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Ingredients
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1 cup butter, softened
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1 cup sugar
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1 1/2 teaspoons baking soda
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1/4 cup hot water
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1 cup molasses
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5 1/2 cups all-purpose flour
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1 1/2 tablespoons ground ginger
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1 1/2 teaspoons ground cinnamon
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1/4 teaspoon salt
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1/4 teaspoon ground allspice
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Parchment paper
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Assorted candies
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Assorted decorator sugar crystals
Directions
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Beat butter and sugar at medium speed with a heavy-duty electric stand mixer until fluffy.
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Stir together baking soda and 1/4 cup hot water until dissolved; stir in molasses.
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Stir together flour and next 4 ingredients. Add to butter mixture alternately with molasses mixture, beginning and ending with flour mixture. Shape mixture into a ball; cover and chill 1 hour.
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Preheat oven to 350°. Roll dough to 1/4-inch thickness on a lightly floured surface. Cut dough with a 1- to 2 1/2-inch snowflake-shaped cutter. Place 2 inches apart on parchment paper-lined baking sheets.
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Bake at 350° for 13 to 17 minutes. Let cool on baking sheets 2 minutes; transfer to wire racks. Cool completely (about 30 minutes).
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Spoon Royal Icing into a small zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole; pipe decorations on cookies, or spread cookies with Buttermilk Frosting. Decorate cookies as desired with candies and sugar crystals.