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Grab a mixing bowl and add 1/2 cup apple sauce, 4 tablespoons white glue, 2 tablespoons allspice, 2/3 cup cinnamon and 1/4 cup nutmeg. 2. Mix the Ingredients. Using a spoon, mix the ingredients together. Once the mixture begins to tighten, begin mixing with your hands, squeezing the mixture together as you go.

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Transfer the baking sheets to the oven and bake according to your recipe. Once baked, let the cookies cool on the baking sheet for a few minutes. Then carefully transfer the cookies to a cooling rack. Let them cool completely before the next step. Cut a length of ribbon to your desired garland length.

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Instructions. 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.

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1 teaspoon cinnamon. Up to 3/4 cup warm water (added slowly in increments) To make the recipe, add the dry ingredients to a bowl and then mix in the warm water slowly until it is combined. Don't add it all at once. Save the last third of the water aside and mix together the ingredients until they resemble a dough.

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Instructions. To prepare dough: in a large bowl, mix together 1 cup ground cinnamon and 1/3 cup applesauce and 1/2 cup of white glue. Stir the dough using a rubber spatula until consistency is smooth and dry. Turn out the dough onto a cool, flat surface; flatten with a rolling pin to 1/4 inch thick. Use your favorite holiday cookie cutter or.

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Bake the Gingerbread Cookies. Preheat the oven to 325°F (165°C) fan assist and line two baking sheets with parchment paper. On a floured surface, roll the cookies ¼ -inch (6 mm) thick and cut out your desired shapes for your garland. Arrange the cookies on the prepared baking sheets about 2-inches (5 cm) apart.

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Step 1 : Make the dough & cut into shapes. Make the dough (recipe below), chill and roll the dough on a lightly floured surface to 1/8″ thick. Cut into desired shapes (I used a gingerbread "man" ornament). Place on a prepared baking sheet.

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Put all dry ingredients into a large bowl and mix with a whisk. (Image 1). STEP 2. Add water. Next, use the hand mixer and slowly pour in the water until the dough is formed. (Image 2). STEP 3. Lay down some parchment. Place the piece of parchment paper down on the countertop to roll out the dough.

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6. Gingerbread garland. If you're looking to add a sweet touch to your holiday decor, this DIY gingerbread garland by Kiki DiY's is a perfect choice. Gather Supplies: You'll need two different rolls of 5-yard 2.5" ribbon and one 5-yard 1" ribbon. Prepare the Garland: If you're reusing an old garland, strip it down.

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Step 3. Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside. On a lightly floured surface, roll out dough to ¼-inch thickness, and cut into gingerbread boy shapes with a 5-inch-long cookie cutter. Arrange on baking sheets 1½ inches apart, and bake until risen and no longer shiny, about 10 minutes.

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Add your unsalted butter and dark brown soft sugar to a bowl and beat together until creamy. Add in your egg, and beat again. If using vanilla, add it in now! Add in the plain flour, ground ginger, ground cinnamon, ground nutmeg, baking powder, bicarbonate of soda, and salt and beat until a cookie dough is formed!

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After chilling your dough for at least one hour, let your dough sit out at room temperature for just 10 minutes, so it will be easy to roll and more pliable. Roll out the dough, between two sheets of parchment (to prevent sticking and to help with the mess) to 1/8-inch thickness. Rolling the dough thin will make a crispier cookie, more.

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Spray Paint Magic. Lay out your wood snowflake ornaments on a protected surface, ready for a holiday makeover. Apply two coats of spray paint to each side, ensuring full coverage. Choose a color that reflects the warm and delicious tones of gingerbread—think deep browns or warm cinnamon shades. Allow the ornaments to dry completely.

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Choose the cookie cutter shapes and lay them out on the Kraft paper. Use the pencil to trace around the shapes - either the inside or outside. Cut out the paper cookies. Use scissors to cut out each cookie shape. For shapes like the wreath, gently bend the center to cut a slit, then unfold to cutout. Decorate each cookie.

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Add the egg, mix well. In a separate bowl, stir together the flour, baking soda, cinnamon, ginger, and cloves. Add the dry ingredients to the egg mixture, mix well. Cover and chill 2 hours, or overnight. Put a piece of waxed paper down in front of each child and give them each a chunk of gingerbread dough.

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Preheat the oven to 350°F. Generously dust the surface of your working area with flour before rolling out the dough. Work with one ball of dough at a time, keep the other refrigerated while you do so. Roll the dough out to 1/8-inch thickness, sprinkle a little flour on top of the dough if it's sticky.