Desserts
3 cups all-purpose 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 dark brown sugar
1 large egg
1/2 cup molasses
2 teaspoons vanilla
In a medium bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
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 blended and smooth.
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.
Preheat oven to 375 deg. Prepare baking sheets by lining with parchment paper.
Preheat oven to 375°.
Line cookie sheets with parchment paper.
Place 1 portion of the dough on a cutting board lightly sprayed with non-stick cooking spray.
Roll dough to about 1/4 inch thick.
Cut out cookies with desired cutter. (Cooking spray will help it release easier.)
Space cookies about 1 1/2 inches apart.
Bake one sheet at a time for 7 minutes.
Remove cookie sheet from oven and allow the cookies to cool until they've firmed up.
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.