Gingerbread Cookies That Won’t Spread

Directions

1. 1
   Preheat the oven to 375 F.
2. 2
   Whisk the flour, salt, and spices together in a bowl. Set aside.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).
3. 3
   Add the egg, and mix until incorporated.
4. 4
   Add the molasses, vanilla, and lemon zest (if using).
5. 5
   Mix until incorporated.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.
6. 6
   Roll out on a lightly floured surface to 1/4″ thickness.
7. 7
   Bake on a parchment lined baking sheet for 8-9 minutes.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.