Soft old fashioned homemade gingerbread cookie recipe that is perfect for your Christmas cookie platter. The holidays are not complete without this classic cookie.
In large bowl in stand mixer, mix together sugar, ginger, nutmeg, cinnamon, salt and baking soda on low speed until well combined.
Add in butter, molasses and evaporated milk to mixer and begin to mix on low speed. Once mixture is somewhat creamy, turn speed up to medium high and mix until thoroughly combined and smooth.
Turn the mixer back down to low and add in sifted flour, one cup at a time. Continue mixing until fully incorporated.
If the dough is too sticky to work with at this point, add in an additional half cup flour or enough to create a dough that is easy to work with and roll out.
Add the dough to a well floured surface and roll out to ¼ inch thickness. Cover rolling pin with flour.
Use gingerbread man cut outs or biscuit cutters or whatever you'd like. Place the shaped cookie dough onto prepared baking sheets and cook in preheated oven for 10-12 minutes, until golden brown, but still soft.
Let cookies cool in pan for 5 minutes, then move to wire rack for further cooling. Eat plain or add frosting. Enjoy!!
Adapted from The Seasoned Mom