1 cup unsalted butter
1 cup dark-brown sugar, packed
2 large eggs
1 cup unsulfured molasses
6 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1-1/2 teaspoons ground cloves
1/2 teaspoon finely ground black pepper
1-1/2 teaspoons salt
Raisins, dragées, and/or red hot candies for decoration
Royal Icing for decoration
In a large bowl, beat together butter and sugar until light and fluffy. Beat
in eggs and
In another bowl, sift together flour, baking soda, baking powder,
salt. Stir flour mixture into butter mixture.
Divide dough into thirds and wrap
in plastic wrap. Chill for about 1 hour.
Preheat oven to 350 F.
Roll dough 1/8
between two pieces of waxed paper. Cut into shapes with cookie cutters. Transfer
to ungreased cookie sheets. Decorate with raisins, dragées,
and red hot
candies. Refrigerate about 15 minutes.
Bake for 8-10 minutes or until crisp
but not dark.
Allow to cool on the cookie sheet for 1 minute, then remove to wire racks to
Decorate with Royal Icing.