Recipes for "gingerbread"

Preheat oven to 350 degrees (175 degrees C). Grease and lightly flour one 8 inch square baking pan.

Cream shortening and sugar until light. Add the egg and molasses and beat thoroughly.

Sift together the flour, salt, baking soda, ground ginger, and ground cinnamon.

Bring water to a boil and add alternately with flour mixture to the creamed mixture, beating well after each addition. Pour batter into prepared pan.

Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Serve warm and enjoy.

Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.

Whisk flour, sugar, baking powder, baking soda, cinnamon, ginger, cloves, and salt together in a large bowl. Beat eggs in a separate bowl; stir in buttermilk, molasses, and vegetable oil until smooth. Mix buttermilk mixture into flour mixture until batter is just moistened; fold in pears. Spoon batter into prepared muffin cups.

Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes.

Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs, molasses and vanilla extract in a 2-cup measuring cup.

Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan.

Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.

Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.

Combine sugar, eggs, oil, and molasses in a large bowl. Combine all-purpose flour, whole wheat flour, ground ginger, baking powder, ground cinnamon, ground cloves, and ground nutmeg in a separate bowl; stir into sugar mixture until a stiff dough forms.

Divide dough in half; shape each into a roll the length of the cookie sheet. Place rolls on the prepared cookie sheet; pat down to flatten dough until ½-inch thick.

Bake in the preheated oven for 25 minutes. Set aside to cool.

When cool enough to touch, cut into ½-inch thick diagonal slices.

Place sliced biscotti on the cookie sheet; bake until toasted and crispy, 5 to 7 minutes on each side.

Preheat an oven to 350°F. Spray a 9- x 13-inch baking pan lightly with cooking oil.

Line the pan with parchment paper, making sure about 1-inch of paper overhangs the long side of the pan. You will use the overhang to lift the bars out of the pan later.

In the bowl of a stand mixer fitted with the paddle attachment, place the butter, brown sugar, vanilla extract, ginger, cinnamon, nutmeg, cloves, salt, and baking soda. With the mixer on medium-high, cream the ingredients together until the mixture forms a paste and clings to the side of the bowl, about 2 minutes.

Use a rubber spatula to scrape down the side of the bowl and add the molasses and egg. Mix until incorporated, about 30 seconds on medium speed.

Use a rubber spatula to scrape down the sides of the bowl again. Add the flour. Slowly mix, at low speed, until the dry ingredients are absorbed. You may need to scrape the sides of the bowl down halfway through to make sure all the ingredients are incorporated. The dough should be the consistency of thick and stiff frosting.

Scrape the dough into the prepared baking pan and spread the dough out evenly with a butter knife or small offset spatula.

Transfer the baking dish to the oven and bake for 16 to 20 minutes or until a toothpick inserted in the middle of the pan comes out clean.

Remove the pan from the oven and let it cool completely on a wire rack until it is at room temperature, about 2 hours. While the bars are cooling, take the cream cheese and butter out of the fridge to come to room temperature.

Once the bars are cool, make the frosting by placing the cream cheese and butter in a clean bowl of a stand mixer fitted with a paddle attachment. Cream together on medium-high speed until the butter and cream cheeses are well blended and there are no more lumps, about 1 minute.

Scape down the sides of the bowl and add vanilla and salt and mix for 30 seconds to incorporate. Again, scrape down the sides and add the powdered sugar. Mix on low speed until the sugar is absorbed and the frosting is thick and smooth.

Frost the top of the cookie bars generously.

If you want clean lines for presentation purposes, place the frosted uncut bars, uncovered, in the fridge to chill for 1 hour. Once the bars have chilled, use the parchment sling to lift them from the pan and place them on the cutting board. Use a large sharp knife and press straight down, rather than dragging the knife through the bars. Wipe the knife blade after each cut.

If you want to skip the refrigerator chill step, you can cut the bars after they’ve cooled on the counter. The lines just might not be as sharp.

Arrange the bars on a platter, top with sprinkles if desired, and serve. Store leftovers covered in the fridge for up to 3 days.

Preheat oven to 325°F. Butter and lightly flour an 8 x 8-inch or 9 x 9-inch baking dish. Fit a piece of parchment or baking paper inside and allow some to hang off the sides (this will make it easier to lift the cake out of the pan later). Lightly butter and flour the paper as well.

In a medium saucepan over medium heat place the butter, molasses, honey, water, and brown sugar. Stir to melt the butter. Do not allow to simmer or boil.

Once the butter is melted, take the pot off the heat and allow to cool to room temperature. Be sure to stir the mixture every so often as the sugar and fat will form a skin on the surface.

Once the butter mixture is at room temperature whisk the eggs, grated ginger, and candied ginger into the molasses mixture. Set aside.

Whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.

Add the flour mixture in 3 or 4 additions and whisk until it just comes together.

Pour into the prepared pan and bake for 35 minutes. Loosely place a piece of foil over the top and bake for another 15 to 25 minutes or until a tester comes out clean.

Cool on a wire rack for ten minutes, then lift the cake out of the pan and continue to cool on the rack.

You can serve this fresh out of the oven, but the flavor is much better if you give it a day to sit and allow the spices to intensify.

Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Beat butter and brown sugar in another large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.

Preheat oven to 350 degrees F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.

Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.

First cut out the shape of the house on thin cardboard to use as a template: a side wall, 4 ½ x 8 inches; an end wall, 4 ½ x 5 inches; a triangular gable, 4½ x 3 x 3 inches; and a roof rectangle, 4 ½ x 9 inches. Tape the rectangular end wall piece to the triangular gable piece: match the long side of the triangle, 4 ½ inches, to one of the 4 ½ inch sides of the end wall.

Cream butter and sugar together in a large bowl until light and fluffy. Stir in lemon zest, lemon juice, and molasses. Gradually beat in 2 eggs. Sift flour, baking powder, ginger, and allspice together; stir into creamed mixture. Wrap dough in parchment paper, and refrigerate for 1 hour.

Preheat the oven to 375 degree F (190 degrees C).

