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1
Warm molasses in a saucepan or microwave, but do not boil just to soften.
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2
Remove from heat and stir in butter until melted.
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3
Let cool.
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4
In a large bowl, whisk together flour, baking powder, salt, baking soda, ginger, cinnamon, and brown sugar.
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5
Add butter mixture and egg and mix well.
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6
Refrigerate at least one hour until dough becomes stiff enough to roll.
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7
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or Silpats.
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8
Divide dough in half.
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9
Place each half between sheets of plastic wrap and roll out to a thickness of 1/8 to 1/4-inch thick.
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10
I also roll in between sil pads.
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11
And I find just rolling out on a slip pad is easy.
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12
Refrigerate one half while you roll out the other half, so dough is kept cold.
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13
For Cookies:.
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14
Dip the plastic cookie cutter in flour and cut shapes.
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15
I found without the flour was fine and had no problem with release from the metal cookie cutter.
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16
Place on prepared cookie sheets.
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17
Bake 12 to 15 minutes until lightly browned around the edges.
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18
Cool completely on wire racks, then decorate cookies as desired.
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19
For houses:.
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20
Roll out dough right onto the bottom side of cookie pan or on a edge free cookie pan that is lined with parchment.
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21
Maximum thickness for dough should be 3/8-inch.
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22
For houses larger than 6 inches square, use 1/4-inch thickness and for smaller houses, use 1/8-inch.
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23
Weight-bearing walls should be just slightly thicker.
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24
Place the template and cut house pieces using a ruler to guide for smooth straight edges.
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25
Bake for 15 minutes.
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26
Proceed with decorating.
