Prep 30 mins
Cook 10 mins
I can't remember where I found this recipe, but it has been turned into a yearly tradition since I found it. It's a dark and delicious dough and it smells wonderful! It holds it's shape well too, when used with cookie cutters or for making houses. Of course, I can't find the recipe I used for icing last time. But that one was the best so far. I will be on the hunt for it and will share it as soon as I do! I believe it was a version of Royal Icing though.
- 1⁄4 cup butter, softened
- 1⁄2 cup packed brown sugar
- 3⁄4 cup dark molasses
- 1⁄3 cold water
- 3 1⁄2 cups all-purpose flour or 3 1⁄2 cups half all purpose & half whole wheat
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1⁄2 teaspoon allspice
- 1 teaspoon ground ginger
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground cloves
- In a large bowl, beat the first 4 ingredients with an electric mixer, or by hand, until smooth.
- Stir the seven dry ingredients together in a large bowl.
- Add flour mixture to molasses mixture, stirring by hand just until you have a soft dough.
- Wrap in plastic wrap then refrigerate for 2 hours, or up to a few days.
- When you're ready to bake, set oven to 350°F (180°C).
- On lightly floured sirface, or between two sheets of waxed or parchment paper, roll dough to about â…› - ¼ of an inch. Cut with a knife or cookie cutters.
- Put on non-stick sprayed cookie sheet about an inch apart, or on parchment paper lined cookie sheet.
- Bake 10-15 minutes, until set. Put on wire rack to cool completely.