Making them for a wedding, like we did? Multiply by 7! Whew!
6 cups flour (1 lb, 11 oz)
1 Tablespoon baking powder
1 Tablespoon ginger
1 Tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
1 cup butter, room temperature
1 cup molasses
1 cup brown sugar
2 eggs
2 teaspoons vanilla
In a large bowl, whisk first six ingredients until combined.
In a mixer fitted with the beater blade, beat butter until smooth. Scrape down, add next four ingredients. Mix, scrape, mix, scrape.
On lowest possible speed, gradually add dry ingredients until just combined (scrape down occasionally, paying particular attention to the area under the beater).
Divide dough into 3 pieces and flatten into round discs. Wrap well in plastic wrap and refrigerate for at least 3 hours (overnight is great).
Roll out on a lightly floured surface*. Cut dough with cookie cutters and place on cookie sheets lined with parchment paper. Bake at 350 for 9-12 minutes. Let cool for a minute on the cookie sheet, then move to rack to cool completely.
*I made guides by gluing together two paint sticks (making a set of two).
Slight variation of this recipe by Glorious Treats.
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