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Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. In a large mixing bowl, add melted butter. Add sugars, vanilla, molasses and egg and stir to combine. Add flour, baking soda, ginger, nutmeg and cinnamon and stir until combined - batter will be quite thick.
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Gingerbread Ornaments: Handmade using my gingerbread recipe. Tidbits Linen: All Natural 1″ Ribbon. Picnic Basket and Metal Thermos: Vintage. The tree I selected is 4.5 feet, even though my plans called for something just a bit taller. Consequently, I decided to put the tree into this vintage picnic basket.
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First, find a gingerbread recipe that you like. It needs to be a gingerbread that will harden. Plan to make your dough a good six hours before you need to assemble the tree because it needs to fully cool. Follow all instructions for making the dough, chill and then roll out to about 1/4″ thickness in a rectangular shape.
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How to Make Salt Dough Gingerbread Cookies. Preheat oven to 200 degrees. In a large bowl, combine the flour, salt, ground cinnamon, and water. Mix the ingredients until a smooth dough forms. Dough should be pliable but not sticky. If dough is sticky, add in another tablespoon or two of flour.
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Preheat oven to 350. Cut out some tree shapes from your paper. Thoroughly mix flour, salt, ginger, cinnamon, and cloves in a bowl and set aside. Cream butter and brown sugar just until combined. Add in egg, molasses, and vanilla until thoroughly incorporated. Add dry mixture little by little until dry and wet mixture is combined.
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How to make Santas Christmas tree cookies. Dry ingredients - In a bowl, combine the flour, baking soda, baking powder, salt, and spices - cloves, cinnamon, ginger, nutmeg. Dough - In the bowl of a stand mixer, cream the butter and brown sugar until light and fluffy. Add the molasses and egg.
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Instructions. In a large bowl add flour, ginger, cinnamon, cloves, baking soda, and salt. Mix together and set aside. In a large mixing bowl of a stand mixer add butter and sugar and beat until light and fluffy. Add egg and both types of molasses until well combined.
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Refrigerate for at least 3 hours before baking or up to 3 days. Preheat oven to 350°F. Line a large baking sheet with parchment paper or a silicone mat and set aside. Flour your work surface, hands and rolling pin. Roll out one of the discs of dough until you have a sheet of dough about 1/4 inch thick.
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Divide in two equal pieces. Wrap it into a food plastic wrap and chill for about 30 min -1hr. Preheat oven to 325 F. Prepare baking sheet by lining it with parchment paper. Once the dough has chilled roll it out in between the two pieces of parchment paper to about 1/8" thick. Thicker if desired.
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How to make Christmas Tree Gingerbread Cookies: In a medium bowl, whisk together the flour, ginger, cinnamon, baking soda, cloves, and salt. Set aside. In the large bowl of an electric mixer, cream together the butter and brown sugar for 3-4 minutes or until light and fluffy. Add the egg, molasses, and vanilla.
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In a mixer cream the butter and sugar. Then mix in the molasses and buttermilk. Add in the dry ingredients and mix until fully combined. Divide the dough into three equal portions and refrigerate overnight. Roll out the dough to ¼ inch thickness and cut the stars out. Bake, let cool, then decorate.
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Set aside. In the bowl of a large stand mixer, cream together the butter, brown sugar, and orange zest for 2-3 minutes until fluffy and well-mixed. Add the eggs one at a time, beating well after each addition, then add the molasses and vanilla. Mix on low speed until the molasses is incorporated.
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For the cookies: In a large mixing bowl, beat the butter, sugar and applesauce until smooth. Add the egg and molasses, mix well. In another large bowl, combine flour, baking soda and spices. Add to sugar and molasses mixture, stirring well with the mixer. Use your hands to form a large ball, the dough will be a little sticky.