Molasses-Gingerbread Cookies

• 5 12 cups all-purpose flour, plus more for dusting
• 1 teaspoon baking soda
• 1 12 teaspoons salt
• 4 teaspoons ground ginger
• 4 teaspoons ground cinnamon
• 1 12 teaspoons ground cloves
• 1 teaspoon freshly grated nutmeg
• 1 cup unsalted butter, room temperature
• 1 cup packed dark brown sugar
• 2 large eggs
• 1 12 cups unsulphured molasses

1. Whisk together flour, baking soda, salt, and spices in a medium bowl.
2. Beat butter and sugar with a mixer on medium-high speed until fluffy.
3. Add eggs, 1 at a time, beating well after each addition.
4. Beat in molasses.
5. Reduce speed to low.
6. Gradually add flour mixture, and beat until just combined.
7. Divide dough into 3 portions, and wrap each in plastic.
8. Refrigerate for 1 hour.
9. Preheat oven to 350 degrees.
10. On a generously floured piece of parchment, roll dough to a scant 1/4 inch thick.
11. Brush off excess flour.
12. Slide dough and parchment onto baking sheets, and freeze for 15 minutes.
13. Cut out desired shapes.
14. Transfer to parchment-lined baking sheets, and freeze for 15 minutes.
15. Bake cookies for 6 minutes.
16. Remove sheets from oven, and tap them firmly on counter to flatten cookies.
17. Return to oven, rotating sheets, and bake until crisp but not darkened, 6 to 8 minutes more.
18. Let cool on sheets on wire racks.

flour, baking soda, salt, ground ginger, ground cinnamon, ground cloves, nutmeg, unsalted butter, brown sugar, eggs, molasses

Taken from www.food.com/recipe/molasses-gingerbread-cookies-343299 (may not work)