Gingerbread Cookies that Don’t Spread in the Oven

Directions

1. 1
   Place the butter and brown sugar in a large mixing bowl, and cream together until smooth. Scrape the bottom and sides of the bowl with a silicone spatula, add the molasses, and mix until combined. Beat in the eggs, one at a time, scraping the bottom and sides of the bowl after each addition.
2. 2
   Add the cornstarch, cinnamon, ginger, salt, and cloves, and mix on medium-low speed until combined.
3. 3
   Add about 2/3 of the flour, then mix on low speed until incorporated (the dough will look very dry and crumbly at first, but will come together after a minute or so).
4. 4
   Add in the remaining flour, a little at a time, until the dough forms a ball and comes cleanly away from the sides of the bowl. (If the dough still seems sticky, add up to an additional 1 cup of flour, until it is smooth and easier to handle.)
5. 5
   Roll out the dough to a thickness of 3/8-inch (rolling pin rings help to achieve an even and exact thickness) between 2 sheets of parchment paper, and cut shapes with cookie cutters.
6. 6
   Transfer shapes to the prepared baking sheets, and bake for 10 to 14 minutes, or until the cookies are set around the edges and just a little softer towards the centers.