Soft Molasses Spice Cookies (Gingerbread Men)

Finally... a recipe that not only makes the cutest little gingerbread men, but bakes up soft and chewy, too!  My family loves decorating gingerbread cookies, but most of us didn't like eating them - until now.  These tender, lightly spiced cookies are so much fun to decorate, and a joy to eat. :)

Ingredients

1 cup shortening (I use palm oil shortening, which is trans-fat free... if you can't find it, you can use butter instead - or use half butter and half vegetable shortening.  The shortening adds to the chewy texture, and helps prevent them from burning.)
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1 cup molasses
5-1/2 cups all-purpose flour
3 tsp baking soda
1/2 tsp ground ginger
1 1/2 tsp ground cinnamon
3/4 tsp salt
1/2 cup water

Directions

In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the dry ingredients; add to the creamed mixture alternately with water, beating well after each addition. Cover and refrigerate for 3 hours or until easy to handle.

On a lightly floured surface, roll out to 1/4-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 1 in. apart on greased or parchment-lined baking sheets. (I prefer parchment... it helps keeps the bottoms from turning too brown.)

Bake at 350° for 8-10 minutes or just until edges are firm. Remove to wire racks to cool. Frost and decorate as desired.
 Yield: about 6-1/2 dozen.

Variation:  For a lighter cookie which reminds me of the "lebkuchen" in Germany - thick, spiced cookies made with a fermented honey/flour base - you can substitute honey for half of the molasses in the recipe.  It's equally good, with a slightly different flavor. :)