CLASSIC GINGERBREAD CUTOUTS
These cookies are so versatile! They are delicious, naturally low-fat, and even make terrific Christmas ornaments that keep for years. Royal Icing is best for decoration. CAUTION: These cookies have a way of disappearing!
Provided by BRANDI9
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 1h
Yield 36
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter and brown sugar until smooth. Stir in the molasses and eggs. Combine 1 1/2 cups of the flour, baking soda, salt, allspice, cloves, cinnamon, and ginger; beat into the molasses mixture. Gradually stir in the 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.
Nutrition Facts : Calories 153.2 calories, Carbohydrate 29.8 g, Cholesterol 17.1 mg, Fat 3 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 1.7 g, Sodium 79.8 mg, Sugar 17.8 g
GINGERBREAD COOKIE CUTOUTS
Add a little snow hat (complete with a pompom) to a classic gingerbread shape to create adorable gingerbread Santas. -Christy Thelen, Kellogg, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen.
Number Of Ingredients 12
Steps:
- Cream butter and brown sugar until light and fluffy. Beat in egg and molasses. In another bowl, whisk together flour, baking soda, salt and spices; gradually beat into creamed mixture. Divide dough in half; shape each into a disk. Wrap in plastic; refrigerate, covered, until firm enough to roll, 4 hours or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut 60 gingerbread men using a floured 3-1/2-in. cookie cutter. Place 2 in. apart on ungreased baking sheets. If desired, cut sixty 1-1/4-in. triangles for hats; attach to gingerbread cutouts, pressing edges to seal. If desired, cut sixty 1/4-in. circles; attach to hats for pompoms. , Bake cookies until edges are firm, 8-10 minutes. Remove to wire racks; cool completely., Tint some of the frosting red; use red frosting for hats and buttons. Cut a small hole in the corner of a pastry bag or heavy-duty resealable plastic bag; insert #3 round pastry tip. Fill bag with white frosting; pipe faces and trim on hands and feet. Using a #16 star pastry tip, pipe decorations on hats.
Nutrition Facts : Calories 78 calories, Fat 2g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 64mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
GINGERBREAD CUTOUT COOKIES
Our two boys linger around the kitchen when these homemade gingerbread cookies are baking. I make this gingerbread cookie recipe throughout the year using a variety of cookie cutters. —Christy Thelan, Kellogg, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate until easy to handle, about 4 hours or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. , Bake until edges are firm, 8-10 minutes. Remove to wire racks to cool completely. Tint some of the frosting red and some green; leave remaining frosting plain. Decorate cookies.
Nutrition Facts : Calories 77 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 69mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
GINGERBREAD COOKIE CUTOUTS
Bake up cookies made with molasses, ginger and cinnamon, and decorate them with royal icing.
Provided by Food Network
Categories dessert
Time 5h10m
Yield Ten 9-by-9-inch sheets of dough
Number Of Ingredients 14
Steps:
- Melt the shortening and butter together in a medium saucepan. Let cool.
- Sift the flour, sugar, ginger, cinnamon, salt and clove into a large bowl. Mix the melted butter into the flour mixture with an electric mixer on medium-low until sandy. Add the corn syrup and vanilla, and mix until evenly incorporated, but still crumbly in texture. Press the dough together by hand and divide into 4 equal portions. Press into disks about 1/2-inch thick. Wrap in plastic and refrigerate for at least 2 hours or up to overnight.
- Dust the dough and a work surface with flour. Roll 1 piece of the dough out about 1/4-inch thick. Cut into desired shapes. Transfer cut-outs to 2 parchment-lined baking sheets leaving about 2-inches in between each. Refrigerate until firm, about 30 minutes. Gather up the scraps, re-roll and cut out.
- Position oven racks to the top and bottom thirds of the oven and preheat to 350 degrees F. Bake the gingerbread until a rich tawny brown, 25 to 30 minutes. Cool on the baking sheet for a few minutes and then transfer to a rack to cool completely. Decorate as desired with the Royal Icing. Store at room temperature in an air-tight container for up to 5 days. Repeat with the remaining dough.
- Combine the confectioners' sugar, meringue powder and 3/4 cup water in a large bowl. Mix slowly with an electric mixer on medium-low until stiff enough to form peaks. The icing should be pure white and thick, but not fluffy and bubbly. If the frosting is over beaten, it will get aerated which makes it harder to work with. If this happens, let the frosting sit to settle, and then use a rubber spatula to vigorously beat and smooth out the frosting.
- Add up to 1 tablespoon food coloring and mix with a rubber spatula until the color is uniform. (Adding too much color reduces the sheen of the frosting and can break down the consistency of the frosting over a couple of days.) Store the icing, covered, with plastic wrap on the surface.
SPICED CUTOUTS
A delicious gingerbread cookie with a hint of orange. These smell so good, you can't keep them a secret.
