1/2 c butter, softened
1/2 c packed brown sugar
1/3 c molasses
1/3 c water
4 c all-purpose flour
2 tsp baking soda
1 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp ground cloves
Beat butter and sugar until creamy in a large bowl.
Whisk egg, wter and molasses in a small bowl.
Sift dry ingredients into a medium bowl.
Beat egg mixture into butter mixture.
Gradually add dry ingredients to wet, stirring with a big spoon instead of the beater.
Cover and refrigerate for 3 hours, or until firm. (overnight works as well)
Preheat oven to 350*F and lightly grease cookie pans.
Roll out dough to 1/8″ thickness on lightly floured surface. Cut as desired.
Bake in middle of oven until edges are slightly browned. About 9 minutes.
Cool completely on wire racks, decorate as desired.
Now…I like to make a gingerbread bowl as a nice display for my lovely creations hehe Settle down, it’s not that difficult..hang with me, k?
I take my stainless steel mixing bowl, invert it and cover with foil, then spray with non-stick. Roll out the dough, you’ll want to keep this a bit thicker now. 1/4 ” or so..you don’t want it whoppin’ thick, but thicker than the cookies…I think about 1/4″ is good..but I don’t measure LOL Ok, so, yeah, roll out the dough, then ease it onto your inverted bowl. Yes, the OUTside. Now you can get creative if you like. I like to cut out little shapes near the top as kind of a decorative edge. I cut a slightly scalloped edge to the top and have cut out cross or diamond shapes an inch or two down and 2 to 3 inches apart. Just something to make it look *cute*
Then bake as you do the cookies. Careful to watch the top that it doesn’t brown too much. Once that top point begins to brown, take it out, the rest will be done as well.
Let cool slightly still on the bowl, then carefully tip it over in your hand to remove. Viola. That easy, really