Turn out dough onto a lightly floured surface. Divide into 6 portions, 2 slightly larger than the others. On a lightly floured surface, roll out the 4 smaller pieces to approximately the size of the side wall and the end wall with gable templates; cut out 2 of each.

Roll out remaining dough, and cut into 2 rectangular roof pieces. Transfer gingerbread to greased baking trays.

Bake gingerbread in the preheated oven for 10 minutes, or until crisp. Remove from the oven and leave gingerbread on the baking trays for a few minutes to set, then transfer to wire racks. Leave out 8 hours to overnight to harden.

Lightly whisk 2 egg whites in a large bowl. Gradually beat in confectioners' sugar, about 5 cups, until icing is smooth with firm peaks.

Spread or pipe a 9-inch line of icing onto a cake board, and press in one of the side walls so that it sticks firmly and stands upright. If necessary, spread or pipe a little extra icing along either side to help support it. Take an end wall and ice both the side edges. Spread or pipe a line of icing on the board at a right angle to the first wall, and press the end wall into position. Repeat this process with the other two walls until they are all in position. Leave the walls to harden together for at least 2 hours before putting on the roof.

Spread or pipe a thick layer of icing on top of all the walls, and fix the roof pieces in position; the roof should overlap the walls to make the eaves. Pipe or spread a little icing along the crest of the roof to hold the two pieces firmly together. Leave 8 hours to overnight to set firmly.

When ready to decorate, make the remaining icing: In a large bowl, lightly whisk 4 egg whites, and mix in remaining confectioners' sugar. Use this to make snow on the roof, and to glue on various candies for decoration. Finish with a fine dusting of sifted confectioners' sugar.

In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover, and chill dough until firm, about 1 hour.

Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets. On a floured board, roll dough out to about 1/8 inch thickness, and cut into man shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.

Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire racks.

Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9-inch square baking pan.

Whisk flour, ginger, baking soda, cinnamon, salt, and Chinese five-spice powder together in a bowl. Stir in sugar, molasses, oil, and egg until just combined. Pour in boiling water; whisk until batter is smooth and shiny, about 1 minute.

Pour batter into the prepared baking pan. Tap the pan gently on the counter to remove any air bubbles.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Meanwhile, make the lemon glaze: Mix powdered sugar, lemon juice, and lemon zest in a bowl until sugar dissolves.

Pour lemon juice mixture over cake while cake is still hot. Spread mixture around with a spatula to ensure even distribution.

Let cake cool completely before serving.

Cream sugar and butter together in a large bowl. Add egg and mix well. Mix in dark corn syrup and orange zest. Add flour, baking soda, cinnamon, ginger, cloves, and salt; mix until well combined. Wrap dough in plastic and chill in the refrigerator for at least 2 hours to overnight.

Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.

Roll dough out on a lightly floured surface to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 1 inch apart on the prepared cookie sheets.

Bake in the preheated oven until cookies are firm and lightly toasted on the edges, 10 to 12 minutes.

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).

In a large bowl, cream together butter and brown sugar until smooth. Stir in molasses and eggs.

Combine 1 1/2 cups of the flour, baking soda, salt, allspice, cloves, cinnamon, and ginger; beat into molasses mixture. Gradually stir in remaining flour by hand to form a stiff dough.

Divide dough into 2 pieces. On a lightly floured surface, roll out dough to 1/8-inch thickness.

Cut into desired shapes using cookie cutters. Place cookies 1-inch apart onto ungreased cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

In a medium bowl, sift together confectioners' sugar and cream of tartar. Blend in egg whites.

Using an electric mixer on high speed, beat for about 5 minutes, or until mixture is thick and stiff. Keep covered with a moist cloth until ready to frost cookies.

Decorate cooled cookies and enjoy!

Beat butter and 1 cup of sugar together in a mixing bowl until smooth; stir in beaten egg and molasses.

Whisk flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt together in another large bowl; stir the flour mixture into the molasses mixture by half cupfuls. Stir in white chocolate chips. Refrigerate dough for at least 1 hour.

Preheat the oven to 350 degrees F (175 degrees C).

Scoop up a generous spoonful of dough, and roll it into a ball. Roll the ball in sugar; place onto an ungreased baking sheet and flatten slightly. Sprinkle a little sugar onto the cookie, if desired. Repeat for the rest of the cookies.

Bake cookies in the preheated oven until lightly browned, 10 to 15 minutes. Allow to cool on the baking sheet for about 1 minute before removing to finish cooling on racks.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 11x7 inch baking dish.

In a large bowl, mix together the oil, 1 cup sugar and molasses until well blended. Beat in the egg. In a separate bowl, stir together the flour, cinnamon, nutmeg, ginger, baking soda and salt. Remove 2 tablespoons of the flour mixture, and toss with blueberries to coat. Stir the remaining dry mixture into the wet ingredients alternately with the buttermilk, mixing after each addition. Carefully stir in blueberries. Pour the batter into the prepared pan, and sprinkle remaining white sugar over the top.

Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.

Whisk the flour, baking powder, baking soda, salt, ginger, and cinnamon in a bowl; set aside. Beat the egg in a separate mixing bowl with the vanilla and molasses until smooth. Whisk in the water until completely incorporated. Stir the flour mixture into the molasses mixture until just combined -- a few lumps are okay.

Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

Mix together 2 cups flour, baking soda, and baking powder in a medium bowl.

Mix together remaining 1 1/2 cups flour, ginger, cloves, cinnamon, and allspice in a separate bowl.

Layer flour-baking powder mixture, brown sugar, and flour-spice mixture into a 1-quart wide mouth canning jar, in that order. Pack firmly after adding each layer.

Cover the jar with a lid and seal well. Write an instructions tag and attach it to the jar.

Sift together flour, baking powder, ginger, nutmeg, cloves, and cinnamon in a large bowl.

In the bowl of a stand mixer, beat shortening, molasses, brown sugar, water, egg, and vanilla until smooth and creamy, 3 to 4 minutes. Gradually mix in the dry ingredients until fully incorporated. Divide dough into thirds; form each piece into a 1 1/2-inch-thich disk, wrap in plastic wrap, and refrigerate for at least 3 hours.

