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How to Make Gingerbread Cookies: Mix the flour, baking soda, salt and all spices. Set mixture aside. In your stand mixer bowl, combine butter and sugar and beat until mixture is fully combined—about 3 minutes. Scrape down sides if needed. Slowly add the molasses, egg and vinegar until fully combined.
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In a medium bowl, whisk together the flour, cinnamon, ginger, baking soda, salt, and cloves. Gradually add the dry ingredients to the wet ingredients, mixing after each addition. Mix in the almond milk. Form the dough into a ball, divide the ball in half, and flatten each half into a 1-inch-thick disk.
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Gingerbread Cookies
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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Instructions. Add flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt to a mixing bowl and mix. Add the butter pieces and use a pastry blender to cut the butter in until the mixture resembles fine meal. With a mixer running on low speed gradually add the molasses and milk and mix until combined, about 30 seconds.
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To Make The Gingerbread Cookies: In a large mixing bowl, whisk together flour, cinnamon, ginger, baking soda, cloves, salt and nutmeg.Set aside. In an electric stand mixer fitted with the paddle attachment (or alternately, you can use a hand mixer and a separate large mixing bowl), beat the butter and sugar together for 2 minutes on medium-high speed until light and fluffy.
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Beat wet ingredients (butter, sugar, and molasses) in the bowl of a stand mixer or using an electric hand mixer on medium/high speed for about 2-3 minutes or until light and fluffy. Add the egg to the wet ingredients and beat for 1 minute until incorporated. Add the dry ingredients to the wet ingredients.