Ingredients
6 tablespoons butter, softened3/4 cup packed dark brown sugar1/2 cup molasses1 large egg, room temperature2 teaspoons vanilla extract1 teaspoon grated lemon zest3 cups all-purpose flour3 teaspoons ground ginger1-1/2 teaspoons baking powder1-1/4 teaspoons ground cinnamon3/4 teaspoon baking soda1/4 teaspoon salt1/4 teaspoon ground clovesDecorating icing and assorted candies
Preparation
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses, egg, vanilla and lemon zest. In another bowl, whisk flour, ginger, baking powder, cinnamon, baking soda, salt and cloves; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until easy to handle.
Preheat oven to 350°. On a lightly floured surface, roll each portion to 1/4-in. thickness. Cut with a floured 4-in. gingerbread man cookie cutter.
Place 2 in. apart on greased baking sheets. Bake until edges are firm, 7-9 minutes. Remove from pans to wire racks to cool completely. Decorate as desired.
