|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Ground cinnamon||2 Teaspoon|
|Ground ginger||1 1⁄2 Teaspoon|
|Baking soda||1 Teaspoon|
|Ground allspice||1 Teaspoon|
|Butter/Margarine||1 Cup (16 tbs), softened|
|Firmly packed brown sugar||1 Cup (16 tbs)|
|Molasses||1⁄3 Cup (5.33 tbs)|
Place flour, cinnamon, ginger, salt, baking soda and allspice in medium bowl; stir to combine.
Beat butter, sugar and vanilla in large bowl with electric mixer at medium speed about 5 minutes or until light and fluffy.
Beat in molasses and eggs until well blended.
Beat in flour mixture at low speed until well blended.
Divide dough into 3 equal portions; cover and refrigerate at least 2 hours or up to 24 hours.
Preheat oven to 350°F.
Grease large cookie sheets; set aside.
Working with 1 portion at a time, roll out dough on lightly floured surface to 1/8 inch thickness.
Cut out dough with 3-inch bear-shaped cookie cutters.
Place cookies 1 inch apart on prepared cookie sheets.
Roll dough scraps into balls and ropes to make eyes and noses and to decorate bears.
Decorate bears with nonpareils, if desired.
Bake 10 minutes or until bottoms of cookies are golden brown.
Let stand on cookie sheets 1 minute.
Remove cookies to wire racks; cool completely.
Prepare Ornamental Frosting, if desired.
Pipe or spread frosting on cooled cookies to decorate.
Decorate with assorted nonpareils, colored sugar, assorted candies and/or grated chocolate, if desired.
Store tightly covered at room temperature.