• 3/4 cup (175 mL) unsalted butter at room temperature
• 1/2 cup (125 mL) sugar (white or brown)
• 1 egg
• 2 tbsp (30 mL) milk
• 1/2 tsp (2 mL) vanilla
• 1 1/2 cups (375 mL) flour
• 3/4 tsp (3 mL) ground cinnamon
• 1/2 tsp (2 mL) ground nutmeg
• 1/2 tsp (2 mL) ground ginger
• 1/4 tsp (1 mL) ground cloves
• 1 tsp (5 mL) baking soda

1. In a large bowl, cream together butter and sugar, then add egg. Stir together milk and vanilla. Add to butter mixture.
2. In a separate bowl, combine flour, spices and baking soda. Sift into butter mixture. Stir with a wooden spoon until well combined. Gather dough into a ball, wrap tightly in plastic wrap and refrigerate for at least 30 minutes.
3. Preheat oven to 375°F (190°C). On a floured surface, roll out dough 1/4 inch (5 mm) thick and cut with your choice of cookie cutters.
4. Place on an ungreased baking sheet and bake for 8 to 12 minutes or until golden. Cool on a wire rack. Decorate with colourful icing and sprinkles. Store cookies in a sealed container in a dry place.

2 dozen
Variations: Hazelnut: Replace 1/3 cup (75 mL) of flour with ground hazelnuts or other nuts.

Lemon or orange: Add 2 tbsp (30 mL) lemon or orange zest.

Cocoa: Replace 1/4 cup (50 mL) of flour with cocoa.

Coffee: Dissolve 1 tbsp (15 mL) instant coffee in the milk.