Preheat oven to 350 degrees. Grease three baking sheets. Recipe makes three dozen cookies.
1 cup unsulfured molasses
1/2 cup sugar
6 tablespoons butter
2 tablespoons milk (I used almond milk)
4 cups unbleached flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon (the Vietnamese Cinnamon from Penzey's spices is Amazing!)
3/4 teaspoon ground cloves
1 teaspoon ground ginger
In a medium saucepan heat the molasses to the boiling point. Remove from heat and add the sugar, butter, and almond milk. Mix flour, baking soda, salt and spices. Add to the molasses mixture. Add 4-6 tablespoons of water until the dough comes together.
Using a cookie scoop or tablespoons place a dozen on each sheet. This is the fast method. You can also roll them on a lightly floured surface and cut them out with cookies cutters if desired.
Bake at 350 degrees about 5-7 minutes if using cutouts or about 7-8 minutes for cookie scoops. Cool on cookie sheet for a minute then remove to rack to finish cooling.
Dust with powdered sugar or a confectioners glaze of powdered sugar and water mixed to drizzling consistency. Add a touch of extract for extra flavor if desired.
As with many spice desserts, the flavors will be more pronounced the next day, if they last that long.
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