Frosted Gingerbread Cookies Recipes

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FROSTED GINGER COOKIES



Frosted Ginger Cookies image

My husband and I just built a new house in a small rural community in western New York. I work all day in an office, and I enjoy baking in the evening to relax. The wonderful aroma of these soft delicious cookies in our oven has made our new house smell like home. -Jeanne Matteson, South Dayton, New York

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 6 dozen.

Number Of Ingredients 19

1-1/2 cups butter, softened
1 cup sugar
1 cup packed brown sugar
2 large eggs
1/2 cup molasses
2 teaspoon vanilla extract
4-1/2 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
FROSTING:
1/3 cup packed brown sugar
1/4 cup milk
2 tablespoons butter
2 cups confectioners' sugar
1/2 teaspoon vanilla extract
Pinch salt

Steps:

  • In a large bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Stir in molasses and vanilla; mix well. Combine dry ingredients; gradually add to creamed mixture. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 325° for 12-15 minutes or until cookies spring back when touched lightly (do not overbake). Remove to wire racks. , For frosting, in a large saucepan, bring the brown sugar, milk and butter to a boil; cook and stir for 1 minute. Remove from the heat (mixture will look curdled at first). Cool for 3 minutes. Add confectioners' sugar, vanilla and salt; mix well. Frost warm cookies.

Nutrition Facts :

FROSTED GINGERBREAD COOKIES



Frosted Gingerbread Cookies image

The Olympic rings symbolize peace, goodwill and global solidarity. Get into the spirit, by celebrating with these cute and colorful cookies made with my my tried-and-true gingerbread recipe. To save time, you can use premade icing that comes in squeeze tubes. Buy individual colors or tint small batches from a tube of white with a drop of food coloring.

Provided by Jackie Alpers

Categories     dessert

Time 8h20m

Yield 36 cookies

Number Of Ingredients 13

1/2 cup plus 2 tablespoons unsalted butter
3/4 cup sugar
1/2 cup light corn syrup
1/4 cup milk
3 cups bread flour, plus more for the work surface
1 1/2 teaspoons baking soda
3 1/4 teaspoons ground cinnamon
2 teaspoons ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon salt
3 pinches ground cloves
Icing for decorating (I used Wilton Sparkle Gel and Betty Crocker Decorating Cookie Icing)
About 1 cup jelly beans, sorted by color (I used Sugar-Free Jelly Belly beans for black and Jelly Belly Sours for the other colors)

Steps:

  • Line a 9-inch square baking pan with plastic wrap. In a saucepan, melt the butter over low heat. Add the sugar, corn syrup and milk, and whisk continuously until a candy thermometer registers 100 degrees F, which will happen rather quickly. Remove the saucepan from the heat.
  • With an electric mixer on low speed, combine the bread flour, baking soda, cinnamon, ginger, allspice, salt and cloves. Slowly pour the butter-sugar mixture in, and beat until thoroughly combined, 2 minutes. Transfer the batter to the prepared pan, cover with plastic wrap and press with your hands to spread the batter to the sides of the pan. Refrigerate overnight or up to 3 days.
  • Preheat the oven to 350 degrees F. Coat several baking sheets with cooking spray, or line them with parchment paper. Cut the chilled dough into 4 equal pieces. On a lightly floured work surface, roll out 1 piece of dough to a thickness of 1/4 inch; dust with more flour as needed. (Keep the other dough pieces refrigerated until you're ready to use them.) Using 2 different-sized biscuit or cookie cutters, cut out concentric circles of dough, leaving a 1/2-inch-wide ring. The cookies shown are about 2 inches across, but you can make them larger or smaller based on the size of your cookie cutters. Place the rings about 1 inch apart on the prepared baking sheets. Repeat with the other pieces of dough.
  • Bake the cookies until slightly browner on the edges and firm to the touch, 10 to 12 minutes for smaller cookies, 15 minutes for larger. Cool the cookies on the baking sheets on wire racks for a couple of minutes before using a metal spatula to transfer them to the racks to finish cooling.
  • Squeeze icing onto each cookie, leaving a thin border around it. While the icing is still wet, press the jelly beans into it end to end. The icing will spread to cover the cookie. Store the baked cookies, decorated or not, in an airtight container for up to 2 weeks; if decorated, stack them between sheets of wax paper.

