3 cups all purpose flour
1 1/2 teaspoons baking powder
3/4 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 dark brown sugar
1 large egg
1/2 cup molasses
2 teaspoons vanilla
1 teaspoon finely grated lemon zest (optional)

In a bowl, mix dry ingredients (flour, spices, salt) well until no streaks of color remain. In a large bowl beat butter, brown sugar, and egg til well blended. Stir in molasses, vanilla, and lemon zest. Add some of the dry ingredients, stir in, then mix in the rest, beat for 30 seconds or til well combined.

Divide the dough into two portions and wrap each half in plastic wrap. Refrigerate for at least 2 hours or overnight. Preheat oven to 375°F. Grease or line baking sheets with parchment paper.

When ready to bake, preheat oven to 375°F. Remove dough from refrigeration for 20-30 minutes before baking (while the oven preheats).

Dust working surface and rolling pin lightly with flour (or cocoa). Roll dough out to 1/8-inch thickness. Cut out shapes with floured cookie cutters and place on baking sheets leaving 1 1/2 inch space between cookies.

Bakes cookies for about 10-12 minutes (time varies with cookie size) or until slightly soft in the middle (they will continue baking briefly after being removed from the oven. Watch carefully - overbaked cookies will be dry.

Remove to cool on wire rack. Bake the next batch on a cool cookie sheet. The ext few batches of cookies often bake more quickly.