Gingerbread Molasses Cookies

This recipe is very suitable for making Advent sweets because gingerbread cookies can last long, and the molasses makes them soft and even more delicious over time.

2 cups flour
1 tsp. cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves
1/2 tsp. salt
1/2 tsp. baking powder
90 g butter
1/4 cup brown sugar
1/2 cup molasses
1/8 cup milk
Sift flour into a bowl
and mix in spices and baking powder.
Melt butter and sugar together. Add milk and stir until sugar is completely dissolved. Add molasses, let the mixture cool down a little and mix with the dry ingredients.

The dough should be medium-hard, non sticky. Refrigerate for about an hour, wrapped in kitchen foil.
Roll out on a lightly floured surface until 1/5 inch thick.
Cut out cookies with your favorite cookie cutter.

Place in a tray covered with baking paper and bake about 15 minutes in a preheated to 160 ℃ / 350 ℉ oven, or until lightly golden around the edges.
Transfer the cookies to a rack and allow to cool. Decorated with icing or leave them like this.