|Sugar||1 1⁄2 Cup (24 tbs)|
|Margarine/Butter||1 Cup (16 tbs)|
|All purpose flour||5 1⁄2 Cup (88 tbs)|
|Light molasses||1 Cup (16 tbs)|
|Strong coffee||1⁄2 Cup (8 tbs) (Cold)|
|Baking soda||2 Teaspoon|
|Ground ginger||2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Decorative sprinkles||1⁄4 Cup (4 tbs) (Holiday Decors)|
|Frosting||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
In large bowl, with mixer at low speed, beat sugar with margarine or butter until blended.
Increase speed to high; beat until creamy.
At low speed, beat in flour and remaining ingredients except frosting and decors until well blended.
Cover bowl with plastic wrap and freeze 1 hour or until firm enough to handle.
Divide dough into thirds.
On lightly floured surface, shape each third into a 12 inch long log.
Wrap each log in plastic wrap and freeze at least 4 hours or overnight, until firm enough to slice.
Preheat oven to 350°F.
Grease large cookie sheet.
Slice 1 log into 1/4 inch thick slices.
Place slices, 1 1/2 inches apart, on cookie sheet.
Bake 15 to 20 minutes, until set and lightly browned around the edges.
Cool on cookie sheet 1 minute, then, with pancake turner, remove to wire rack to cool completely.
Repeat with remaining dough, When cookies are cool, prepare Frosting.
With small metal spatula or knife, spread frosting on cookies.
If you like, sprinkle cookies with decors.
Set cookies aside to allow frosting to dry completely, about 1 hour.