Ingredients Jump to Instructions ↓

  1. 5 1/2 cup(s) all-purpose flour

  2. 1 teaspoon(s) ground cinnamon

  3. 1 teaspoon(s) ground allspice

  4. 1/2 teaspoon(s) ground nutmeg

  5. 1/2 teaspoon(s) baking soda

  6. 1/2 teaspoon(s) salt

  7. 1 cup(s) (2 sticks) margarine or butter , softened 1 1/4 cup(s) packed light brown sugar

  8. 1 jar(s) (12-ounce) dark molasses

  9. Ornamental Frosting , optional (see below)

Instructions Jump to Ingredients ↑

  1. In large bowl, combine flour, cinnamon, allspice, nutmeg, baking soda, and salt. In another large bowl, with mixer at low speed, beat margarine or butter with brown sugar until blended. Increase speed to high; beat until light and creamy. At low speed, beat in molasses until blended, then beat in 3 cups flour mixture. With spoon, stir in remaining flour mixture. Divide dough into 4 equal pieces. Wrap each piece in plastic wrap and freeze at least 1 hour or refrigerate overnight, until dough is firm enough to roll.

  2. Preheat oven to 350 degrees F. On well-floured surface, with floured rolling pin, roll 1 piece of dough 1/8 inch thick, keeping remaining dough refrigerated (dough will be soft). With floured 3- to 4-inch assorted cookie cutters, cut dough into as many cookies as possible; reserve trimmings. Place cookies, about 1 inch apart, on ungreased large cookie sheet.

  3. Bake cookies 8 to 10 minutes, until just browned. Cool cookies on cookie sheet 5 minutes. With pancake turner, remove cookies to wire rack to cool completely. Repeat with remaining dough and trimmings.

  4. hen cookies are cool, if you like, prepare our Ornamental Frosting . Use to decorate cookies as desired. Set cookies aside to allow frosting to dry completely, about 1 hour.


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