Gingerbread Cookies

Adapted from the recipe on the back of my molasses bottle. This recipe results in cookies that are fairly toothsome. They're not crisp, nor are they soft. If you roll them out fairly thin they start to resemble soft ginger snaps. If you roll them out on the thicker side, they can be a little bit difficult to bite into. However, the result is still not sturdy enough for gingerbread houses.

Well, I like them anyway. They have a black licorice flavor that is not too sweet. If you like sweet, they will take well to icing without becoming overly sweet.

0.75 c each dark molasses, light brown sugar (packed), and butter (1.5 sticks)
1 egg
3 2/3 c flour
1 tbl ground ginger
2 tsp ground cinnamon
1 tsp baking powder
0.5 tsp each allspice and baking soda

1. Boil the molasses, sugar, and butter on medium heat. While the mixture cools, measure and blend the dry ingredients.
2. Add the beaten egg to the molasses mixture. Mix the wet ingredients into the dry until well combined.
3. Wrap and chill the dough at least 1 hour.
4. My dough needed additional massaging to become pliable and cohesive enough to roll. Roll it out 1/8" to 1/4" thick and go nuts with the cookie cutter.
5. Bake at 350F for 12-14 minutes, until the edges start to brown. That is, they turn browner than the dough already is.

Makes 32 large bears, 12 large stars, 15 small stars, and one round splodge.