Soft & Chewy Eggless Gingerbread Cookies

Ingredients:

All Purpose Flour – 3 cups
Dark Brown Sugar – 3/4 cup
Baking Soda – 3/4 teaspoon
Cinnamon Powder – 1 tablespoon
Ginger Powder – 1 tablespoon
Clove Powder – 1/2 teaspoon
Salt – 1/2 teaspoon
Butter softened – 12 tablespoon, cut into small pieces
Light or dark brown molasses – 3/4 cup (use Honey instead, but taste will differ)
Milk – 2 tablespoons

For Aid:

Parchment Paper – 4 large sheets

Method:

1. Whisk together all-purpose flour, brown sugar, baking soda, cinnamon powder, ginger powder, clove powder and salt in a mixing bowl.
2. Add the softened butter pieces and cut through the flour using an electric mixer at low speed, mix until the flour mixture and butter mix together to form a coarse mixture.
3. Pour milk and molasses slowly into the mixture and mix on medium speed until it is well combined.
4. Divide the dough into two equal portions.
5. Place a portion of the dough between two parchment sheets and roll it into 1/4″ thickness. Repeat the same for the other portion.
6. Place the rolled out dough, sandwiched between the two parchment sheets, in refrigerator for atleast 30 minutes. You could refrigerate them overnight if required.
7. Preheat the oven to 350F /180C.
8. Line 1 or 2 baking trays with parchment paper.
9. Remove the rolled out dough sheets from the refrigerator. Remove the top sheet, cut the sheet into desired shape, use a spatula to lift the cut-out dough pieces and place them in the prepared baking tray. Leave enough space between the dough pieces.
10. Collect all the left-over edges of the dough sheet, roll them into 1/4″ inch sheet between 2 parchment sheets as in Step 6. Repeat this until all the left-over dough is used up.
11. Bake for 8-10 minutes or until the cookies when gently touched with a finger, do not leave any impression of the finger.
12. Remove the baking tray off the oven, let the cookies cool down little bit.
13. Carefully remove the cookies from the baking tray and place them on wire rack to cool down to temperature.
14. Serve and store the left-overs in an air tight container for about a week.