Combine flour, ginger, cinnamon, cloves, salt, and baking powder in a large bowl. Mix well and set aside.

Place butter and sugar in the bowl of an electric mixer. Cream together with the paddle attachment. Add the eggs one at a time, mixing well after each addition. Add vanilla extract, yoghurt, and molasses, mixing well.

Reduce speed on mixer to low and add one half of the flour mixture, allowing it to be well incorporated before adding the remaining flour mixture. When dough has formed, turn off the mixer.

Turn out cookie dough onto a lightly floured surface. Roll out dough to about 1/8 inch thick. Cut with shaped cookie cutters for cookies. Place on a non-stick cookie sheet and bake at 350°F for about 15 minutes until slightly browned at edges.

Makes about 24 cookies (using 4-inch cookie cutter).

Click here for a fun Gingerbread House recipe.

*This recipe has been tested at an altitude of 1,100 feet. For adjustment guidelines for cooking at high altitude (above 3,000 feet), visit our high altitude cooking tips page.

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