Gingerbread Cookies

Instructions

1. 1

   In a bowl, combine flour, baking soda, spices and salt. Set aside.

2. 2

   In another bowl, cream butter, brown sugar and molasses with an electric mixer. Add egg and mix thoroughly. At low speed or with a wooden spoon, add dry ingredients alternately with milk. Shape into two discs with your hands and cover in plastic wrap. Refrigerate for 1 hour.

3. 3

   With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper or silicone mat.

4. 4

   On a lightly floured work surface or between two sheets of parchment paper, roll out one disc of dough at a time into a 5-mm (¼-inch) thick sheet. With a 6-cm (2 ¼-inch) round cookie cutter (or other), cut cookies, reusing scraps. Place on the baking sheet, spacing them evenly. Bake one sheet at a time for about 12 minutes or until edges of cookies are lightly browned. Let cool completely on the baking sheet. Decorate.