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GINGERBREAD COOKIES II



Gingerbread Cookies II image

This is the BEST recipe for gingerbread cookies I have ever tasted. It looks complicated, but isn't. I have used this recipe for many years and always get compliments on it.

Provided by Kim

Categories     Desserts     Cookies     Gingerbread Cookie Recipes

Time 4h

Yield 72

Number Of Ingredients 12

6 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 cup shortening, melted and cooled slightly
1 cup molasses
1 cup packed brown sugar
½ cup water
1 egg
1 teaspoon vanilla extract

Steps:

  • Sift together the flour, baking powder, ginger, nutmeg, cloves, and cinnamon; set aside.
  • In a medium bowl, mix together the shortening, molasses, brown sugar, water, egg, and vanilla until smooth. Gradually stir in the dry ingredients, until they are completely absorbed. Divide dough into 3 pieces, pat down to 1 1/2 inch thickness, wrap in plastic wrap, and refrigerate for at least 3 hours.
  • Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto an ungreased cookie sheet.
  • Bake for 10 to 12 minutes in the preheated oven. When the cookies are done, they will look dry, but still be soft to the touch. Remove from the baking sheet to cool on wire racks. When cool, the cookies can be frosted with the icing of your choice.

Nutrition Facts : Calories 89.8 calories, Carbohydrate 14.5 g, Cholesterol 2.6 mg, Fat 3 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 0.8 g, Sodium 24.2 mg, Sugar 5.5 g

GINGERBREAD COOKIES



Gingerbread Cookies image

This is a very tasty Christmas dessert. This recipe is very nice for Christmas parties as it makes 2 1/2 dozen 2 1/2 inch cookies.

Provided by Heather

Categories     Desserts     Cookies     Gingerbread Cookie Recipes

Yield 30

Number Of Ingredients 12

1 ½ cups dark molasses
1 cup packed brown sugar
⅔ cup cold water
⅓ cup shortening
7 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground allspice
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 (16 ounce) package chocolate frosting

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease one cookie sheet.
  • Mix together the molasses, brown sugar, water and shortening.
  • Sift together the flour, baking soda, salt, allspice, ginger, cloves and cinnamon. Add to sugar mixture and mix well. Cover and refrigerate for 2 hours.
  • Roll dough 1/4 inch thick on floured board. Cut with floured gingerbread cutter. Place about 2 inches apart on cookie sheet. Bake for 10-12 minutes. Cool and decorate with frosting.

Nutrition Facts : Calories 263.9 calories, Carbohydrate 51.7 g, Fat 5.3 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 1.5 g, Sodium 198.7 mg, Sugar 25.2 g

GINGERBREAD COOKIES



Gingerbread Cookies image

Provided by Food Network

Categories     dessert

Time 45m

Yield 48 (3-inch cookies)

Number Of Ingredients 17

1/2 cup firmly packed brown sugar
1/2 cup vegetable shortening
1 cup corn syrup (light or dark)
4 cups all-purpose flour
2 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon grated nutmeg
1/4 teaspoon allspice
Royal Icing, recipe follows
5 tablespoons meringue powder (found in cake decorating stores)
1/2 cup minus 2 tablespoons water
OR
2 egg whites*, at room temperature
1/2 teaspoon cream of tartar
2 teaspoons water
1 pound confectioners' sugar

Steps:

  • Make the Cookies: Preheat the oven to 350 degrees F.
  • Put the brown sugar, shortening, and corn syrup in a saucepan and heat on medium, stirring constantly until the shortening is melted. Put all of the dry ingredients in a large bowl; then add the warm sugar mixture, stirring until all of the ingredients are well blended. The dough will appear crumbly but will hold together when rolled out. Use the dough immediately, while it is still warm. If it starts to crumble, place it in a warm oven for 1 to 2 minutes until it softens a bit.
  • To make decorated cutout cookies; Roll out the dough to about 1/8-inch thick on a lightly floured surface. Cut out gingerbread women and men with cookie cutters. Place the cookies on foil-lined cookie sheets and bake until golden brown, about 10 to 15 minutes. Cool the cookies on racks before decorating.
  • To decorate, tint a recipe of royal icing to your desired colors. Keep the icing covered with a damp towel while you are working to prevent it from drying out. To cover a cookie with icing, thin some of the icing with a little water and spread it on the cookie with a knife or metal spatula. Leave some of the icing thick for piping borders or other designs, using the #2 tip. Add dragees, edible glitter, colored sprinkles, or other decorations to the wet icing. To attach candies to un-iced cookies, brush a thin layer of clear piping gel on the cookie with a small paintbrush and add decorations.
  • Royal icing is very versatile. It is pure white and dries very hard, so it is perfect for making flowers and bows and delicate piped work. It can be kept in an airtight container at room temperature for 2 weeks. You should stir the icing to restore its original consistency after storage, but do not rebeat. Royal icing does not work well in high humidity.
  • Place all of the ingredients in the bowl of an electric mixer and beat slowly until they are all blended. Then beat at medium speed until the icing forms stiff peaks, about 5 minutes. Add more sugar if the icing is not stiff enough, or a few drops of water if it is too stiff. Use immediately or cover the bowl with a damp cloth to prevent drying when not in use. Allow at least 24 hours for royal icing decorations to dry, at room temperature.
  • Yield: 2 1/2 cups

