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Gingerbread Cookies. Combine two cups of flour, salt, ginger, cinnamon, clove and nutmeg and whisk well. Set aside. In a large mixing bowl using a hand or stand mixer with the paddle attachment, add the butter, brown sugar, and sugar. Mix on medium-high speed for 1-2 minutes or until light and fluffy.
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Instructions. In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. Set aside. In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy.
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Instructions. In a large bowl, combine softened butter and brown sugar and cream with an electric mixer for 2 minutes. Add an egg, molasses and vanilla and beat to combine. Add flour, ginger, baking soda, baking powder, cornstarch and salt and mix until just combined. Scoop and roll into balls, then roll in granulated sugar.
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Pat each piece into a disk and wrap in plastic wrap. Chill for at least 1 hour or as long as overnight. When ready to bake the cookies, arrange 2 racks to divide the oven into thirds and heat to 350°F. Line 2 baking sheets with parchment paper. Sprinkle a work surface lightly with flour.
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In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside. In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy. Add the egg and molasses, and beat until smooth. Add the flour mixture to the sugar mixture and beat just until combined.
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Preheat oven to 350 degrees F, line a large baking tray with parchment paper. Roll out cookie dough onto a floured surface to about ¼ inch thickness. Cut into the desired shape using a cookie cutter (I used a 3-inch cutter) Carefully transfer the cookies onto the prepared baking tray, 1 inch apart.
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Ingredients. 6 cups all-purpose flour. 1 teaspoon salt. 1/2 teaspoon each allspice, ground cloves, ground ginger, ground nutmeg, ground cinnamon. 3/4 cup margarine or softened butter (here's how to soften it super quick) 1½ cups dark brown sugar, firmly packed. 1 cup molasses. 2 eggs. 1 tablespoon maple extract.
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Let's quickly have a look in the recipe to know how these molasses cookies come together: STEP 1- Make the dough: Gingerbread cookie dough comes together just like other cookies dough. Begin by creaming butter and brown sugar. Add and beat in egg, molasses and vanilla next. Fold in dry ingredients along with spices, salt and baking soda.
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Shape into discs and wrap well in plastic. Chill for several hours or overnight. Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Generously flour a silicone counter mat or work station. Place one disc on flour, dust well with flour and roll to 1/4-inch thickness.
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Cream the butter and sugar: Place the butter and the brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the butter is fluffy and lightened in color, about 3 minutes. Add the molasses, egg, and vanilla: Stop the mixer and scrape down the sides of the bowl.
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Refrigerate 2 hours or until thoroughly chilled. 3. Heat oven to 375°F. On floured surface, roll 1 dough disk 1/4 inch thick. Cut with floured 2 1/2- to 3-inch gingerbread boy or girl cookie cutters. On ungreased cookie sheet, place cutouts 2 inches apart. Repeat for remaining dough, rerolling scraps as necessary. 4.
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Instructions. Add flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt to a mixing bowl and mix. Add the butter pieces and use a pastry blender to cut the butter in until the mixture resembles fine meal. With a mixer running on low speed gradually add the molasses and milk and mix until combined, about 30 seconds.
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Preheat the oven to 350°F. Using a stand mixer (or electric hand mixer), cream sugars and butter until fluffy. Scrape down the sides. Add the egg, molasses, ginger, ground cloves, cinnamon and milk. Cream again until combined again. Scrape the bowl down.
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