Gingerbread Cookies

Step 1

In a large bowl, whisk together the flour, baking powder, spices, and salt. Set aside.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, orange zest, molasses, and brown sugar on medium speed until lightened in color and well combined. Add in the egg and vanilla and mix on medium speed until combined, scraping down the the sides of the bowl as needed.

Step 3

Slowly add in the flour mixture while mixing on low speed. Mix until just combined.

Step 4

Wrap the dough in plastic wrap, form into a disk and refrigerate for at least 1 hour.

Step 5

When ready to bake, preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.

Step 6

On a floured surface, roll out half the dough at a time to ⅛-inch thickness. Cut with cookie cutters and place on prepared baking sheets about 1/2 inch apart (cookies will puff slightly but will not spread).

Step 7

Bake for 9-11 minutes or until lightly puffed and the tops of the cookies are dry to the touch. Let cool on baking sheets for 1-2 minutes before moving to a wire rack to cool completely.

Step 8

Decorate as desired with powdered sugar, royal icing, sugar cookie icing, or buttercream.