|Tasty Gingerbread Cookies|
3 cups King Arthur All-Purpose Flour
3/4 teaspoon Baking Soda
1/2 teaspoon Coarse Salt
1 cup Dark Brown Sugar, packed
1 tablespoon Ground Cinnamon
1 tablespoon Ground Ginger
1/2 teaspoon Ground Cloves
12 tablespoons (1 1/2 sticks) Unsalted Butter, softened and cut into cubes
3/4 cup Molasses
2 tablespoons Milk
24 Pumpkin Shaped Sprinkles (optional, I use Wilton)
Heat oven to 350 degrees.
Line baking sheets with parchment paper.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves; set aside.
Using a mixer with the paddle attachment on medium speed, cream sugar and butter until light and fluffy, 1-2 minutes.
Add molasses and milk, and mix until incorporated; about 30 seconds.
Turn mixer to low speed, and gradually add flour mixture until combined.
Once dough has formed, cover with plastic wrap and freeze for 1/2 hour or chill in fridge for 1 hour.
This dough is very sticky from the molasses so it requires chilling.
Using a tablespoon or cookie scoop, form and place dough balls on baking sheets spacing 2 inches apart.
Bake for 10-12 minutes or until cookies are set and slightly browned around the edges.
Wait 3 minutes and if desired press a pumpkin shaped sprinkle into the center of the cookie (do this while the cookie is warm if not it will not stick), and then transfer to wire racks to cool completely.
The Ginger Crinkle Cookies recipe is from, If You Give A Blonde A Kitchen: