GINGERBREAD COOKIE SANDWICHES
All the kids in our family used to get together and make these cookies at our house every year; now we do it at the Carlo's factory.
Provided by Buddy Valastro
Yield Makes about 16 sandwiches
Number Of Ingredients 17
Steps:
- 1. In a large bowl, combine the flour, baking soda, salt, and spices; set aside. In the bowl of a stand mixer, beat the butter and sugars together until they appear light and fluffy. Add the egg and mix to combine. Add the molasses and mix to combine, scraping down the sides of the bowl once if needed.
- 2. Working in three batches, add the dry ingredients, mixing between each addition until just incorporated. Remove the dough and turn it out onto a sheet of plastic wrap; form into a disk, wrap tightly and refrigerate until firm, at least 2 hours. (Dough can be made up to 1 day ahead.)
- 3. Preheat the oven to 350°F. Remove the dough and cut it in half. Re-wrap one half and place back in the fridge; let the other sit at room temperature a few minutes to soften slightly. Lightly flour a work surface and your rolling pin, and roll out the dough to 1/4-inch thick.
- 4. Line a baking sheet with parchment paper. Using cookie cutters, cut out the gingerbread men, and transfer to the prepared sheets. (If the dough feels very soft, refrigerate the gingerbread men on the baking sheet for 15 minutes before placing in the oven to bake.) Bake until cookies appear firm and like they're just starting to crisp, 12 to 15 minutes. Remove and let cool on the sheet 5 minutes, then transfer to racks to cool completely.
- 5. Meanwhile, make the sandwich filling. Beat together the butter, vanilla, and salt until fluffy. Add the confectioners' sugar in 2 batches and beat on low speed until incorporated. Add the milk and beat until the mixture is thick but spreadable, adding more milk in 1 teaspoon increments as needed. Spread some of the icing onto half of the cooled gingerbread men; sandwich each with another cookie.
CHEWY GINGERBREAD COOKIES
Use this recipe to make our Pumpkin-Gingerbread Ice Cream Sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 30
Number Of Ingredients 12
Steps:
- Sift together flour, cocoa powder, and spices into a medium bowl. Put butter, brown sugar, and grated ginger into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until fluffy. Beat in molasses.
- Beat in flour mixture in 2 batches, alternating with the baking soda mixture. Shape dough into a disk, and wrap in plastic. Refrigerate until firm, about 2 hours (up to overnight).
- Preheat oven to 325 degrees. Shape dough into 1 1/2-inch balls, and space 2 inches apart on baking sheets lined with parchment paper. Refrigerate 20 minutes.
- Roll balls in granulated sugar. Bake until surfaces crack slightly, 10 to 12 minutes. Let cool on sheets, 5 minutes. Transfer cookies to wire racks, and let cool completely.
DOUBLE-STUFFED GINGERBREAD COOKIES
These cookie sandwiches are packed with holiday cheer, thanks to a hint of molasses and gingerbread spice in the soft, chewy cookies, as well as a generous dose of spiced cookie butter spread in the filling. Plus, there's an extra dusting of sanding sugar to add the perfect sweetness and festive sheen.
Provided by Eddie Jackson
Categories dessert
Time 2h30m
Yield 15 sandwich cookies
Number Of Ingredients 16
Steps:
- For the gingerbread cookies: Beat the butter, granulated sugar and brown sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the molasses, vanilla and egg until smooth and combined, scraping down the sides of the bowl with a rubber spatula as needed. Meanwhile, whisk the flour, gingerbread spice, baking soda, baking powder and salt in a medium bowl. With the electric mixer on low, gradually add the dry mix into the wet until just combined.
- Using a 3/4-ounce cookie scoop, scoop the dough onto a parchment-lined plate or baking sheet into uniform balls (you should have about 30 balls, each about 1 heaping tablespoon of dough). Sprinkle generously with sanding sugar. Refrigerate until chilled through, about 1 hour.
- Preheat the oven to 350 degrees F and line 2 rimmed baking sheets with parchment.
- Transfer the chilled dough balls to the prepared baking sheets, leaving about 2 inches between each. Bake until the tops are matte and the cookies puff slightly and are just set at the edges, 12 to 15 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For the cookie butter filling: Beat the butter, cookie butter spread and salt in a large bowl with an electric mixer on medium-high speed until fluffy and thoroughly combined, about 5 minutes. Slowly add the confectioners' sugar 1/2 cup at a time, beating until combined and smooth. Transfer to a piping bag fitted with a large star tip.
- Flip half the cookies over and evenly pipe on the cookie butter filling, then sandwich with the remaining cookies to make 15 cookie sandwiches. Refrigerate until the filling is just set, about 15 minutes. Serve immediately or refrigerate in an airtight container for up to 5 days.
GINGERBREAD SANDWICH TREES
Fun and festive, these cookie sandwich trees will be a huge hit with kids of all ages. They're a super-cute holiday treat! -Steve Foy, Kirkwood, Missouri
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2 dozen.
Number Of Ingredients 12
Steps:
- Cream butter and brown sugar until light and fluffy. Beat in egg and molasses. In another bowl, whisk flour, pie spice, baking soda, ginger and salt; gradually beat into creamed mixture. Refrigerate, covered, until easy to handle, about 2 hours., Preheat oven to 325°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-in. tree-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. Gently press M&M's into half of the cookies. Bake until edges are firm, 8-10 minutes. Remove to wire racks to cool completely., If using vanilla frosting, tint with green food coloring if desired. Spread frosting over bottoms of plain cookies; covered with decorated cookies. Store in an airtight container.
Nutrition Facts : Calories 230 calories, Fat 7g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 176mg sodium, Carbohydrate 38g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
GINGERBREAD ICE CREAM SANDWICHES
When it comes to making an ice cream sandwich, not all gingerbread men are created equal. Some are too crispy; others too soft, but these thin yet sturdy boys hold up nice in the freezer and make for a whimsical make-ahead dessert. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a blender, combine ice cream and cinnamon. Transfer to a freezer container; freeze for at least 2 hours., Meanwhile, in a large bowl, cream butter and brown sugar until light and fluffy. Add egg, then molasses. Combine flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate 2 hours or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. gingerbread-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges are firm. Remove to wire racks to cool., To make ice cream sandwiches, spread 1/4 cup softened ice cream over the bottom of half of the cookies; top with remaining cookies. Wrap each in plastic wrap; freeze on a baking sheet at least 1 hour.
Nutrition Facts :
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