FROSTED GINGERBREAD COOKIES



Frosted Gingerbread Cookies image

Frosted Gingerbread Cookies are soft, chewy, and so delicious!

Provided by Ashley Manila

Categories     Dessert

Time 30m

Number Of Ingredients 19

2 and 3/4 cups all purpose flour
2 and 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 sticks unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
2 teaspoons pure vanilla extract
2 large eggs, at room temperature
1/4 cup molasses (mild, not blackstrap)
(1) 8 ounce block full-fat cream cheese, VERY soft
1/4 cup unsalted butter, VERY soft
1 tablespoon vanilla pure extract
2 cups confectioners' sugar, sifted
2 teaspoons fresh squeezed lemon juice
1 teaspoon lemon zest
Sprinkles, optional

Steps:

  • In a large bowl whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt; set aside.
  • Add butter, both sugars, and vanilla to the bowl of a stand mixer fitted with the paddle attachment; beat on medium-speed until light and fluffy; scraping down the sides of the bowl as needed, about 2 minutes. Add in the eggs, one at a time, beating well after each addition, continuing to scrape the sides as needed. Add the molasses and beat until combined. Reduce the mixer speed to low and slowly add dry ingredients, beating just until combined. Cover bowl with plastic wrap and transfer to the refrigerator to chill for at least two hours (or up to one day).
  • Preheat oven to 350 degrees (F). Line two large baking sheets with parchment paper; set aside.
  • Roll the dough into 2" balls and arrange on prepared sheets, spacing them about 2 inches apart. Lightly press down on the center of each cookie. Bake, one sheet at a time, for 9-10 minutes, or until puffed and lightly golden.
  • Remove pan from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Repeat with all cookie dough. Once cool, frost with cream cheese frosting, top with sprinkles (if using), and serve.
  • In the bowl of a stand-mixer fitted with the paddle attachment beat the cream cheese, butter, and vanilla on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar. Once all of the sugar has been added, increase speed to medium-high and beat for 1-2 minutes. Add in lemon juice and lemon zest and beat for an additional minute. Once the cookies have completely cooled, spread the frosting over the top of each cookie and decorate with sprinkles, if desired.

GINGERBREAD COOKIE FROSTING



Gingerbread Cookie Frosting image

This is the recipe my mother uses to frost gingerbread cookies at Christmas.

Provided by Alison Hendon

Categories     Desserts     Frostings and Icings     Cookie Frosting

Yield 4

Number Of Ingredients 3

1 cup confectioners' sugar
¼ cup milk
10 drops food coloring

Steps:

  • Sift the confectioners' sugar into a small bowl. Stir in enough milk to make a smooth but not too runny consistency. You may need to adjust with some more sugar. Divide this mixture into small containers, depending on how many colors you want. Color each small container with colors appropriate for the season, using as much food coloring as needed to create desired hues.

Nutrition Facts : Calories 125.9 calories, Carbohydrate 30.6 g, Cholesterol 1.5 mg, Fat 0.5 g, Protein 0.5 g, SaturatedFat 0.3 g, Sodium 6.5 mg, Sugar 30.1 g

FROSTED GINGERBREAD COOKIES



Frosted Gingerbread Cookies image

These delicious gingerbread cookies bake up soft and chewy and are topped with the most delicious buttercream frosting.

