Ingredients
1 cup butter, softened1 cup sugar1 cup molasses1/4 cup water5 cups all-purpose flour2-1/2 teaspoons ground ginger1-1/2 teaspoons baking soda1-1/2 teaspoons ground cinnamon1/2 teaspoon ground allspice1/4 teaspoon saltFROSTING:3-3/4 cups confectioners’ sugar1/4 cup water1-1/2 teaspoons light corn syrup1/2 teaspoon vanilla extract
Preparation
In a large bowl, cream butter and sugar until light and fluffy. Beat in molasses and water. Combine the flour, ginger, baking soda, cinnamon, allspice and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
On a lightly floured surface, roll out to 1/4-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 2 in. apart on ungreased baking sheets.
Bake at 350° until edges are firm, 10-12 minutes. Remove to wire racks to cool.
In a small bowl, combine frosting ingredients; beat until smooth. Transfer to a pastry bag fitted with a tip; pipe frosting onto cookies in desired designs.
