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1
In a large bowl cream together the butter and sugar until fluffy; stir in the molasses and water.
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2
In a medium bowl, whisk together the remaining ingredients.
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3
Slowly add the dry ingredients to the butter mixture, stirring constantly.
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4
Divide the dough in half and flatten to a round disk.
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5
Wrap each disk in plastic wrap and chill overnight.
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6
(You can freeze half or all of it if desired for later use.)
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7
Preheat the oven to 325 degrees and lightly grease your cookie sheets.
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8
On a lightly floured surface roll out one of the disks, leaving the other chilled.
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9
Roll to a 1/4 inch thickness, adding more flour if needed.
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10
Cut the cookies into desired shapes and place about an inch apart on the prepared cookie sheets.
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11
Bake for 6-10 minutes depending on the size of the cookies.
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12
Cookies should be firm but not browned.
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13
Reroll the scraps and continue to cut and bake until the dough is gone.
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14
Cool the cookies on the cookie sheets for three minutes, then remove to wire racks to finish cooling.
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15
Frost if desired with royal icing and let dry for 24 hours.
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16
Store in airtight containers.
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17
Number of cookies is entirely dependent on size of the cookie cutters.
