Sallys Baking Addiction Gingerbread Cookies

Gingerbread Cookie Bars Sally's Baking Addiction

WEBDec 4, 2023 · Line the bottom and sides of a 9×13-inch metal or glass baking pan with parchment paper, leaving an overhang on the sides to …

Rating: 4.9/5(64)

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Chocolate Gingerbread Sandwich Cookies Sally's …

WEBDec 4, 2019 · Instructions. Whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together in a large bowl. Set aside. In a …

1. Whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together in a large bowl. Set aside.
2. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium speed until combined and creamy, about 2 minutes. Add the molasses and beat on medium speed until combined. Scrape down the sides and bottom of the bowl as needed. Beat in egg and vanilla on high speed for 2 full minutes. Scrape down the sides and bottom of the bowl as needed. The butter may separate– that’s ok.
3. On low speed, slowly mix the dry ingredients into wet ingredients until combined. The cookie dough will be quite thick and slightly sticky. Divide dough in half and place each onto a large piece of plastic wrap. Flatten into a 1-inch disc and wrap each up tightly. Chill discs for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight. If chilling for longer than 3 hours, allow to sit at room temperature for at least 20 minutes before rolling because the dough will be quite hard.
4. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats.

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Gingerbread Cupcakes Sally's Baking Addiction

WEBDec 8, 2013 · That’s ok. In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice together until …

1. Preheat oven to 350°F (177°C). Line 12-count muffin pan with cupcake liners. Set aside.
2. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium speed until creamy. Beat in the egg until combined, scraping down the sides and bottom of the bowl as needed. Beat in the milk, molasses, and vanilla on medium speed. Mixture will be piecey and not fully combined. That’s ok.
3. In a medium bowl, toss the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice together until combined. With the mixer running on low speed, slowly pour the dry ingredients into the wet ingredients. Mix until just combined. Scrape down the sides and bottom of the bowl as needed.
4. Fill cupcake liners 2/3 of the way full, no more. Bake for 19-21 minutes or until a toothpick inserted in the center comes out mostly clean. Allow to cool completely before frosting.

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