In food processor workbowl fitted with steel blade, process flour, sugar, cinnamon, ginger, cloves, salt, and baking soda until combined, about 10 seconds.

Thick gingerbread cookies recipe. Working in sections, roll the dough to ½ thick on a floured surface; Web heat the oven to 200c/180c fan/gas 4. Web 1 hr 40 mins servings:

In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Divide the dough in 2 and roll each half to ¼ of an inch thickness on a lightly floured surface. Divide the dough into two flat balls;

Add the egg yolk and continue whisking. Web instructions notes nutrition why you’ll love these gingerbread cookies: 2 to a small saucepan, add the molasses, brown sugar, 1 cup of water, ginger, cinnamon sticks, cloves, allspice, nutmeg, and pepper.

Add in the vanilla and egg and beat until just barely combined. We roll it a bit thicker than usual, to give the gingerbread cookies just a hint of chew. Cut out cookies and place them on lined baking sheets about 1 inch apart.

Web in a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg to combine. Add to sugar and molasses mixture, stirring well. When the cookies are done, they will look dry, but still be soft to the touch.

While ginger is often thought of as a winter baking flavor, we've found that ginger pairs well with various fruits, too. Cover with plastic wrap and chill in the refrigerator for at least 2 hours. Bake in the preheated oven until cookies are set, 10 to 12 minutes.