Gingerbread Ranch Cookies

Great with our Stumptown Farmstead Blend Organic Coffee
  • 18 oz all-purpose flour
  • 6 oz brown sugar
  • 1 tbsp cinnamon
  • 1 tbsp ground ginger
  • 1 tsp baking soda
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • 8 oz/2 sticks unsalted butter
  • 1 cup molasses
  • 1 oz whole milk
  • 1 lb powdered sugar 
  • 4 tbsp whole milk
  • Combine dry ingredients in a bowl: all-purpose flour, brown sugar cinnamon, ground ginger, baking soda, ground cloves, and salt. Set aside.
  • Melt butter. Pour into mixing bowl with paddle attachment.
  • Add molasses and whole milk and mix together.
  • Slowly add the dry ingredients, scraping the bottom of the bowl to ensure it is well mixed.
  • Pat dough into a square and wrap tightly. Refrigerate at least 30 minutes to firm up.
  • Roll out dough using a small amount of flour to keep from sticking. Cut out shapes. Re-roll scraps and continue to cut out shapes.
  • Refrigerate dough at least 30 minutes before baking.
  • Space out cookies on a parchment-lined sheet pan. Bake at 350F for approximately 8-12 minutes, depending on your preference for soft or crispy cookies.
  • Allow to cool completely before decorating.
  • Mix powdered sugar and milk, 1 tablespoon at a time, until spreadable (mixture will thicken slightly as it sets).