KIDS 2 AND UP: In a large mixing bowl, whisk together flour, salt, baking soda, baking powder, and spices to combine; set aside. KIDS WITH ADULT: In the bowl of an electric stand mixer fitted with the paddle attachment, beat butter and sugar together on high until light and fluffy, about 2 minutes. Mix in eggs, vanilla, and molasses until combined.  Add in the flour mixture and mix until combined.  Add zest and mix briefly. Cover the bowl or put the dough into a resealable plastic bag. Chill for at least one hour—overnight is ideal. ADULTS ONLY: Preheat the oven to 350° F. KIDS 6 AND UP: Line 2 baking sheets with parchment paper. Take only about 1/5 of the dough out of the refrigerator at a time so that it does not become too warm to work with. Using a rolling pin, roll the dough out on a lightly floured work surface to about 1/4-inch thickness. Cut into desired shapes with cookie cutters.  Place the cookie shapes onto the prepared baking sheets, about 2 inches apart. ADULTS ONLY: Bake for 10 minutes, rotating pans halfway through baking. Remove from the oven and let the cookies cool on the baking sheets for at least 30 minutes. Transfer to a wire cooling rack, and let cool completely before decorating with icing or frosting. Decorate with large  sugar crystals and/or icing, such as royal icing.

As published in Joy of Kosher with Jamie Geller (Chanukah 2011) - Subscribe Now