¾ cup unsalted Butter                                                             4 cups Cake Flour

½ cup Brown Sugar                                                                2 tsps. Baking Soda

1 cup Molasses                                                                        ¼ tsp. Salt

5 Tbsps. boiling Water                                                            ½ tsp. ground Cinnamon

2 tsps. grated fresh Ginger


  • Cream the Butter together with the Brown Sugar.
  • Add the boiling Water to the Molasses and blend together; add to the creamed mixture along with  the fresh Ginger.  Mix well.
  • Sift the dry together and add to the creamed mixture.  Mix until all the ingredients are well mixed.
  • Wrap the dough in plastic wrap and chill overnight or place in freezer for 1 hour.
  • Roll out ¼ of the Dough at a time on a well floured pastry boardRoll the dough  1/8” thick andcut out with round or square cookie cutters.  Cut the cookies as closely together as possible.
  • (Square cutters will produce less waste)
  • Re-roll the scraps once to cut out more cookies.
  • Place on parchment covered baking sheets and bake at 375 degrees for 12  minutes.
  • If desired, sprinkle with Granulated Sugar before baking.


            Yield:  10 dozen


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