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1
In medium bowl, sift together 3 cups of the flour, the baking soda, allspice, nutmeg, cinnamon, cloves, ginger and salt. Set aside.
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2
In large bowl, cream together the brown sugar and butter. Add the molasses and eggs, stirring until incorporated.
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3
Add the sifted flour and spices. Stir well.
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4
Add the rest of the flour (unsifted is fine), a cup at a time, until the dough is firm, but not dry. (You may not need all of the flour, you may need a little more.).
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5
Divide dough into quarters, roll into a ball & pat into a thick disc shape. Wrap each disc in plastic wrap and refrigerate until easy to handle (about 30 minutes to an hour) or until you're ready to roll it out.
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6
Preheat oven to 350 degrees F.
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7
Grease 2 or more cookie sheets (I use parchment paper instead of greasing) and set aside.
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8
On a lightly floured surface, roll out one disc at a time to a 1/2 inch thickness. Cut with gingerbread boy cookie cutter, getting as many cut as possible. Transfer cookies to prepared cookie sheets, gently press raisins in for eyes and buttons, if desired.
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9
Re-roll any scraps to get as many cookies as you can.
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10
Repeat with the remaining dough.
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11
Bake, one sheet at a time, for 12-13 minutes.
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12
Allow cookies to cool on sheet, 2 minutes, then remove to cooling rack to cool completely.
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13
Decorate boys (or girls) with colored royal or buttercream icing, if desired.
