GINGERBREAD COOKIE COCKTAIL
Everyone's favorite Christmas cookie gets a grown-up twist in this must-make holiday cocktail.
Provided by By Betty Crocker Kitchens
Categories Beverage
Time 1h10m
Yield 1
Number Of Ingredients 12
Steps:
- To make Gingerbread Simple Syrup, mix sugar, water, molasses, gingerroot, cinnamon sticks and cloves in 1-quart saucepan. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; set aside 1 hour to cool. Strain syrup into glass jar; discard spices. Cover jar, and refrigerate until needed. Makes about 1 1/2 cups.
- To prepare cocktail, moisten rim of chilled martini glass with orange wedge. Sprinkle brown sugar onto small plate, and dip moistened rim into the sugar to coat lightly. Fill cocktail shaker with ice. Add 1 ounce of the gingerbread simple syrup, the vodka, half-and-half and coffee liqueur; cover and shake. Strain into martini glass.
Nutrition Facts : Calories 210, Carbohydrate 27 g, Cholesterol 10 mg, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cocktail, Sodium 15 mg, Sugar 26 g, TransFat 0 g
GINGERBREAD COCKTAIL
The combination of amaretto, vodka, and Bailey's Irish Cream® will add joy to your festivities. Enjoy the holidays with this cocktail brimming with the warming spices of the season.
Provided by Sandra Garth
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 15m
Yield 1
Number Of Ingredients 8
Steps:
- Combine amaretto, molasses, allspice, and pumpkin pie spice in a small saucepan over medium heat and cook until molasses is melted. Remove from heat and allow to cool briefly, 5 to 10 minutes
- Fill a cocktail shaker with ice and add vodka, Irish cream liqueur, and amaretto mixture. Shake well to blend and strain into a cocktail glass. Serve with gingersnap cookies.
Nutrition Facts : Calories 407.4 calories, Carbohydrate 37.8 g, Fat 2.4 g, Fiber 0.7 g, Protein 0.6 g, SaturatedFat 0.6 g, Sodium 52.8 mg, Sugar 29.7 g
GINGERBREAD COOKIES RECIPE BY TASTY
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
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
GINGERBREAD COOKIE BITES
I transformed store-bought cookie mix into mini tarts similar to gingerbread brownies. For garnish, try chopped crystalized ginger or a sprinkle of cinnamon and nutmeg. -Shenae Pulliam, Swansea, South Carolina
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, beat cookie mix, butter, sugar, egg, flour, water and, if desired, ginger until blended. Refrigerate 30 minutes or until firm., Preheat oven to 350°. Shape dough into 1-in. balls; place in ungreased mini-muffin cups. Press evenly onto bottoms and up the sides of cups. Bake 10-12 minutes or until edges are lightly golden. Cool in pans 2 minutes. Remove to wire racks to cool completely., For filling, in a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Pipe into cookie cups; sprinkle with cinnamon, nutmeg and, if desired, crystallized ginger. Refrigerate in an airtight container.
Nutrition Facts :
GINGERBREAD COOKIE COCKTAIL
Provided by Food Network
Time 1h20m
Yield 1 cocktail
Number Of Ingredients 16
Steps:
- To make Gingerbread Simple Syrup, mix sugar, water, molasses, gingerroot, cinnamon sticks and cloves in 1-quart saucepan. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; set aside 1 hour to cool. Strain into glass jar; discard spices. Cover jar, and refrigerate until needed. Makes about 1 1/2 cups.
- To garnish glass, moisten rim of chilled martini glass with orange wedge. Sprinkle brown sugar onto small plate, and dip moistened rim into the sugar to coat lightly.
- To prepare cocktail, fill cocktail shaker with ice. Add gingerbread simple syrup, vodka, half-and-half and coffee liqueur; cover and shake. Pour into martini glass.
GINGERBREAD COCKTAIL
Provided by Giada De Laurentiis
Categories beverage
Time 29m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the syrup: In a small saucepan over medium heat, combine the water, sugar, ginger, cinnamon, and cloves. Bring to a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved.
- Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Remove and discard the ginger, cinnamon, and cloves.
- For the espresso: In an 8-ounce glass measuring cup, whisk together the boiling water, espresso powder, and liqueur, if using, until the powder is dissolved. Set aside to cool.
- Combine 1 cup syrup with the espresso/hazelnut liqueur mixture in a large martini shaker. Add the Kaluha and shake to combine. Pour over ice-filled glasses and serve.
CLASSIC GINGERBREAD COOKIES
These classic gingerbread cookies are a holiday staple.
Provided by Dar
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 50m
Yield 30
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 3 cookie sheets with parchment paper.
- Beat sugar and butter together in a bowl using an electric mixer until fluffy. Beat in molasses and egg until combined.
- Whisk flour, ginger, cinnamon, cloves, and salt together in a separate bowl. Stir into butter mixture until just combined.
- Roll dough into teaspoon-sized balls and place 2 inches apart onto the prepared cookie sheets.
- Bake 1 sheet at a time in the preheated oven until edges of cookies are firm, 10 to 12 minutes. Let cool for 5 minutes before transferring to wire racks to cool completely.
Nutrition Facts : Calories 96.8 calories, Carbohydrate 15.9 g, Cholesterol 14.3 mg, Fat 3.3 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 2 g, Sodium 30.9 mg, Sugar 8.7 g
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