Provided by Chelsey White

Categories     Cookies

Time 56m

Number Of Ingredients 19

1/2 cup or 1 stick unsalted butter, room temperature (113g)
3/4 cup granulated sugar (150g)
1/4 cup light brown sugar, packed (50g)
1 large egg, room temperature (56g)
1/4 cup dark molasses (70ml)
2 1/4 cups all-purpose flour (290g)
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp baking soda
1/8 tsp fine salt
1/2 cup or 1 stick unsalted butter, room temperature (113g)
1 tsp vanilla extract (4ml)
pinch of fine salt (less than 1/8 tsp)
2 cups powdered sugar (250g)
2 Tbsp whole milk (30mL)
1/3 cup pretty sprinkle blend
Stand Mixer or Electric Hand Mixer
2 Large, flat baking sheets
3 Tbsp Cookie Scoop

Steps:

  • Preheat oven to 350 F / 175 C and line 2 large cookie sheets with parchment paper or silicone mats. Set aside.
  • Cream the butter, granulated sugar, and light brown sugar in a large bowl with an electric hand mixer or stand mixer fit with a paddle attachment. Mix on a medium-high speed with an electric mixer until the mixture becomes lighter in color (about 2 minutes).
  • Mix in the egg and molasses on a medium speed until combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
  • Sift the dry ingredients (flour, ginger, cinnamon, baking soda, and salt) into the wet ingredients. Mix on low until just combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
  • Use a cookie scoop or large spoon to scoop and roll 14 cookie dough balls. Use about 3 Tbsp of dough per cookie.
  • Place the cookies on the prepared baking sheets and bake for 11-12 minutes, or until the cookies seem set in the center. Let the cookies cool on the sheet for 10 minutes, then place on a wire rack to finish cooling.
  • While the cookies bake and cool, make the buttercream frosting. Mix the butter on a medium speed in a large bowl for 30 seconds, or until smooth.
  • Add the vanilla extract and salt. Mix on a medium speed until combined.
  • Mix in the powdered sugar and milk on a low speed. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
  • Once the powdered sugar is incorporated, mix for an additional minute on a low speed to give the frosting a super smooth consistency.
  • Spread a thin layer of frosting on top of the cooled cookies using a small offset spatula or butter knife. Top with sprinkles, then enjoy!

Nutrition Facts : Calories 335 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 48 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 134 grams sodium, Sugar 34 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

GINGERBREAD COOKIES



Gingerbread Cookies image

This recipe has been in my family for a long time. The smell will send friends and family running for the warmth of the kitchen. A note about good cookie baking: Halfway through, I always rotate the tray in the oven so the cookies bake evenly on all sides. This recipe is no exception.

Provided by Alex Guarnaschelli

Categories     dessert

Time 1h5m

Yield about 6 dozen cookies

Number Of Ingredients 21

1 1/2 sticks lightly salted butter, softened
1 2/3 cups sugar
1 orange, zested
4 cups all-purpose flour, plus 1/2 cup additional for rolling, if needed
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon ground dry ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt
2 eggs
1/2 cup dark molasses
1 lemon, juiced
Easy Orange Frosting, recipe follows
1 cup powdered sugar
Finely grated zest of 1 orange
1 to 2 tablespoons freshly squeezed orange juice
1/2 teaspoon orange liqueur
1/4 teaspoon light corn syrup

Steps:

