In a saucepan set over low heat, or in the microwave, melt butter, then stir in the brown sugar, molasses, salt, and spices.

Sugar cookie gingerbread recipe. Store in the refrigerator for up to 1 month. Mix flour, brown sugar, baking soda, cinnamon, ginger, cloves, and salt in a large mixing bowl. Homemade gingerbread syrup combines all the spices of a gingerbread cookie into a sweet syrup.

Beat until combined, scraping sides of bowl occasionally. Beat the sugar and butter in a stand mixer bowl. On low speed, gradually add the dry ingredients into the wet.

The mixture can also be kept in the bowl and covered with a lid. Prepare cookies according to package instructions, but mix in the spice mix and molasses or dark brown sugar. In a large bowl, (we use a stand mixer) whisk together the contents from the sugar cookie mix pouch, the ground ginger, the ground cinnamon and the ground cloves.

Stir egg, oil, and molasses into the cake mix mixture until combined. Combine the flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg and salt in a medium sized bowl and set aside. Chill in the refrigerator for 2 hours or up to 3 days.

Transfer to a jar and let cool to room temperature. Cream at medium speed for 2 to 3 minutes, or until light and fluffy. Add in the sugar and beat for another 3 minutes on high.

Combine flour, baking soda, salt and spices in a bowl. Add chunks of butter and incorporate them with a pastry blender until the mixture resembles. Add your vanilla, flour, baking soda, baking powder, and salt.