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Yield: 4 dozen cookies
- 1 cup brown sugar
- 1 cup dark molasses
- 1 cup (2 sticks) butter
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon salt
- 4 cups flour
In a large saucepan over medium-high heat, bring the brown sugar, molasses, and butter to a boil. Remove from the heat and let cool slightly. Dissolve the baking soda in 1/3 cup of water and add it to the molasses mixture. Add the remaining ingredients and stir until well blended. Wrap the dough in plastic wrap and chill for at least 8 hours. Preheat the oven to 350 degrees F. Lightly grease a cookie sheet. Roll out the dough to a 1/8-inch thickness on a floured board. Cut with a gingerbread-man cookie cutter. Bake for 12 to 15 minutes, or until crisp and golden. Allow the cookies to cool before decorating.
Creamy Frosting:
- 1 cup confectioners' sugar
- 2 tablespoons melted butter or margarine
- 1 tablespoon milk
- 1 teaspoon flavored extract (your choice)
- food coloring (optional)
Combine all of the ingredients in a small bowl and beat with a fork until smooth. Decorate as desired. Allow frosting to dry before stacking cookies. Makes enough to frost bout 3-1/2 dozen small cookies.
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