Chewy Gingerbread Cookies

By cuznvin

Ingredients

• 3 cups all-purpose flour
• 3/4 cup packed dark brown sugar
• 3/4 teaspoon baking soda
• 1 tablespoon ground cinnamon
• 1 tablespoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 12 tablespoons softened unsalted butter, cut into pieces
• 3/4 cup molasses
• 2 tablespoons milk

Preparation

Step 1

In a food processor, combine the flour, brown sugar, baking soda, cinnamon, ginger, cloves, and salt. Process about 10 seconds until combined. Scatter the butter pieces over the dry mixture and process again until the mixture is fine and sandy, about 15 seconds. With the machine still on, slowly pour in the molasses and milk and process until the dough forms a soft moist mass, about 10 seconds. It will be VERY soft and sticky. (This dough can also be made in a stand mixer). Divide the dough into roughly two portions. Place one portion between two sheets of parchment paper, and roll out to about 1/4" thick. Repeat with the other portion of dough. Leaving the dough between sheets of parchment, stack on a baking sheet and freeze until firm, about 15 to 20 minutes. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Take one of the dough sheets from the freezer and peel off the top parchment sheet, then replace. Flip the dough over and remove the other parchment sheet. Use desired cutters to cut shapes out of the dough, and transfer to the baking sheets with a metal spatula. The scraps may be gathered and rerolled to be cut into more shapes. Bake cookies until they just slightly give in the middle when pressed, about 8 to 11 minutes, rotating sheets halfway. Do not overbake or they will became hard crispy gingerbread. Let cool on sheets for a couple of minutes, then remove and finish cooling on wire racks. Makes about 30 cookies