All Natural Gingerbread Cookies

Instructions

1. In food processor bowl fitted with steel blade, combine the flour, spices, salt, and baking soda and process until combined, just a few seconds.
2. Add the butter pieces and pulse until mixture is sandy and looks like a fine meal- no big clumps. (This only took about 15-20 seconds.)
3. With machine running, gradually add honey*, molasses and milk; process until dough comes together.
4. Scrape dough into a bowl and stick it in the freezer for about 15 minutes or until a bit more firm. Once it is, Divide it into 3 portions, working with one portion of dough at a time, roll ¼-inch thick between two large sheets of parchment paper. Leaving dough sandwiched between parchment layers, stack on cookie sheet and freeze until firm, 20-25 minutes. (Or longer, I felt like this worked better the longer it froze.)
5. Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
6. Remove one dough sheet from freezer; place on work surface. Peel off top parchment sheet and lay it back in place. Flip dough over; peel off and discard second parchment layer.
7. Use cookie cutters to cut dough into small shapes. (I found 1-2 inch cutters worked the best.)
8. Gather scraps and re-freeze between the parchment while you cut out the second sheet of dough. You can keep re-using the scraps, but may need to add some flour and continue to freeze the dough.
9. Bake cookies5-6 minutes or until the edges are s et- do not overbake. Cool cookies on sheets 2 minutes, then cool on a wire rack.