Easy Ginger Cookies with Fresh Ginger

Step 1

Whisk the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves together in a small bowl.

Step 2

Beat butter, brown sugar, and egg together in a large bowl until well blended. You can do this by hand or in the bowl of your stand mixer on medium speed.

Step 3

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

Step 4

Stir in dry ingredients gradually until the dough is smooth.

Step 5

Divide dough in half. Wrap each half in damp tea towel and refrigerate for two hours or overnight.

Step 6

Generously butter a cookie sheet, or line it with a silicone baking mat or parchment paper.

Step 7

Remove one portion of the cookie dough from fridge. Turn the dough out onto a lightly floured surface. Sprinkle flour on top of the dough and on the rolling pin.

Step 8

Roll dough to a quarter-inch thickness, using additional flour if necessary to prevent sticking. To give these easy ginger cookies a pretty pattern, use an embossed rolling pin over the rolled out dough.

Step 9

Cut cookies into shapes with cookie cutters, or simply cut into squares. Transfer cookies to the cookie sheet, spacing them two inches apart.

Step 10

Bake at 350F degrees for 7-10 minutes; less time for a soft cookie, more for a crisp one.

Step 11

Remove from oven; let cookies sit for a couple of minutes until they are firm, then transfer to a wire rack.