Provided by JWHITE12
Categories Desserts Cookies Gingerbread Cookie Recipes
Yield 54
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream butter and sugar. Beat in the molasses and egg. Sift together the flour, baking soda, cinnamon, ginger, cloves, and cardamom; stir into the creamed mixture alternately with the orange juice. Then stir in the orange zest.
- On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut out cookies with cookie cutters, and place them on an unprepared cookie sheet. Bake in the preheated oven for 8 to 10 minutes, edges should be slightly browned. Cool cookies on wire racks.
Nutrition Facts : Calories 83.2 calories, Carbohydrate 12 g, Cholesterol 12.5 mg, Fat 3.6 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 2.2 g, Sodium 72.7 mg, Sugar 5.9 g
GINGERBREAD CUTOUTS (COOKIE EXCHANGE QUANTITY)
"Can we eat them yet?" is the first question you'll hear every time you bake these spicy gingerbread cookies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h45m
Yield 108
Number Of Ingredients 14
Steps:
- In large bowl, stir together brown sugar, shortening, molasses and water. Stir in remaining cookie ingredients. Cover and refrigerate at least 2 hours.
- Heat oven to 350°F. Lightly grease cookie sheet. On floured surface, roll dough 1/8 inch thick. Cut with floured gingerbread cutter or other favorite shaped cutter. Place about 2 inches apart on cookie sheet.
- Bake 10 to 12 minutes or until no indentation remains when touched (for a softer, chewier cookie, bake 8 to 10 minutes). Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
- In large bowl, stir together all frosting ingredients until smooth and spreadable. Decorate cookies with frosting.
Nutrition Facts : Calories 70, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 8 g, TransFat 0 g
GINGERBREAD CUTOUTS
Provided by Food Network Kitchen
Categories dessert
Time 2h45m
Yield about 24 cookies
Number Of Ingredients 15
Steps:
- Whisk the flour, baking powder, cinnamon, ginger, cloves, salt and baking soda in a medium bowl. Beat the brown sugar, molasses, melted butter and egg yolks in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Reduce the mixer speed to low; add the flour mixture and beat, gradually increasing the speed to medium high, until the dough comes together, about 3 minutes.
- Roll out the dough between 2 pieces of parchment paper coated with cooking spray until 1/8 inch thick. Freeze until firm, 30 minutes.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Cut out cookies using 2-inch cutters; arrange 1 1/2 inches apart on the baking sheets. Gather the scraps and chill until firm, then reroll once to cut out more cookies. Refrigerate the cutouts until firm, 20 minutes.
- Bake the cookies, switching the pans halfway through, until golden, 10 to 12 minutes. Let cool 2 minutes on the baking sheets, then transfer to racks to cool completely.
- Make the icing: Beat the confectioners' sugar, meringue powder and 3 to 4 tablespoons water in a bowl with a mixer on high speed until smooth and thick. Transfer to a resealable bag and snip a small corner. Pipe onto the cookies and sprinkle with nonpareils. Let set 30 minutes.
GINGER COOKIE CUTOUTS
Number Of Ingredients 13
Steps:
- 1. In large bowl, combine 3/4 cup sugar and shortening beat until light and fluffy. Add molasses, coffee, vanilla and egg blend well. (Mixture may appear curdled.) Add flour, baking soda, ginger, cinnamon, allspice and salt mix well. Cover with plastic wrap refrigerate at least 2 hours for easier handling.2. Heat oven to 350°F. On well-floured surface, roll out dough to 1/8 to 1/4-inch thickness.* Cut with floured 2-inch cookie cutter. Place 1 inch apart on ungreased cookie sheets. Sprinkle lightly with sugar.3. Bake at 350°F. for 8 to 12 minutes or until set. Immediately remove from cookie sheets.TIP: * Rolling dough 1/8 inch thick will yield a thin, crisp cookie rolling to 1/4-inch thickness will yield a more cakelike cookie.High Altitude (above 3500 feet): No change.Nutrition Information Per Serving: Serving Size: 1 Cookie * Calories: 60 * Calories from Fat: 20 * % Daily Value: Total Fat: 2 g 3% * Saturated Fat: 0 g 0% * Cholesterol: 4 mg 1% * Sodium: 30 mg 1% * Total Carbohydrate: 9 g 3% * Dietary Fiber: 0 g 0% * Sugars: 5 g * Protein: 1 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 2% * Dietary Exchanges: 1/2 Starch, 1/2 Fat or 1/2 Carbohydrate, 1/2 FatSee Cook's Note: Tips for Making Shaped Cookies
Nutrition Facts : Nutritional Facts Serves
GINGER COOKIE DOUGH FOR CUT OUT COOKIES
I use this recipe for all holiday cutout cookies. They are crisp, buttery, and flaky. This is NOT like gingerbread cookie dough. It has just a hint of ginger taste. You could always leave it out if you prefer, the cookie will still be delicious (you may want to add some vanilla, almond, or other flavored extract if you do). My son loves to help me deocrate them.Yield will vary with size of your cut-outs. Time does not include chill time and of course each batch will bake for 6 - 8 minutes.
