This recipe is pretty much taken verbatim from the “Joy of Cooking” – I’ve made a slight modifications, but not many. It’s just about perfection.
- 6 cups all-purpose flour
- 1/2 teaspoon baking powder
- 5 teaspoons ground ginger
- 5 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves (or allspice)
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/2 sticks unsalted butter (softened)
- 1 1/2 cups packed light brown sugar
- 2 eggs
- 1 cup dark molasses
- 1 tablespoon water
Whisk together the dry ingredients in a large bowl and set aside.
Blend together on medium speed until very fluffy the butter and the sugar. Once the sugar and butter are well blended, add the eggs, molasses and water
Beat half of the dry ingredients into the wet mixture until well blended and smooth. Blend in the remaining flour mixture until well blended.
Place the dough in a sealable plastic bag or wrap it in plastic wrap. Set aside the dough in a cool place (I always put it in the fridge even thought the directions say not to) for at least an hour (or for up to 3 days).
Heat the oven to 350.
Generously flour your surface and knead the dough a bit to warm and soften it up. Roll out the dough to about 1/4 inch thick and cut out your shapes. I like to put the cookies on a piece of parchment paper or a cooking mat. Pop them in the oven for about 8 minutes. If you want them crispy, put ’em in for 10 minutes, but I like them chewy so it’s 8 or 8 and a half minutes for me.
Yield: 55 cookies