Gingerbread Cookies

Recipe via Food.com

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INGREDIENTS

3 cups all-purpose flour

1 1⁄2 teaspoons baking powder

3⁄4 teaspoon baking soda

1⁄4 teaspoon salt

1 tablespoon ground ginger

1 3⁄4 teaspoons ground cinnamon

1⁄4 teaspoon ground cloves

6 tablespoons unsalted butter

3⁄4 cup dark brown sugar

1 large egg

1⁄2 cup molasses

2 teaspoons vanilla

1 teaspoon finely grated lemon zest (optional)

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DIRECTIONS

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

• In large bowl, beat butter, brown sugar, and egg on medium speed until well blended.

• Add molasses, vanilla, and lemon zest and continue mixing until well blended.

• Gradually stir in dry ingredients until blended and smooth.

• Divide dough in half and wrap each half in plastic.

• Let stand at room temperature for at least 2 hours or up to 8 hours.

• Prepare baking sheets by lining with parchment paper.

• (Dough can be stored in the refrigerator for up to 4 days. Return to room temp before using.)

• Preheat oven to 375º

• Grease or line cookie sheets with parchment paper.

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

• Sprinkle flour over dough and rolling pin.

• Roll dough to a scant ¼-inch thick (use additional flour to avoid sticking).

• Use desired cutter to shape cookies.

• Space cookies 1½-inches apart.

• Bake 1 sheet at a time for 7—10 minutes (7 minutes will bake a softer cookie).

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

• After cookies cool, decorate as desired.