Recipe by out of here
These make a crisp cookie--great for decorating. What I like is they do not spread much while baking.
Top Review by Chef Tweaker
High rating for how the dough handled and the firmness of the cookie. Definitely good for decorating. I used blackstrap molasses and ran out at 3/4 cup so I put in 1/4 cup brown caro syrup. It was still VERY molassesy. Too me it tasted more like a spiced molasses cookie and not enough ginger flavor. I may substitute some of the allspice for more ginger next time. And maybe try a milder molasses.
- 1 cup unsalted butter
- 1 cup packed brown sugar
- 1 1⁄2 teaspoons allspice
- 1 1⁄2 teaspoons salt
- 2 teaspoons ginger
- 2 teaspoons cinnamon
- 1 teaspoon ground cloves
- 1 cup molasses
- 1 large egg
- 5 1⁄2 cups unbleached all-purpose flour
- 1 1⁄2 teaspoons baking soda, dissolved in
- 1⁄4 cup water
Directions See How It's Made
- In a large bowl, beat together with a wooden spoon the butter, brown sugar and spices.
- Add the molasses and the egg; beat well.
- Stir in 1/2 the flour and all the soda-water mixture, mixing until well blended.
- Mix in the remaining flour.
- Divide the dough in half and wrap well.
- Refrigerate the dough for several hours or even overnight.
- Work with 1/2 of the dough at a time.
- Roll the dough on a well-floured surface until it is 1/4 inch thick.
- Cut into desired shapes.
- Bake in a pre-heated oven--350° for 8-10 minutes. Do not overbake.
- Let them rest on the baking sheet to firm up before putting them on a wire rack to cool.