Heat oven to 350ºF

In a small bowl, whisk together your dry ingredients. Flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.

In a large bowl electric mixer or with a hand mixer, 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 dry ingredients into your wet ingredients until blended and smooth.

Divide dough in half, wrap each half in plastic, and let stand at room temperature for at least 2 hours or up to 8 hours.

(Dough can be stored in the refrigerator for up to 4 days, but in this case, it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.

Grease or line cookie sheets with parchment paper.

Place 1 portion of the dough on a lightly floured surface.

Sprinkle flour over dough and rolling pin.

Roll dough to a scant 1/4-inch thick.

Use additional flour to avoid sticking.

Cut out cookies with the desired cutter-- the gingerbread man is our favorite of course.

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 the cookie sheet from the oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.

After the cookies are cool you may decorate them with traditional royal icing. Or, you can dust them with powdered sugar and call it good!