Ingredients
1 cup white sugar
2 tsp ginger
1 tsp nutmeg
1 tsp cinnamon
1 tsp salt
1 1/2 tsp baking soda
1 cup butter, softened
1/2 cup evaporated milk
1 cup molasses
4 cup all-purpose flour sifted
Instructions
1 Preheat oven to 375 F. Spray cookie sheets or line with parchment. set aside
2 Add sugar, nutmeg, ginger, cinnamon, salt, and baking soda in a lager bowl. mix on low speed until well combined.
3 Add softened butter, evaporated milk, and molasses. mix again until completely combined, starting at the lowest level so the liquid doesn't splash out of the bowl. Gradually increase the level until the sugar and butter have creamed together and completely smooth.
4 Put the mixer back on the lowest level and add the flour one cup at a time, stirring contently until the flour is fully incorporated.
5 The dough should be stiff enough to handle without sticking to your hands, so if it is still too soft and sticky, add 1/2 of a cup of flour, as needed.
6 When the dough is smooth, roll it out to 1/4 inch thickness on a vary well floured surface. use a cookie cutter and a round biscuit cutter* to cut the gingerbread into the desired shape.
7 Place shapes onto prepared baking sheets. Bake for 10 to 12, or until slightly golden brown but still soft.
8 Allow cookies to cool on the baking sheet until transferring to cooling rack to cool competently.
