1/4cupmild molassesor half molasses and half maple syrup
1/4cupheavy creamor non-dairy cream
1teaspoonbaking soda
1teaspoonground cinnamon
1teaspoonground cloves
1teaspoonground ginger
1cupall-purpose flour
1cupwhole wheat flour
Instructions
In large bowl, beat butter and sugar until fluffy, occasionally scraping bowl with rubber spatula. Beat in molasses, cream, baking soda, cinnamon, cloves, and ginger until blended. Then gradually beat in flour until well mixed.
Divide dough into 4 pieces and flatten so they will chill faster. Wrap each piece with plastic wrap and refrigerate 1-2 hours.
Preheat oven to 350 degrees F. On lightly floured surface, with floured rolling pin, roll 1 piece of dough at a time 1/8 inch thick (see notes). With floured cookie cutter, cut dough into as many cookies as possible. Place cookies, 1 inch apart, on ungreased large cookie sheet. Reserve trimmings.
Bake cookies 9 to 10 minutes, until lightly browned. Transfer cookies to wire rack to cool. Repeat with remaining dough and trimmings to make more cookies.
Notes
I ended up rolling them out to medium-thin on wax paper (with lots of flour to prevent sticking), then transferring them to the freezer for about five minutes. I then flipped them over, re-floured and rolled them out to about 1/8 inch thick and cut them. Calories are based on a yield of 6 dozen small, thin cookies, with 2 per serving. The count will vary based on thickness and cookie cutter size.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.