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1
In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves and lemon zest.
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2
In another large bowl (or in the bowl of your stand mixer if you have one) mix together the butter and sugar. Once combined, add the egg, lemon juice and molasses; mix well.
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3
Add the flour mixture into the wet ingredients in thirds, adding a third of the mixture at a time after each previous one has been mixed well.
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4
Once the dough is mixed, divide it in two, shape each section into a disc and wrap each in plastic wrap. Refrigerate the discs overnight.
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5
After the dough has chilled, remove it from the refrigerator and unwrap it. Cut each disc in half for easier handling.
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6
Preheat your oven to 350 F.
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7
Roll out the sections of dough on a lightly floured counter; roll them to 1/8 inch thickness. Cut the dough in any desired shape using cookie cutters.
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8
Transfer the cookies to a greased baking sheet (it has to be greased because there isn't enough fat in the dough to prevent it from sticking).
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9
Bake the cookies for 8-10 minutes, until the edges have started to darken. Transfer to a cooling rack. You can re-roll the scraps of dough to make more cookies. Continue the process until you've used all the dough.
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10
Notes:
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11
1. I used dark molasses because that's all I could find. But I'm pretty sure any molasses would work.
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12
2. This recipe makes about 50 cookies, depending on the size of your cookie cutters. Santa likes these cookies too!
