Gingerbread Cookie Recipe

My gingerbread cookie making was a success. I refrigerated the dough for around 5 hours, and the consistency held up though for some reason, parts of the dough became crumbly. The taste of the cookie outweighs the process and I had to share with you lovelies! Hope you enjoy. 

Ingredients:

3 cups of all-purpose flour

1 1/2 teaspoons baking powder

3/4 teaspoon baking soda

t tablespoon ground ginger

1 3/4 teaspoon 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

Instructions:

1. Preheat oven to 375 deg. Prepare baking sheets by lining with parchment paper.
2. In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
3. In a large bowl (KitchenAid's great for this) beat butter, brown sugar, and egg on medium speed until well blended.
4. Add molasses, vanilla, and lemon zest and continue to mix until well blended.
5. Gradually stir in dry ingredients until blended and smooth.
6. 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.
7. (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.) Preheat oven to 375°.
8. Grease or line cookie sheets with parchment paper.
9. Place 1 portion of the dough on a lightly floured surface.
10. Sprinkle flour over dough and rolling pin.
11. Roll dough to a scant 1/4-inch thick.
12. Space cookies 1 1/2-inches apart.
13. Bake 1 sheet at a time for 7-10 minutes

Finished product: 

Link to original recipe