1 bottle of molasses
1 cup of brown sugar (light)
2/3 cup of cold water
1/3 cup of canola oil
7 cups of flour
2 tsp of baking soda
1 tsp of salt
2 tsp of ground ginger
1 tsp of ground all spice
1 tsp of ground cinnamon
1 tsp of ground cloves
Preheat Oven to 350 degrees.
Place all of the dry ingredients into the your Kitchen Aid or regular mixing bowl.
Begin to add all of the liquid ingredients slowly as you begin to mix the batter.
Mix for about 2 minutes on low speed if using your kitchen aid, or by hand.
Remove the batter from the bowl and place on the kitchen surface. Making sure to have some loose flour on the table.
Knead the dough for about 2-3 minutes, rolling it and adding a dash of flour here and there. Make sure to roll the dough into a ball.
Cover the dough with plastic wrap and refrigerate for about 20 minutes. This step will make it easier to roll out later.
Remove dough from fridge and cut the dough into quarters.
Sprinkle flour on the kitchen table surface and roll out each quarter of dough at a time. When you are rolling your dough out, make sure the dough is 3/4” thick.
Spray your baking sheet with a flour based PAM.
Cut and place your ginger bread cookies onto the sheet and bake for 10 minutes max.
Remove cookies from baking sheet and let cool for about 10 minutes.
This recipe makes about 10-12 cookies.