Gingerbread Cookies

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 pinch salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground allspice
1/4 cup unsalted butter, soft
1/2 cup dark brown sugar, packed
1 large whole egg
1/4 cup dark molasses
1 1/2 teaspoon vanilla extract
1 cup raisins

In a mixing bowl, combine the flour, baking powder, baking soda, salt, ginger, cinnamon, clove and allspice; set aside. Using an electric table-top or hand mixer, blend the butter, sugar, and egg until light and fluffy. Blend in the molasses and vanilla.

In three separate stages, gradually blend in the flour mixture. Scrape the sides of the bowl using a rubber spatula after each addition. Divide the dough in half; wrap in plastic and refrigerate for 2 hours.

Preheat the oven to 375 degrees F (190 degrees C). Roll out the dough on a lightly floured surface until a 1/4-inch thick. When rolling, lift and turn the dough, scattering the surface lightly with flour, to keep the dough from sticking.

Cut out cookies with your cookie cutter. Using a spatula, transfer cookies to a lightly greased baking sheet. Space cookies about 1 1/2-inches apart. Gently press raisins into cookies to make the eyes and buttons. Bake the cookies until golden brown and the edges are slightly dark, about 7-10 minutes. Transfer cookies to wire racks to cool. You can also decorate the cooled cookie with Royal Icing.