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“I can't remember where I found this recipe, but it has been turned into a yearly tradition since I found it. It's a dark and delicious dough and it smells wonderful! It holds it's shape well too, when used with cookie cutters or for making houses. Of course, I can't find the recipe I used for icing last time. But that one was the best so far. I will be on the hunt for it and will share it as soon as I do! I believe it was a version of Royal Icing though.”
READY IN:
40mins
YIELD:
50 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, beat the first 4 ingredients with an electric mixer, or by hand, until smooth.
  2. Stir the seven dry ingredients together in a large bowl.
  3. Add flour mixture to molasses mixture, stirring by hand just until you have a soft dough.
  4. Wrap in plastic wrap then refrigerate for 2 hours, or up to a few days.
  5. When you're ready to bake, set oven to 350°F (180°C).
  6. On lightly floured sirface, or between two sheets of waxed or parchment paper, roll dough to about â…› - ¼ of an inch. Cut with a knife or cookie cutters.
  7. Put on non-stick sprayed cookie sheet about an inch apart, or on parchment paper lined cookie sheet.
  8. Bake 10-15 minutes, until set. Put on wire rack to cool completely.

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