Soft and chewyGingerbread Cookies recipe made with a simple gingerbread recipe and decorated however you like! Everyone loves this classic recipe and they taste delicious.
Add flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt to a mixing bowl and mix.
Add the butter pieces and use a pastry blender to cut the butter in until the mixture resembles fine meal.
With a mixer running on low speed gradually add the molasses and milk and mix until combined, about 30 seconds.
Divide the dough in half, forming each into a ball. Wrap each in plastic wrap and refrigerate for 2 hours or overnight, or place in the freezer for about 20 minutes, until firm, if you’re in a hurry. (Refrigeration is mandatory or the dough will be too sticky to handle).
Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
Remove one dough sheet from the fridge/freezer and place on a well floured counter. Lightly flour the top of the dough and the rolling pin and roll out the dough (dust with a little more flour if needed), until it’s about ½ inch thick. Cut gingerbread men and place them on prepared baking sheets.
Refrigerate the gingerbread men for 5 minutes (meanwhile you can roll out the other dough ball).
Bake the cookies until set in the centers and the dough barely retains and imprint when touched very gently with fingertip, 8 to 11 minutes (depending on the size of your cookie cutter). Do not overbake!!
Remove the cookies to a wire rack. Allow to cool to room temperature before frosting.
Store gingerbread cookies in an airtight container with parchment paper between the layers. Freeze for up to 3 months.
For the frosting:
Add butter, milk, and 1 cup of powdered sugar to a bowl. Mix until smooth. Add additional cup of powdered sugar and mix until smooth. Add frosting to piping bag if desired.
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Notes
Make Ahead Instructions: Make the gingerbread cookie dough and store it, well covered, in the refrigerator for 3-4 days. Roll out and cut into cookies when ready to bake. You can also bake the cookies and freeze them. Freezing Instructions: Wrap dough really well in plastic wrap and freeze in a freezer safe container for 2-3 months. Allow the dough to thaw in the refrigerator before attempting to roll. Baked cookies can also be frozen for up to 3 months.