Ginger Bread Cookies :

• 3 cups all-purpose flour
• 3/4 cup dark brown sugar , packed
• 3/4 teaspoon baking soda
• 1 Tablespoon ground cinnamon
• 1 Tablespoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 12 Tablespoons butter , room temperature, cut into 12 pieces
• 3/4 cup molasses (dark molasses)
• 2 Tablespoons milk

For the frosting:

• 2 Tbs butter , room temperature
• 2 cups powdered sugar
• 2 Tablespoons milk

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.

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.

Thanks for joining Me for our Book and Cookie Exchange ! Next week we celebrate a Cajun Christmas with Reading the Cajun Night Before Christmas! Lisa