Molasses Cutouts
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
SERVINGS
|
36
|
CATEGORY
|
Dessert
|
METHOD
|
Baked
|
PREP |
25 min. |
COOK
|
10 min.
|
TOTAL
|
35 min.
|
INGREDIENTS
- 1 cup butter, softened
- 1 cup sugar
- 2 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 baking bits or other candies
DIRECTIONS
In a mixing bowl, cream butter and sugar. 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. 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 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 mixing bowl, combine the confectioners' sugar, butter, ginger, salt, cinnamon and enough water to achieve spreading consistency. Frost and decorate cookies as desired. Yield: about 3 dozen.