Preheat oven to 350 degrees F (175 degrees C). Working with one disk at a time, roll the dough on a lightly floured surface to a thickness of 1/4 inch. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart on ungreased cookie sheets.

Bake for 10 to 12 minutes in the preheated oven, switching racks halfway through. When the cookies are done, they will look dry, but still be soft to the touch. Remove from the baking sheet to cool on wire racks.

Frost cooled cookies as desired.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.

In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.

In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.

Bake in preheated oven until toothpick comes out clean, about 1 hour.

Preheat the oven to 350 degrees F (175 degrees C). Butter or line with paper liners a 12-cup muffin tin.

Cream 5 tablespoons of the butter with the white sugar. Add the molasses and the egg and egg yolk.

Sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt. Dissolve the baking soda in the hot milk. Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture. Pour the batter evenly into the prepared tin.

Bake at 350 degrees F (175 degrees C) for 20 minutes or until slightly springy to the touch. Allow to cool a few minutes in the pan and remove to a rack to cool.

To Make Frosting: Cream the 2 tablespoons butter and the cream cheese together. Beat in the confectioners' sugar until fluffy. Add the lemon extract and beat. When the cupcakes are cool, frost the tops with the frosting and serve.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease one cookie sheet.

Mix together the molasses, brown sugar, water and shortening.

Sift together the flour, baking soda, salt, allspice, ginger, cloves and cinnamon. Add to sugar mixture and mix well. Cover and refrigerate for 2 hours.

Roll dough 1/4 inch thick on floured board. Cut with floured gingerbread cutter. Place about 2 inches apart on cookie sheet. Bake for 10-12 minutes. Cool and decorate with frosting.

Sift flour, baking powder, cinnamon, baking soda, ginger, allspice, and salt into a bowl.

Beat coconut oil, molasses, and sugar in a separate bowl with an electric mixer on medium speed until well-combined; add vanilla extract. Stir in flour mixture and mix to form a sticky dough, about 2 minutes. Wrap dough in plastic wrap and chill for 2 hours.

When ready to bake, preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

Roll out dough on a floured surface to a thickness of 1/4 inch. Cut dough into desired shapes with cookie cutters, dipping the cutters into flour as needed so they don't stick to the dough; place them on the prepared baking sheets.

Bake in the preheated oven until firm, about 8 to 10 minutes. Cool on the baking sheets briefly before transferring them to a wire rack to cool completely.

In a small bowl, mix together the molasses, brown sugar, baking soda, ginger and cinnamon until well blended. Cover and refrigerate for at least 10 minutes.

Add about a 1/4 cup of coffee to each cup, then stir in about a tablespoon of the spice mixture until dissolved. Fill cup to within an inch of the top with coffee. Stir in half and half to taste, then garnish with whipped cream and a light dusting of cloves.

Preheat the oven to 325 degrees F (165 degrees C). Spray a 9x5-inch loaf pan with cooking spray.

Prepare the banana bread: Mash bananas in a large bowl with a fork. Add brown sugar, molasses, oil, eggs, and 1/4 cup milk. Stir until combined. Stir flour, ginger, cinnamon, baking soda, cloves, allspice, and salt together in another bowl. Stir flour mixture into the banana mixture until just incorporated. Pour into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Let cool completely, at least 30 minutes. Turn bread out of the pan.

Make the glaze: Combine 1 tablespoon milk, corn syrup, and butter in a bowl. Add confectioners' sugar and stir. Add vanilla and enough remaining milk to achieve a drizzling consistency. Pour glaze over the cooled bread.

Prepare a 9x5x3-inch loaf pan with non-stick spray or butter to keep the pumpkin gingerbread from sticking to the pan.

In a medium bowl, vigorously whisk together the flour, salt, baking soda, ginger, cinnamon, and nutmeg.

In another bowl, use a wooden spoon to mix together the pumpkin purée, melted butter, sugar, molasses, fresh or candied ginger, eggs, and water.

Add the raisins if using. Stir only until incorporated.

Place the batter into the prepared loaf pan and bake at 350°F for 50 to 60 minutes, until a bamboo skewer inserted into the center of the loaf comes out clean.

Remove from oven and let cool in the pan for 10 minutes. Then gently run a knife around the edge of the loaf and invert the loaf to remove it from the pan. Let it cool on a rack completely before slicing.

The loaf's flavor will improve with time. If you cut into it while it is still a bit warm, it may be crumbly. In which case you may want to make your slices with a bread knife.

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1. To make the dough. In the bowl of a stand mixer, combine 3 1/2 cups flour, the yeast, ginger, and salt. Add the warm milk, honey, eggs, and butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add the remaining 1/4 cup to 1/2 cup of flour. Cover the bowl with plastic wrap and let sit at room temperature for 15 minutes or up to a few hours at room temperature.

2. Meanwhile, make the filling. In a small bowl, combine the brown sugar, ginger, cinnamon, and nutmeg. In a separate small bowl, mix together the butter and molasses. Line a 9x13 inch baking dish with parchment.

3. Lightly dust your work surface with flour. Turn out the dough, punch it down, and roll it into a rectangle about 10 x 16 inches. Spread the molasses butter evenly over the dough. Sprinkle the ginger sugar evenly over the butter and lightly push into the butter. Starting with the long edge closest to you, carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal. Using a sharp knife, cut into 12-15 rolls smaller rolls or 8 large rolls. Place the rolls into the prepared baking dish. Cover with plastic wrap and let rise 20-30 minutes.

4. Preheat the oven to 350 degrees F. Bake the rolls for 25 to 30 minutes, or until golden brown. For larger rolls, bake an additional 10 minutes.

5. Meanwhile, make the frosting. In a small saucepan, melt the butter over medium heat. Cook for about 5 minutes, until the butter is lightly browned and smells toasted. Immediately remove from the heat. Let cool.

6. In a medium bowl, beat together the cooled browned butter, cream cheese, confectioners' sugar, cinnamon, and vanilla until smooth. If the frosting is too thick for your liking, add a tablespoon of milk.

7. Spread the frosting over the warm rolls. Serve warm and enjoy.

For the donuts, preheat oven to 350. Mix all dry ingredients.

