1Start by sifting the dry ingredients: flour, ginger, cinnamon, ground cloves, baking soda, and salt to ensure no lumps.
2Start by sifting the dry ingredients: flour, ginger, cinnamon, ground cloves, baking soda, and salt to ensure no lumps.
3Start by sifting the dry ingredients: flour, ginger, cinnamon, ground cloves, baking soda, and salt to ensure no lumps.
4In a separate large mixing bowl, combine the wet ingredients: softened room temperature butter (broken into chunks), packed light brown sugar, and molasses.
5In a separate large mixing bowl, combine the wet ingredients: softened room temperature butter (broken into chunks), packed light brown sugar, and molasses.
6In a separate large mixing bowl, combine the wet ingredients: softened room temperature butter (broken into chunks), packed light brown sugar, and molasses.
7Using an electric mixer, beat the wet ingredients on high speed for about three minutes until light and fluffy.
8Using an electric mixer, beat the wet ingredients on high speed for about three minutes until light and fluffy.
9Using an electric mixer, beat the wet ingredients on high speed for about three minutes until light and fluffy.
10Add the room temperature egg and beat until well incorporated.
11Add the room temperature egg and beat until well incorporated.
12Add the room temperature egg and beat until well incorporated.
13Finally, add the flour mixture and beat on low speed until everything comes together.
14Finally, add the flour mixture and beat on low speed until everything comes together.
15Finally, add the flour mixture and beat on low speed until everything comes together.
16Generously flour your work surface and turn the soft and moist dough out onto it.
17Generously flour your work surface and turn the soft and moist dough out onto it.
18Generously flour your work surface and turn the soft and moist dough out onto it.
19Dust the top of the dough with flour to prevent sticking to your hands.
20Dust the top of the dough with flour to prevent sticking to your hands.
21Dust the top of the dough with flour to prevent sticking to your hands.
22Divide the dough into three equal portions.
23Divide the dough into three equal portions.
24Divide the dough into three equal portions.
25Pat each piece of dough into a disc, then wrap it in plastic wrap.
26Pat each piece of dough into a disc, then wrap it in plastic wrap.
27Pat each piece of dough into a disc, then wrap it in plastic wrap.
28Refrigerate the dough for at least an hour, or up to twenty-four hours, to make it easier to roll out.
29Refrigerate the dough for at least an hour, or up to twenty-four hours, to make it easier to roll out.
30Refrigerate the dough for at least an hour, or up to twenty-four hours, to make it easier to roll out.
31Once the dough has been chilled, preheat your oven to 375 degrees Fahrenheit with a rack in the upper and lower third of the oven, or in the center if baking one sheet at a time.
32Once the dough has been chilled, preheat your oven to 375 degrees Fahrenheit with a rack in the upper and lower third of the oven, or in the center if baking one sheet at a time.
33Once the dough has been chilled, preheat your oven to 375 degrees Fahrenheit with a rack in the upper and lower third of the oven, or in the center if baking one sheet at a time.
34Keep your work surface and dough generously dusted with flour, moving the dough around to ensure it doesn't stick.
35Keep your work surface and dough generously dusted with flour, moving the dough around to ensure it doesn't stick.
36Keep your work surface and dough generously dusted with flour, moving the dough around to ensure it doesn't stick.
37Roll the dough out to one-quarter inch thickness.
38Roll the dough out to one-quarter inch thickness.
39Roll the dough out to one-quarter inch thickness.
40Cut out as many gingerbread people as you can using a cookie cutter.
41Cut out as many gingerbread people as you can using a cookie cutter.
42Cut out as many gingerbread people as you can using a cookie cutter.
43Re-roll and repurpose your scraps, refrigerating if the dough becomes too soft and sticky.
44Re-roll and repurpose your scraps, refrigerating if the dough becomes too soft and sticky.
45Re-roll and repurpose your scraps, refrigerating if the dough becomes too soft and sticky.
46Transfer the cut-out cookies to a parchment-lined baking sheet, ensuring they are at least one inch apart.
47Transfer the cut-out cookies to a parchment-lined baking sheet, ensuring they are at least one inch apart.
48Transfer the cut-out cookies to a parchment-lined baking sheet, ensuring they are at least one inch apart.
49Bake the cookies in the preheated oven at 375 degrees Fahrenheit for 9 to 10 minutes, or until the edges turn golden brown.
50Bake the cookies in the preheated oven at 375 degrees Fahrenheit for 9 to 10 minutes, or until the edges turn golden brown.
51Bake the cookies in the preheated oven at 375 degrees Fahrenheit for 9 to 10 minutes, or until the edges turn golden brown.
52Transfer your cookies to a cooling rack and repeat baking with the remaining dough.
53Transfer your cookies to a cooling rack and repeat baking with the remaining dough.
54Transfer your cookies to a cooling rack and repeat baking with the remaining dough.
55While cookies cool, make the icing by combining powdered sugar, milk, and vanilla extract until it has a thick ribbon consistency.
56While cookies cool, make the icing by combining powdered sugar, milk, and vanilla extract until it has a thick ribbon consistency.
57While cookies cool, make the icing by combining powdered sugar, milk, and vanilla extract until it has a thick ribbon consistency.
58Transfer the glaze to a piping bag immediately to prevent it from drying out.
59Transfer the glaze to a piping bag immediately to prevent it from drying out.
60Transfer the glaze to a piping bag immediately to prevent it from drying out.
61Snip off the very tip of your piping bag to create a hole large enough for decorating.
62Snip off the very tip of your piping bag to create a hole large enough for decorating.
63Snip off the very tip of your piping bag to create a hole large enough for decorating.
64Decorate your gingerbread family as desired, adding colorful holiday sprinkles while the glaze is still moist.
65Decorate your gingerbread family as desired, adding colorful holiday sprinkles while the glaze is still moist.
66Decorate your gingerbread family as desired, adding colorful holiday sprinkles while the glaze is still moist.