Ingredients

• 1/2 cup light brown sugar, packed
• 3 tablespoon butter, soft
• 3/4 cup molasses
• 1/3 cup cold water
• 3 1/2 cup all purpose  flour, plus some more for dusting and rolling
• 1 teaspoon baking soda
• 1 teaspoon  ginger
• 1/2 teaspoon allspice
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt

Directions

In a mixing bowl thoroughly combine flour, baking soda, ginger, allspice, cinnamon, cloves, salt, set aside.

In the bowl of a stand mixer with the paddle attachment, combine the sugar, butter, molasses, and water on low speed until speckled with pea sized dots of butter.

Add flour mixture, and continue to beat on low until just thoroughly combined.

Wrap the dough in parchment or plastic and refrigerate for 2 hours.

Preheat oven to 350F.

Sprinkle a work surface with some flour, sprinkle your rolling pin with some flour.  Divide the dough in half, return one half to the refrigerator to store while you are working with the first half.

Roll 1/2 the dough on a lightly floured surface to 1/8” (crisp cookie) or 1/4” (crunchy outside and softer inside). Dip cookie cutter shape of our choice in flour, cut shapes and transfer to a baking sheet leaving 1” space in between each cookie.  Repeat dipping the cutter in flour as needed. You will need about 4 cookie sheets to accommodate all the cookies. Once you have finished with the first half of the dough, do the same with the second half you have stored in the refrigerator.

Repeat flouring the surface, flouring the pin, rolling and cutting with the second half of dough.

Once you have all the cookies cut, transfer cookies to the oven and bake for about 10 to 12 minutes, check after 10 minutes! Cookies are done when spring back when lightly touched. Remove the cookies from the oven to cool on a wire rack.