Ingredients
- 3 cups all purpose flour
- 3/4 cup packed dark brown sugar
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 tbsp ground cinnamon
- 1 tbsp ground ginger
- 1/2 tsp ground cloves
- 12 tbsp unsalted butter, cut into 12 pieces, softened slightly
- 3/4 cup molasses
- 2 tbsp milk
Preparation
Step 1
1. In food processor, process flour, sugar, baking soda, salt, cinnamon, ginger and cloves together until combined, about 10 seconds. Scatter butter pieces over flour mixture and process until mixture is sandy and resembles very fine meal about 15 seconds. With machine running, gradually add molasses and milk; process until dough is evenly moistened and forms a soft mass, about 10 seconds. (Can also use a electric mixer if you prefer)
2. Divide dough into quarters. Working with one portion at a time. Roll dough to 1/8 inch thickness between sheets of parchment paper. Leave dough in parchment sheets, stack the dough on a baking sheet and freeze until firm, 15-20 minutes( or you can refrigerate the dough for two hours or overnight)
3.Ajust oven racks to upper-middle and lower-middle positions and Preheat oven to 325.Line two-three baking sheets with parchment paper
4.Remove one sheet of dough from freezer. Remove upper parchment sheet. Cut into 3 or 5 inch gingerbread cookies,transfer shapes to prepared sheets with wide metal spatula spacing them 1 inch apart. Repeat with remaining dough until sheets are full.
5.Bake cookies until slightly darkened and firm in center when press with a finger, about 15-20 minutes. DO NOT OVERBAKE
6.Cool cookies on baking sheets for two minutes then remove with metal spatula to wirerack; cool to room temperature
7. Decorate cookies as desired