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1
In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
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2
In a large bowl (KitchenAid's great for this) beat butter, brown sugar, and egg on medium speed until well blended.
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3
Add molasses, vanilla, and lemon zest and continue to mix until well blended.
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4
Gradually stir in dry ingredients until blended and smooth.
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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.
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6
(Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated.
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7
Return to room temp before using.)
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8
Preheat oven to 375A degrees .
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9
Grease or line cookie sheets with parchment paper.
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10
I use silpat liners.
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11
Place 1 portion of the dough on a lightly floured surface.
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12
Sprinkle flour over dough and rolling pin.
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13
Roll dough to a scant 1/4-inch thick.
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14
Use additional flour to avoid sticking.
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15
Cut out cookies with desired cutter-- the ginger bread man is our favorite of course.
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16
Space cookies 1 1/2-inches apart.
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17
I decided to put the cookie sheets with the cut out cookies in the refrigerator for 5 minutes to harden the cookies before baking to ensure they didn't spread too much.
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18
Bake for 7-10 minutes (the lower time will give you softer cookies-- very good!
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19
).
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20
Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
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21
After cookies are cool you may decorate them any way you like.
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22
I used royal icing to decorate.
