Grease cookie sheets before use. Combine flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves in a large bowl and mix until very fluffy. In a different bowl cream together butter and sugar until well combined.
Add to the butter and sugar mixture the eggs, molasses, lemon extract. Stir in the flour mixture until blended. Form the dough into 3/4 inch balls and arrange about 1 1/2 inches apart. These cookies do not spread much when baking. Bake 1 sheet at a time for about 12 minutes.
The cookies will flatten and develop a crinkled surface as they bake. Let stand briefly and remove to a rack to cool.
Sharon's Pumpkin Dip 1 14 ounce can pumpkin 8 ounces soft cream cheese 1 cup confectioners sugar 1 tablespoon pumpkin pie spice Use a wire whisk to mix together a 14 ounce can of pumpkin, 8 ounces of really soft cream cheese, a cup of confectioners sugar, and a tablespoon of pumpkin pie spice. If you don't have pumpkin pie spice in your pantry, substitute 1 1/2 tsp cinnamon and 1/4 teaspoon each of ground nutmeg, ground ginger and ground clove.