GINGERBREAD COOKIES



Gingerbread Cookies image

Provided by Food Network

Categories     dessert

Time 1h50m

Yield about 2 dozen 3-inch cookies

Number Of Ingredients 18

3 cups (360 grams) all-purpose flour, plus more for dusting
1 1/2 tablespoons ground ginger
1 tablespoon ground cinnamon
1 teaspoon white pepper
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon grated nutmeg
1/2 teaspoon ground cloves
1 cup (2 sticks/227 grams) unsalted butter, at room temperature
3/4 cup (150 grams) dark brown sugar
1/2 cup organic barley malt syrup or molasses
1 large egg, at room temperature
1 teaspoon vanilla extract
1 teaspoon grated fresh ginger (peel a nub of fresh ginger and use a rasp grater)
1/2 teaspoon fresh orange zest
4 cups (400 grams) sifted confectioners' sugar
3 tablespoons meringue powder
5 to 6 tablespoons warm water

Steps:

  • For the cookies: Preheat the oven to 350 degrees F.
  • In a large bowl, whisk together the flour, ground ginger, cinnamon, white pepper, salt, baking soda, nutmeg and cloves. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, brown sugar and barley malt syrup until smooth. Scrape down the bottom and sides of the bowl. Add the egg and continue to mix until completely incorporated. Scrape the bottom and sides of the bowl again and add the vanilla, fresh ginger and orange zest.
  • Slowly add the dry ingredients to the wet ingredients in the mixer. Mix until just combined. Then, turn the dough out onto a sheet of plastic wrap and press into a disk. Cover completely in the plastic wrap and chill for 20 minutes.
  • Roll the dough out about 1/4 inch thick between 2 pieces of lightly floured parchment paper. Place the rolled out dough onto parchment on a cookie sheet in the freezer for 15 minutes.
  • Cut the dough with cookie cutters and place onto parchment-lined cookie sheets. You can gather scraps together and reroll the dough 1 additional time.
  • Bake for 10 to 15 minutes or until just beginning to brown around the edges. Allow the cookies to cool completely before decorating.
  • For the royal icing: In the bowl of an electric mixer fitted with the paddle attachment (see Cook's Note), add the confectioners' sugar and meringue powder and beat to combine. Add 4 tablespoons of warm water and beat to combine. Raise the paddle head to check the consistency of the icing; the icing should be thick and smooth, but not dripping from the paddle. Add more water until the desired consistency is reached. (You can add slightly more water to achieve a flooding consistency to completely cover the cookies; use a stiffer consistency to pipe decorations and details.) Immediately transfer the icing to a pastry bag fitted with a small open tip. Decorate the gingerbread cookies.

GINGERBREAD COOKIES



Gingerbread Cookies image

When your friends reach into a tin of these old-fashioned cookies, they're sure to think Grandma baked them! Our Test Kitchen staff came up with this lighter recipe for crunchy gingerbread cookies with lovely icing accents.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6-1/2 dozen.

Number Of Ingredients 14

6 tablespoons butter, softened
1 cup sugar
1 cup molasses
1 egg
2 tablespoons white vinegar
4 cups all-purpose flour
2 teaspoons ground ginger
1-1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
5 cups confectioners' sugar
5 to 6 tablespoons fat-free milk
Assorted paste food coloring, optional

Steps:

  • In a bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in the molasses, egg and vinegar. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture. Cover and refrigerate for 4 hours or until easy to handle (dough will be sticky)., On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with 4 in. cookie cutters dipped in flour. Using a floured spatula, place cookies 1 in. apart on baking sheets coated with cooking spray. Bake at 375° for 5-6 minutes or until set. Remove to wire racks to cool., For icing, combine confectioners' sugar and milk in bowl. Spread over cooled cookies; let dry completely. If desired, combine paste food coloring and a few drops of water; using a fine brush or the blunt end of a wooden skewer, decorate cookies.

Nutrition Facts : Calories 81 calories, Fat 1g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 39mg sodium, Carbohydrate 18g carbohydrate, Fiber 0 fiber), Protein 1g protein.

