Bring molasses, butter and brown sugar to a boil in a small saucepan over medium heat; stir occasionally. Remove from heat and cool.
In a large bowl, combine flour, ginger, cinnamon, baking powder, baking soda and nutmeg.
Beat eggs into cooled molasses mixture. Stir molasses mixture into dry ingredient until a smooth dough is formed. Divide dough in half and wrap each piece in plastic wrap. Refrigerate for 1 hour.
Remove 1 dough ball from refrigerator. Roll into 1/4-inch thickness on floured surface. Cut with a 5 x 3-inch gingerbread-person cutter.
Place onto baking sheets and bake 10 to 12 minutes or until lightly browned. Repeat with remaining dough. Cool cookies on a wire rack. Brush with lemon icing (Optional - see recipe below.) and decorate with desired candies.
Lemon Icing: 2 cups powdered sugar, zest from 1 lemon, 2 tablespoons fresh lemon juice, 2 tablespoons or more of heavy cream or milk, enough to thin, Pinch of salt. Whisk all ingredients together in small bowl.
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Bring molasses, butter and brown sugar to a boil in a small saucepan over medium heat; stir occasionally. Remove from heat and cool.
In a large bowl, combine flour, ginger, cinnamon, baking powder, baking soda and nutmeg.
Beat eggs into cooled molasses mixture. Stir molasses mixture into dry ingredient until a smooth dough is formed. Divide dough in half and wrap each piece in plastic wrap. Refrigerate for 1 hour.
Remove 1 dough ball from refrigerator. Roll into 1/4-inch thickness on floured surface. Cut with a 5 x 3-inch gingerbread-person cutter.
Place onto baking sheets and bake 10 to 12 minutes or until lightly browned. Repeat with remaining dough. Cool cookies on a wire rack. Brush with lemon icing (Optional - see recipe below.) and decorate with desired candies.
Lemon Icing: 2 cups powdered sugar, zest from 1 lemon, 2 tablespoons fresh lemon juice, 2 tablespoons or more of heavy cream or milk, enough to thin, Pinch of salt. Whisk all ingredients together in small bowl.
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