Gingerbread Cookies. Gingerbread Cookie Mix layered in a one quart canning jar. Place a circle of gingerbread fabric between lid and ring and tie a gingerbread man cookie cutter onto jar with ribbon! Add egg and vanilla and beat until combined.

Gingerbread Cookies Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack. In a large bowl, combine the flour, salt, allspice, cloves, ginger, nutmeg, and cinnamon. In a mixer, beat the margarine (or butter) and brown sugar until fluffy.

Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, gingerbread cookies. It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

Gingerbread Cookie Mix layered in a one quart canning jar. Place a circle of gingerbread fabric between lid and ring and tie a gingerbread man cookie cutter onto jar with ribbon! Add egg and vanilla and beat until combined.

Gingerbread Cookies is one of the most favored of recent trending foods in the world. It's simple, it is fast, it tastes delicious. It is appreciated by millions daily. Gingerbread Cookies is something which I have loved my whole life. They're fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can cook gingerbread cookies using 11 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Gingerbread Cookies:

{Get 3 1/2 Cups of all-purpose flour.
{Make ready 2 1/2 Teaspoons of ginger , ground.
{Take 1 Teaspoon of baking soda.
{Take 1 Teaspoon of cinnamon , ground.
{Take 1/2 Teaspoon of nutmeg , freshly grated.
{Prepare 1/4 Teaspoon of cloves , ground.
{Make ready 1/4 Teaspoon of salt.
{Prepare 1/2 Cup of butter , unsalted , softened.
{Get 3/4 Cup of brown sugar light.
{Prepare 1 of egg large.
{Prepare 3/4 Cup of molasses mild.

In a medium bowl, whisk together flour, spices, baking soda, and salt; set aside. With an electric mixer, beat butter and brown sugar until smooth. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Crisp gingerbread cookies have their place, of course, but sometimes, you want to soften them up a little bit, don't you?

Instructions to make Gingerbread Cookies:

In a medium bowl, whisk the flour, ginger, baking soda, cinnamon, nutmeg, cloves, and salt. In a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, about 2 minutes. Add the egg, mixing until combined..
Then add the molasses and beat on medium speed until smooth, about 2 minutes. On low speed, slowly add the dry ingredients and mix just until the flour is incorporated, scraping the bowl as necessary, about 2 minutes. The dough will be very stiff and sticky..
Scrape the dough onto a lightly floured baking sheet and pat it flat to a 1-inch thickness. Cover with plastic wrap and freeze for at least 1 hour and up to 4 weeks. Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Line 2 baking sheets with parchment..
Cut the chilled dough into quarters On a well-floured work surface, roll out one piece of dough to 1/8 inch thick (keep the remaining dough in the freezer). If the dough sticks to your work surface, slide an offset spatula under the dough to release it and dust the work surface with more flour..
With a 4-1/4-inch cookie cutter, cut out the cookies and use an offset spatula to transfer them to the baking sheets, spacing them at least 1/2 inch apart. Brush off any excess flour..
Gather and press the dough scraps together, then roll to 1/8 inch thick, and cut out more shapes. Add any remaining scraps to the next quarter of chilled dough. Continue rolling and cutting until the baking sheets are full..
Bake the cookies, rotating and swapping the sheets’ positions halfway through baking, until firm to the touch and the edges are slightly golden, about 10 minutes..
Slide the cookies on their parchment onto racks and let cool. Roll out and bake the remaining dough in batches on fresh sheets of parchment..

These tender cookies are the perfect fix for that craving, combining the classic spice flavors we all love and a chewy crumb that just about melts in your mouth. Making them from scratch allows for control in the texture, and these are calibrated to a just-right. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. In a large bowl, cream butter and sugar until light and fluffy.

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