I absolutely love these cookies! They have a delicious ginger taste. The dough can be rolled out repeatedly which makes it a great cookie to make with the kids. The recipe makes about 7 dozen cookies, depending on the size of your cookie cutter.
1 cup of unsalted butter
1 ¼ cups of molasses
¾ cup packed light brown sugar
4 cups of all purpose flour or whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground or minced ginger
1 teaspoon cinnamon
¾ teaspoon ground cloves
Melt the butter in a saucepan. Add the molasses and brown sugar, stir and heat until the sugar has dissolved. Set aside to cool.
In a large bowl sift the flour, baking soda and salt together. Add the ginger, cinnamon and cloves. Mix in the cooled molasses, sugar and butter mixture. Stir until well combined.
Wrap the dough in wax paper, cling wrap or in a container with a lid – anything that is moisture proof. Refrigerate for 1 to 2 days. This allows the cookie dough to “ripen” so the ginger flavor is stronger.
On a floured surface, roll out one fourth of the dough at a time, to about 1/4 inch thick. Cut with your favorite cookie cutters. Place on un-greased cookie sheets that are lined with parchment paper or foil.
Bake for 10 minutes in a pre-heated oven of 350 degrees.
Once the cookies have completely cooled - decorate to your heart's content. Enjoy!