Ingredients
Method
- In the bowl of a stand mixer combine sugar, butter, molasses, milk and egg. Mix on medium speed until the wet ingredients are well blended.
- In a separate medium bowl combine flour, baking soda, salt, cinnamon, ginger and cloves. Mix together with a whisk or a fork until combined.
- Switch to a paddle attachment on the stand mixer and on low speed slowly add the dry mixture to the wet mixture. Scrape the sides of the bowl a couple of times as necessary until the dough comes together.
- Remove the dough from the bowl and form into a disk shape. Wrap the dough in plastic wrap and chill for a minimum of three hours.
- Preheat the oven to 350 degrees F.
- Remove the dough from the refrigerator onto a generously floured surface. Roll out the dough using a floured rolling pin and your hands until it is 1/4 inch thickness.
- Using cookie cutters in whatever shape you like, cut out the cookies. Re-roll the scraps of dough to make additional cookies. Repeat until the dough is all used up.
- Place onto baking sheets lined with parchment paper or silicone baking pads, spaced about an inch apart.
- Bake 8-11 minutes until lightly browned on the edges. Cooking time depends on the size of your cookies!
- Remove from oven and allow to cool on the baking sheet for 5 minutes before moving to wire racks to finish cooling.
- Once cookies have cooled completely, decorate however you like!
- These cookies can be stored in an airtight container at room temperature for up to a week. Enjoy!