Stir in moist ingredients. Pour batter into a gallon-sized plastic bag and cut the corner off. Pipe the batter into a greased mini-donut pan, filling each donut space about 1/2 full (for me, this was about 22 mini donuts). Bake for about 7-8 minutes. Remove from oven and take each donut out of the pan.

For the glaze, melt 2 tablespoons butter with 1/4 cup brown sugar in a small saucepan over medium heat. Bring to a boil and boil for about 2 minutes. Add maple syrup and 1 tablespoon milk and bring back to a boil. Add powdered sugar, using the last tablespoon of milk to help thin out the frosting if needed. Keep over low heat (otherwise it will start to crystallize) and dunk each mini donut into the frosting. Frosting should set almost immediately.

Put the butter in the freezer while you prep the other ingredients so it will be cold and firm enough to grate in step four.

Mix flours, cinnamon, cloves, ginger, salt, and baking powder.

Whisk the eggs, maple syrup, molasses, and milk.

Grate the butter and work into the flour mixture with your hands or with a pastry cutter until crumbs form. It’s okay if there are visible pieces of butter.

Stir the wet ingredients into the flour/butter mixture until just combined.

Transfer the dough to a floured work surface and form into a thick circle about 6-7 inches. Transfer to the freezer to chill for 15 minutes. While freezing, preheat oven to 425 degrees.

Line a baking sheet with parchment paper. Take the dough out of the freezer and pat it together a few more times it so it’s a tight, thick circle. Transfer the dough to the baking sheet.

Cut into eight or ten wedges with a sharp, wet knife to prevent sticking and space the pieces out so they won’t bump into each other when they rise (they will puff significantly in the oven).

Brush the top with a thin layer of egg whites for shine.

Bake for 15 minutes or until golden brown.

For the glaze, melt the butter in a small saucepan over low heat. Add the powdered sugar, vanilla, and maple syrup. Stir until smooth. Add water if needed to thin out the glaze. Spoon over the tops of the scones – the glaze should set almost immediately.

1. To make the chai spice. In a shallow bowl, combine the cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and sugar in a glass jar or bowl. Set aside for sprinkling over the cookies.

2. To make the cookies. In a large mixing bowl, cream together the butter and brown sugar. Add the molasses and vanilla, beat until light and fluffy, about 1 minute. Add the egg and mix until combined. Add the flour, baking soda, cinnamon, ginger, and salt, beat until combined and the dough forms a ball. If the dough feels too wet to roll out, add 2-4 tablespoons of additional flour.

3. Divide the dough in half. Roll out the dough on a floured piece of parchment to 1/4 inch thickness. Make sure you're using enough flour or your dough will stick. Cut out the cookies using gingerbread cookie cutters. Carefully transfer the cookies to a parchment-lined baking sheet. I recommend using a floured spatula to lift the cookies. Sprinkle each cookie with the chai sugar. Cover the baking sheet and place in the freezer. Freeze until firm, about 20-30 minutes. Roll out the leftover scraps, and repeat with the remaining dough.

4. Preheat oven to 350° F. Bake the cookies on the middle rack of the oven for 8-10 minutes. Cool on the baking sheet 5 minutes, then transfer to a wire cooling rack to cool completely.

5. Meanwhile, make the frosting. In a medium bowl, whisk together the butter, powdered sugar, espresso (if using), vanilla, and cream until smooth and drizzly. If needed, thin the glaze by adding additional cream, 1 tablespoon at a time, until drizzly.

6. Decorate each cookie as desired with frosting and sprinkles. Enjoy!

1. Place the yeast and brown sugar into a stand mixer with the dough hook attached. Add the warm milk and gently stir. Let sit until it is puffed and foamy on top, about 10 minutes. To the bowl add the melted butter, egg, and molasses, stir to combine. Add in the flour and salt. Knead the dough with the dough hook until the dough is smooth and forms a ball, about 5 minutes. Remove the dough from the bowl. Oil the bowl or use cooking spray to coat. Place the dough back into the bowl and cover with plastic wrap. Let the dough rise in a warm area for about 1 hour or until doubled in size.

2. Make the filling. Add the sugar, brown sugar, cinnamon, ginger, and nutmeg to a new bowl and mix well.

3. Generously grease a 9×13 inch baking dish or a dish slightly smaller with butter.

4. Lightly dust a surface with flour. Roll the dough into a rectangle (about 9×24 inches). Spread the butter evenly over the dough. Sprinkle the cinnamon/ginger sugar evenly over the butter and lightly push the mix into the butter. Starting with the long edge closest to you, carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal. Using a sharp knife, cut into 10-12 rolls. Place rolls in the prepared baking dish. Cover with plastic wrap and transfer to the fridge to rise overnight.

5. In the morning, remove the rolls from the fridge and allow them to come to room temp while the oven preheats, about 30-45 minutes. Preheat oven to 350. Bake the rolls for 25 minutes or until golden brown.

6. In a medium bowl, beat together the cream cheese and butter until fluffy. Add the powdered sugar and beat until combined. Beat in vanilla. Spread the frosting on warm rolls. EAT!

1. Preheat the oven to 350 degrees F. Grease three 8-inch round cake pans. Line with parchment paper, grease with butter or cooking spray. Or you can divide the batter evenly among 32-36 cupcake tins lined with paper liner, filling them 1/2 way full.

2. In a medium bowl combine the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves and salt.

3. Using an electric mixer, beat together the butter and brown sugar until light and fluffy. Beat in the vanilla and molasses until combined. Add the eggs, 1 at a time, beating until combined. Add the water/milk, alternating with the flour mixture until everything is combined.

4. Divide the batter evenly among the prepared cake pans. Bake until a toothpick inserted into the center of each comes out with moist crumbs attached, 30 to 35 minutes. Let the cakes cool in the pans for 15 minutes and then turn the cakes out onto wire racks to cool completely before frosting. Bake cupcakes, and bake for 18-20 minutes.

