Awesome Gingerbread Cookies

In a large heavy-bottom saucepan, heat sugar, molasses, water, ginger, cinnamon, and cloves. Bring to a boil and stir until the sugar dissolves. Remove from heat and stir in butter until melted. Cool for 15 minutes.

In a large bowl, whisk together the flour, baking soda, and salt. Pour flour mixture into cooled molasses mixture; stir until combined. Place dough in a gallon-size zipper storage bag; refrigerate overnight (or up to a week).

Preheat oven to 350ºF. Roll dough between two layers of wax paper or parchment until dough is 1/4-inch thick. Cut desired shapes using cutters that have been dipped in flour. Place shapes on parchment or silpat lined sheet pans; bake 8–10 minutes for small to medium cookies (12 minutes or more for very large cookies). When cookies are cool enough to handle without distorting, transfer to a cooling rack to cool completely.

Note: Cookie dough can be stored in the fridge for up to a week before baking. To make cookie dough even further in advance, freeze well wrapped in plastic. Thaw wrapped cookie dough overnight in the fridge before rolling and baking.

Recipe adapted from The Pastry Queen.