The Most Wonderful Gingerbread Cookies

Step 1

In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.

Step 2

In a large bowl (KitchenAid's great for this) beat butter, brown sugar, and egg on medium speed until well blended.

Step 3

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

Step 4

Gradually stir in dry ingredients until blended and smooth.

Step 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.

Step 6

Preheat oven to 375 deg. Prepare baking sheets by lining with parchment paper.

Step 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 375°.

Step 8

Grease or line cookie sheets with parchment paper.

Step 9

Place 1 portion of the dough on a lightly floured surface.

Step 10

Sprinkle flour over dough and rolling pin.

Step 11

Roll dough to a scant 1/4-inch thick.

Step 12

Use additional flour to avoid sticking.

Step 13

Cut out cookies with desired cutter-- the ginger bread man is our favorite of course.

Step 14

Space cookies 1 1/2-inches apart.

Step 15

Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!).

Step 16

Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.

Step 17

After cookies are cool you may decorate them any way you like.

Step 18

I usually brush them with a powdered sugar glaze when I am in a hurry, but they look wonderful decorated with Royal icing.