Instructions

Preheat oven to 375 deg. Prepare baking sheets by lining with parchment paper.

In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.

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 half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.

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 ¼-inch thick. Use additional flour to avoid sticking.

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

Space cookies 1 ½-inches apart.

Bake 1 sheet at a time for 7-10 minutes.

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

While cookies are cooling make the icing.

In the bowl of an electric mixer, combine the sugar, egg whites, cream of tartar and salt. Beat until stiff and glossy.

Add water until you have a thick, but spreadable consistency.

Divide icing into small bowls and tint with green food dye.

Cover tightly with plastic wrap the bowls that you are not using; the frosting dries out very quickly.

Pour icing into a piping bag fitted small round tips and pipe onto cooled cookies.

All cookies to dry for at least 2 hours or overnight.

Gingerbread Cookie Recipe from Food.com/wonderfulgingerbreadcookies