The Most Wonderful Gingerbread Cookies

Ingredients

• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon ground ginger
• 1 3/4 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 6 tablespoons unsalted butter
• 3/4 cup dark brown sugar
• 1 large egg
• 1/2 cup molasses
• 2 teaspoons vanilla
• 1 teaspoon finely grated lemon zest (optional)

Directions

1. 1

   In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.

2. 2

   In a large bowl (KitchenAid's great for this) beat butter, brown sugar, and egg on medium speed until well blended.

3. 3

   Add molasses, vanilla, and lemon zest and continue to mix until well blended.

4. 4

   Gradually stir in dry ingredients until blended and smooth.

5. 5

   Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.

6. 6

   (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.

7. 7

   Grease or line cookie sheets with parchment paper.

8. 8

   Place 1 portion of the dough on a lightly floured surface.

9. 9

   Sprinkle flour over dough and rolling pin.

10. 10

    Roll dough to a scant 1/4-inch thick.

11. 11

    Use additional flour to avoid sticking.

12. 12

    Cut out cookies with desired cutter-- the ginger bread man is our favorite of course.

13. 13

    Space cookies 1 1/2-inches apart.

14. 14

    Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!).

15. 15

    Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.

16. 16

    After cookies are cool you may decorate them any way you like.

17. 17

    I usually brush them with a powdered sugar glaze when I am in a hurry, but they look wonderful decorated with Royal icing.