Gingerbread Shapes

Gingerbread cookies are definitely one of my favorite Christmas cookies. I love the soft texture, and the molasses and spice flavor of these cookies. I seem to make them every year, but I always seem to use different recipes. Not that I haven't found a good recipe, I just like to try different ones I guess. This one makes a fairly large batch - anywhere from three to six dozen, depending upon size.

Gingerbread Shapes
1 cup butter or hard margarine, softened
1 cup granulated sugar
1 cup molasses
2/3 cup water
6 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
1 teaspoon salt

Preheat oven to 350◦F. Grease or line cookie sheets.
In a large bowl, cream the butter and sugar. Beat in the molasses, then slowly beat in the water. 
In a separate bowl, mix together the remaining dry ingredients. Stir into butter mixture until combined. This dough may seem dry at first, but will turn into a soft and sticky dough. It should not need to be chilled before rolling, but it can be.
Roll dough out to desired thickness (about 1/4 inch) and cut with floured cutters. Bake for about 10 minutes until beginning to turn golden around the edges.

These cookies can be decorated by pressing candies, chocolate chips, sprinkles, or dried fruit into the dough before baking. Alternately, brush the cookies with warmed corn syrup to attach decorations after baking, or decorate with icing.