Rolled thick or thin, these big-batch gingerbread cookies emerge from the oven crispy and delicious. Try our time-saver technique when baking up the whole batch at once. Blackstrap molasses produces a darker cookie than traditional molasses with a not-too-sweet gingerbread taste.
Line large cookie sheets without sides with ungreased foil or parchment paper. Cut 2 or 3 extra pieces of foil or parchment to fit sheets. Place cookies on foil-lined sheets about 1 inch (2.5 cm) apart. Bake cookies according to recipe. Meanwhile, roll and cut out more shapes. Place on additional pieces of foil. With baked cookies still on it, slide foil onto a cooling rack. Slide foil sheets with unbaked cookies onto hot cookie sheets and return to oven. Decrease baking time 1 to 2 minutes when using hot cookie sheets. When baked cookies on rack are cooled and firm, peel off foil and finish cooling on a rack. Reuse foil to bake more cookies.