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Printed with the permission of Sharon Stephens
*Note: Be sure to adhere to exact measurements of spices to avoid overly spicy cookies.
¾ c dark molasses
½ c brown sugar
1/3 c cold water
¼ c butter (lightly melted)
1 tsp baking soda
½ tsp salt
½ tsp ground allspice
1 tsp ground ginger
½ tsp ground cloves
½ tsp ground cinnamon
Mix all the above first, then mix in 3½ c flour
Cover with wax paper and refrigerate for 2 hrs
Roll dough ¼ inch thick on floured board and cut out cookies with cutters of your choice
BAKE 10 min. at 350 degrees (ovens vary). Or, for even softer cookies, bake at 340 for 9 minutes.
ICING/GLAZE: Pour half a bag of powdered sugar into a medium-sized bowl, then pour a couple of “glugs” of room-temperature water and stir to taste. If the mixture is too thin, add more powdered sugar. If it’s too thick, add more water.
This recipe yields about fourteen large-sized gingerbread men/women. I usually double the recipe and use both large and small cutters, for variety.