I love the way my house smells when I make gingerbread... the warmth seems to permeate through the gingery fragrance as it floats from my kitchen through the rest of the house. Be patient while you are mixing the dough, and let it refrigerate for at least a few hours so that the gluten relaxes and it's easier to roll out.
1 cup brown sugar, packed
1/3 cup butter
1 1/2 cups dark molasses
2/3 cup cold water
7 cups unbleached white flour
2 tsp. baking soda
2 tsp. ground ginger
1/4 tsp. salt
1 tsp. ground allspice
1 tsp. ground cloves
1 tsp. ground cinnamon
Use a mixer on low speed to mix together brown sugar, butter, molasses and water. In a larg bowl, mix together remaining ingredients. Gradually add to the wet mixture, combining thoroughly. Wrap the dough in plastic wrap and refrigerate for several hours or overnight.
Roll out the dough to 1/4 inch thick on a floured surface. Place cut out cookies about 2 inches apart on a lightly greased cookie sheet. Bake at 350 degrees for 10-12 minutes. Makes 3 dozen cookies.
