Gingerbread Cookies

A soft and spicy version of the classic Christmas cut-out cookies.

Ingredients

Recipe adapted from the Brown Eyed Baker.

• 1 1/2 cups flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tbsp (1 1/2 tsp) cinnamon
• 1/2 tbsp (1 1/2 tsp) ginger
• 1/4 tsp cloves
• 1/4 tsp allspice
• 6 tbsp (1/4 cup + 2 tbsp) dark brown sugar
• 6 tbsp (3/4 stick) butter, softened (you can cut it into pieces to make it easier to work with)
• 6 tbsp (1/4 cup + 2 tbsp) molasses
• 1 tbsp milk

Directions

• In a small bowl, combine flour, baking soda, salt, and spices. Set aside.
• In the bowl of a stand mixer (or use a hand mixer), combine sugar, butter, molasses, and milk. Mix well.
• Slowly add dry ingredients to the mixer bowl and mix until a consistent dough forms.
• Wrap dough in plastic wrap and chill (I chilled in the refrigerator over night, but you could chill for a couple hours in the fridge and no more than 30 minutes in the freezer)
• Take dough out and preheat oven to 350°F.
• Roll out dough to about 1/8-1/4 inch thick. (I rolled out the dough between two sheets of parchment paper instead of using flour). Cut out shapes, make a new dough ball with the scraps, and repeat then process until all dough is used up.
• Place cookies on parchment-lined or greased cookie sheet and bake 12 minutes, until the cookies do not retain a fingerprint when touched lightly.