Ingredients:
3 to 3 1/2 cups whole wheat, white whole wheat, or all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
1 3/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons unsalted butter
3/4 cup honey
1 large egg
1/2-2/3 cup molasses (if you like the taste of molasses, use the whole amount)
2 teaspoons vanilla
1 1/2 to 2 teaspoon finely grated lemon zest or orange (optional)
- In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
- In a large bowl (KitchenAid's great for this) beat butter, honey, 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.
- Let dough sit in the mixing bowl for about half an hour, covered with plastic wrap.
- (Dough can be stored in the refrigerator for up to 4 days. Return to room temp before using.) Preheat oven to 375°.
- Grease or line cookie sheets with parchment paper.
- Spoon out about a tablespoon of dough, roll it into a ball, and place on cookie sheet. I usually grease me hands a little because the dough may be sticky.
- Space cookies 1 1/2-inches apart.
- Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!).
- Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
- After cookies are cool you may decorate them any way you like.
