- Prep time 25 minutes
- Total time 1 hour
- Portion size 30 servings
In large, heatproof bowl, combine molasses, brown and granulated sugars, cinnamon, ginger and cloves. Place over saucepan of hot, but not boiling, water (do not allow bowl to touch water); cook over medium heat, stirring occasionally, until sugar is dissolved, about 10 minutes. Remove from heat; mix in baking soda. Let cool to room temperature.
In separate bowl, using electric mixer, beat butter until light and fluffy; beat in molasses mixture, then beat in egg. Using wooden spoon, stir in 11⁄2 cups flour, 1⁄2 cup at a time, beating well after each addition. Using wooden spoon or hands, mix in remaining flour. Separate dough into 2 disks; cover in plastic wrap and refrigerate for 1 hour.
Preheat oven to 350°F. On lightly floured surface, roll out each disk into 1⁄4-inch thickness. Using tree-shaped cookie cutter, cut out cookies and place 1⁄2 inch apart on 2 parchment paper-lined baking sheets. Bake, in batches, until cookies are golden brown, 8 to 10 minutes. Let cool on baking sheets on rack for 5 minutes; transfer cookies directly to rack. Let cool completely. (Make-ahead: Can be stored at room temperature for up to 5 days or frozen for up to 1 month.)
Try this recipe in our delicious Pear & White Chocolate Diplomat Cake.