  • In the bowl of an electric mixer fitted with a paddle, add the butter, sugar and orange zest and beat until smooth, 5 to 8 minutes.
  • Meanwhile, in a medium bowl, sift together the flour, baking powder, baking soda, dry ginger, nutmeg, allspice, cinnamon, cloves and salt. Whisk to blend. Set aside.
  • In another bowl, whisk together the eggs, molasses and lemon juice.
  • Preheat the oven to 350 degrees F.
  • When the butter and sugar are integrated, lower the speed of the mixer and add the dry ingredients. Add the egg mixture and when blended, remove the bowl from the machine. Divide the cookie dough in half. Press the first half of the dough in between 2 sheets of waxed paper or plastic wrap and chill for 15 minutes. Repeat with the second half. This step will make it easier to finish rolling out the dough when it has chilled. It will also mean you only have half of the dough getting warm as you roll it.
  • Lightly flour a flat surface. Use a floured rolling pin to gently roll the first half of the dough about 1/2-inch thick. Lightly flour the cookie cutter(s) and cut the shapes, making as few scraps as possible. Use a metal spatula to gently transfer them, cookie by cookie, (the cookies should be similar size) to a baking sheet. Repeat with the other half of the dough and transfer them to another baking sheet. A note about crowding the tray(s): these particular cookies can spread a little. Leave room between the cookies. Better to use 3 baking sheets with fewer cookies than to crowd them on 2 trays. Bake until brown around the edges, 8 to 10 minutes.
  • Got scraps? Form the scraps into a ball, press it flat and chill in the refrigerator. These cookies may be a little more "tough" because the dough will have been worked a little more than the others. Why not have a little frosting on your gingerbread?
  • In a medium bowl add all of the ingredients and whisk together to combine. If too thick in consistency, add a touch more orange juice or water to thin out.
  • Use a pastry bag fitted with a star tip to pipe the frosting between 2 of the gingerbread cookies. Press the 2 cookies halves gently together.
  • Variation: I love springerle, the German anise-flavored cookies, for the delicate molds (and carved rolling pins) used to make them. I have made this recipe with springerle molds with stunning results. The kind of cookies that make people marvel at how great they look before they eat a half a plate of them! Simply dust the decorative molds (or rolling pin) with flour, shaking lightly to remove any excess. Roll the dough very thin (between 1/2 and 1/4-inch thick). Press or roll the dough into the molds and trace the shapes with a sharp knife to extract the cookies. Arrange them on a greased baking sheet (with some space between them) and bake for 6 to 8 minutes. Not using molds? Scoop the batter in teaspoons and roll them into balls. Press the balls onto a greased baking sheet or press with the tines of a fork to make ridges. Bake until brown around the edges, about 10 to 12 minutes. These cookies are so beautiful, they can stand alone. Or...make gingerbread sandwiches using the above frosting as the filling...

GINGERBREAD COOKIES RECIPE BY TASTY



Gingerbread Cookies Recipe by Tasty image

Here's what you need: unsalted butter, sugar, large egg, molasses, Pillsbury™ Best™ All-Purpose Flour, ground ginger, baking soda, ground cinnamon, ground cloves, kosher salt, Pillsbury™ Creamy Supreme® Vanilla Frosting, sprinkles

Provided by Pillsbury Baking

Categories     Desserts

Yield 24 cookies

Number Of Ingredients 12

1 ½ sticks unsalted butter, softened
1 ½ cups sugar, divided
1 large egg, room temperature
¼ cup molasses
2 ¼ cups Pillsbury™ Best™ All-Purpose Flour
2 teaspoons ground ginger
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon kosher salt
Pillsbury™ Creamy Supreme® Vanilla Frosting, 1 16-ounce tub
sprinkles

Steps:

  • Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  • In a large bowl, combine the butter and 1 cup (200 G) sugar with an electric hand mixer on medium speed for about 5 minutes, until light and fluffy.
  • Add the egg and molasses, and beat until smooth.
  • In a medium bowl, combine the Pillsbury™ Best™ All-Purpose Flour, ginger, baking soda, cinnamon, cloves, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
  • Spread the remaining ½ cup (100 G) sugar in a shallow dish.
  • Using a 1-tablespoon cookie scoop with a spring release, scoop a slightly heaped portion of dough and roll into a ball about 1½ inches (3.81 cm) in diameter. Roll the dough ball in the sugar to coat (optional), then place on a prepared baking sheet. Repeat with the remaining dough, spacing the balls 2 inches (5 cm) apart. (Bake in batches if needed so the cookies have ample room to spread.)
  • Bake the cookies for 10-12 minutes, until puffed and lightly browned. Transfer to a wire rack to cool.
  • Once the cookies have cooled, spread 1-2 tablespoons of Pillsbury™ Creamy Supreme® Vanilla Frosting over each one and decorate with festive sprinkles.
  • Enjoy!

