Step 1

Add flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt to a mixing bowl and mix.

Step 2

Add the butter pieces and use a pastry blender to cut the butter in until the mixture resembles fine meal.

Step 3

With a mixer running on low speed gradually add the molasses and milk and mix until combined, about 30 seconds.

Step 4

Divide the dough in half, forming each into a ball. Wrap each in plastic wrap and refrigerate for 2 hours or overnight, or place in the freezer for about 20 minutes, until firm, if you’re in a hurry.

Step 5

Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.

Step 6

Remove one dough sheet from the fridge/freezer and place on the counter. Roll out the dough (use a little flour on your rolling pin if needed), until it’s about ½ inch thick. Cut gingerbread men and place them on prepared baking sheets.

Step 7

Refrigerate the gingerbread men for 5 minutes (meanwhile you can roll out the other dough ball).

Step 8

Bake the cookies until set in the centers and the dough barely retains and imprint when touched very gently with fingertip, 8 to 11 minutes (depending on the size of your cookie cutter). Do not overbake!!

Step 9

Remove the cookies to a wire rack. Allow to cool to room temperature before frosting.

Step 10

Store gingerbread cookies in an airtight container with parchment paper between the layers. Freeze for up to 3 months.

Step 11

Add butter, milk, and 1 cup of powdered sugar to a bowl. Mix until smooth. Add additional cup of powdered sugar and mix until smooth. Add frosting to piping bag if desired.