GINGERBREAD COOKIES II



Gingerbread Cookies II image

This is the BEST recipe for gingerbread cookies I have ever tasted. It looks complicated, but isn't. I have used this recipe for many years and always get compliments on it.

Provided by Allrecipes Member

Categories     Gingerbread Cookies

Time 4h

Yield 72

Number Of Ingredients 12

6 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 cup shortening, melted and cooled slightly
1 cup molasses
1 cup packed brown sugar
½ cup water
1 egg
1 teaspoon vanilla extract

Steps:

  • Sift together the flour, baking powder, ginger, nutmeg, cloves, and cinnamon; set aside.
  • In a medium bowl, mix together the shortening, molasses, brown sugar, water, egg, and vanilla until smooth. Gradually stir in the dry ingredients, until they are completely absorbed. Divide dough into 3 pieces, pat down to 1 1/2 inch thickness, wrap in plastic wrap, and refrigerate for at least 3 hours.
  • Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto an ungreased cookie sheet.
  • Bake for 10 to 12 minutes in the preheated oven. When the cookies are done, they will look dry, but still be soft to the touch. Remove from the baking sheet to cool on wire racks. When cool, the cookies can be frosted with the icing of your choice.

Nutrition Facts : Calories 89.8 calories, Carbohydrate 14.5 g, Cholesterol 2.6 mg, Fat 3 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 0.8 g, Sodium 24.2 mg, Sugar 5.5 g

GINGERBREAD COOKIES II



Gingerbread Cookies II image

This is the BEST recipe for gingerbread cookies I have ever tasted. It looks complicated, but isn't. I have used this recipe for many years and always get compliments on it.

Provided by Allrecipes Member

Categories     Gingerbread Cookies

Time 4h

Yield 72

Number Of Ingredients 12

6 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 cup shortening, melted and cooled slightly
1 cup molasses
1 cup packed brown sugar
½ cup water
1 egg
1 teaspoon vanilla extract

Steps:

  • Sift together the flour, baking powder, ginger, nutmeg, cloves, and cinnamon; set aside.
  • In a medium bowl, mix together the shortening, molasses, brown sugar, water, egg, and vanilla until smooth. Gradually stir in the dry ingredients, until they are completely absorbed. Divide dough into 3 pieces, pat down to 1 1/2 inch thickness, wrap in plastic wrap, and refrigerate for at least 3 hours.
  • Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto an ungreased cookie sheet.
  • Bake for 10 to 12 minutes in the preheated oven. When the cookies are done, they will look dry, but still be soft to the touch. Remove from the baking sheet to cool on wire racks. When cool, the cookies can be frosted with the icing of your choice.

Nutrition Facts : Calories 89.8 calories, Carbohydrate 14.5 g, Cholesterol 2.6 mg, Fat 3 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 0.8 g, Sodium 24.2 mg, Sugar 5.5 g

GINGERBREAD COOKIES II



Gingerbread Cookies II image

This is the BEST recipe for gingerbread cookies I have ever tasted. It looks complicated, but isn't. I have used this recipe for many years and always get compliments on it.

Provided by Allrecipes Member

Categories     Gingerbread Cookies

Time 4h

Yield 72

Number Of Ingredients 12

6 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 cup shortening, melted and cooled slightly
1 cup molasses
1 cup packed brown sugar
½ cup water
1 egg
1 teaspoon vanilla extract

Steps:

  • Sift together the flour, baking powder, ginger, nutmeg, cloves, and cinnamon; set aside.
  • In a medium bowl, mix together the shortening, molasses, brown sugar, water, egg, and vanilla until smooth. Gradually stir in the dry ingredients, until they are completely absorbed. Divide dough into 3 pieces, pat down to 1 1/2 inch thickness, wrap in plastic wrap, and refrigerate for at least 3 hours.
  • Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto an ungreased cookie sheet.
  • Bake for 10 to 12 minutes in the preheated oven. When the cookies are done, they will look dry, but still be soft to the touch. Remove from the baking sheet to cool on wire racks. When cool, the cookies can be frosted with the icing of your choice.

Nutrition Facts : Calories 89.8 calories, Carbohydrate 14.5 g, Cholesterol 2.6 mg, Fat 3 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 0.8 g, Sodium 24.2 mg, Sugar 5.5 g

GINGERBREAD COOKIES II



Gingerbread Cookies II image

This is the BEST recipe for gingerbread cookies I have ever tasted. It looks complicated, but isn't. I have used this recipe for many years and always get compliments on it.

