Using a stand mixer (or hand mixer + large bowl), add flour, brown sugar, ginger, cinnamon, baking soda, cloves, and salt. Mix gently to combine so that ingredients are very incorporated.
Set mixer speed to low and add in butter. Mix until butter is broken up and mixture appears crumbly, about 5-7 minutes.
Keeping speed on low, pour mix in molasses and milk, one at a time, mixing thoroughly in between. Dough is ready when ingredients appear fully incorporated and batter appears fluffy and shiny.
Divide dough in half. Place each piece of dough on a piece of parchment paper, then use your hands to mold the dough into an oval shape. Place another piece of parchment paper on top of the dough, then use a rolling pin to flatten the dough to about 1/2 inch thick. See above video for example.
Chill dough for 2 hours in the refrigerator (or 20 minutes in the freezer).
To cut cookies, prepare your work surface by dusting it with flour. Also coat your hands, cookie cutters, and rolling pin with flour, and set a bowl of flour nearby in case the dough begins to stick. When ready to work dough, remove one layer of parchment paper and lay the dough, exposed side down, on your prepared work surface. Remove the second piece of parchment paper and dust the exposed dough with flour. Use the rolling pin to roll out the dough to about 1/4 inch thickness, then cut the dough with your floured cookie cutters. Arranged cut cookies on prepared baking sheets, spacing cookies 2 inches apart. When you have cut all the cookies you can from a roll of dough, collect the scraps, flour your surface and tools, and roll dough out again. If dough ever becomes too soft, repeat the step of flattening it between the parchment paper and place it back in the refrigerator to chill for 20 minutes. Repeat this step until all the dough is used or cookie sheets are full.
Bake cookies for 8-11 minutes or until cookies turn a deep golden color. If baking two cookie sheets at once, rotate baking sheets halfway through cooking time.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
Once cooled, decorate cookies as desired. Cookies can be stored in a sealed container at room temperature for up to 5 days.
Thank you for printing Gingerbread Cookies from https://homemadehooplah.com/gingerbread-cookies/
You can find more great recipes at homemadehooplah.com.