GINGERBREAD BELLS
Underneath the beautiful icing (the pattern is created with a toothpick!) are the most irresistible gingerbread cookies spiced with ginger, cinnamon, and cloves and sweetened with brown sugar and molasses.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h
Yield Makes 3 dozen
Number Of Ingredients 14
Steps:
- In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. In a large bowl, using an electric mixer, beat brown sugar and butter on medium-high until light and fluffy, 3 minutes. Add egg and molasses and beat to combine. With mixer on low, gradually add flour mixture and beat to combine. Form dough into 2 disks, wrap in plastic, and refrigerate 30 minutes.
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Working with 1 disk at a time, roll out dough between floured parchment paper to 1/8-inch thickness. Stack dough in parchment on a baking sheet; refrigerate until firm, 30 minutes. With a 3 1/2-inch bell-shaped cutter, cut out dough (reroll scraps, if desired). Place cookies, 1 inch apart, on two parchment-lined baking sheets.
- Bake until cookies are firm and edges begin to brown, 14 minutes, rotating sheets halfway through. Transfer cookies to wire racks and let cool completely.
- In a large bowl, using mixer, beat confectioners' sugar, egg whites, and cream of tartar on low until combined. With mixer on high, beat until icing is whipped and opaque, 4 minutes. Thin with water as needed to make a stiff but spreadable icing. Divide icing among bowls; tint with food coloring. Transfer icings to large separate zip-top bags and snip 1/8-inch hole in one corner of each bag. Frost cookies in one color, then pipe horizontal lines in a different color; drag a toothpick up and down through lines. Let sit until icing is set, 2 hours.
Nutrition Facts : Calories 368 g, Fat 6 g, Fiber 1 g, Protein 4 g, SaturatedFat 3 g
GINGERBREAD COOKIES
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
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
My grandmother first used this recipe for gingerbread over 100 years ago. I remember that the kitchen smelled like heaven when Grandmother baked her gingerbread. The only thing better was when she took it out of the oven and served it with a generous topping of fresh whipped cream! -Ellouise Halstead, Union Grove, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- Combine egg, sugar, molasses, butter and water; mix well. In a large bowl, stir together flour, baking soda, ginger and salt; add molasses mixture. Beat until well mixed. Pour into a greased 8-in. square baking pan. Bake at 350° until cake tests done, 20-25 minutes. Cut into squares; serve warm with whipped cream.
Nutrition Facts : Calories 232 calories, Fat 7g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 350mg sodium, Carbohydrate 40g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
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
FAVORITE OLD FASHIONED GINGERBREAD
This is everyone's holiday favorite, even the busy cook's, because it is so easy to make.
Provided by Charles
Categories Desserts Cakes Spice Cake Recipes
Time 1h45m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
- In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
- In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
- Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.
Nutrition Facts : Calories 375.1 calories, Carbohydrate 65.3 g, Cholesterol 47.8 mg, Fat 11.2 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 6.7 g, Sodium 434.7 mg, Sugar 31.5 g
ULTIMATE EASY GINGERBREAD
Make some gingerbread stars to hang from your Christmas tree. This biscuit dough is extremely forgiving if overworked, so it's perfect for baking with children
Provided by Liberty Mendez
Time 35m
Number Of Ingredients 8
Steps:
- Heat the butter, syrup and sugar together in a small pan until melted, stirring occasionally. Set aside to cool slightly.
- Mix together the bicarb, ginger, cinnamon and flour in a large bowl. Pour in the buttery syrup mixture and stir to combine, then use your hands to bring together to form a dough. The dough will be soft at this point, but it'll firm up in the fridge.
- Put the dough on a sheet of baking parchment, shape into a rectangle, and lay another sheet of parchment on top of it. Roll the dough out to a thickness of ½cm. Transfer to a baking sheet to keep it flat, leaving the parchment in place, then chill in the fridge for 1 hr.
- Heat the oven to 190C/170C fan/gas 5 and line a large baking sheet with more baking parchment. Remove the dough from the fridge and cut out shapes using a cookie cutter. We used 9cm stars, but you can choose any shape. We also made some with smaller stars cut out of the centre to thread ribbon through and hang from a Christmas tree.
- Place the shapes, spread apart, on the lined baking sheet, and bake for 10-12 mins. (Depending on the size of the cutters you use, they might need a few minutes more or less cooking in the oven). Leave to cool completely on the baking sheet.
