flour mixture until your dough forms. If your dough is remarkably dry (this can happen depending on how you measure your flour), add 1 tsp of milk at a time until it comes together but is not wet/sticky.

Step 7

Roll out on a lightly floured surface to 1/4″ thickness. Bake on a parchment lined baking sheet for 8-9 minutes.

Step 8

If you’re not immediately making the cookies, wrap the dough in plastic wrap and refrigerate (or freeze) until you are ready to use it. Before using, bring to room temperature.