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We're going to work off of the bottom recipe for making gingerbread cookies. So grab that measuring cup you have handy and fill it with a quarter cup of water and cut up three tablespoons of butter. The box calls for the butter to be melted, but for a denser dough texture, just use softened butter that's room temperature.
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Make the cookies: Beat butter, sugar, and molasses in a stand mixer (or very large bowl with a hand mixer) until smooth. Mix in the egg, then add the vinegar, baking soda, salt, and spices. Mix until combined (mixture may look a bit curdled, that's normal.) Mix in flour, 1 cup at a time, until dough forms.
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Add the egg and mix well to combine. In a medium bowl, sift together the flour, salt, baking soda, and spices. Add to the wet ingredients and mix until just combined. Turn out the dough onto a lightly floured piece of parchment paper. Flour the top lightly and pat gently into a rectangle shape with your hands.
Gingerbread Cookies without Molasses Recipe Gingerbread cookies
Make The Dough. In the medium bowl of your mixer, add the melted shortening, molasses, brown sugar, egg, vanilla and water. Using the paddle attachment mix on medium until smooth. Add the dry ingredients to the mixer bowl. Start on low, mix everything together until all the dry ingredients are completely incorporated.
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Beat wet ingredients (butter, sugar, and molasses) in the bowl of a stand mixer or using an electric hand mixer on medium/high speed for about 2-3 minutes or until light and fluffy. Add the egg to the wet ingredients and beat for 1 minute until incorporated. Add the dry ingredients to the wet ingredients.
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Sift the Dry Ingredients - In a medium bowl, sift in the flour, cinnamon, ginger, baking powder, nutmeg, and cloves. Add the salt and whisk to combine. Set aside. Cream the Butter - In a stand mixer fitted with the paddle attachment, add the softened butter and brown sugar.
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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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Heat treat the flour by spreading on a baking sheet and baking at 350°F for 5 minutes. Allow the flour to cool before using. Cream together the butter, sugar, molasses, cream, and vanilla until smooth. Add in the cooled flour and spices until fully combined. Each serving is about 1/4 cup of cookie dough.
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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.
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Stack the dough sheets, and place in the freezer for about 15-20 minutes. While the dough chills, preheat the oven to 350 degrees and line to baking sheets with parchment paper. Remove one sheet of dough at a time. Use the cookie cutters of your choice, and place each cut cookie onto the prepared baking sheets.
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Preheat oven to 350 degrees. Working in sections, roll the dough to 1/2″ thick on a floured surface; cut into desired shapes. Bake at 350 degrees for 9-11 minutes. Repeat with remaining dough. Decorate (here are 6 Simple Ways to Decorate Gingerbread Cookies if you are looking for some inspo).
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Divide dough in half; form into 2 disks, and wrap in plastic wrap. 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.
Glorious Treats Gingerbread Cookies {Recipe}
Whisk together your dry ingredients. Flour, cinnamon, ginger, baking soda, cloves, salt and nutmeg. Beat the dough. Using either a stand mixer or a hand mixer, beat the butter and sugar together until light and fluffy. Add in eggs and molasses, and beat on medium speed until combined.
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Chill in the refrigerator for at least two hours to allow the dough to firm up, and up to three days ahead. When you are ready to bake the gingerbread cookies, preheat the oven to 325°f /165°c with a rack arranged in the middle of the oven. Line 2-3 baking sheets with parchment paper.
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SHAPE into ball; flatten slightly. 3. ROLL on floured surface to about 1/4-inch thickness. 4. CUT with cookie cutters. PLACE 1 inch apart on ungreased cookie sheet. 5. BAKE 7 to 11 minutes or until cookies are set. COOL 1 minute; remove from cookie sheet.
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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.