5. Meanwhile, make the buttercream. In a large pot, cook the sugar over medium heat, stirring constantly with a heat-proof rubber spatula until the sugar has melted and turns a golden caramel, about 8 minutes. Remove the pot from the heat and add 4 tablespoons butter, whisking until combined. The caramel will bubble and begin to harden, just keep stirring. Slowly add the cream, whisking until combined. Return the pot to the heat and, cook the mixture over moderate heat, stirring until the caramel has thickened, 3-5 minutes. Remove from the heat and let cool.

6. Using an electric mixer beat together the cream cheese and remaining 2 sticks butter until the mixture is light and fluffy. Add the powdered sugar, vanilla and 1/2 cup of the cooled caramel sauce. Beat another 2-3 minutes or until the frosting is light and fluffy.

7. To assemble, place one layer, flat side up, on a plate or cake stand. With a knife or offset spatula, spread the top with buttercream. Place the second layer on top, rounded side up, and spread with more buttercream. Add the third cake layer and cover the top and sides of the cake with the remaining buttercream. If making cupcakes, spread the buttercream evenly over top the cupcakes. Cover the cake and chill in the fridge until ready to serve. Decorate as desired with gingerbread men and rosemary. Bring to room temperature 30 minutes prior to serving. Enjoy!

Whisk the eggs, sweetened condensed milk, and vanilla together.

Cut the gingerbread into slices. Heat a tablespoon of butter in a large nonstick skillet over medium heat.

Dip each slice into the beaten egg mixture and turn over several times until well saturated. Place immediately in pan one piece at a time and cook for a few minutes. When the back side is golden brown, flip and cook again until both sides are golden brown and set. Keep in a warm oven until ready to serve.

Top with powdered sugar and maple syrup.

1. Preheat the oven to 350 degrees F. Grease a 10-cup Bundt® pan with butter, making sure to get into all the nooks and crannies.

2. To make the cake, in the bowl of a stand mixer, beat together the butter, brownsugar, and vanilla until fluffy, about 2 minutes. Add the eggs, one at a time, until fully incorporated. Add the molasses, beating until smooth. Add the flour, baking powder, baking soda, ginger, cinnamon, cardamom, allspice, nutmeg, salt, and pepper. Mix on low speed until just combined, making sure the batter is completely mixed.

3. Slowly add in the milk. Beat until smooth and creamy, about 1 minute. Be careful not to overbeat the batter.

4. Spoon half the cake batter into the prepared pan. Gently dollop the softened cream cheese over the batter and spread in an even layer. Spoon the remaining batter over the cream cheese. Transfer to the oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let cool 15 minutes and then invert the cake onto a plate.

5. To make the glaze, in a medium bowl, mix together the melted butter, powdered sugar, lemon zest, lemon juice, vanilla, and milk until smooth. If needed, thin the glaze with additional milk.

6. Drizzle the glaze evenly over the cake and let set 10 minutes. Serve at slightly warm or room temperature.

1. Line two cookie sheets with parchment paper. In a small bowl combine the flour, ginger, and cinnamon.

2. In a large bowl, using an electric mixer, cream together the butter and brown sugar, beating until light and fluffy. Add the molasses and beat until combined. Gradually mix in the dry ingredients until no streaks are showing in the dough. If the dough feels dry, add 1 tablespoon water.

3. Divide the dough in half. On a floured surface, roll the dough out to a 1/4 inch thickness. Cut out 5 large snowflakes, then repeat with the remaining sizes (working from large to small to complete the tree). Transfer the cookies to the prepared baking sheets.

4. Using the remaining dough, roll out 30 small balls (about the size of a small marble) and place around the cut snowflakes on the baking sheet.

5. Using a drinking straw or skewer, poke holes into the center of each cookie. Do this with the small balls too. Cover the baking sheets and place them in the freezer to chill for 10-15 minutes.

6. Preheat the oven to 350 degrees F. Bake the shaped cookies for 10-12 minutes, until set. Cool on a cookie sheet. Lightly sprinkle the cookies with glitter.

7. Cut 5 (8-inch-long) pieces of wire. Thread 1 jingle bell on the bottom, twisting the wire to secure. Starting with the largest snowflake, thread the snowflakes on the wire working from large to small. In between each snowflake thread a ball to separate the snowflakes. At the top of the tree, make a loop with the wire, twisting the wire to secure (see above photo). Thread the ribbon through the loop. Use ornaments as desired. If stored well, these will keep indefinitely, just be gentle when handling them so the cookies don’t break.

1. In a medium pot, combine 1 1/3 cups water, the honey, molasses, ginger and cinnamon. Bring to a boil over high heat. Boil 3-5 minutes, then remove from the heat. Stir in the vanilla. Let cool. Keep in the fridge for up to 2 weeks.

1. Fill a glass with ice. Add the vodka, Kahlua, and gingerbread syrup. Stir gently. Add the heavy cream and stir to combine. Garnish with cinnamon and gingerbread cookies, if desired.

1. Line two cookie sheets with parchment paper. In a small bowl combine the flour, ginger, cinnamon, cloves, nutmeg, salt, and baking soda.

In a small bowl combine the flour, ginger, cinnamon, cloves, nutmeg, salt, and

baking soda.

2. In a large bowl, using an electric mixer, cream together the butter and brown sugar, beating until light and fluffy. Add the molasses and egg, beat until combined. Gradually mix in the dry ingredients until no streaks are showing in the dough.

3. Divide the dough in half.  On a floured surface, roll the dough out to a 1/4 inch thickness. Using a 2 inch round cookie cutter, cut out 9 circles. Transfer the cookies to the prepared baking sheet.

4. Using the remaining dough, cut out shapes with small cookie cutters (use cutters that will fit inside your glass), cutting them as close to one another as possible to minimize waste. Transfer the cookies to the prepared cookie sheets. Cover the baking sheets and place them in the freezer to chill for 10-15 minutes.

Transfer the cookies to the prepared cookie sheets. Cover the baking sheets and place them in the freezer to chill for 10-15 minutes.

