Recipe of Today: Gingerbread Cookies

Ingredients:

• 3 cups all-purpose flour
• ¾ cup dark brown sugar
• ¾ tsp baking soda
• 1 tbsp ground cinnamon
• 1 tbsp ground ginger
• ½ tsp ground cloves
• ½ tsp salt
• 12 tbsps butter, room temperature
• ¾ cup dark molasses
• 2 tbsps milk

For The Frosting:

• 2 tbs butter, room temperature
• 2 cups powdered sugar
• 2 tbsps milk

Instructions:

• Add flour, brown sugar, baking soda, cinnamon, ginger, cloves, and salt to a mixing bowl and combine. And then add the butter cubes, and use a pastry blender to chop the butter until the mixture looks like a meal. With your Kitchenin KM50 Stand Mixer running on low speed, gradually add molasses and milk, then beat until combined for about 30 seconds.

• Divide the dough in half and shape each into a ball. Wrap each in plastic wrap and put in the fridge for 2 hours or overnight, or in the freezer for about 20 minutes, until firm if you're in a hurry.

• Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

• Remove one sheet of dough from the refrigerator/freezer and place on the counter. Roll out the dough (a rolling pin can be lightly floured, if desired) until it is about ½ inch thick. Cut the gingerbread men shape with the cookie cutter and place them on the prepared baking sheet. Refrigerate the gingerbread man for 5 minutes (while you can roll out another dough ball).

• Bake cookies until set in center and the dough barely holds and imprints when touched lightly with your fingertips, 8 to 11 minutes. Remove cookies to a wire rack. Let cool to room temperature before frosting.

For The Frosting:

• Add butter, milk, and 1 cup powdered sugar to a bowl. Mix until smooth. Add another cup of powdered sugar and beat until smooth. Then transfer the frosting in a piping bag to decorate the cookies as you like. Serve and enjoy!