- 4 c. unbleached, all-purpose flour
- 1 T. ground ginger
- 2 t. ground cinnamon
- 1 t. saltt. grated nutmeg
- 1/2 t. ground cloves
- 1/2 t. baking soda
- 1/2 lb. unsalted butter, room temperature
- 2/3 c. light or dark brown sugar
- 2 large eggs
- 2/3 c. unsulfured molasses
- Add the dry ingredients (except sugar) to a mixing bowl and stir well.
- Beat the butter and sugar until fluffy, then add one egg at a time. Continue beating until the mixture is smooth.
- Beat in half the flour mixture, then scrape the bowl and beaters.
- Beat in the molasses and scrape again.
- Beat in the remaining flour mixture, until just combined.
- Divide the dough into several pieces and press each piece between 2 sheets of plastic wrap into a rectangle about 1/4 inch thick. Chill the dough for at least one hour or until firm.
- Set the racks in the middle upper third of the oven and preheat to 350°F.
- Roll the dough, one piece at a time, on a floured surface, just to make the dough flat and even, but not much thinner.
- Cut with floured cutters and arrange the cookies on the pans an inch or two apart. Repeat with the remaining dough. Re-roll the scraps immediately or press together, chill and re-roll later.
- Bake the cookies for about 10 minutes, until firm when pressed with a fingertip.
- Cool the cookies on the pans. When cool, decorate with royal icing, powdered sugar or melted chocolate.