As the air gets colder and festive decorations adorn every corner, there's a timeless tradition that warms both hearts and ovens alike- the baking of gingerbread cookies. These sweet, spiced delights have become synonymous with the holiday season. I hope you and your loved ones enjoy making these as much as I do.

Ingredients:

• 3 cups all-purpose flour
• 3/4 cup light brown sugar
• 3/4 tsp. baking soda 
• 1 1/2 tbsp. cinnamon
• 1 1/2 tbsp. ground ginger
• 1/2 tsp. ground cloves
• 1/2 tsp. salt
• 1 tsp. vanilla extract
• 12 tbsp. butter, cut into 1 tbsp. pieces
• 2 tbsp. milk
• 3/4 cup dark molasses

For the frosting:

• 2 tbsp. butter, room temperature
• 2 tbsp. milk
• 2 cups powdered sugar

Instructions:

1. In a bowl combine flour, sugar, baking soda, cinnamon, ground ginger, ground cloves, and salt and mix.
2. Add the butter pieces and use a pastry cutter to cut in the butter until it resembles a fine meal-like texture.
3. With a stand mixer, hand mixer, or whisk, add the molasses, milk, and vanilla extract. Mix until combined.
4. Divide the dough in half, forming each into a ball. Wrap each in plastic wrap and refrigerate for at least 2 hours, or overnight.
5. Preheat your oven to 350 degrees. Line 2 baking sheets with parchment paper.
6. Remove one of the dough balls and roll out until it's about 1/2 an inch thick. Cut gingerbread men and place them on prepared sheets.
7. Refrigerate gingerbread men for about five minutes. Repeat step six with the second dough ball while this sits, then repeat this step.
8. Bake the cookies until set in the center, about 8 to 11 minutes. Be careful not to overbake!
9. Remove to a wire rack and allow to cool completely before frosting.
10. Store in an airtight container or freeze for up to 3 months.

For the frosting:

1. Add butter, milk, and one cup of powdered sugar. Mix until smooth. Add the additional cup of powdered sugar and mix until smooth.