1 1/4 cups (10 oz or 280 g) unsalted butter
2/3 cup (5.3 oz or 150 g) granulated sugar
1/3 cup (2.6 oz or 75 g) packed brown sugar
1 tsp pure vanilla extract
2 tsp ginger
1 tsp cinnamon
1 tsp nutmeg
1/2 cup (120 ml) whole milk
1 cup (12 oz or 336 g) unsulfured molasses
1 tsp baking soda
1/2 tsp salt
5 1/2 to 6 cups (22 to 24 oz or 616 to 672 g) all-purpose flour, plus extra for rolling out dough

Preheat oven to 350 degrees F. Cream together the butter and sugars for 3 minutes. Stop and scrape the bowl. Cream the mixture for an additional 30 seconds. Add the vanilla, ginger, cinnamon, nutmeg, milk and molasses. Mix for an additional 2 minutes. The mixture will look speckled and broken.

Sift together the baking soda, salt, and flour. Add the flour mixture to the creamed mixture 1 cup (4 oz or 112 g) at a time. Mix the last 1 1/2 cups (6 oz or 168 g) of flour by hand, as needed. If the dough is still sticky, add a little extra flour. Divide the dough in thirds. Wrap each in plastic and refrigerate for 1 hour before rolling it out.

Sprinkle extra flour onto the counter. Roll 1/4-inch thick, cut, and place the cutouts on an ungreased parchment sheet or nonstick pan, leaving at least 2-inches in-between. Place similar sized cookies on the same sheet. To make hanging ornaments, punch holes in the tops of the shapes with the blunt edge of a chopstick. Bake the cookies for 6 to 9 minutes, depending on their size, or until the edges start to brown. Remove and let the cookies cool on the baking sheet.

Note: This dough can be refrigerated for up to 1 week and may be frozen for up to 1 month. It can be rolled out after it's made; however, because of the moisture content, it may be difficult to work with. The dough performs better if refrigerated for 1 to 2 hours before you roll it out.

Cookie Decorating: Delicious Decorating for Any Occasion, by Toba Garrett