Ingredients
-
3
-
1 1/2
-
3/4
-
1/4
-
1
-
1 3/4
-
1/4
-
6
-
3/4
-
1
-
1/2
-
2
-
1
-
-
Directions
Steps
|
1
Done
|
In a Small Bowl, Whisk Together Flour, Baking Powder, Baking Soda, Salt, Ginger, Cinnamon, and Cloves Until Well Blended. |
|
2
Done
|
in a Large Bowl (kitchen Aid's Great For This) Beat Butter, Brown Sugar, and Egg on Medium Speed Until Well Blended. |
|
3
Done
|
Add Molasses, Vanilla, and Lemon Zest and Continue to Mix Until Well Blended. |
|
4
Done
|
Gradually Stir in Dry Ingredients Until Blended and Smooth. |
|
5
Done
|
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. |
|
6
Done
|
Preheat Oven to 375 Deg. Prepare Baking Sheets by Lining With Parchment Paper. |
|
7
Done
|
(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. |
|
8
Done
|
Grease or Line Cookie Sheets With Parchment Paper. |
|
9
Done
|
Place 1 Portion of the Dough on a Lightly Floured Surface. |
|
10
Done
|
Sprinkle Flour Over Dough and Rolling Pin. |
|
11
Done
|
Roll Dough to a Scant 1/4-Inch Thick. |
|
12
Done
|
Use Additional Flour to Avoid Sticking. |
|
13
Done
|
Cut Out Cookies With Desired Cutter-- the Ginger Bread Man Is Our Favorite of Course. |
|
14
Done
|
Space Cookies 1 1/2-Inches Apart. |
|
15
Done
|
Bake 1 Sheet at a Time For 7-10 Minutes (the Lower Time Will Give You Softer Cookies-- Very Good!). |
