Gingerbread Cookies Recipe — Dishmaps
Roll Thick. We like a thicker cookie that you can really sink your teeth into, so I found that rolling the dough to a ¼-inch thickness is slightly too thin for our liking. Roll the dough to a thickness somewhere between ¼-inch and ½-inch thick for the perfect texture! Chill Twice.
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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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Preheat oven to 350°F. Line two baking sheets with parchment paper or spray with non-stick cooking spray. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and dark brown sugar until smooth. Add the molasses and vanilla and beat until well combined.
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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 gingerbread dough to about 1/8" to 1/4" inch thick. Use gingerbread man cookie cutters to cut out the dough. Re-roll any extra dough and cut out more cookies.
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Just like Grandma used to make, our gingerbread men are the perfect way to spread seasonal cheer.
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The Gingerbread Factory in Leavenworth Wa crafts gourmet cookies and desserts! We are famous for our custom gingerbread houses and cookies!
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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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Chill in the fridge for 2 hours or the freezer for 25 minutes. Prepping for Baking: Preheat the oven to 350°F. Line baking pans with parchment paper. Roll out the chilled dough, cut shapes using a cookie cutter, and place on the lined pans, leaving space between each.
Gingerbread Man Cookies Recipe
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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