Butter 2 sticks
Sugar 1 cup
Eggs 2 each
Molasses 1 ¼ cup
Cold Water 4 fluid ounces
All Purpose Flour 6 cups
Baking Soda 5 teaspoons
Salt 1 teaspoon
Cinnamon 2 teaspoon
Ginger 2 teaspoon
- In a mixer with a paddle attachment, cream together sugar and butter until light and fluffy.
- Add eggs one at a time, scraping bowl after each addition, blend until smooth.
- Beat in molasses, then water. The mix will look broken and that is okay.
- Sift together dry ingredients, slowly add to wet mixture until dough just comes together. Be careful here not to over mix.
- Cover tightly with plastic wrap and chill for 4 hours.
- When ready lightly flour work surface and roll to 1/8” thick. Cut as desired.
- Bake at 325°F 6-8 minutes. They will lightly fluff and become softer in color. Don’t look for browning or they will end up over done.
- Cookies have carry-over baking and they will continue to bake a hot sheet pan cools.