2¼ cups flour
1 teaspoon baking powder
2 heaping teaspoons ground ginger
1 teaspoon cinnamon
Pinch of salt
¼ cup molasses
1 large egg
½ cup unsalted butter, room temperature
¾ brown sugar, packed
In a medium bowl, whisk together flour, baking powder, ginger, cinnamon, and salt together; set aside. In a small bowl, whisk together molasses and egg; set aside. In bowl of an electric mixer, beat butter and brown sugar until light and fluffy. Mix in egg and molasses mixture until batter is smooth, then gradually add dry ingredients. Split dough in half and roll each half out onto a floured sheet of parchment paper to ¼-inch. Place sheets of dough on a cookie sheet and cover with plastic. Refrigerate at least 2 hours or overnight. When ready to bake, preheat oven to 350 degrees. Remove dough from the refrigerator. Using a cookie cutter, cut dough into desired shapes and place on a parchment paper lined baking sheet. Bake cookies for 10 to 12 minutes. Remove from oven and cool completely on wire racks before decorating.
Yield: 3-4 dozen cookies (depending on size of cookie cutter)
