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Gingerbread Cookies. In a stand mixer using the paddle attachment, cream the butter and sugars until smooth, about 1-2 minutes. Add the egg and molasses and mix again until smooth, about 1 minute, scraping the sides of the bowl as needed. Add the remaining ingredients including the flour*, baking soda, salt, ginger, cinnamon, and cloves.

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Instructions. Preheat oven to 375°F. Line a baking sheet with parchment paper, set aside. In the bowl of your stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, combine cake mix, eggs, molasses, oil, and vanilla extract until well blended. Place confectioners' sugar into a medium bowl.

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Winking: A smiling face with a winking eye is a whimsical alternative to a simple happy, gingerbread man's face. Kissing: Give your sweetheart a face with lips puckered and eyes shut (straight lines in icing). Bashful: Add some pink cheeks and eyebrow lines with a little upward tilt. Ecstatic: Make little curved lines for eyes and a big smile.

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Beat together the butter and sugars. Add the molasses, egg yolks, vanilla, and beat. Whisk together all the dry ingredients and then slowly add to the wet ingredients and mix. Remove the dough, form a disc shaped patty, wrap in plastic wrap, and refrigerate for at least 1 hour, or overnight.

My Favorite Gingerbread Cookies Sally's Baking Addiction

8. Bakery Style Gingerbread Muffins. Nothing goes better with a hot cup of coffee this holiday season than these bakery-style gingerbread muffins . They utilize rich gingerbread ingredients, including cinnamon, allspice, cloves, and dark molasses.

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Sift flour, soda, salt and spices together in a medium bowl and set aside. Using a mixer, cream butter and sugar until light and fluffy. Add egg and mix until combined. Add molasses and mix until combined. Gradually add in flour mixture and mix until combined and a dough forms.

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Stir through the plain flour, mixed spice, ground ginger, bi-carbonate soda and a pinch of salt. Turn onto a lightly floured board and knead into a ball. Wrap in cling wrap and place into the fridge for a minimum of 1 hour. Preheat oven to 180 degrees celsius (fan-forced). Line two baking trays with baking paper.

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Sprinkle the top of your vanilla ice cream. Add to a mug of hot chocolate. Sprinkle some into your morning coffee. Use it to create a winter simmer pot (add dried orange slices and 1-2 teaspoons gingerbread spice to a pot of water to simmer and scent your house!)

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Cream butter & sugar - In a separate bowl, cream the butter and sugar together using a stand mixer or electric beater on speed 7 for 2 minutes, or until light and fluffy. Egg & vanilla - Add the egg and vanilla, then mix on speed 5 until combined (~30 sec). Molasses - Add the molasses, mix for 1 minute using speed 2.

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Instructions. Preheat the oven to 350ºF. Whisk together your flour, baking powder, and baking soda. Set aside. Melt the butter and add it to your stand mixer. On low, add in the brown sugar, molasses, salt, cinnamon, ginger, nutmeg, and cloves and mix until combined. Let it cool for a few minutes.

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Add sugar and beat until light and fluffy, about 3 minutes. Mix in egg, then mix in molasses until smooth. Sift flour, baking soda, cinnamon, ginger, cloves, and salt into a large bowl. Gradually add dry ingredients to the molasses mixture, mixing after each addition until incorporated. Mix in water until smooth.

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Step 2: Add the egg and molasses to the mixer bowl ( image 4) and beat it in. Then add the dry ingredients ( image 5 ). The gingerbread dough will be quite thick ( image 6 ). Step 3: Divide the dough into three equal portions using a kitchen scale ( image 7 ), then shape each portion of dough into a log ( image 8 ).

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Preheat oven to 350°F. Grease a 9x13 cake pan or line with parchment paper. Mix eggs, sugar, molasses, spices, and oil with a hand mixer until well combined. Sift in flour. Combine baking soda and 2 tablespoons water. Add to the batter and mix well. Stir in boiling water until fully combined.

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Place in the fridge for at least 3 hours, but preferably overnight to firm up. Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper. Remove one of the discs from the fridge and place it on a lightly floured surface. Dust the top of the cookie dough with flour and the rolling pin.