ready in 1 hr 40 min.
- ½ cup unsalted butter (at room temperature)
- ¾ cup packed, dark brown sugar (sifted)
- 2 large eggs
- ¼ cup Molasses
- 3 ¾ cups all-purpose flour (plus extra for work surface)
- 2 teaspoons ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon freshly ground Nutmeg
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
Using an electric mixer set on low speed, cream together the butter and sugar until thoroughly combined. Add the eggs and molasses and mix until incorporated. Sift together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Add the dry ingredients to the butter mixture and mix well.
Wrap dough in plastic wrap and chill in the refrigerator for 1 hour, or until firm.
Preheat oven to 350º F. Line 2 cookie sheets with cooking parchment paper.
Allow dough to sit at room temperature until pliable, about 15 minutes. Take about 1/2 cup of dough at a time and roll out onto a floured surface to a thickness of 1/8-inch. Cut out desired shapes with cookie cutters. You can re-roll the scrap pieces. Transfer the cookies to the prepared cookie sheets, using a spatula.
Bake for 10 minutes, or until just brown around the edges. Transfer to wire rack to cool.
Combine confectioners' sugar, and milk. Divide into separate bowls if using food coloring. Spoon icing into a pastry bag, using a very small tip and pipe designs on cookies.