3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 tablespoon ground ginger
1 3/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons butter
3/4 cup dark brown sugar
1 large egg
1/2 cup molasses
2 teaspoons vanilla
In a small bowl, whisk together flour, baking powder, baking soda, ginger, cinnamon, and cloves.
In a large bowl beat butter, brown sugar, and egg on medium speed until well blended.
Add molasses and vanilla and continue to mix until well blended.
Gradually stir in dry ingredients until mixed. (Mine was a little crumbly looking but when smashed, it comes together)
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. Return to room temp before using.)
Preheat oven to 375. Line cookie sheets with parchment paper.
Roll dough to about 1/4 inch thick and use what ever cookie cutters you would like
(make sure you use plenty of flour to avoid sticking)
Bake for 7-10 minutes. If you want your cookies softer, stick more toward the 7 min mark (or cook on 350 for about 8-9 min).
Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
Decorate and enjoy
