Ginger Cookies - Holiday Treats

1 lb dark brown sugar                   

3 sticks unsalted softened butter

⅓ cup molasses                                

2 large eggs room temperature

6 cups flour                            

2 Tablespoons cinnamon

2 Tablespoons ginger                

1 1/2 T baking soda                      

1 teaspoon salt

Combine brown sugar, molasses, butter and eggs. In a separate bowl, combine  flour, ginger, baking soda, allspice, cinnamon and salt. Stir the dry ingredients into the wet ingredients until dough forms.  Divide dough into 4 parts (each part makes 6-12 cookies), wrap each in plastic wrap.  Refrigerate at least 4 hours, or freeze up to 3 months.  Thaw to room temperature when ready to use.

Preheat oven to 375F.  Roll one part into 1/4 thickness on floured table with floured pin, or press with fingers.  Cut into shapes, re-roll only once; place 1" apart on un-greased cookie sheet (lined with parchment to prevent scorching, if desired).  Bake 8-10 min, cool completely. 

If pan is dark and unlined, cut time to 5 min and do not use as much flour upon roll out/or lower temp to 350F.