Gingerbread Cookies

Ingredients

• 3 cups 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 brown sugar
• 1 large egg
• 1/2 cup molasses
• 2 teaspoons vanilla

Instructions

1. In a small bowl, stir together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
2. In a large bowl cream together butter, brown sugar, and egg with a mixer on medium speed until well blended.
3. Add molasses and vanilla to the butter mixture and beat until smooth.
4. Gradually stir in dry ingredients until well-blended.
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. (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.)
6. Preheat oven to 375°. Grease or line cookie sheets with parchment paper.
7. Place 1 portion of the dough on a lightly floured surface. Sprinkle flour over dough and rolling pin. Roll dough to a scant 1/4-inch thick. Cut out cookies with desired cutter.
8. Space cookies 1 1/2-inches apart on cookie sheets. Bake for 7-10 minutes (the shorter you cook, the softer your cookie will be!)
9. Cool on a wire rack and decorate however you like!