Gingerbread Cookies

3 cups flour

1 1⁄2 tsp baking powder

3⁄4 tsp baking soda

1⁄4 tsp salt

1 tbsp ground ginger

1 3⁄4 tsp ground cinnamon

1⁄4 tsp ground cloves

6 tbsp unsalted butter

3⁄4 cup dark brown sugar

1 egg

1⁄2 cup molasses or treacle

In a bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended. Beat butter, brown sugar, and egg on medium speed until well blended. Add molasses and continue to mix until well blended. Gradually stir in dry ingredients until blended and smooth. Divide the dough in half and wrap each half in plastic wrap and let stand at room temperature for at least 2 hours or up to 8 hours. 

Preheat oven to 375F. Grease or line cookie sheets with parchment paper. Place 1 portion of the dough on a lightly floured surface. Sprinkle flour over dough and rolling pin. Roll dough to about 1/4" thick and use additional flour to avoid sticking, cut out the cookies to any shape and place it about 1 and 1/2 inches apart.

Bake for 7 to 10 minutes. The cookies will harden after removing from the oven, so if you want softer cookies use the lower time. Remove the cookie sheet from the oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack. Decorate the cooled cookies. I also make this recipe for gingerbread cookies.

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