Categories: Cookies

Ingredients

• 3 cups all-purpose flour
• 1 1/2 tsp. baking powder
• 3/4 tsp. baking soda
• 1/4 tsp. salt
• 1 Tbsp. ground ginger
• 1/4 tsp. ground cloves
• 6 Tbsp. unsalted butter
• 3/4 cup dark brown sugar, packed
• 1 large egg
• 1/2 cup molasses
• 2 tsp. vanilla
• 1 tsp. finely grated lemon zest (opt.)

Directions

1. Preheat oven to 375 degrees. Line baking sheets with parchment paper.
2. In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon and cloves until well blended.
3. In a large bowl of a stand mixer, beat butter, brown sugar and egg on medium speed until well blended.
4. Add molasses, vanilla and lemon zest mixing until blended. Gradually stir in dry ingredients until blended and smooth.
5. Divide dough in half and wrap each half in plastic and let stand at room temperature at least 2 hours up to 8 hours.
6. Preheat oven to 375 degrees.
7. Roll 1 portion of dough on lightly floured surface, flouring dough and rolling pin- to a scant 1/4 inch thick. Cut out cookies with floured cutters. Space 1 1/2 inch apart on prepared baking sheets.
8. Bake one sheet at a time for 7to 10 minutes. (Lower time= softer cookies). Remove from oven and allow to cool on pan until firm.
9. If not using remaining dough right away, refrigerate it up to 4 days.

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