Gingerbread Cookies

• 3 cups flour
• 1 12 teaspoons baking powder
• 34 teaspoon baking soda
• 14 teaspoon salt
• 1 tablespoon ground ginger
• 1 34 teaspoons ground cinnamon
• 14 teaspoon ground cloves
• 38 cup butter
• 34 cup packed brown sugar
• 1 large egg
• 12 cup unsulphured molasses
• 2 teaspoons vanilla extract
• 1 teaspoon finely grated lemon peel or 1 teaspoon orange peel

1. In a medium bowl, mix flour, baking powder, baking soda, salt and spices.
2. In a large bowl, beat butter, sugar and egg with mixer on medium speed until creamy.
3. Add molasses, vanilla, and citrus peel and beat about 1 minute until smooth.
4. Gradually beat in about 1/2 of the flour mixture.
5. With a large wooden spoon, stir in remaining flour mixture until blended.
6. Divide dough in half.
7. Wrap and refrigerate at least 2 hours until firm or up to 4 days.
8. Place 1 rack in upper third of oven.
9. Heat to 375.
10. Roll dough to scant 1/4 in thickness and cut cookies.
11. Bake in upper third of oven 7 to 10 minutes until edges of cookies are slightly darker than centers.
12. Cool on cookie sheets 2 minutes before removing to wire racks to cool completely.

flour, baking powder, baking soda, salt, ground ginger, ground cinnamon, ground cloves, butter, brown sugar, egg, molasses, vanilla, lemon peel

Taken from www.food.com/recipe/gingerbread-cookies-272434 (may not work)