Provided by JTsMom
Categories Dessert
Time 21m
Yield 30-40 cookies
Number Of Ingredients 7
Steps:
- In a large bowl cream confectioners sugar, softened butter, and vinegar.
- In a medium bowl sift together the flour, ginger, baking soda, and salt.
- Mix dry ingredient into the creamed butter mixture.
- If dough is too dry, add milk or cream a tablespoon at a time.
- Chill dough and keep unused portion in refrigerator while making each batch.
- On lightly floured board or silpad, roll dough 1/8 - 1/4 inch. Cut into desired shapes with cookie cutters.
- Bake in a 400°F oven for 6-8 minutes, until edges turn golden brown. Keep a close eye on cookies, especially if cookies are different sizes. I bake a sheet of stars, then angels, etc. so they will bake evenly.
- Cool on wire rack before decorating.
Nutrition Facts : Calories 104.3, Fat 6.2, SaturatedFat 3.9, Cholesterol 16.3, Sodium 94.7, Carbohydrate 11.2, Fiber 0.3, Sugar 4, Protein 1
GINGER COOKIE CUT-OUTS
Here's a recipe for gingerbread people, originally published by Kraft in a Christmas cooking feature. We like these cookies so much, we make them and eat them all year long. Although you can decorate them, we don't. They're great plain with a pot of tea. The butterscotch pudding used is a small box (serves 4).
Provided by PainterCook
Categories Dessert
Time 1h45m
Yield 16 cookies
Number Of Ingredients 8
Steps:
- Beat butter or margarine, pudding mix, and egg with an electric mixer on medium speed until well-blended.
- Combine remaining ingredients in a separate bowl. Gradually add to pudding mixture, beating well after each addition. Refrigerate dough 1 hour or until firm.
- Preheat oven to 350 degrees. Roll out dough on lightly-floured surface to 1/4 inch thickness. Cut into shapes (we use a 4" long gingerbread man cutter). Place a greased baking sheets.
- Bake 10-12 minutes or until the edges are lightly browned. Remove from baking sheets. Cool on wire racks.
Nutrition Facts : Calories 185.5, Fat 9.1, SaturatedFat 5.6, Cholesterol 36.1, Sodium 148.9, Carbohydrate 23.9, Fiber 0.6, Sugar 10, Protein 2.3
GINGERBREAD COOKIE CUTOUTS
Steps:
- In a large bowl, stir together the brown sugar, molasses, oil, egg substitute, and sugar.
- In a medium bowl, stir together 3 cups flour, the baking powder, cinnamon, ginger, baking soda, cloves, and salt. Gradually add to the brown sugar mixture, stirring to form a soft dough. Return the dough to the medium bowl, cover tightly, and refrigerate for 2 to 12 hours.
- Preheat the oven to 375°F. Lightly spray two baking sheets with cooking spray. Set aside.
- Sprinkle the remaining flour on a flat work surface. Roll half the cookie dough to 1/8-inch thickness. Dip the edges of cookie cutters in flour, shaking off the excess. Cut out the cookies, continuing to dip the cookie cutters in flour as needed to keep the dough from sticking. Transfer the cookies to one of the baking sheets. Repeat with the remaining dough.
- Bake for 5 to 6 minutes, or until the cookies are slightly firm to the touch (they shouldn't brown). Transfer the baking sheets to cooling racks. Let the cookies cool slightly. Transfer the cookies to the cooling racks. When the cookies have cooled completely, store them in airtight tins for up to one week.
- COOK'S TIP ON MOLASSES
- A by-product of sugar refining, molasses is available in three grades: light (or mild), dark, and blackstrap. Light molasses is the lightest in body and color and the sweetest in taste. Many pancake and waffle syrups include light molasses, which can replace or supplement sugar or honey in some cooking. Dark molasses is more robust, thicker, less sweet, and darker in color. Its distinct flavor spices up foods such as gingerbread, gingerbread cookies, and baked beans. Light and dark molasses are interchangeable, depending on your taste preference; blackstrap molasses, however, is bitter and shouldn't be used unless your recipe specifically calls for it.
- Nutrition information
- (Per serving)
- Calories: 172
- Total fat: 3.5g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 1.0g
- Monounsaturated: 2.0g
- Cholesterol: 0mg
- Sodium: 103mg
- Carbohydrates: 33g
- Fiber: 1g
- Sugars: 15g
- Protein: 3g
- Calcium: 45mg
- Potassium: 172mg
- Dietary Exchanges
- 2 other carbohydrate
- 1/2 fat
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