GETTING READY

1. Preheat oven to 325 degree F.

2. Line a baking sheet with parchment paper.

MAKING

3. In a large mixing bowl, add butter and brown sugar. Whisk well.

4. Drop egg and molasses. Mix to combine.

5. In a separate bowl, add flour, ginger, cinnamon, baking soda, cloves, baking powder, and salt. Mix well.

6. Add flour mixture into the bowl with molasses in 3 additions. Beat after each addition. Knead with your hands when the mixture becomes stiff.

7. On floured surface, transfer dough and divide it into three equal parts. Flatten dough into rectangles and cover it with plastic wrap.

8. Pop it into the refrigerator for about 2 hours or until firm.

9. Take the dough out of the refrigerator and roll out each rectangle into ¼-inch thick sheet.

10. With cookie cutter, cut cookies. Place cookies on baking sheet about 1-inch apart.

11. Pop the baking sheet in oven and bake for 15 minutes or until firm to touch and light golden around the edges.

12. Remove the baking sheet from oven and transfer it on a wire rack. Let cookies cool completely.

SERVING

13. Decorate gingerbread cookies with frosting and serve with ice tea.