 Here's the thing . . . the house smells so good!This recipe is for a house. But I make it just as it says and use cookie cutters for the ornaments - which makes a lot. So, hang half and eat half . . .
Here's the thing . . . the house smells so good!This recipe is for a house. But I make it just as it says and use cookie cutters for the ornaments - which makes a lot. So, hang half and eat half . . .
Molasses Gingerbread Cookie Dough
Ingredients
       1  1/4 cups packed dark-brown sugar
     3/4 cup unsulfured molasses
     1/2 cup (1 stick) unsalted butter
     1 tablespoon ground cinnamon
     1 tablespoon ground ginger
     1/2 teaspoon coarse salt
     1 1/4 cups milk
     1 tablespoon baking powder
     6 1/2 cups all-purpose flour  
Directions
 -  Combine brown sugar, molasses, butter, spices, and salt in a medium saucepan over low heat, stirring with a wooden spoon, until sugar is dissolved, about 10 minutes. Stir in milk. Remove from heat, and let cool. 
-  Pour milk mixture into a mixing bowl; add baking powder and flour. With an electric mixer, and beginning on low speed and increasing to medium, beat until well combined. Divide dough in half; shape into disks. Wrap in plastic, and refrigerate overnight. Dough can be frozen up to 1 month; thaw in the refrigerator before using.
- PS - thanks Martha.