PERFECT GINGERBREAD COOKIES
Not-too-soft, not-too-hard, not-too-spicy, not-too-bland... These are the absolute PERFECT gingerbread cookies for everyone and anyone at the holidays-You will get rave reviews from kids, dieters, parents, and traditionalists alike. This is a very malleable recipe; you don't need to follow it precisely. Feel free to add or reduce things as you wish, depending on your taste, as long as the dough looks and feels about right. I use from 6 to 8 cups of flour in this recipe.
Provided by BallerinaBaker
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 2h
Yield 72
Number Of Ingredients 20
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease several baking sheets. Whisk the flour, baking soda, baking powder, salt, 2 teaspoons cinnamon, allspice, cloves, nutmeg, and ginger in a bowl; set aside.
- Beat together 1 cup white sugar, brown sugar, molasses, butter, canola oil, applesauce, water, egg substitute, and vanilla extract in a large bowl until evenly combined. Stir in the flour mixture to make a soft, thick, not-very-sticky dough. Cover and refrigerate at least 30 minutes. Stir 1 1/2 teaspoons cinnamon together with 1 1/2 teaspoons white sugar in a small bowl; set aside.
- Roll the dough on a heavily floured surface to a thickness of 1/4-inch. Cut into shapes using a cookie cutter. Place the cookies onto the prepared baking sheets, and sprinkle with the cinnamon sugar mixture.
- Bake in the preheated oven until the edges are golden, and the bottoms are slightly darker than the tops, 9 to 11 minutes. Remove the cookies from the baking sheets immediately, and place on a wire rack to cool. After 10 minutes of cooling, they should be hard, like typical gingerbread cookies, but still slightly bendable, and soft on the inside.
Nutrition Facts : Calories 82.7 calories, Carbohydrate 17.7 g, Cholesterol 0.9 mg, Fat 0.9 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 0.3 g, Sodium 68.6 mg, Sugar 8.7 g
JOHANNA'S GINGERBREAD COOKIES
Steps:
- Sift the flour, cinnamon, ginger, cloves, and baking soda in a bowl.
- In a large mixing bowl, blend the butter and brown sugar until combined. Add the eggs, 1 at a time, and then the molasses. Slowly add the flour mixture. Mix well after each addition of flour. The dough will be stiff.
- Divide dough in half, flatten into 2 thick circles and wrap in plastic wrap.
- Refrigerate for 2 hours or until firm enough to roll out.
- Preheat oven to 350 degrees F.
- Roll out, cut into desired shapes and bake until golden brown.
GINGERBREAD COOKIES
Steps:
- For the cookies: In a medium bowl, combine the flour, ginger, cinnamon, nutmeg, baking soda, cloves and salt.
- In a big bowl, beat the butter and brown sugar together with a wooden spoon or a hand mixer. Mix in the molasses and egg until smooth, then add the flour mixture and mix until well combined. Wrap the dough in plastic wrap and refrigerate for 1 to 2 hours.
- On a floured surface, roll out the dough to about 1/8-inch thickness. Freeze it flat on a baking sheet for 20 to 30 minutes.
- Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Lightly spray the paper with cooking spray.
- Use your preferred cookie cutters to stamp out shapes (or use a paring knife and architect the gingerbread home of your dreams), then transfer the shapes to the prepared baking sheets. Bake until the dough no longer looks shiny, 18 to 20 minutes. Let cool on the sheets for 10 minutes, then transfer the cookies to a wire rack to cool completely.
- For the royal icing: Using a stand mixer and the whisk attachment, whip most of the powdered sugar with the egg whites and most of the lemon juice. Whip until the icing holds its shape and is bright white (not translucent), 5 to 8 minutes. If it is too soft, add more powdered sugar. If it is too stiff, add a bit more lemon juice, drop by drop. If you are using color, add a few drops of it at this point and keep whipping until you have a shade you want. Pipe the royal icing onto the cooled cookies to decorate.
