gingerbread boy cookies

cups whole wheat flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

tablespoon ground ginger

1 3/4 teaspoons ground cinnamon

tablespoons unsalted butter

3/4 cup dark brown sugar

1 egg

1/2 cup molasses (used honey instead)

teaspoons vanilla

teaspoon finely grated lemon zest (optional)

Directions:

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 honey (or 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
7 Place 1 portion of the dough on a lightly floured surface.
8 Sprinkle flour over dough and rolling pin.
9 Roll dough to a scant 1/4-inch thick.
10 Use additional flour to avoid sticking.
11 Cut out cookies with desired cutter– the ginger bread man is our favorite of course.
12 Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies).
13 Allow the cookies to stand until the cookies are firm enough to move to a wire rack.
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