Gingerbread cookies thick chewy

Ingredients

• Wheat flour

  White, all-purpose, enriched, unbleached

  3 cup or 375g

• Brown sugar

  ¾ cup packed or 165g

• Ginger

  Spices, ground

  2 tbsp or 11g

• Cinnamon

  Spices, ground

  2 tbsp or 16g

• Cloves

  Spices, ground

  3 ⅛ tsp or 7g

• Baking soda

  Leavening agents

  ¾ tsp or 3g

• Salt

  Table

  ½ tsp or 3g

• Butter

  Unsalted

  12 tbsp or 170g

• Molasses

  ¾ cup or 253g

• Whole milk

  3.25% milkfat, with added vitamin D

  2 tbsp or 30g

Directions

1. Process flour, sugar, cinnamon, ginger, baking soda, cloves, and salt in food processor until combined, about 10 seconds.
2. process butter into dry ingredients. mix milk and molasses, then pour into food processor and run just until mixed.
3. scrap out dough onto parchment paper, divide into two, shape into logs and roll up.
4. freeze for at least an hour or multiple months
5. remove from freezer, slice each log into 18 cookies, put on cookie sheet with parchment paper (insulated cookie sheets work very well)
6. heat oven to 350 degrees. bake until cookies are puffy and just set around edges, 9 to 11 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 10 minutes, then transfer to wire rack and let cool completely. if you bake until they are completely set they will be rocks when they cool.