Holiday Party Girl :: Gingerbread Cookies

Guess what I discover recently? I had never made a true gingerbread house!  I decided to rectify it immediately and set about prepping, cutting and measuring cookie dough to build the perfect house.  Turns out, that’s a lot of work for something you can’t eat.

Instead, I checked out the gorgeous gingerbread houses at the Seattle Sheraton {on display until January 4th} and made their gingerbread cookies instead.  These cookies are amazing.  I’m making another batch right now.

Sheraton Seattle’s Gingerbread Cookies
8 ounces butter
1 cup sugar
1/2 cup molasses
1/2 cup milk
5 cups flour
1 1/2 teaspoon baking soda
2 tablespoons cinnamon
1 tablespoon cloves
1 tablespoon ginger
Heat the butter, sugar, molasses and milk in a heavy saucepan on medium heat until butter is melted and sugar has dissolved. Sift the flour, baking soda, cinnamon, cloves and ginger and add to the butter mixture. Cover the dough and refrigerate for one hour or until it is easy to handle. On a well-floured surface, roll the dough to 1/4 inch thickness. Cut out with a cookie cutter dipped in flour. Place on greased baking sheets and bake at 350 degrees Fahrenheit for 9-11 minutes or until edges are firm. Remove to wire racks to cool. Yields approximately two dozen medium-sized cookies.
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