Name: Pierniczki Cytrynowe Lemon Gingerbread Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 1 h 40 min
Yield: 24 cookies
Cuisine: Polish
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/4 cup brown sugar; 1 large egg; Zest of 1 lemon; 2 tablespoons fresh lemon juice; 1/4 cup honey; Powdered sugar (for dusting)

Instructions

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg and beat until well combined. Then, mix in the lemon zest, lemon juice, and honey until incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. If the dough is too sticky, add a little more flour.
Divide the dough in half and shape each into a disc. Wrap them in plastic wrap and chill in the refrigerator for at least 1 hour.
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness. Use cookie cutters to cut out shapes and place them on the prepared baking sheet.
Bake the cookies for 8-10 minutes or until the edges are just lightly golden. Be careful not to overbake.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Once the cookies are cooled, dust them with powdered sugar for a snow-like finish.

Ingredients

Instructions

Nutrition Facts

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