Soft and Chewy Gingerbread Cookies

'Tis the season to make the most delicious and seasonal cookies of the year. Luckily, we have the secret to making your gingerbread cookies soft and chewy in 3 simple steps: cut out your cookies, bake, and ice them with the perfect holiday icing! Get the family together and enjoy making these sweet treats even sweeter with the personalized touch of your favorite icing colors and designs.

Ingredients:

3 cups flour

1/2 cup dark brown sugar

1/4 cup light brown sugar

3/4 tsp. baking soda

1 tbs. cinnamon

1 tbs. ginger

1 tbs. cloves

Pinch of salt

2 sticks of butter, room temperature

1/2 cup molasses

2 tbs. milk

Instructions:

Heat oven to 350 degrees.

In a stand mixer with a paddle attachment, cream together the butter and the sugars. While creaming, mix the flour, baking soda, cinnamon, ginger, cloves, and salt in a separate bowl.

Once the butter/sugar mixture is fluffy and incorporated, add molasses. Once well mixed, add dry ingredients (we suggest putting half in, mixing, and add the other half, and mix again). Add milk. At this point, your dough should be stiff and similar to a sugar cookie consistency.

Remove dough from the mixer, shape into a ball, cover in plastic wrap and refrigerate for a minimum of 30 minutes. Once chilled, dust your counter and rolling pin with flour and plop your dough in the center. Roll to 1/3-inch thickness and cut into your preferred shapes until you run out of dough.

Lay your cookies on a baking sheet lined with parchment paper and bake for 10-12 minutes.

Once cooled, frost them with your favorite color and with your best designs. Enjoy!