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Whisk to combine and set aside. In a large bowl, cream together ½ cup unsalted butter, 1 ½ cups light brown sugar, ½ cup granulated sugar, ¼ cup of molasses, 1 large egg, and 1 ½ teaspoons pure vanilla extract. Gradually add the contents of the dry ingredient bowl to the wet mixture and mix until just combined.
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Add the egg and beat on high for 2 minutes. In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. Slowly add the flour mixture into the molasses mixture, on low speed, until well combined. Wrap the dough in plastic wrap, flattening it into a disk. Chill for a few hours or overnight.
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Sift flour, soda, salt and spices together in a medium bowl and set aside. Using a mixer, cream butter and sugar until light and fluffy. Add egg and mix until combined. Add molasses and mix until combined. Gradually add in flour mixture and mix until combined and a dough forms.
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Cream butter & sugar - In a separate bowl, cream the butter and sugar together using a stand mixer or electric beater on speed 7 for 2 minutes, or until light and fluffy. Egg & vanilla - Add the egg and vanilla, then mix on speed 5 until combined (~30 sec). Molasses - Add the molasses, mix for 1 minute using speed 2.
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Add sugar and beat until light and fluffy, about 3 minutes. Mix in egg, then mix in molasses until smooth. Sift flour, baking soda, cinnamon, ginger, cloves, and salt into a large bowl. Gradually add dry ingredients to the molasses mixture, mixing after each addition until incorporated. Mix in water until smooth.
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Gingerbread Cookies. In a stand mixer using the paddle attachment, cream the butter and sugars until smooth, about 1-2 minutes. Add the egg and molasses and mix again until smooth, about 1 minute, scraping the sides of the bowl as needed. Add the remaining ingredients including the flour*, baking soda, salt, ginger, cinnamon, and cloves.
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8. Bakery Style Gingerbread Muffins. Nothing goes better with a hot cup of coffee this holiday season than these bakery-style gingerbread muffins . They utilize rich gingerbread ingredients, including cinnamon, allspice, cloves, and dark molasses.
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Step 2: Add the egg and molasses to the mixer bowl ( image 4) and beat it in. Then add the dry ingredients ( image 5 ). The gingerbread dough will be quite thick ( image 6 ). Step 3: Divide the dough into three equal portions using a kitchen scale ( image 7 ), then shape each portion of dough into a log ( image 8 ).
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Place the pan in an oven that has been pre-heated to 350F degrees. Let the cake bake for 30 to 40 minutes, or until the cake is done Test the cake by inserting a wooden toothpick into the center of the cake. If the toothpick pulls out clean and free of any crumbs, your cake is done.
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Winking: A smiling face with a winking eye is a whimsical alternative to a simple happy, gingerbread man's face. Kissing: Give your sweetheart a face with lips puckered and eyes shut (straight lines in icing). Bashful: Add some pink cheeks and eyebrow lines with a little upward tilt. Ecstatic: Make little curved lines for eyes and a big smile.
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Instructions. Preheat oven to 375°F. Line a baking sheet with parchment paper, set aside. In the bowl of your stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, combine cake mix, eggs, molasses, oil, and vanilla extract until well blended. Place confectioners' sugar into a medium bowl.
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Beat together the butter and sugars. Add the molasses, egg yolks, vanilla, and beat. Whisk together all the dry ingredients and then slowly add to the wet ingredients and mix. Remove the dough, form a disc shaped patty, wrap in plastic wrap, and refrigerate for at least 1 hour, or overnight.
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Sprinkle the top of your vanilla ice cream. Add to a mug of hot chocolate. Sprinkle some into your morning coffee. Use it to create a winter simmer pot (add dried orange slices and 1-2 teaspoons gingerbread spice to a pot of water to simmer and scent your house!)
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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.
