Preheat oven to 375°. Prepare baking sheets by spraying with nonstick spray or lining with parchment paper.
Mix together dry flour, baking powder, baking soda, salt, ginger, cinnamon and cloves.*note* correct measurements make or break this recipe. Too much flour will make it dry and too little will make it too sticky. The best way to avoid this is by measuring the flour into a small bowl, sift it, then measure it a second time (chances are high there will be extra flour left over that you will not add back). Using your counter mixer or your hand mixer, beat butter, brown sugar and egg until well blended.
Add molasses and vanilla.
Gradually add dry ingredients to mix until thoroughly mixed.
Using a floured work space, roll out small portions of dough at a time and cut with cookie cutter or simply add to a greased 9x13 sheet pan for a slab cookie.*note* working with smaller dough sections at a time is best for this recipe. Unlike sugar cookie dough, the gingerbread dough really can't be moved around much. By rolling out smaller dough balls, and only applying slight pressure with your floured rolling pin, your dough will be less likely to crack or crumble. Space cookies approx. 1½ inches apart
Bake 1 sheet at a time for 7-10 minutes. 7 minutes will give you softer, chewier cookies. 10 will give you more of a crunch. Both are delicious!
Let cool and decorate with my Royal Icing recipe below.
