Warning: This is NOT a traditional gingerbread recipe but it is a recipe that works every, single time. It won’t be too soft and sticky. It won’t be too hard and crumbly. It doesn’t spread in the oven. It is perfect for cut out cookies and gingerbread houses.
2 lbs butter
1 lb sugar
1/4 cup black strap molasses
3 lbs flour
1/3 cup dark cocoa powder
1/4 cup gingerbread spice*
Cream butter & sugar until light and fluffy. Add eggs one at a time until incorporated. Add molasses until blended. Add dry ingredients until just combined.
Roll dough to 1/4” thickness for cut outs.
Bake at 350F for 12-15 minutes for 3-5” cookies (less time for smaller pieces)
* Gingerbread spice blend: 3T ginger, 2T cinnamon, 1T nutmeg, 1T clove, 1t white pepper