5. Preheat the oven to 350 degrees F. Bake the shaped cookies for 8-12 minutes or until just set. Cool on a cookie sheet. Now, bake the circle cookies for 8-12 minutes or until just set. Remove from the oven and immediately indent each warm cookie with the bottom of a shaped cookie (i.e gently push the bottom of a Christmas tree cookie into the center of the circle cookie). You'll want to do this while the circle cookies are still warm. Let both sets of cookies cool.

Bake the shaped cookies for 8-12 minutes or until just set. Cool on a cookie sheet. Now, bake the circle cookies

for 8-12 minutes or until just set. Remove from the oven and

indent each warm cookie with the bottom of a shaped cookie (i.e gently push the bottom of a Christmas tree cookie into the center of the circle cookie). You'll want to do this while the circle cookies are still warm. Let both sets of cookies cool.

6. To make the icing. Add the powdered sugar, vanilla and 6 tablespoons water to a large mixing bowl. Whisk until the icing is glossy. Add more water, 1 tablespoon at a time, until your desired consistency is reached.

6. To make the icing.

Add the powdered sugar, vanilla and 6 tablespoons water to a large mixing bowl. Whisk until the icing is glossy. Add more water, 1 tablespoon at a time, until your desired consistency is reached.

7. Frost and decorate the shaped cookies as desired and let sit 10 minutes or so to dry. Frost each circle cookie with a thin layer of icing, spreading the icing over the indent you previously made. Now take a cookie shape and insert it into the frosted indent. Hold the cookie in place for 30 seconds to secure. Let dry and then decorate as desired.

7. Frost and decorate the shaped cookies as desired and let sit 10 minutes or so to dry. Frost each

cookie with a thin layer of icing, spreading the icing over the indent you previously made. Now take a cookie shape and insert it into the frosted indent. Hold the cookie in place for 30 seconds to secure. Let dry and then decorate as desired.

8. To make the snowglobes, place the assembled cookies on a plate and carefully place a stemless wine glass overtop of the cookie.

8. To make the snowglobes, place the assembled cookies on a plate and carefully place a stemless wine glass overtop of the cookie.

Preheat the oven to 375 degrees. Grease a muffin tin with nonstick cooking spray or butter. Melt the coconut oil so it’s in liquid form. In a small bowl, whisk the liquid coconut oil with the molasses.

In a mixing bowl, whisk the eggs, maple syrup, sour cream, milk, and ginger. Let the mixture come to room temperature so that you can easily add the coconut oil (30-40 seconds in the microwave is fine if you’re rushed). When it’s at room temperature, add the coconut oil and molasses from step one. The coconut oil should stay liquified.

Add the flours, baking soda, salt, and cinnamon. Stir a few times until just combined. Scoop into a muffin tin and sprinkle the tops with turbinado sugar. Bake for 17-20 minutes or until the tops are puffy and firm to the touch. Cool for a few minutes before serving.

Preheat oven to 375 degrees. Cream butter with sugar. Add eggs and beat until fluffy – about 2 minutes.

Add all other ingredients (except lemon and powdered sugar) and mix until moistened.

Divide the batter evenly between two greased loaf pans and bake for about 30-45 minutes, depending on the size of pan, until golden brown and the tops spring back when touched.

After loaves have cooled completely, stir lemon juice with powdered sugar until a thick glaze forms. Spread over tops of loaves and allow to set.

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

Using a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until fluffy and well blended. Beat in the eggs, molasses, and water until well combined.

Beat half of the flour mixture into the molasses mixture until well blended and smooth. Add in the remaining flour and continue to mix until well blended and a soft cohesive dough forms.

Turn the dough out onto a slightly floured work surface and knead by hand 5 or 6 times until the dough is smooth and combined. If dough is too soft, add a little more flour.

Divide the dough in half, pat into disks, and wrap each half in plastic wrap. Refrigerate for at least two hours, preferably overnight.

You can make it up to 3 days ahead of time. Let sit at room temperature for at least 10 minutes before rolling out.

Create a gingerbread house pattern by cutting out pieces from our printable Gingerbread House Templates. They should print out with the correct proportions (1 inch on the pattern = 1 inch in real life), but if not, the dimensions are also given on the pattern so you can use a ruler and create your own.

You can either use the regular paper template pieces as-is or, if you prefer, you can trace the pieces onto stiffer paper like a manila folder or cardboard. I like cardboard because it's almost as thick as the gingerbread house pieces will be, and you can create a house model easily using the pieces.

Preheat oven to 350°F, with the oven rack in the middle. Have 2 to 3 flat cookie sheets ready.

Spread parchment paper on a large flat surface for rolling. Dust the paper lightly with flour.

Working with one portion of the dough at a time, use a rolling pin to roll out the dough to an even thickness of 1/4 inch. Add a little flour to the surface of the dough, and check for sticking as you roll it out.

If it sticks to either your rolling pin or the rolling surface, dust with more flour. If the rolled out dough is very soft, you may want to freeze it for an hour before cutting out the patterns.

Rub a little flour over the surface of the dough. Place the pattern pieces on the dough, as many pattern pieces as will fit on the dough. Use a small sharp knife to cut out the pattern pieces from the dough, wiping the knife surface clean frequently.

Depending on how soft the dough is, you may need to use scissors to cut the parchment paper. You can cut out the patterns through the dough and parchment paper, placing the dough pieces with the paper directly on the cookie sheets.

If you are not using parchment paper, you may need to use a large metal spatula to transfer the dough pieces to a greased cookie sheet.

Space the pieces on the cookie sheet an inch apart from each other. If dough pieces stretch during the transfer process, push them back into shape.

You can cut out a door and window(s) at this point, or you can wait until after baking, soon after the pieces have come out of the oven while the cookies are still warm.

Bake in a 350°F oven until the edges are just beginning to darken, 11-15 minutes for the large pieces, 6 to 8 minutes for the small pieces.

Rotate the cookie sheets halfway through the baking for more even browning. Remove the sheets to racks to cool, about 15 minutes.

While the pieces are still slightly warm, lay the pattern pieces over them and use a large straight chef's knife to trim off any parts of the pieces that have through cooking spread beyond the pattern.

Remove pieces to cool directly on racks to cool completely.

Whisk the egg whites and 1 1/3 cups of the powdered sugar together until smooth .

