Ingredients
1 cup butter, softened1 cup sugar2 large eggs1 cup molasses1/2 cup cold water5-1/2 cups all-purpose flour4 teaspoons baking soda1 teaspoon salt1 teaspoon ground cinnamon1 teaspoon ground gingerFROSTING:4 cups confectioners’ sugar1/4 cup butter, softened1 teaspoon ground ginger1/2 teaspoon salt1/2 teaspoon ground cinnamon3 to 4 tablespoons boiling waterM&M’s minis and red shoestring licorice
Preparation
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses and water. Combine the flour, baking soda, salt, cinnamon and ginger; gradually add to creamed mixture and mix well. Cover and refrigerate for 4 hours or until easy to handle.
On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 5-in. gingerbread man cutter. Place 1 in. apart on ungreased baking sheets.
Bake at 375° for 6-8 minutes or until edges are golden brown. Remove to wire racks to cool.
For frosting, in a large bowl, combine the confectioners’ sugar, butter, ginger, salt, cinnamon and enough water to achieve spreading consistency. Frost and decorate cookies with candies as desired.
