1 cup dark molasses
1/2 cup light brown sugar
1/2 cup granulated sugar
4 tsp. ginger
4 tsp. cinnamon
2 1/4 tsp. baking soda
1 cup unsalted butter, at room temperature
2 large eggs, lightly beaten
6 cups flour
Place the molasses, sugar, ginger and cinnamon in a double boiler over medium heat. When the sugar has melted (lost its graininess), add the baking soda and stir. When the mixture bubbles up, remove from heat. Place butter in a large mixing bowl. Add the hot molasses mixture and stir well. Let the mixture cool to about 90 degrees, then add the egg. Gradually add the flour, 1 cup at a time, while beating. The dough will be quite stiff, so use a stand mixer (I use a KitchenAid) if you have one. Preheat the oven to 325 degrees and line baking sheets with parchment paper. Roll 1/3 of the dough on lightly floured surface until about 1/4 inch thick. Cut into shapes with cookie cutters. Repeat with remaining dough. Place on baking sheets and bake for 15-20 minutes, or until firm to the touch. Bake them the shorter time if you like them a bit softer. Cool on racks.
These cookies are wonderful plain or decorated with your favorite royal icing. I make ornaments for our Christmas tree by using a straw to cut a hole into the top of the cookie before baking. Insert grosgrain ribbon, natural raffia, or rough twine (looks rustic!) to hang them on the tree. If you wrap them carefully to prevent breakage, they’ll last from year to year.
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