1teaspoonfinely grated lemon zestoptional - I didn't use this
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, 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. (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.
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 (I rolled mine a bit thicker for softer cookies). Use additional flour to avoid sticking.
Cut out cookies with desired cutter. I actually found it easier to roll the dough out on the parchment, cut out the cookies and remove the outer pieces, leaving the cookie shapes on the parchment. Then lift the parchment up at one side, so that the cookie shape is now upside down, place your hand under it and peel the parchment off the back of the cookie. The cookie will land gently in your hand and won't get stretched out of shape like it would if you lift the cookie from the surface and place it on the pan.
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). Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
This recipe for Soft Gingerbread Football Cookies and Football Brownies was printed from AmandasCookin.com - https://amandascookin.com/soft-gingerbread-football-cookies-and/ and can only be printed for education or personal use.