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.

Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.

Remove one dough sheet from the fridge/freezer and place on the counter. Roll out the dough (use a little flour on your rolling pin 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.