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Preheat oven to 350 degrees F. Mix the dry ingredients together in a large bowl and set aside. In medium pot, over medium-low heat, mix light corn syrup, light brown sugar and margarine together, stirring constantly until all margarine is melted. Stir the margarine mixture into the dry mixture and stir well.

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How to make gingerbread muffins. Start by combing the dry ingredients thoroughly in a large bowl (1). I use a whisk for this to make sure the spices and baking powder/soda are evenly distributed. Combine all of the wet ingredients in a separate bowl and whisk until smooth (2). Next, pour the wet ingredients into the bowl with the dry ingredients.

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All Cookies and Houses are fresh, handmade and made-to-order just for you! Before we ship please allow up to 3 days for Cookies, 5 days for Custom Cookies, 5-7 days for Small-Medium Gingerbread Houses, 8 days for Large Gingerbread Houses and 10 days for Extra Large Gingerbread Houses. Price includes shipping.

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Add sugar and beat until light and fluffy, about 3 minutes. Mix in egg, then mix in molasses until smooth. Sift flour, baking soda, cinnamon, ginger, cloves, and salt into a large bowl. Gradually add dry ingredients to the molasses mixture, mixing after each addition until incorporated. Mix in water until smooth.

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Grease and flour a 9" square pan. In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Melt the butter in a heatproof measuring cup. Add the molasses to the cup, and pour into the dry ingredients in the bowl, mixing to moisten. Add the water or coffee, stirring to combine.

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PREHEAT oven to 350°F. Step 2. COMBINE sugar and molasses in a large saucepan. Over medium-high heat, bring sugar and molasses to a boil. Step 3. REMOVE from heat and stir in baking soda. Add shortening to mixture, stirring until melted. Stir in egg. Mix in flour, spice and salt until crumbly dough forms.

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For the Gingerbread Cookies. Line 2 cookie sheets with parchment paper and set aside. In a large mixing bowl add the shortening, light brown sugar, granulated sugar, eggs and vanilla. Mix until light and fluffy. In a medium bowl, whisk together the flour, salt, baking powder, ginger, cinnamon, nutmeg and cloves.

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Divide cookie dough in half, flatten into discs (about 4-5 inches in diameter), and wrap each tightly in plastic wrap. Chill in the refrigerator for 2 hours or up to 3 days. Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats.

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Preheat your oven to 350°F. Get out several baking sheets; there's no need to grease them, though lining with parchment saves effort on cleanup. Once the dough has chilled, take one piece of dough out of the refrigerator, and flour a clean work surface. Roll the dough 1/8" to 1/4" thick; the thinner you roll the dough, the crispier the cookies.

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Instructions. In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. Set aside. 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.

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However, our website is fully operational - and all orders are shipping normally! Our large gingerbread house kit has everything you need to build your own gingerbread house. The gingerbread house kit Includes: base board, gingerbread pieces, candies, decorated cookies, icing mix, piping bag and directions. Our large gingerbread house kit makes.