I love these cookies! They’re not overly sweet with a delicious ginger taste. The dough is easy to use and can be rolled out repeatedly. Makes 7 to 8 dozen cookies, depending on your cookie cutter size. A great recipe to get the kids in the kitchen!
1 cup of unsalted butter
1 ¼ cup of molasses
¾ cup packed light brown sugar
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground, minced, or freshly grated ginger
1 teaspoon cinnamon
¾ teaspoon ground cloves
Melt the butter in a saucepan. Add the molasses and brown sugar, stir and heat until the sugar has dissolved. Set aside to cool.
In a large bowl sift the flour, baking soda, and salt together. Add the ginger, cinnamon, and cloves. Add in the molasses, sugar, and butter mixture. Stir until well combined.
Wrap the dough in wax paper, cling wrap, or in a container with a lid – anything that is moisture-proof. Refrigerate for 1 to 2 days. This allows the cookie dough to “ripen” so the ginger flavor is stronger.
On a floured surface, roll out one-fourth of the dough at a time, to about ¼ thick. Cut with your favorite cookie cutters. Place on ungreased cookie sheets that are lined with parchment paper or foil.
Bake for 10-13 minutes in a pre-heated oven of 350 degrees. You can decorate the cookies once they have cooled, but they are also delicious as is!