The Most Wonderful Gingerbread Cookies Recipe 

In a small bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves. In a large mixing bowl, beat the butter, brown sugar, and egg on medium speed until well blended. Add the molasses, vanilla, and lemon zest; continue mixing until smooth. Gradually stir in the dry ingredients until the dough is blended and smooth.

Divide the dough in half, wrap each portion in plastic wrap and let stand at room temperature for at least 2 hours or up to 8 hours.

Heat oven to 375°F. Line baking sheets with parchment paper. Place one portion of dough on a lightly floured surface. Sprinkle flour over the dough and rolling pin. Roll the dough to just under 1⁄4-inch thickness, adding flour as needed to prevent sticking. Cut out cookies using your favorite cutter.

Place cookies 11⁄2 inches apart on the prepared baking sheet. Bake one sheet at a time for 7 to 10 minutes. (Bake on the lower end of the range for softer cookies.)

Remove from the oven and allow cookies to cool on the sheet until firm enough to transfer to a wire rack. Once completely cool, decorate as desired.

A powdered sugar glaze works well for quick decorating, and royal icing creates a classic look.

Note: Dough can be stored in the refrigerator for up to 4 days. Allow it to return to room temperature before rolling.