| | Directions |
- Beat cream, butter, and brown sugar in a large bowl until light and fluffy, then mix in egg and molasses.
- In a separate bowl, mix flour, ginger, baking soda, cinnamon, cloves and salt.
- Add to creamed mixture and mix. Wrap bowl and refrigerate for 4 hours or overnight.
- Roll dough to 1/8 inch thickness on an evenly floured surface and cut with floured 2 ½ inch cookie cutters.
- Put 1 inch apart on ungreased baking sheets and bake at 350° for 8-10 minutes or until edges are firm.
- Cool cookies on wire racks. Tint some of the frosting red and some green with food coloring. Decorate the cookies when they are cool
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Prep Time: 30 minutes
Cook Time: 15 minutes
|  | | Ingredients | | - | | 4 cups all purpose flour |
| - | | 2 teaspoons ground ginger ground ginger |
| - | | 3/4 cup softened butter |
| - | | 1 cup packed brown sugar |
| - | | 3/4 teaspoon ground cloves |
| - | | 1 egg egg |
| - | | 1/4 teaspoon salt |
| - | | 3/4 cup molasses |
| - | | 1 1/2 teaspoons baking soda |
| - | | 1 1/2 teaspoons ground cinnamon |
| - | | red and green food coloring |
| - | | vanilla frosting |
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