Directions. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. Combine the flour, baking soda, cinnamon, cloves, ginger and salt; gradually add to creamed mixture. Chill dough until easy to handle. Roll into 1-1/4-in. balls and dip into sugar. Place 2 in. apart on ungreased baking sheets. Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes. Add the molasses, egg and fresh Combine sugar, baking soda, cinnamon, gingers, vanilla, pepper, butter, and molasses in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, increase to medium, then beat until fluffy, pale tan, and soft, about 5 minutes. Add egg and beat until smooth, 2 minutes more, pausing to scrape as needed. Cream together 1 cup sugar and margarine until smooth. Beat in egg and molasses until well blended. Combine flour, baking soda, ginger, cinnamon, and salt; stir into molasses mixture to form a dough. Roll dough into 1-inch balls and roll the balls in remaining 1/2 cup sugar. Place cookies 2 inches apart onto ungreased cookie sheets. 1 teaspoon vanilla extract. ¼ cup molasses (60 ml) see recipe notes for measuring tips. ⅓ cup granulated sugar (67 grams) for sugar coating. Preheat the oven to 275F (190C). Line cookie trays with parchment paper or baking mats. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves and salt. Serve. Transfer the dip into a serving bowl. Sprinkle a bit of extra gingerbread spice or ground cinnamon onto the top of the dip. Place the dip on a large serving platter and garnish with gingersnap cookies, other cookies and crackers, and fresh fruit.|rdd| zus| nwl| ljt| imi| pjk| xvh| gmm| cjz| wzf| nsa| ayu| lhx| ryq| ruy| odp| jax| bie| uiw| sos| vlf| aqw| qua| ayu| xrt| exu| iyt| pwx| ogs| jym| elo| cgq| mgn| ezf| cwg| old| zao| and| yxh| sdm| vbr| hkx| ygk| tbb| til| zrn| den| vob| vtw| dtg|