Nutrition Facts : Calories 77 calories, Carbohydrate 16 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, Sugar 7 grams

FROSTED GINGERBREAD NUT COOKIES



Frosted Gingerbread Nut Cookies image

I received the recipe for these soft ginger cookies from a dear friend who has since passed away. A comforting classic like this always satisfies. -Karyn Rogers, Hemet, California

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 5 dozen.

Number Of Ingredients 18

1/2 cup butter, softened
2/3 cup sugar
1 large egg, room temperature
1/2 cup molasses
2-3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup buttermilk
1/2 cup chopped walnuts
FROSTING:
1-1/2 cups confectioners' sugar
4-1/2 teaspoons butter, softened
1/2 teaspoon vanilla extract
2 to 3 tablespoons half-and-half cream
Walnuts halves, optional

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. Combine the flour, baking soda, cinnamon, ginger, salt and cloves; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in chopped walnuts. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges are firm, 10-12 minutes. Remove to wire racks to cool. , For frosting, in a small bowl, combine the confectioners' sugar, butter, vanilla and enough cream to achieve desired consistency. Frost cooled cookies. Top each with a walnut half if desired.

Nutrition Facts : Calories 74 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 62mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

GINGERBREAD COOKIES



Gingerbread Cookies image

These traditional spice cookies are just right for the holidays.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 3h30m

Yield Makes 36

Number Of Ingredients 12

2 cups all-purpose flour (spooned and leveled), plus more for rolling
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup packed dark-brown sugar
1/3 cup unsulfured molasses
1 large egg
Decorating sugar or sprinkles (optional)

Steps:

  • In a medium bowl, whisk together flour, spices, baking soda, and salt; set aside. With an electric mixer, beat butter and brown sugar until smooth. Beat in molasses and egg. With mixer on low, add dry ingredients; mix just until a dough forms. Place dough on floured plastic wrap; pat into an 8-inch square. Wrap well; chill until firm, 1 to 2 hours.
  • Preheat oven to 350 degrees. Divide dough in half. Working with one half at a time (rewrap and refrigerate other half), place dough on floured parchment or waxed paper; roll out 1/8 inch thick, turning, lifting, and flouring dough (and rolling pin) as needed. Freeze dough (on paper) until firm, about 20 minutes.
  • Loosen dough from paper. Cut out shapes, and transfer to baking sheets. Decorate with sugar or sprinkles, as desired.
  • Bake until firm and edges just begin to darken, 10 to 18 minutes, depending on size. Cool completely on baking sheets.

GINGERBREAD FROSTING FOR COOKIES



Gingerbread Frosting for Cookies image

This delicious, thick frosting is a perfect topping for snickerdoodles, gingersnaps, or even on a gingerbread house! It makes enough for 12 average size cookies.

Provided by allybaker22

Categories     Desserts     Frostings and Icings     Cookie Frosting

Time 15m

Yield 12

Number Of Ingredients 5

½ cup confectioners' sugar
1 tablespoon nonfat milk
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ginger

Steps:

  • Place the confectioners' sugar in a bowl, and stir in the milk until smooth. Mix in the cinnamon, cloves, and ginger until thoroughly blended. Spread on cookies of your choice.