If you are planning to eat your gingerbread house and are concerned about the safety of raw eggs, you can cook the egg white powdered sugar mixture in a double boiler until the mixture reaches a temperature of 160°F, but not higher than 175° (for more information, read How to Pasteurize Eggs at Home). You can also use pasteurized dried or liquid egg whites.

Add the remaining 1 1/3 cup of powdered sugar to the sugar egg mixture. Using an electric mixer, beat on high speed until the icing holds stiff peaks. If it doesn't form stiff peaks, add more powdered sugar.

Keep this towel over the icing to prevent it from drying out while you work with it.

When you are ready to mortar or decorate, fill a pastry bag with the icing. If you don't have a pastry bag, you can make your own with a re-sealable plastic freezer bag, just cut off the tip (a small cut) of one of the corners of the bag. Plastic or metal piping tips are available in supermarkets which you can also use with a freezer bag, for more controlled piping.

Pick a solid base for your gingerbread house - either a flat cookie sheet, or a thick, sturdy piece of cardboard. If you want, line the base with aluminum foil or wax paper.

Pipe a thick line of icing along a short end of one of the side pieces. Press the iced side piece against the edge of either the front or back pieces.

Hold in place for a few minutes until the icing is partially set. Repeat with the other side piece. Prop up with cans if necessary.

Repeat with the other short edges of the side pieces and the remaining front/back piece.

Pipe icing along the seams, inside and outside of the house, to fill in any gaps and to add extra stability. Pipe icing along the edges of the house where it meets the base.

Let set for at least an hour before attempting to add the roof pieces.

If any of the gingerbread house pattern pieces break, as can happen easily when working with what are essentially cookies, most likely you can repair them.

On my house I forgot to cut out the door and window until the front piece had almost completely cooled. When I went to make the cuts, the piece broke. Fortunately, it was easy to mortar back together with royal icing.

We even created a "splint" out of cardboard and used royal icing to hold the splint to the piece. Let harden completely before using the piece for the house construction. When it comes time to decorate, you can pipe icing right over the broken seam and no one will be the wiser.

Once the royal icing has dried enough so that the base structure is solid, you can go to work on the roof. Pipe icing all along the top edges of the structure, front and back and two sides.

The roof pieces are rectangular-shaped. Place the roof pieces so that the long ends of the rectangle are running along the top of the house.

It helps if you have two people working together to place the roof pieces on the house at the same time so that they meet easily at the top center, and extend out a little bit, forming an overhang at each end.

Gently hold the roof pieces in place for a few minutes until they are set enough so they don't slide off when you remove your hands.

Pipe the top seam of the house with extra icing. Let the house stand for at least an hour, and preferably 8 hours before decorating.

The dimensions of the chimney can be a bit tricky because of the angle of the roof.

It's easiest to assemble the chimney first upside down, separate from the house. Pipe the pieces together with royal icing and let set until stable.

Then, turn the chimney right-side-up and attach it to the roof using piped royal icing. You can do this either right after the house has initially set (1 hour after assembly) or later, during the decorating process.

Claudia Cash

Decorate your gingerbread house with piped royal icing and candies such as red hots, gum drops, candy canes, chocolate truffles, or whatever you like.

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In a large bowl, whisk together the milk, melted butter, molasses, brown sugar, and egg until everything is well incorporated. In a separate bowl, mix the flour, ginger, cinnamon, nutmeg, cloves, baking powder, and salt together.

Gradually mix the flour mixture into the wet ingredients. (I usually pour half of the flour into the wet ingredients and stir until the flour is absorbed before adding the rest of the flour.) Mix until you no longer see streaks of flour. Small lumps are okay.

Let the batter rest as the waffle iron heats for at least 5 minutes, or until a drop of water sizzles on contact with the griddle.

Brush melted butter onto the waffle iron or coat with cooking spray. Scoop 2/3 to 3/4 cup of the batter into the waffle iron and use the bottom of the cup to spread the batter around into the edges. Cook for 3 to 4 minutes, or according to your waffle maker's instructions, until the waffles are golden brown on the outside. Remove the waffle from the iron with tongs or a fork and place on a cooling rack.

Cook the remaining waffles and serve immediately. Sprinkle waffles with powdered sugar, if you like, or serve with whipped cream and maple syrup.

In a mixing bowl, toss the pear slices with the brown sugar, cinnamon, and salt. Melt the butter in a large skillet over medium heat. When the butter is bubbly, add the pears and cook, stirring occasionally, until tender and caramelized, 10 to 12 minutes. Remove from heat and keep warm.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt.

In a medium bowl, whisk together the buttermilk, molasses, eggs, brown sugar, canola oil, and vanilla. Add the wet ingredients to the dry, using a spatula to stir until just combined (a few lumps are okay). The batter will be thick.

Place a large nonstick skillet or griddle over medium heat, and let it get hot. (You’ll know it’s good to go when you flick a couple of drops of water on the skillet and they sizzle.) Let the water droplets evaporate, then lightly grease the pan with canola oil.

Scoop 1/4 cup of the batter and drop it onto the skillet. Use the backside of the measuring cup to gently smooth the batter into a circle about 4-inches in diameter.

Keep an eye on the heat, adjusting it to medium-low if necessary, so the pancakes don’t scorch. On my stove, this took about 2 minutes per side, but it could take less.

Flip the pancake when a few small bubbles begin to form on the top, and the edges of the batter start to look dry and just set.

Working in batches, if necessary, repeat with the remaining batter, greasing the pan as needed, until all the pancakes are cooked. Keep the cooked pancakes warm in a low oven while you make the remaining pancakes.

Serve the pancakes with the compote, dollops of crème fraîche, and a generous drizzle of maple syrup over the top.

1. Line a baking sheet with parchment paper. In a pot, cook the sugar over medium heat, stirring occasionally with a heat-proof spatula until the sugar has melted and turns a golden caramel, about 8 minutes. Remove from the heat and carefully pour the caramel onto the prepared baking sheet. Spread in a thin even layer and sprinkle with flaky sea salt. Let sit for 5 minutes. Once hardened, crush the caramel into small pieces/shards with the back of a spoon.

