Gingerbread Cutouts (Soft)

I made these while at my mom's for Christmas--and did not take any pix of the process--oops.  This and the next few entries will be just recipes for the most part--until I get the chance to make again and add more photos.  I liked these a lot and wanted to make sure I kept a record of making them and any modifications thereto. 
These gingerbread men are so very perfect--soft with excellent flavor.  The dough is easy to work with, too.  I used my own homemade frosting to decorate, which of course I had my 6 year old help with.  The one in this photo is his design, drawn on the cookie by me :)

https://www.bettycrocker.com/recipes/gingerbread-cutouts/29072204-d392-4ce5-850d-7e3cf11f4cde

Ingredients:

1 1/2 c. sugar
1 c. unsalted butter (or margarine), softened
3 T. molasses
1 egg
2 T. milk
3 1/4 c. all-purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
1 1/2 tsp. ground ginger
1/2 tsp. salt
1/2 tsp. ground cardamom
1/4 tsp. ground cloves

frosting for decoration

Instructions:

1. In the bowl of a stand mixer, beat sugar, butter, and molasses together until well combined.

2. Beat in the egg and milk until just blended.

3. Mix in (or stir by hand) remaining ingredients (except the frosting, of course).

4. Cover and refrigerate for at least one hour (we went overnight).

5. Heat oven to 350°F.

6. Roll 1/3 of the dough at a time on a floured surface, to 1/8" thickness.  (Keep remaining dough refrigerated until ready to roll.)

7. Use a floured gingerbread man cookie cutter to cut cookies out of rolled dough, then place on ungreased cookie sheet, 1" apart.

8. Bake for 6-7 min. or until set.  Transfer from cookie sheet to cooling rack to cool completely before frosting.