Allrecipes' Classic Cut-Out Gingerbread Cookies

In a large bowl, whisk together the flour, baking powder, ginger, cinnamon, nutmeg, and cloves; set aside.

In a stand mixer or large bowl, beat the melted shortening/butter, dark molasses, brown sugar, water, egg, and vanilla on medium speed for 3 to 4 minutes until smooth and emulsified.

Gradually mix in the dry spice mixture on low speed until a workable dough forms.

Divide the dough into 3 equal portions, shape into flat disks, wrap in plastic, and refrigerate for at least 3 hours (or overnight).

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

On a lightly floured work surface, roll one dough disk at a time to ¼-inch thickness. Cut into gingerbread men or desired shapes with cookie cutters.

Arrange cut-outs 1 inch apart on the prepared baking sheets.

Bake for 10 to 12 minutes until cookies are set and dry to the touch but still tender. Cool completely on wire racks before decorating with royal icing.