Crunchy Gingerbread Cookies Recipes

CRISP GINGERBREAD COOKIES

Crisp Gingerbread Cookies image

These crunchy, spiced cookies are just right for the holidays.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes 16 large cookies

Number Of Ingredients 12

Ingredients

6 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted butter
1 cup dark-brown sugar, packed
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 1/2 teaspoons salt
1 teaspoon finely ground pepper
2 large eggs
1 cup unsulfured molasses

Steps:

In a large bowl, sift together flour, baking soda, and baking powder. Set aside.
In bowl of electric mixer, cream butter and brown sugar until fluffy. Mix in spices, salt, and pepper, then eggs and molasses. Add in flour mixture on low speed. Divide into thirds; wrap in plastic. Chill at least 1 hour.
Heat oven to 350 degrees. On a floured work surface, roll out dough 1/8 inch thick. Cut into desired shapes. Transfer to baking sheets lined with Silpat mats; refrigerate until firm, 15 minutes. Bake 8 to 10 minutes, or until crisp but not darkened. Cool on wire racks, and decorate.

GINGERBREAD CRISP CUTOUTS

Gingerbread Crisp Cutouts image

My grandsons started cooking by helping their grandpa mix up waffle and pancake batter. They also liked to make these nicely spiced cookies, which are fun to decorate with raisins and candies.-Shelia Hanauer, Reidsville, North Carolina

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 4-1/2 dozen.

Number Of Ingredients 12

Ingredients

1/2 cup shortening
1/2 cup sugar
1/2 cup molasses
1 large egg
2-1/4 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg

Steps:

In a large bowl, cream shortening and sugar until light and fluffy. Beat in molasses and egg. Combine the dry ingredients; add to creamed mixture and mix well (dough will be soft). Cover and refrigerate for 1 hour or until easy to handle. , On a lightly floured surface, roll out to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters and place on greased baking sheets. , Bake at 350° for 8-10 minutes or until the edges are lightly browned. Remove to wire racks to cool.

Nutrition Facts :

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