2. In a pot, bring the milk to a gentle simmer over medium heat. Remove from the heat, add the maple syrup, molasses, ginger, cinnamon, star anise, and a pinch of salt. Add the chai tea bags, cover, and steep for 10 minutes. Discard the tea bags and star anise.

3. Rewarm the latte over medium heat, 3-5 minutes, until steamy again. Stir in the vanilla. Using a small whisk or a fork, whisk until frothy.

4. Divide the espresso between 2 mugs. Pour over the gingerbread chai. Top with whipped cream and a sprinkle of caramel brûlée. Drink up!

In a large bowl, vigorously whisk together the flour, baking soda, spices, salt, and pepper. Set aside.

In an stand mixer fitted with the paddle attachment, beat the butter until light and fluffy. Add sugar and beat until fluffy. Mix in the egg and molasses.

Gradually add the flour mixture; combine on low speed. (You may need to work it with your hands to incorporate the last bit of flour.)

Divide dough into thirds; wrap each third in plastic. Chill for at least 1 hour or overnight. Before rolling out, let sit at room temperature for 5 to 10 minutes. If after refrigerating the dough feels too soft to roll out, work in a little more flour.

Place a dough third on a large piece of lightly floured parchment paper or wax paper. Using a rolling pin, roll dough 1/8 inch thick. Transfer the rolled out dough to the refrigerator again to chill for 5 to 10 minutes. This will make it easier to cut out the cookies.

Use a cookie cutter to cut out shapes, or place a stencil over the dough and use a knife to cut into desired shapes.

Transfer to ungreased baking sheets. Press raisins, chocolate chips, or candy pieces in the center of each cookie if desired for "buttons."

Bake at 350°F until crisp but not darkened, 8 to 10 minutes. Remove from oven. Let sit a few minutes and then use a metal spatula to transfer cookies to a wire rack to cool completely. Decorate as desired.

Beat the egg whites and lemon juice together, adding the sifted powder sugar until the mixture holds stiff peaks.

If using powdered egg whites: Combine 1 tablespoon egg white powder with 2 tablespoons water. Proceed as you would otherwise.

If the icing is too runny, add more powdered sugar until you get the desired consistency.

Once you make the royal icing, use quickly before it hardens.

Fill a piping bag with the icing to pipe out into different shapes on the cookies. (Or use a plastic sandwich bag, with the tip of one corner of the bag cut off.) Keep the icing covered while you work with it or it will dry out.

Once the cookies are decorated, the surface of the royal icing will dry quickly, within 15 minutes. But the icing may still be soft inside. Let the decorated cookies sit at room temp for 12 hours for the icing to dry completely.

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Beat butter and sugar in a large bowl with an electric mixer on low speed until mostly incorporated, 1 to 2 minutes. Increase speed to medium-high and beat until light and fluffy, another 2 to 3 minutes. Beat in egg yolk, then molasses.

Whisk sifted flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg in a separate bowl until well combined. Gradually add flour mixture to the molasses mixture, beating until well blended and smooth.

Divide dough in half and form each into a 1-inch-thick disk. Wrap in plastic wrap and refrigerate for at least 1 to 3 hours, or overnight.

When ready to bake, preheat the oven to 350 degrees F (175 degrees C).

Working with one disk at a time, and leaving remaining disk in the refrigerator, unwrap chilled dough and place on a lightly floured surface. Working from the center to the edges, roll dough with a floured rolling pin to a thickness of 1/4 inch.

Cut dough into desired shapes with cookie cutters, dipping the cutters into flour as needed so they don't stick to the dough. Fit the cookie cutters as closely together as possible to cut as many cookies as you can. This will minimize the number of times you have to re-roll the dough.

Transfer gingerbread cookies to ungreased cookie sheets, spacing them 2 inches apart. Gather any dough scraps into a ball, flatten, re-wrap with plastic wrap, and refrigerate to use for later batches.

Bake each sheet in the preheated oven until firm, 8 to 10 minutes. Transfer cookies to wire racks to cool completely while you finish rolling, cutting, and baking the remaining cookies.

Frost or decorate cooled gingerbread cookies as desired.

1. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.

2. In a medium bowl combine the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves and salt.

3. Using an electric mixer, beat together the butter and brown sugar until light and fluffy. Beat in the vanilla, molasses and egg until combined. Add the milk, alternating with the flour mixture until everything is combined.

4. Divide the batter evenly among the prepared muffin pan. Transfer to the oven and bake until a toothpick inserted into the center of each comes out with moist crumbs attached, 18-22 minutes. Let cool before frosting.

5. To make the buttercream. Add 1 stick butter to a skillet set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and transfer the butter to the mixing bowl, let cool until it’s room temp.

To make the buttercream. Add 1 stick butter to a skillet set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and transfer the butter to the mixing bowl, let cool until it’s room temp.

6. Add the remaining stick of butter and 2 cups powdered sugar. Beat the butter and powdered sugar together until the butter is light and fluffy. Add the honey, vanilla, and cinnamon and beat until combined, adding more powdered sugar as needed until your desired consistency is reached.

7. Frost and decorate cupcakes as desired. Enjoy!

Preheat oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking sheets.

Mix oats, flour, brown sugar, white sugar, salt, cinnamon, cloves, and ginger in a large bowl. Stir in oil, honey, molasses, and eggs. Mix until well-combined. Pat mixture onto baking sheets using your hands.

Bake in the preheated oven until edges begin to brown and center no longer looks glossy, 15 to 20 minutes.

Cool for about 10 minutes; cut into bars while still warm.

In a small saucepan, heat molasses and 1/2 cup butter until almost boiling. Remove from heat and let cool slightly. Stir in baking soda, milk and egg.

In a large bowl, sift together flour, ginger, cinnamon and salt. Make a well in the center and pour in the molasses mixture. Mix until smooth.

Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot with chocolate sauce.

To make chocolate sauce: In a saucepan, combine water, 1 cup sugar, cornstarch, cocoa powder and 1 teaspoon salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat and add vanilla and 2 tablespoons butter; stir until smooth.