(makes about 30 cookies)
Ingredients
- 3 cups unbleached flour
- 3/4 cup packed dark brown sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon table salt
- 3/4 teaspoon baking soda
- 12 tablespoons unsalted butter cut into 12 pieces and softened slightly
- 3/4 cup unsulphured molasses
- 2 tablespoons milk
Directions
- In a food processor or blender, process together flour, sugar, cinnamon, ginger, cloves, salt, and baking soda until combined (about 10 seconds).
- Add the butter pieces over the flour mixture and process until the mixture is sandy and resembles a fine meal (about 15 seconds).
- While the machine is running, gradually add molasses and milk. Blend until the dough is evenly moistened (about 10 seconds).
- Scrape dough onto a work surface, and divide in half.
- Roll out one portion of dough 1/4-inch thick between two large sheets of parchment paper. Leaving the dough between the parchment paper, place on a cookie sheet, and freeze for 15 to 20 minutes. Do the same for the second portion of dough.
- Preheat the oven to 350F and line two cookie sheets with parchment paper.
- Remove one sheet of dough from the freezer and place on a work surface. Peel off the top layer of parchment paper, then gently lay it back in place.
- Flip the dough over, peel off and discard the second layer of parchment paper.
- Cut the dough into desired shapes, transferring those shapes to parchment lined cookie sheets.
- Repeat with remaining dough until all the cookie sheets are full.
- Bake cookies 8 to 11 minutes, rotating the cookie sheets halfway through baking.
- Cookies should come out so the centers of the dough barely retain a imprint when touched gently with fingertip. Be careful to not overbake.
- Let cookies cool on their sheets for two minutes, then transfer to a wire rack and let cool to room temperature.
- Gather scraps, repeat rolling, cutting, and baking.
- Enjoy!
Recipe adapted from Brown Eyed Baker
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