- Portion size 1 serving
- Credits : Canadian Living Magazine: December 2004
In large bowl, beat butter with sugar until fluffy; beat in eggs, fancy molasses and cooking molasses.
In separate bowl, whisk together flour, ginger, baking soda, salt, cloves and cinnamon; stir into molasses mixture in 2 additions, mixing well and blending with hands, if necessary.
Divide dough into 2 discs; wrap each in plastic wrap. Refrigerate until firm, about 2 hours. (Make-ahead: Refrigerate for up to 1 week or overwrap with foil and freeze for up to 2 weeks.)
There are lots of great ways to use up your batch of gingerbread dough. Find your favourite in our collection of gingerbread crafts.