- To store royal icing: The ideal way is to scrape it out of the bowl and into a plastic, disposable piping bag, then leave it at room temperature. Don't cut the bag until you're ready to use the royal icing and don't overfill the bag--you want enough room to tie the back of the bag off to keep the icing airtight. If any air comes into contact with the icing, it gets hard and that part of the icing is useless. Never attempt to mix hard bits back into the royal icing--you'll ruin the whole batch. The other accepted method of storing the icing is to scrape it into a plastic or ceramic bowl, and cover it with a wet paper towel. This method works, but it wastes both paper towels and royal icing. It's also just annoying. When you're piping small designs, you want to use very small parchment piping bags. It's easy to stick the nose of a large piping bag into a small one and extract exactly how much you need. When the icing is in a bowl, you have to use a spoon to get it out. The spoon is difficult to get into a piping bag, and you keep using spoons and wasting royal icing.
GINGERBREAD COOKIES
Provided by Trisha Yearwood
Categories dessert
Time 4h35m
Yield 5 dozen cookies
Number Of Ingredients 16
Steps:
- For the cookies: In the bowl of an electric mixer, cream the shortening and granulated sugar together until light and fluffy. Add the molasses, vinegar and egg and beat on high speed to blend thoroughly.
- Sift together the ginger, baking soda, cinnamon, cloves, salt and 4 cups of the flour in a separate bowl. Add the dry ingredients to the creamed shortening and sugar and mix to make a firm, manageable dough, adding more flour if needed. Wrap the dough in plastic and refrigerate until firm, about 3 hours.
- Preheat the oven to 375 degrees F. Lightly spray 2 baking sheets with cooking spray.
- Spray a rolling pin with cooking spray and lightly flour your work surface. Roll the dough to 1/8-inch thickness and cut it into desired shapes with a knife or cookie cutters. (You can reroll the scraps to make a few more cookies.) Place the cookies 1 inch apart on the prepared baking sheets and bake for 5 to 6 minutes. Cool the cookies for 2 minutes on the baking sheets before removing to a wire rack to cool completely. Repeat with the remaining dough.
- For the royal icing: Beat the egg whites and 1/3 cup of the confectioners' sugar with a wire whisk or the whisk attachment of your mixer. Add another 1/3 cup sugar and the cream of tartar and beat 10 minutes longer. Add the remaining sugar and beat until the mixture is smooth and thick. The icing can be tinted as desired with food coloring.
- Ice the cooled cookies with the royal icing as desired.
GINGERBREAD COOKIES
Provided by Anne Burrell
Categories dessert
Time 2h
Yield 60 (1 1/2-inch to 2-inch) cookies
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees F.
- Sift the flour, baking powder, spices and salt together in a large bowl, and set aside.
- In a small saucepan combine the butter, honey, sugar, lemon juice and the lemon and orange zest. Bring this to medium heat and cook until the butter has melted and the sugar has dissolved. Let cool to about room temperature and beat in the eggs.
- Make a well in the flour/spice mixture and add the egg/sugar mixture to the well. Using a fork, begin to gradually incorporate the flour into the egg mixture. When the flour has mostly been incorporated, turn the mixture out onto a clean work surface and gently knead until the mixture is smooth and homogenous. Knead in a little more flour if the dough seems sticky. Chill dough for 1 hour or overnight.
- Using a rolling pin, roll the dough to an even thickness of about 1/4-inch. Cut into desired shapes with cookie cutters. Place on a lightly greased or parchment-lined cookie sheet and bake for 20 to 25 minutes or until the cookies are firm and lightly browned. Let the cookies cool for 3 to 4 minutes and transfer to a cooling rack.
- When the cookies are completely cool decorate, as desired.
- Cook's Note: If you are planning to hang the cookies, make a hole for the string before baking.
BASIC GINGERBREAD COOKIES
This recipe for basic gingerbread cookies is very easy and quick because the dough doesn't need to sit in the refrigerator. I'm horrible at rolling out dough and cutting out shapes. The oil in this recipe makes the dough less sticky. Decorate with frosting and candies, if desired.
Provided by cookinmia
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 45m
Yield 25
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease 2 baking trays.
- Sift flour, ginger, and baking soda together into a large bowl. Add butter chunks and stir until they are coated with flour. Mix the butter and flour together with your hands until mixture resembles fine bread crumbs.