Provided by Allrecipes Member

Categories     Gingerbread Cookies

Time 4h

Yield 72

Number Of Ingredients 12

6 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 cup shortening, melted and cooled slightly
1 cup molasses
1 cup packed brown sugar
½ cup water
1 egg
1 teaspoon vanilla extract

Steps:

  • Sift together the flour, baking powder, ginger, nutmeg, cloves, and cinnamon; set aside.
  • In a medium bowl, mix together the shortening, molasses, brown sugar, water, egg, and vanilla until smooth. Gradually stir in the dry ingredients, until they are completely absorbed. Divide dough into 3 pieces, pat down to 1 1/2 inch thickness, wrap in plastic wrap, and refrigerate for at least 3 hours.
  • Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto an ungreased cookie sheet.
  • Bake for 10 to 12 minutes in the preheated oven. When the cookies are done, they will look dry, but still be soft to the touch. Remove from the baking sheet to cool on wire racks. When cool, the cookies can be frosted with the icing of your choice.

Nutrition Facts : Calories 89.8 calories, Carbohydrate 14.5 g, Cholesterol 2.6 mg, Fat 3 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 0.8 g, Sodium 24.2 mg, Sugar 5.5 g

GINGERBREAD COOKIES II



Gingerbread Cookies II image

This is the BEST recipe for gingerbread cookies I have ever tasted. It looks complicated, but isn't. I have used this recipe for many years and always get compliments on it.

Provided by Allrecipes Member

Categories     Gingerbread Cookies

Time 4h

Yield 72

Number Of Ingredients 12

6 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 cup shortening, melted and cooled slightly
1 cup molasses
1 cup packed brown sugar
½ cup water
1 egg
1 teaspoon vanilla extract

Steps:

  • Sift together the flour, baking powder, ginger, nutmeg, cloves, and cinnamon; set aside.
  • In a medium bowl, mix together the shortening, molasses, brown sugar, water, egg, and vanilla until smooth. Gradually stir in the dry ingredients, until they are completely absorbed. Divide dough into 3 pieces, pat down to 1 1/2 inch thickness, wrap in plastic wrap, and refrigerate for at least 3 hours.
  • Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto an ungreased cookie sheet.
  • Bake for 10 to 12 minutes in the preheated oven. When the cookies are done, they will look dry, but still be soft to the touch. Remove from the baking sheet to cool on wire racks. When cool, the cookies can be frosted with the icing of your choice.

Nutrition Facts : Calories 89.8 calories, Carbohydrate 14.5 g, Cholesterol 2.6 mg, Fat 3 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 0.8 g, Sodium 24.2 mg, Sugar 5.5 g

GINGERBREAD COOKIES II



Gingerbread Cookies II image

This is the BEST recipe for gingerbread cookies I have ever tasted. It looks complicated, but isn't. I have used this recipe for many years and always get compliments on it.

Provided by Allrecipes Member

Categories     Gingerbread Cookies

Time 4h

Yield 72

Number Of Ingredients 12

6 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 cup shortening, melted and cooled slightly
1 cup molasses
1 cup packed brown sugar
½ cup water
1 egg
1 teaspoon vanilla extract

Steps:

  • Sift together the flour, baking powder, ginger, nutmeg, cloves, and cinnamon; set aside.
  • In a medium bowl, mix together the shortening, molasses, brown sugar, water, egg, and vanilla until smooth. Gradually stir in the dry ingredients, until they are completely absorbed. Divide dough into 3 pieces, pat down to 1 1/2 inch thickness, wrap in plastic wrap, and refrigerate for at least 3 hours.
  • Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto an ungreased cookie sheet.
  • Bake for 10 to 12 minutes in the preheated oven. When the cookies are done, they will look dry, but still be soft to the touch. Remove from the baking sheet to cool on wire racks. When cool, the cookies can be frosted with the icing of your choice.

Nutrition Facts : Calories 89.8 calories, Carbohydrate 14.5 g, Cholesterol 2.6 mg, Fat 3 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 0.8 g, Sodium 24.2 mg, Sugar 5.5 g

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GINGERBREAD COOKIES | MARSHALLS CREEK SPICES
2017-04-02 Gingerbread Cookies. April 2, 2017 6 cups all-purpose flour 1 tablespoon baking powder 1 tablespoon ground ginger 1 teaspoon ground nutmeg 1 teaspoon ground cloves 1 teaspoon ground cinnamon 1 cup shortening, melted and cooled slightly 1 cup molasses 1 cup packed brown sugar 1/2 cup water 1 egg 1 teaspoon Marshall Creeks vanilla extract. Sift …
From marshallscreekspices.wordpress.com


GINGERBREAD COOKIES II | RECIPE | SOFT GINGERBREAD COOKIES, …
Mar 24, 2018 - This is the BEST recipe for gingerbread cookies I have ever tasted. It looks complicated, but isn't. I have used this recipe for many years and always get compliments on it. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log …
From pinterest.com


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