Happy holidays!! I messed up! Put the frosting on after! 3 cups all-purpose flour 3/4 cup dark brown sugar, packed 3/4 teaspoon baking soda 1 Tablespoon ground cinnamon 1 Tablespoon ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon salt 12 Tablespoons butter, room temperature, cut into 12 pieces 3/4 cup molasses (dark molasses) 2 Tablespoons milk Instructions • Add flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt to a mixing bowl and mix.
 • Add the butter pieces and use a pastry blender to cut the butter in until the mixture resembles fine meal.
 • With a mixer running on low speed gradually add the molasses and milk and mix until combined, about 30 seconds.
 • 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.
 • Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
 • 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 1⁄2 inch thick. Cut gingerbread men and place them on prepared baking sheets.
 • Refrigerate the gingerbread men for 5 minutes • 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!!
 • Remove the cookies to a wire rack. Allow to cool to room temperature before frosting!