Glorious Treats Gingerbread Cookies {Recipe}

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Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Remove one disc of dough from the refrigerator and allow to soften while the oven warms up. Generously flour a silicone counter mat or work station. Place one disc of dough on the floured work station.

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Make the cookie dough. Start by mixing the flour, cocoa powder, baking soda (if using), salt, cardamom, ginger, cinnamon, and cloves in a small bowl. Set it aside for later. Next, beat the butter and brown sugar until it's light and fluffy, about 3-4 minutes. Add the egg, vanilla extract, and molasses and mix it well.

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Instructions. In a medium bowl, whisk together the flour, cinnamon, ginger, baking soda, cloves, nutmeg, and salt. Set aside. Using a stand mixer or hand mixer in a large bowl, cream the butter, brown sugar, and molasses until combined and creamy, about one minute.

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Instructions. To make these cookies, start by preheating your oven to 350 F. Next, add the butter and sugar to a stand mixer and beat them together for a minute, until the butter is nice and fluffy. Then, add in the egg (or flax egg, if using) and molasses, and mix again until fully incorporated.

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Step 2. Sift the flour, cocoa powder, baking soda, ginger, cinnamon, cloves, salt and pepper into a bowl. Turn the speed of the mixer to low, and add the dry ingredients to the butter and molasses.

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With the mixer on low, slowly add in the dry ingredients and beat until thoroughly incporporated. You can finish mixing by hand, and don't forget to scrape down the sides and bottom of the bowl to get anything stuck there. Cover the dough surface with plastic wrap and refrigerate for 30 minutes.

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Preheat oven to 350° and line baking sheets with parchment paper. 8. Remove the paper from the top of your dough. Lightly flour the surface and use your stamps or a patterned rolling pin to cut the cookies. Use a paring knife or glass to cut clean edges around the cookies. 9.

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Preheat oven to 350 F (180 C) and line a baking sheet with parchment paper. Prepare the mold by lightly greasing with vegetable oil and then dusting with flour. Tap the mold against your counter to remove any excess flour. Repeat the flouring after each cookie, but only add vegetable oil as needed.

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In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda and spices; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Add the molasses and egg and mix until combined.

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Continue to mix until smooth. 3. In a separate bowl, combine 3½ cups all-purpose flour, 1 tsp. baking soda, ½ tsp. salt, 1 tbsp. ground ginger, 1 tbsp. ground cinnamon, ½ tsp. ground allspice and ½ tsp. ground nutmeg. 4. Gradually add dry ingredients to the wet ingredients, stirring with a mixing spoon.

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1. In a stand mixer, whisk together 1 egg yolk and 1 cup brown sugar until blended then whisk in 1 cup sour cream. 2. Put 1/2 tsp baking soda in a large spoon ramekin and stir in 1/2 tsp white vinegar. It will foam, then pour into the mixing bowl and stir into the batter. 3.

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How to Make Glazed Gingerbread Cookies. In a large bowl, cream together the butter and brown sugar for 2 minutes. Add the egg and milk and beat to combine. Add the molasses and beat until fully combined. Set aside. In a medium-sized bowl, stir together the flour, baking soda, cinnamon, ginger and salt.

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Preheat the oven to 375°F and put your cookie stamps in the freezer to chill. Cream together the butter, sugar, and molasses in a stand mixer or with electric beaters. Beat in the egg yolk. Sift together the dry ingredients. Slowly add the dry ingredients to the butter mixture, beating on low until the dough comes together.

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Bake in the oven at 350. For 2-inch tall gingerbread men, bake for 6-8 minutes. For 3-inch tall gingerbread men, bake for 8-10 minutes. For 4-inch tall gingerbread men, bake for 10-12 minutes. Take the cookies out of the oven when the centers are no longer shiny. Keep an eye on them to make sure they do not over bake!

Decorating Tips for Gingerbread Cookies

In a separate bowl, Combine the flour, baking soda, salt, ginger, cinnamon and cloves. Step 5. Add the flour and spice mixture to the creamed mixture alternately with water, beginning and ending with the flour mixture. Step 6. Step 6. Pour the batter into the prepared pan or dish.

(Video & Recipe) How to Make Gingerbread CutOut Cookies & Decorate

Preheat oven to 350 degrees. Cream butter and sugar in the bowl of a stand mixer until light and fluffy. Add egg and molasses; mix until incorporated. Add flour, baking soda, salt, and ginger. Mix until a soft dough forms. Scoop into small balls (a little smaller than the size of a golf ball) and roll in sugar.