Easy Gingerbread Cookie Recipe Turning The Clock Back 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. Instructions. in a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. set aside. in a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy.
юааeasyюаб юааgingerbreadюаб юааcookiesюаб юааrecipeюаб юааhow To Makeюаб юааgingerbreadюаб юааcooki Preheat oven to 350 degrees f. first, mix together butter and sugar until light and fluffy, approximately 2 3 minutes with an electric mixer. next, add egg and molasses and mix well. in a separate bowl combine flour, baking soda, salt, cinnamon and ginger, stirring to combine. In a medium bowl, whisk together the flour, cinnamon, ginger, baking soda, salt, and cloves. gradually add the dry ingredients to the wet ingredients, mixing after each addition. mix in the almond milk. form the dough into a ball, divide the ball in half, and flatten each half into a 1 inch thick disk. 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. In a large bowl, whisk together all the dry ingredients: flour, baking soda, salt and all the spices (ground ginger, cinnamon, allspice, cloves). add the freshly grated ginger, lemon zest and melted (and cooled) butter mixture. using a wooden spoon, mix a little then add the egg. mix just until combined.
Comments are closed.