Gingerbread Cookies

In the bowl of a food processor pulse together the flour, brown sugar, cinnamon, ground ginger, ground cloves, salt and baking soda. Add the butter and pulse to combine until the mixture resembles coarse sand.

With the food processor running, slowly add the molasses and then the milk. Stop the food processor when dough has formed.

Transfer the dough onto a large piece of parchment paper. Gather the dough into a large ball and then place another piece of parchment paper on top. Using a rolling pin, roll the dough in between the pieces of parchment paper until it is about ¼-inch thick.

Place the rolled out dough into the freezer to harden for about 15 minutes or up to a couple hours.

Preheat the oven to 350 degrees F. Line baking sheets with silicone mats or parchment paper. I used approximately 5 sheets. Set aside until needed.

Remove the dough from the freezer and peel off the parchment paper on both the top and bottom of the dough. Using a cookie cutter cut the dough into desired shapes. (You can use different types of cutters, not just gingerbread men). Place the cookies onto the prepared baking sheets.

Gather up the scraps of the dough and continue rolling out the dough, letting it harden in the freezer, and then cutting into shapes, until you run out of dough.

Bake the cookies until they have set. This will take about 10-12 minutes. Let the cookies sit on the baking sheet for a couple minutes after removing them from the oven. Then transfer cookies to a cooling rack to cool completely.

Frost the cookies with Royal Icing or leave plain as is. Serve and enjoy!

Cookies last up to 1 week in a sealed container.

Source: Brown Eyed Baker