Gingerbread Cookies [Biscuits au pain d'épice]

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In a large mixing bowl, combine all the dry ingredients: 375 g all-purpose flour, 1/2 tsp. baking soda, 1 tsp. ground ginger, 1/2 tsp. ground cinnamon, 1/8 tsp. ground cloves, 1/4 tsp. ground nutmeg, and 1/4 tsp. salt. Mix with a whisk to ensure that the dry ingredients are evenly distributed.
Denis Tip: If you have have non grounded cloves, use a mortal and pestle instead to mix the spices first.

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In the another large mixing bowl, add the softened 125 g unsalted butter, 200 g brown sugar, and 80 g molasses. Use a whisk or hand mixer to cream these ingredients together until the mixture is smooth and fluffy.
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Crack the 1 egg into the bowl, add the 1 tsp. vanilla extract, and continue to mix until well combined.
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Gradually add the dry mixture to the wet mixture while mixing. Alternate adding the dry ingredients with the 45 ml milk, mixing until just combined.
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Shape the mixture into a two disks and wrap them plastic wrap, and refrigerate for 1 hour.

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With the oven rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone mat. On a lightly floured surface, roll out the disc of dough to a thickness of about 1 cm.
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Use a cookie cutter to cut out cookies, reusing scraps as necessary. I use a 2.5 inch - 6 cm cookies cutter which makes 20 cookies.
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Once you've shaped and cut out your cookies, place them evenly on the prepared baking sheet. Proceed to decorate how you want, I sprinkle 1/8 tsp. turbinado sugar on top of each cookie just before putting them in the oven. I also like to press them with a metal grid to leave a texture.
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Bake one sheet at a time for approximately 15-20 minutes or until the edges are lightly browned. If you have a large baking sheet, you can do it in one wave, but the cooking time will be increased.

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Allow the cookies to cool completely on the baking sheet. Enjoy your Gingerbread Cookies [Biscuits au pain d'épice].