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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
Preheat oven to 375 deg. Prepare baking sheets by lining with parchment paper.
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7
(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 375u00b0.
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8
Grease or line cookie sheets with parchment paper.
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9
Place 1 portion of the dough on a lightly floured surface.
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10
Sprinkle flour over dough and rolling pin.
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11
Roll dough to a scant 1/4-inch thick.
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12
Use additional flour to avoid sticking.
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13
Cut out cookies with desired cutter-- the ginger bread man is our favorite of course.
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14
Space cookies 1 1/2-inches apart.
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15
Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!).
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16
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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17
After cookies are cool you may decorate them any way you like.
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18
I usually brush them with a powdered sugar glaze when I am in a hurry, but they look wonderful decorated with Royal icing.
