Gingerbread Cookies
115g Butter (room temp)
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Cream them together in stand mixer
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220g molasses
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One large egg
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Add to butter mixture
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Beat until well incorporated
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1/4 tsp baking powder
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2 tsp cinnamon
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1/2 tsp cloves
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2 tsp ginger
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1/4 tsp nutmeg
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Whisk all dry ingredients together
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Slowly add dry mix to wet mix
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Make sure all ingredients are well incorporated
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Form into a ball and divide into two
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Wrap each half in plastic wrap
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Chill in fridge for a minimum of 2 hours
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After chilling, roll out on a lightly floured surface
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Cut out desired shapes
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Freeze for 20 min and bake in a preheated oven 180 C for 12 min
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Let them cool and decorate as desired
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Like this...
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