Gingerbread Cookies

Dough:
In the bowl of an electric mixer fitted with a paddle attchament, cream the butter, sugar and orange zest until smooth and fluffy, about 5 to 8 minutes.

Meanwhile, in a medium bowl, whisk together the flour, baking powder, baking soda, dry ginger, nutmeg, allspice, cinnamon, black pepper, cloves, salt and xanthan gum. Be sure to blend thoroughly. Set aside.

In another bowl, whisk together the eggs, molasses and lemon juice.

When the butter and sugar are ready, add the dry ingredients and mix on low speed.

Add the egg mixture and paddle on low until a smooth dough forms.

Divide the cookie dough in half and press into two flat discs using plastic wrap.

Chill at least 30 minutes or overnight.

Cookies:
Preheat the oven to 350 degrees F.

Remove only one disc of dough from the fridge at a time. This means only half of the dough is getting warm as you roll it.

Lightly dust a flat surface with powdered sugar. Gently roll the first half of the dough about 1/2-inch thick.

Cut the shapes, making as few scraps as possible. If necessary, use a metal spatula to gently transfer them to a baking sheet. Leave a little room between the cookies. Cookies on the same tray should be similar in size. Put any trays with cut-out cookies in the fridge while they are waiting to be baked. This will help keep the cookies from spreading.

Repeat with the other half of the dough. Bake until brown around the edges, 8 to 10 minutes. Baking times will vary depening on the thickness of the dough and the shape of the cookie you make.

Form any scraps into a ball, press it flat and chill in the refrigerator. Repeat the rolling and baking procedure.