Thick and Chewy Gingerbread Cookies

• Vegetarian

• Produce

  • 1 tbsp Ginger, ground

• Condiments

  • 3/4 cup Molasses, unsulphured

• Baking & Spices

  • 3 cups All-purpose flour
  • 3/4 tsp Baking soda
  • 3/4 cup Brown sugar, firmly packed dark
  • 1 tbsp Cinnamon, ground
  • 1/2 tsp Cloves, ground
  • 1/2 tsp Salt

• Dairy

  • 12 tbsp Butter, unsalted
  • 2 tbsp Milk

Found on whatmegansmaking.com

Ingredients

• 3 cups all-purpose flour
• 3/4 cup firmly packed dark brown sugar
• 1 Tbsp ground cinnamon
• 1 Tbsp ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 3/4 teaspoon baking soda
• 12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces and softened slightly
• 3/4 cup unsulphured molasses
• 2 tablespoons milk

Directions

• If using a food processor: In food processor workbowl fitted with steel blade, process flour, sugar, cinnamon, ginger, cloves, salt, and baking soda until combined, about 10 seconds. Scatter butter pieces over flour mixture and process until mixture is sandy and resembles very fine meal, about 15 seconds. With machine running, gradually add molasses and milk; process until dough is evenly moistened and forms a soft ball of dough, about 10 seconds. Alternately, if using a stand mixer: In bowl of standing mixer fitted with paddle attachment, stir together flour, sugar, cinnamon, ginger, cloves, salt, and baking soda at low speed until combined, about 30 seconds. Stop mixer and add butter pieces; mix at medium-low speed until mixture is sandy and resembles fine meal, about 1 1/2 minutes. Reduce speed to low and, with mixer running, gradually add molasses and milk; mix until dough is evenly moistened, about 20 seconds. Increase speed to medium and mix until thoroughly combined, about 10 seconds. Scrape dough onto work surface and divide in half. Working with one portion of dough at a time, roll 1/4-inch to 1/2-inch thick between two large sheets of parchment paper. Leaving dough sandwiched between parchment layers, stack on cookie sheet and freeze until firm, 20-25 minutes. (You could also refrigerate the dough 2 hours or overnight.) Adjust oven racks to upper- and lower-middle positions and heat oven to 350 degrees. Line two cookie sheets with parchment paper. Remove one dough sheet from freezer; place on work surface. Peel off top parchment sheet and gently lay it back in place. Flip dough over; peel off and discard second parchment layer. Cut dough into desired shapes and transfer the shapes to your parchment-lined cookie sheets. Space them at least an inch apart. Repeat with remaining dough until cookie sheets are full. Bake cookies until set in centers and dough barely retains imprint when touched very gently with fingertip, 8 to 11 minutes, rotating cookie sheets front to back and switching positions top to bottom halfway through baking time. Do not overbake or they wont be chewy. Cool cookies on sheets 2 minutes, then remove with wide metal spatula to wire rack; cool to room temperature. Gather scraps; repeat rolling, cutting, and baking in steps 2 and 4. Repeat with remaining dough until all dough is used.