Making these soft, chewy cookies with a rich flavor has been a family tradition since my children were small. At Christmastime, I shape the dough into gingerbread men with tasty raisin eyes and buttons. —Sue Bartlett, Berlin, Wisconsin
Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1 cup molasses
- 1/2 cup cold water
- 5-1/2 cups all-purpose flour
- 4 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- frosting:
- 4 cups confectioners' sugar
- 1/4 cup butter, softened
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3 to 4 tablespoons boiling water
- M&M's minis and red shoestring licorice
Directions
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses and water. Combine the flour, baking soda, salt, cinnamon and ginger; gradually add to creamed mixture and mix well. Cover and refrigerate for 4 hours or until easy to handle.
- On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 5-in. gingerbread man cutter. Place 1 in. apart on ungreased baking sheets.
- Bake at 375° for 6-8 minutes or until edges are golden brown. Remove to wire racks to cool.
- For frosting, in a large bowl, combine the confectioners' sugar, butter, ginger, salt, cinnamon and enough water to achieve spreading consistency. Frost and decorate cookies with candies as desired.
