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
- Preheat oven to 375 degrees. Line baking sheets with parchment paper.
- In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon and cloves until well blended.
- In a large bowl of a stand mixer, beat butter, brown sugar and egg on medium speed until well blended.
- Add molasses, vanilla and lemon zest mixing until blended. Gradually stir in dry ingredients until blended and smooth.
- Divide dough in half and wrap each half in plastic and let stand at room temperature at least 2 hours up to 8 hours.
- Preheat oven to 375 degrees.
- 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.
- 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.
- If not using remaining dough right away, refrigerate it up to 4 days.