This is a simple recipe that requires a couple of hours of refrigerator time before rolling out and cooking.
In the bowl of your stand mixer beat shortening and sugar. Whip it good for 30 seconds (My Divo reference for the day).
Then beat in the baking powder, baking soda, cloves, ginger and cinnamon. Scrape down the sides.
Then mix in the molasses, egg and vinegar on low until combined.
Slowly add the flour until it is all incorporated.
Divide the dough in two, wrap in plastic wrap and chill for at least 3 hours. This dough is sticky so dividing it up will help you roll it out easier later on. You can do it in a single ball, but trust me this stuff gets sticky when you are rolling it out.
Once the dough has properly chilled, preheat the oven to 375 degrees. Also line your cookie sheets with parchment paper or a silpat.
Flour a flat surface and roll out the dough to about 1/4 inch thickness. This may take a little extra flour as it may want to stick. Once the dough is rolled out, use a gingerbread man cookie cutter to cut out as many cookies as possible. You will have to roll out the dough a couple of times to use it all.
Once the cookies are cutout, place them on the lined cookie sheets and bake for 6-9 minutes. The timing really depends on your oven so shoot for 6 minutes and then keep checking until the cookie edges are a light brown.
Once cooked, remove the cookies from the oven and let cool on the sheet pan for a couple minutes before moving them to a cooling rack.
Allow them to cool and then frost them with your favorite icing. We recommend royal icing for this type of cookie as it allows you to draw intricate designs on the gingerbread men.
Once all of the cookies are decorated it is time to eat.
Store these cookies in an airtight container for up to 3 days. We found that the cookies tasted great out of the oven but even better then next day.