If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.

Soft gingerbread cookies recipe. Beat butter, sugar, and molasses in a stand mixer (or very large bowl with a hand mixer) until smooth. Line two baking sheets with baking parchment. With a mixer running on low speed gradually add the molasses and milk and mix until.

In the mixing bowl of a stand mixer or using an electric hand mixer, combine the butter, margarine, and brown sugar until the mixture becomes light and fluffy. Add the egg, then beat through all of the remaining dry ingredients apart from the caster sugar. So easy and fun to bake up in your home, these cookies make the perfect holiday gifts and treats.

Preheat your oven to 350°f (180°c). This will help your cookies turn out right every time! Cover and let steep for 30 minutes.

Transfer dough to an airtight container, place it in the refrigerator to chill for at least 1 hour, or overnight. Add the brown sugar, white sugar, and cubed butter in the body of a stand mixer with the paddle attachment or in a large bowl with an electric hand mixer. Store in the refrigerator for up to 1 month.

Transfer to a jar and let cool to room temperature. Stir egg, oil, and molasses into the cake mix mixture until combined. Beat in the egg and vanilla extract and scrape down the sides of the bowl.

Homemade gingerbread syrup combines all the spices of a gingerbread cookie into a sweet syrup. Mix until combined (mixture may look a bit curdled, that’s normal.) mix in flour, 1 cup at a time, until dough forms. They’re deliciously soft and chewy and stay fabulously moist for days.