1. |
Combine flour, baking powder, salt, cinnamon, ginger and cloves in a medium bowl. Set aside. |
2. |
Cream brown sugar and butter together in a large bowl. Add the egg and beat until fluffy. Add the dry ingredients gradually and mix until combined. |
3. |
Divide the dough in two halves. Flatten each half and wrap with plastic wrap. Refrigerate for 1 hour. |
4. |
Pre-heat oven to 350 °F (175 °C). |
5. |
Grease two baking sheets. Lightly flour a work surface and your rolling pin. |
6. |
Roll out each dough piece until very thin. Cut cookies with a cookie cutter, roll out remaining dough and cut again. Repeat with the second dough piece. |
7. |
Put cookies on the baking sheets and bake until the edges start to darken, about 8 minutes. Transfer to a rack and cool. |