This is my absolute favourite gingerbread recipe. It’s easy to make and it has the great spice flavour without being too spicy.

Ingredients

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
1 teaspoon finely grated lemon zest

Directions

  1. In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
  2. In a large bowl beat butter, brown sugar, and egg on medium speed until well blended using an electric or Kitchenmaid mixer.
  3. Add molasses, vanilla, and lemon zest and continue to mix until well blended.
  4. Add the dry ingredients into the large bowl gradually until blended and smooth.
  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 degrees F and prepare baking sheets by lining with parchment paper.
  7. Place 1 portion of the dough on a lightly floured surface.
  8. Sprinkle flour over dough and rolling pin.
  9. Roll dough ahout 1/4-inch thick.
  10. Use additional flour to avoid sticking.
  11. Cut out cookies with desired cutter.
  12. Place the cookies on cookie sheets lined with parchment paper, spacing them  1 1/2-inches apart.
  13. Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies.
  14. Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
  15. After cookies are cool decorate them any way you like or leave them as is.