6 Tbsp butter softened
3/4 cup packed brown sugar
1/2 cup molasses
1 egg
2 tsp vanilla extract
1 tsp grated lemon peel (or lemon juice)
3 cups all-purpose flour
3 tsp ground ginger
1 1/2 tsp baking powder
1 1/4 tsp ground cinnamon
3/4 tsp baking soda
1/4 tsp salt
1/4 tsp cloves
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the molasses, egg, vanilla and lemon peel. Combine the flour, ginger, baking powder, cinnamon, baking soda, salt and cloves; gradually add to creamed mixture and mix well. Divide dough in half. Refirgerate overnight.
On lightly floured surface, roll out each portion to 1/4 inch thickness. Cut with Gingerbread man cookie cutter. Place 2 inches apart on baking sheets coated with cooking spray. Reroll scraps.
Bake at 350 degrees for 7-9 minutes or until edges are firm. Remove to wire racks to cool completely. Decorate as desired.
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