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Follow the same instructions below (with all of the same ingredients) in Step 1. In Step 2, roll the dough out to 1/8-inch thick and proceed with freezing the dough as directed. Preheat the oven to 325 degrees and bake for 15-20 minutes, until they are slightly darkened and firm in the center when pressed with a finger.

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On lightly floured surface, roll dough to 1/4-inch thickness. Cut with 2 1/2-inch gingerbread man cookie cutter. On ungreased cookie sheets, place cutouts 2 inches apart. Bake 8 to 10 minutes or until edges are set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

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Set aside. In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, cream together the butter and brown sugar for 1 minute, until the mixture is light and fluffy. Add molasses, egg and vanilla and beat for 60-90 seconds or until the mixture is smooth and light-brown.

gingerbread men cookies Created by Diane

In a medium bowl, sift together flour, baking soda, salt, and ground spices. Set aside. In a mixer bowl fitted with the paddle attachment, beat butter on medium-low speed for 1 minute. Add the brown sugar and molasses and continue mixing until creamy, about 2-3 minutes.

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Mix in the egg and vanilla extract. (The butter may separate and that's okay.) In a separate bowl, whisk the flour, cinnamon, ginger, baking soda, nutmeg, and salt together. With the mixer on low speed, slowly add the flour mixture to the butter mixture until combined. Divide the cookie dough into 2 equal balls.

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Divide the dough into two. Roll each ball of dough between two sheets of baking paper until about 4mm thick. Place the sheets of rolled-out dough into the fridge for about 1 hour to firm up. Preheat the oven to 180°C ( 350°F) (without fan). Cut out shapes from the dough.

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Place gingerbread men 1 inch apart on ungreased baking sheets. Dotdash Meredith Food Studios. Bake in the preheated oven until edges of cookies are set and just begin to brown, 8 to 10 minutes. Cool on baking sheets for 1 to 2 minutes, then remove to wire racks to cool completely. Dotdash Meredith Food Studios.

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Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or silpat mats and set aside. On a well-floured surface with a floured rolling pin, roll one half of the cookie dough into 1/4 inch thickness rectangle. Cut out cookies with a gingerbread cookie cutter (or you can use any cookie cutter of choice).

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Roll out the dough to 1/4-inch thickness on a lightly floured surface. Use a 3-inch gingerbread man cookie cutter to cut out shapes. Place on the lined baking sheet, leaving about 1-inch between each cookie. Bake 8-10 minutes, or just until browned (but not cracked). Let cool completely before decorating.

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Begin by whisking together flour, baking powder, baking soda, salt, ginger, and cinnamon together in a small bowl. Make sure it's well combined and set it to the side. In a separate large mixing bowl, beat together the softened butter, brown sugar, and eggs using an electric mixer on medium speed until combined.

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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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Preheat oven to 350°F and line 2-3 baking sheets with parchment paper. Set aside. On a heavily floured surface, roll out the dough to about 1/4" inch thick. Use gingerbread man cookie cutters to cut out the dough. Re-roll the dough as needed and cut out as many gingerbread men as you can.

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Cookie directions. Preheat oven to 350 and line cookie sheet with parchment paper. Using a standing mixer, beat together the butter, sugar, and molasses and egg. Add in the water and mix until combined. In a large bowl, combine the flour, and the spices. Gradually mix in the dry ingredients into the wet.

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