Step 1: In a mixing bowl, combine the flour, brown sugar, baking soda, cloves, ginger, cinnamon, and salt.

Step 2: Add the butter pieces and combine with a pastry blender until the mixture has the consistency of a fine meal.

Step 3: Add the milk and molasses gradually while the mixer is on low speed, and stir for about 30 seconds to blend.

Step 4: Make a ball out of each half of the dough. Cover each with plastic wrap and store in the refrigerator for two hours or overnight, or if you’re pressed for time, put them in the freezer for approximately twenty minutes until they’re firm. The dough will become too sticky to work with without refrigeration.

Step 5: Set the oven’s temperature to 350 degrees. Use parchment paper to line two baking sheets.

Step 6: Take one sheet of dough out of the refrigerator or freezer and lay it out on a counter that has been lightly dusted. Dust the dough with a little more flour if necessary, then roll out the dough until it is about ½ inch thick, lightly flouring the top of the dough and the rolling pin. Place the cut gingerbread guys on baking pans that have been prepared.

Step 7: While you lay out the other ball of dough, place the gingerbread men in the refrigerator for five minutes.

Step 8: Depending on the size of your cookie cutter, bake the cookies for 8 to 11 minutes, or until the centers are set and the dough hardly leaves an imprint when lightly touched with a fingertip. Avoid overbaking!

Step 9: The cookies should be taken to a wire rack. Before frosting, let cool to room temperature.

Step 10: Gingerbread cookies should be kept in an airtight container with layers of parchment paper between them. Freeze for up to three months.