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1
Preheat an oven to 350 F. Using the 1 teaspoon butter, grease a large baking sheet.
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2
In a large bowl, beat the 1/2 cup butter and the sugar until light and fluffy.
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3
Beat in the molasses until well blended.
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4
In a medium bowl, combine the flour, baking soda, cloves, cinnamon, nutmeg, ginger, and salt.
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5
Add half of the flour mixture to the butter mixture and beat until well blended.
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6
Beat in about 1/4 cup milk, then add the remaining flour mixture, beating it in well.
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7
The dough will be very stiff.
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8
If it is too stiff and crumbly to roll out, add tablespoon of additional milk.
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9
On a well-floured work surface, roll the dough out to a thickness of about 1/2 inch, then cut into shapes using cookie cutters or by tracing with a knife around cardboard cutouts.
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10
Transfer the shapes to the prepared pan.
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11
Decorate the gingerbread people with currant eyes and red-hots for buttons, pressing them into the dough before baking, or attach them with frosting after baking.
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12
Bake for 7 to 8 minutes, or until the cookies are puffed and spring back when pushed with your finger.
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13
Transfer the cookies from the pan to a wire rack to cool.
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14
Decorate with the frosting as desired.
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15
To make the frosting: In a medium bowl, combine the confectioners sugar and milk and stir until a stiff but spreadable paste forms.
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16
(It may seem overly stiff, but too much milk will make an unworkable frosting.
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17
If it is necessary to add more milk, do so only 1/2 teaspoon at a time.)
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18
Divide the frosting among separate bowls and mix in food coloring as desired.
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19
Frost the cookies while they are warm or cool.
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20
If the cookies are warm, the frosting will spread more easily.
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21
Add decorative silver dragees and colored sugars (if desired) before the frosting dries.
