Gingerbread Cookies by Mrs. Claus

3 CUP(S) flour
1 1/2 TSP baking powder
3/4 TSP baking soda
1/2 TSP salt
1 TBSP ground ginger
1 3/4 TBSP ground cinnamon

1/4 TSP ground cloves
6 TSP butter
3/4 CUP(S) dark brown sugar
1 egg
1/2 CUP(S) molasses
2 TSP vanilla
1 TSP graded lemon zest (optional)

In a large bowl, beat butter, brown sugar, and egg on medium speed until well blended.
Add molasses, vanilla, and lemon zest and continue to mix until well blended.
Gradually stir in dry ingredients until blended and smooth.
Divide dough in half and wrap each in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
Reheat oven to 375 deg. Prepare baking sheets by lining with parchment paper.
Dough can be stored in the refrigerator for up to 4 days, but in the case it should be refrigerated, return to room temperature before using.
Grease or line cookie sheets with parchment paper.
Place one portion of the dough on a lightly floured surface.
Sprinkle flour over dough and rolling pin.
Roll dough to 1/4 inch thick.
Use additional flour to avoid sticking.
Cut out cookies with desired cutters.
Space cookies 1 1/2 inches apart.
Bake 1 sheet at a time for 7-10 minutes.
The lower the time, the softer the cookies.
Remove cookie sheet from over and allow cookies to cool until firm enough to move to a wire wrack.
Decorate cookies as desired after cooled.