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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 until completely combined. Transfer the gingerbread cookie dough onto a large piece of plastic wrap and shape it into a disc. Wrap it up tightly in the plastic wrap and let it chill in the refrigerator for at least 3 hours or overnight. Preheat the oven to 350°F and line two baking sheets with parchment paper.

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

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Instructions. In a medium sized bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, ground cloves, and nutmeg. In a separate large bowl, beat the butter and brown sugar with an electric mixer until light and fluffy. Add the egg and the molasses and beat until combined. Add the dry ingredients into the wet ingredients, a.

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Step 2. COMBINE sugar and molasses in a large saucepan. Over medium-high heat, bring sugar and molasses to a boil. Step 3. REMOVE from heat and stir in baking soda. Add shortening to mixture, stirring until melted. Stir in egg. Mix in flour, spice and salt until crumbly dough forms. Step 4.

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How To Make Gingerbread Man Cookies. 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.

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Line baking sheets with nonstick baking mats; set aside. Roll out dough on a clean work surface to 1/4-inch thick. Using a 4-inch gingerbread man-shaped cookie cutter, cut out cookies, and place on a baking sheet, at least 1 inch apart. Refrigerate until cold, about 30 minutes. Preheat oven to 350 degrees. Bake cookies until crisp but not dark.

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Directions. In a large bowl, blend the shortening, brown sugar and molasses. Stir in the cold water. Stir in the flour, salt, allspice, ginger, cloves and cinnamon. Stir in the baking soda mixture. Cover the dough and chill overnight (or even for days). Preheat the oven to 350°F.

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Add the room-temperature butter, sugar, and cream using the paddle attachment for about 3 minutes or until light and fluffy in the bowl of a stand mixer. Gradually add the eggs in, add the molasses, and mix until combined. Whisk together the flour, cinnamon, ginger, nutmeg, cloves, and salt in a separate large bowl.

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Whisk together flour, ginger, cinnamon, baking soda, nutmeg and salt in small bowl; set aside. Beat together butter and brown sugar in a separate bowl. Add molasses, egg and vanilla, mixing well after each addition, until fully combined. Add in flour mixture just until incorporated. Press dough into a thick flat disk.