Molasses-Gingerbread Cookie Dough
- 1 1/4 cups packed dark-brown sugar
- 3/4 cup unsulfured molasses
- 1/2 cup (1 stick) unsalted butter
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1/2 teaspoon coarse salt
- 1 1/4 cups milk
- 1 tablespoon baking powder
- 6 1/2 cups all-purpose flour
Combine brown sugar, molasses, butter, spices, and salt in a medium saucepan over low heat, stirring with a wooden spoon, until sugar is dissolved, about 10 minutes. Stir in milk. Remove from heat, and let cool.
Pour milk mixture into a mixing bowl; add baking powder and flour. With an electric mixer, and beginning on low speed and increasing to medium, beat until well combined. Divide dough in half; shape into disks. Wrap in plastic, and refrigerate overnight. Dough can be frozen up to 1 month; thaw in the refrigerator before using.