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- 3 Cups all-purpose flour
- 3/4 Cups dark brown sugar
- 1 Tablespoon ground cinnamon
- 1 Tablespoon ground ginger
- 1/2 Teaspoon ground cloves
- 1/2 Teaspoon salt
- 3/4 Teaspoons baking soda
- 12 Tablespoons unsalted butter, cut into tablespoons, slightly softened
- 3/4 Cups molasses
- 2 Tablespoons milk
In the bowl, stir together flour, sugar, cinnamon, ginger, cloves, salt, and baking soda at low speed until combined. Add the butter and mix at medium-low speed until the mixture is sandy-like. Reduce the speed to low and gradually add the molasses and milk. Mix until the dough is moistened. Increase the speed to medium and mix until thoroughly combined. Divide dough in half. Wrap in plastic wrap and refrigerate for 1 hour or freeze for 15 minutes.
Preheat the oven to 350 degrees. Line 2 cookie sheets with silpats or parchment paper.
When the dough is chilled enough to work with, flour surface, and roll out dough to about 1/4 of an inch between 2 pieces of parchment paper. The thinner the dough is, the less chewy and more crunchy the cookies will be.
Using gingerbread men-shaped cookie cutters, cut out cookies and place about 1 inch apart on cookie sheet. Bake for 8 to 11 minutes. Cool the cookies on sheets for 2 minutes. Remove the cookies with spatula to wire rack. Cool to room temperature.