1. Preheat your oven to 375 degrees.
2. With a mixer, cream the butter and sugar.
3. Add in the eggs one at a time.
4. In a separate bowl combine the dry ingredients: flour, baking soda, ginger and cinnamon.
5. Add the flour mixture to the butter mixture, alternating the flour mix with the molasses and milk.
6. Separate the dough into 2 large balls – this just makes rolling out the dough easier and more manageable.
7. Lay one ball of dough on a sheet of parchment paper and flatten it slightly. Then put another piece of parchment paper on top and roll the dough with a rolling pin, keeping the dough thick (up to 1 cm).
8. Repeat with the second ball of dough.
9. Refrigerate the rolled out dough for at least 15 minutes. This makes cutting the dough with cookie cutters much easier.

If you are using a cookie stamp:

1. After the cookie dough has chilled cut the cookies into circle shapes the same size as the stamp you are using. (I used a drinking glass to make these shapes).
2. Bake the cookies for 5 minutes then remove them from the oven and quickly and gently press the cookie stamp onto each of the cookies.
3. Return the cookies to the oven and bake for 3 more minutes.

If you are using regular cookie cutters and no cookie stamp:

1. After the dough has chilled cut it out with your favourite shapes.
2. Bake for 8 minutes.