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1
Preheat the oven to 350 degrees F; line three baking sheets with parchment paper and lightly coat with cooking spray.
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2
Sift together the flour, baking powder, cinnamon, ginger, salt, baking soda and cloves in a small bowl and set aside.
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3
Combine the brown sugar, butter, molasses, milk and egg yolk in the bowl of a stand mixer fitted with a paddle attachment.
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4
Beat on medium-high speed until smooth, about 1 minute.
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5
Add the flour mixture and mix on low, increasing the speed gradually to medium high, until a ball of dough forms, about 3 minutes.
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6
Lightly coat two pieces of parchment paper with cooking spray.
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7
Sandwich the dough between the two pieces (sprayed side touching the dough).
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8
Roll out until about 1/16-inch thick.
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9
Freeze so the dough gets really firm, about 30 minutes.
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10
Cut out with 2-inch cookie cutters and transfer to the prepared baking sheets.
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11
Whisk the egg white in a small bowl, brush onto the tops of the cookies and sprinkle with the crystallized ginger.
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12
Re-roll and cut out the scraps if desired.
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13
Bake until golden, rotating the sheets about halfway through, 10 to 12 minutes.
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14
Let cool a few minutes on the sheets, and then transfer to a rack to cool.
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15
From Food Network Kitchen: This recipe has been updated and may differ from what was originally published or broadcasted.
