The black pepper heightens the spiciness of these cookies and the lemon zest adds a subtle twist; however, both can be left out if you prefer. This dough is suitable for making gingerbread houses as well as cookies.
Whisk together and set aside: All Purpose Flour Whole Wheat Flour Ground Ginger Ground Cinnamon Baking Soda Ground Cloves Salt Pepper
Beat together: Unsalted Butter, Softened Brown Sugar Molasses Lemon Zest
Add flour mixture, then add: Milk
Mix until ingredients are incorporated. Divide dough into two disks, wrap each in plastic wrap, and chill at least 1 hour. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes until lightly colored. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely before decorating with royal icing.