Gingerbread Cookies

Gingerbread Cookies
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

Directions
In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended. In a large bowl beat butter, brown sugar, and egg on medium speed until well blended. Add molasses and vanilla and continue to mix until well blended. Gradually stir in dry ingredients until well blended and smooth. Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours (up to 8 hours) (Dough can be stored in the refrigerator for up to 4 days.

Preheat oven to 375°.
Grease or line cookie sheets with parchment paper. Place 1 portion of the dough on a lightly floured surface and pprinkle flour over dough and rolling pin. Roll dough to roughly 1/4-inch thick. Use additional flour to avoid sticking. Cut out cookies into desired shapes.-- Space cookies 1 1/2-inches apart. Bake 1 sheet at a time for 7-10 minutes. Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack. After cookies are cool you can start to decorate them any way you like.