- Meanwhile, mix the icing sugar with 1-2 tbsp water - you want to create a consistency that's thick and pipeable, and not too thin or it will run. Decorate the cooled biscuits with the icing using a piping bag with a thin nozzle. Find out how to make a piping bag.
Nutrition Facts : Calories 150 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
More about "gingerbread bells recipes"
45 EASY GINGERBREAD DESSERT RECIPES – BEST GINGERBREAD …
From countryliving.com
8 OF THE BEST HOMEMADE GINGERBREAD RECIPES
From livingonadime.com
10 BEST GINGERBREAD RECIPES | YUMMLY
From yummly.com
GINGERBREAD COOKIES - TWO SISTERS
From twosisterscrafting.com
GINGERBREAD BELLS RECIPE - DELISH
From delish.com
Cuisine AmericanEstimated Reading Time 2 minsServings 36Total Time 2 hrs
- In a large bowl, using an electric mixer, beat brown sugar and butter on medium-high until light and fluffy, 3 minutes.
BEST GINGERBREAD RECIPES AND IDEAS - FOOD.COM
From food.com
GINGERBREAD BELLS - BIGOVEN.COM
From bigoven.com
SUGAR, SPICE, AND EVERYTHING NICE: 30 UNUSUAL GINGERBREAD RECIPES
From brit.co
I MADE GINGERBREAD COOKIES USING 3 RECIPES FROM CELEBRITY CHEFS, …
From ca.style.yahoo.com
GINGERBREAD BELLS - MEALPLANNERPRO.COM
From mealplannerpro.com
BEST CLASSIC GINGERBREAD COOKIES | THE DINNER BELL
From thedinnerbell.recipes
GINGERBREAD - SUGAR SPUN RUN
From sugarspunrun.com
OUR BEST GINGERBREAD RECIPES | MYRECIPES
From myrecipes.com
GINGERBREAD BELLS
From today.com
GINGERBREAD BELLS RECIPE | RECIPE | GINGERBREAD BELL, CHRISTMAS …
From pinterest.ca
BEST GINGERBREAD WANDS RECIPE-HOW TO MAKE GINGERBREAD …
From delish.com
GINGERBREAD BELLS RECIPE | RECIPE | GINGERBREAD BELL, CHRISTMAS …
From pinterest.ca
THE BEST GINGERBREAD INSPIRED BREAKFAST RECIPES
From thespruceeats.com
50 GINGERBREAD TREATS | FOOD NETWORK
From foodnetwork.com
GINGERBREAD | KING ARTHUR BAKING
From kingarthurbaking.com
OLD-FASHIONED GINGERBREAD - GRANDMA'S MOLASSES®
From grandmasmolasses.com
GINGERBREAD BELLS | RECIPE | GINGERBREAD BELL, GINGERBREAD, …
From pinterest.co.uk
COMMUNITY RECIPE: GINGERBREAD COOKIES
From sortedfood.com
BEST GINGERBREAD ROLLS RECIPE - HOW TO MAKE GINGERBREAD ROLLS
From countryliving.com
GINGERBREAD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SWEETSUGARBELLE’S FAVORITE GINGERBREAD RECIPE
From inkatrinaskitchen.com
GINGERBREAD BELLS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
OUR BEST-EVER GINGERBREAD RECIPES | TASTE OF HOME
From tasteofhome.com
EASY HOMEMADE GINGERBREAD (SOFT & MOIST!) - SPEND WITH PENNIES
From spendwithpennies.com
SOFT AND CHEWY GINGERBREAD COOKIES - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
GINGERBREAD BELLS RECIPE | RECIPE | GINGERBREAD BELL, SUGAR …
From pinterest.com
GINGERBREAD FIG BARS AND A HOLIDAY COOKIE PARTY - FEASTING ON FRUIT
From feastingonfruit.com
CHRISTMAS GINGERBREAD BELLS | HOLIDAY RECIPES - YOUTUBE
From youtube.com
ALEX GUARNASCHELLI: THE BEST GINGERBREAD COOKIE RECIPE
From people.com
MY FAVORITE GINGERBREAD COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
MARTHA STEWART GINGERBREAD RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
OUR FAVORITE CHRISTMAS COOKIE RECIPES, FROM BISCOTTI TO …
From marthastewart.com
GINGERBREAD BELLS RECIPE | NEW IDEA FOOD
From newideafood.com.au
GINGERBREAD COOKIE BARS - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
GINGERBREAD BELLS | COOKIES BISCUITS
From allcookiesbiscuits.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love