Giant Gingerbread Man Cookie Recipe

Giant Gingerbread Man Cookie Sugar Geek Show

WebDec 9, 2018 · Preheat oven to 350ºF Whisk together your flour, baking powder and baking soda. Set aside. Melt butter and add to your stand …

Rating: 5/5(9)
1. Preheat oven to 350ºFWhisk together your flour, baking powder and baking soda. Set aside.
2. 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.
3. In the bowl of your stand mixer, once the mixture has cooled to about room temperature, add in the egg and whisk until combined.
4. Switch to your paddle attachment and add in your flour mixture. Mix until your dough starts to form. Dough will still be slightly sticky.

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Healthy LowFat, LowCalorie Gingerbread Cookies

WebMar 31, 2023 · Instructions. In a medium-sized bowl, beat the butter, sugar, and applesauce until completely smooth. Add the egg and agave syrup …

Rating: 5/5(1)
1. In a medium-sized bowl, beat the butter, sugar, and applesauce until completely smooth.
2. Add the egg and agave syrup and stir well until combined.
3. In another bowl, mix wholemeal flour, baking soda, ginger, cinnamon, and spices. Add flour to the egg and sugar mix.
4. Knead the dough thoroughly until all ingredients are well combined. Then, wrap it in plastic wrap and refrigerate for at least two hours.

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Easy Gingerbread Men Cookies Also The Crumbs Please

WebNov 30, 2017 · Preheat the oven to 350°F / 175°C and line 3 baking sheets with parchment paper and set aside. On a well-floured surface, roll out …

1. Combine flour, baking powder, salt, ginger, cinnamon, allspice, cloves, and nutmeg in a large bowl. Set aside.
2. In another bowl, mix with a handheld or stand mixer fitted with a whisk attachment butter on medium speed until creamy, for about 1-2 minutes. Add brown sugar and molasses and mix until combined. Add egg and vanilla* and mix until fully combined. Add dry ingredients and mix on low speed just until combined. The dough will be sticky and thick. Give it a few kneads by hand and divide in half. Form discs and wrap up tightly in plastic wrap. Chill for at least 3 hours or up to 3 days.
3. Preheat oven to 350°F / 175°C. Line 3 baking sheets with parchment paper and set aside.
4. On a well-floured surface roll out dough discs into a 1/4 inch thickness. Cut out cookies with a 4-inch gingerbread men cookie cutter and place on the prepared baking sheets with about 1-inch space in-between. Bake for 8-9 minutes. I baked mine for 8 minutes. I also made 2-inch cookies which I baked for 5 minutes and 6-inch cookies for 11 minutes. Allow cooling on baking sheet for 5 minutes then transfer to cooling rack to cool completely. Store in an airtight container at room temperature up to 1 week.

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