4-1/2 cups flour
1 tbs. cinnamon
2 tsp. ginger, ground
1/4 tsp. cloves, ground
1-1/4 tsp. baking soda
1/2 cup butter, softened
1/2 cup brown sugar, packed
3/4 cup molasses
Sift the flour, cinnamon, ginger, cloves and baking soda. Cream the butter and brown sugar. Add the eggs one at a time and then the molasses. Slowly add the flour mixture; stirring after each addition. Note, the dough should be stiff.
Divide the dough in half, flatten into a pancake and cover with plastic. Refrigerate for 2 hours or until firm. Soften for 10 minutes at room temperature is to hard to roll.
Preheat oven to 350 degrees. Dust the counter with four. Roll out the dough to a 1/4" thick. It is easier to roll between two pieces of wax paper. Use cookie cutters and place on a greased cookie sheet. Bake for 10 minutes or until light brown.
Once cooled, decorate by using the frosting as a glue.
Recipes from Shawn's Recipe Kitchen