Nutrition Facts : Calories 20.4 calories, Carbohydrate 5.2 g, Fiber 0.1 g, Protein 0.1 g, Sodium 0.7 mg, Sugar 5 g

LEMON-FROSTED GINGER COOKIES



Lemon-Frosted Ginger Cookies image

Enjoy these lemon-frosted cookies made using Betty Crocker® gingerbread cookie mix - a homemade Christmas dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 32

Number Of Ingredients 8

1 pouch Betty Crocker™ gingerbread cookie mix
1/2 cup butter, softened
1/4 cup honey
1/4 cup Gold Medal™ all-purpose flour
1 egg, slightly beaten
4 oz (half of 8-oz package) cream cheese, softened
1 cup powdered sugar
1 teaspoon grated lemon peel

Steps:

  • Heat oven to 375°F. In medium bowl, stir cookie mix, butter, honey, flour and egg until dough forms. Shape dough into 1 1/2-inch balls. On ungreased cookie sheets, place balls about 2 inches apart.
  • Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
  • In small bowl, mix cream cheese, powdered sugar and lemon peel. Frost cookies.

Nutrition Facts : Calories 120, Carbohydrate 17 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 130 mg

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From thecomfortofcooking.com


GINGERBREAD BUTTERCREAM RECIPE - THE PERFECT WINTER FROSTING
2021-01-09 Gingerbread Buttercream Frosting: In the bowl of a stand mixer or a large bowl, beat 2 cups of room temperature butter on a low speed for 30 seconds with a paddle or whisk …
From chelsweets.com


FROSTED GINGERBREAD COOKIES RECIPE AND PHOTOS | POPSUGAR FOOD
2020-12-09 Frosted Gingerbread Cookies. Baker By Nature. Ingredients. For the Cookies: 2 3/4 cups all-purpose flour 2 1/2 teaspoons ground ginger 1 teaspoon ground cinnamon
From popsugar.com


SOFT FROSTED GINGER SPICE COOKIES + 29 MORE COOKIE RECIPES! – …
2015-12-04 In a separate bowl toss together 1/2 tsp salt, 1 1/2 tsp baking soda, 2 tsp ginger, 1 tsp cloves, 1 1/4 tsp cinnamon and 4 C flour. 5. Add the dry ingredients to the creamed …
From jamiecooksitup.net


BEST GINGERBREAD CUT OUT COOKIES - FAMILY COOKIE RECIPES
2021-12-03 Prepare the dough. Whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended in a small mixing bowl. In a large bowl or in …
From familycookierecipes.com


NO CHILL GINGERBREAD COOKIES WITH STOUT - CHENéE TODAY
2021-09-29 Instructions. Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. In a medium bowl combine flour, ground ginger, baking soda, ground …
From cheneetoday.com


FROSTED GINGERBREAD COOKIES | MOTHER THYME
2013-12-04 Preheat oven to 350 degrees. Spray baking sheets with cooking spray or line with parchment paper. Roll dough into 2 tablespoon size balls and flatten slightly with the palm of …
From motherthyme.com


HOMEMADE GINGERBREAD COOKIE CUPCAKES RECIPE | BEYOND FROSTING
2020-11-09 5 Easy steps to make these cupcakes. Combine the first 7 ingredients: Brown and granulated sugars, oil, eggs, molasses, vanilla and sour cream and beat until well combined. …
From beyondfrosting.com


SOFT AND CHEWY GINGERBREAD COOKIES RECIPE | THE RECIPE CRITIC
2021-12-18 Instructions. Preheat the oven to 375° and line two baking sheets with parchment paper. Set aside. In a large bowl beat together the butter, brown sugar and granulated sugar …
From therecipecritic.com


GINGERBREAD BISCOTTI COOKIES - FROSTING AND FETTUCCINE
2020-11-12 For the gingerbread biscotti. Preheat the oven to 350° F and prepare 2 cookie sheets with parchment paper. In a medium sized bowl combine the 3 eggs, 3 tablespoons of …
From frostingandfettuccine.com


FROSTED GINGERBREAD - THE TIMELESS BAKER
2021-11-28 Cream Cheese Frosting. In a large mixing bowl, cream together the softened cream cheese and butter until well mixed. Mix in half of the powdered sugar, followed by the heavy …
From thetimelessbaker.com


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