3 cups (750 ml) unbleached all-purpose flour

1/2 teaspoon (2.5 ml) baking soda

1 teaspoon (5 ml) ground ginger

1/2 teaspoon (2.5 ml) ground cinnamon

1/4 teaspoon (1 ml) ground cloves

1/4 teaspoon (1 ml) salt

1/2 cup (125 ml) unsalted butter, softened

1 cup (250 ml) brown sugar

1/4 cup (60 ml) molasses

1 egg

3 tablespoons (45 ml) milk

In a bowl, combine flour, baking soda, spices and salt. Set aside.

In another bowl, cream butter, brown sugar and molasses with an electric mixer. Add egg and mix thoroughly. At low speed or with a wooden spoon, add dry ingredients alternately with milk. Shape into two discs with your hands and cover in plastic wrap. Refrigerate for 1 hour.

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper or silicone mat.

On a lightly floured work surface or between two sheets of parchment paper, roll out one disc of dough at a time into a 5-mm (¼-inch) thick sheet. With a 6-cm (2 ¼-inch) round cookie cutter (or other), cut cookies, reusing scraps. Place on the baking sheet, spacing them evenly. Bake one sheet at a time for about 12 minutes or until edges of cookies are lightly browned. Let cool completely on the baking sheet. Decorate.

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