- Whisk white and brown sugars, maple syrup, egg, and oil together in a small bowl until combined. Add to flour mixture and knead until a ball of dough forms, adding water, if needed.
- Roll dough on a lightly floured surface to 1/4-inch thickness, cut into desired shapes with cookie cutters, and place on the prepared cookie sheets. Repeat until you have used all the dough.
- Bake in the preheated oven until golden brown, 12 to 15 minutes. Let cookies cool on sheets for 5 minutes, then remove to a wire rack.
Nutrition Facts : Calories 134.1 calories, Carbohydrate 20.2 g, Cholesterol 15.3 mg, Fat 5.6 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 2.7 g, Sodium 130.7 mg, Sugar 12.2 g
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
GINGERBREAD COOKIES IN A GINGERBREAD BOWL
I have never made this myself, but found this in a magazine a long time ago (sorry, I have no idea which one). The pictures were so cute; I have no doubt the outcome is worth all the trouble. Prep time is estimated and includes chill time. Does not include time it takes to make additional cookies.
Provided by bug lt
Categories Dessert
Time 3h30m
Yield 36 cookies
Number Of Ingredients 13
Steps:
- Cream butter and sugars.
- Beat in molasses, corn syrup, and eggs until smooth.
- Combine remaining (dry) ingredients in a separate bowl.
- Stir well.
- Stir the flour mixture into the creamed mixture.
- The dough will be stiff.
- Divide the dough into fourths and wrap each piece in plastic wrap.
- Chill dough at least 2 hours.
- Preheat the oven to 350*.
- Cover the outside of a 1 quart (oven proof) glass bowl with aluminum foil.
- Be careful; keep the foil smooth.
- Place one round of dough on lightly floured surface; roll to a 1/4" thick circle with a floured rolling pin.
- Transfer dough to outside of foil-lined bowl, pressing dough firmly onto the bowl.
- Cut out heart shapes (or other desired shape) around the bowl using a 1" heart (or other) shaped cookie cutter.
- Place inverted bowl on ungreased baking sheet and bake 25-30 min, or until dough is lightly browned and firm to the touch.
- Allow to cool on the bowl.
- Once cool, carefully loosen foil and cookie bowl from glass bowl.
- Remove the foil from the gingerbread bowl.
- Roll out remaining dough 1/8" thick.
- Cut cookies out using desired cookie cutters.
- Bake on lightly greased cookie sheet 8-10 min, or until lightly browned.
- Cool on wire racks.
Nutrition Facts : Calories 216.1, Fat 5.8, SaturatedFat 3.4, Cholesterol 31.2, Sodium 225.5, Carbohydrate 37.6, Fiber 0.9, Sugar 10.9, Protein 3.6
SOFT-BATCH GINGERBREAD COOKIES
These delicious gingerbread cookies bake up soft and chewy and are topped with the most delicious buttercream frosting.
Provided by Food Network
Categories dessert
Time 55m
Yield 14 cookies
Number Of Ingredients 17
Steps:
- For the gingerbread cookie dough: Preheat the oven to 350 degrees F (175 degrees C) and line 2 large baking sheets with parchment paper or silicone mats. Set aside.
- Cream the butter, granulated sugar and dark brown sugar in a large bowl with an electric hand mixer or stand mixer fitted with a paddle attachment. Mix on a medium-high speed for about 2 minutes, or until the mixture becomes lighter in color. Mix in the egg and molasses on a medium speed until combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
- Sift the dry ingredients (flour, ginger, cinnamon, baking soda, cloves and salt) into the wet ingredients. Mix on low until just combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
- Use a cookie scoop or large spoon to shape and roll 14 cookie dough balls using about 3 tablespoons of dough per cookie. Place the cookies on the prepared baking sheets and bake for 11 to 12 minutes, or until the cookies seem set in the center. Let the cookies cool on the sheets for 10 minutes, then place on a wire rack to finish cooling.
- For the buttercream frosting: While the cookies bake and cool, mix the butter on a medium speed in a large bowl for 30 seconds, or until smooth. Add the vanilla extract and salt. Mix on a medium speed until combined. Mix in the powdered sugar and milk on a low speed. Scrape the sides and bottom of the bowl as needed with a rubber spatula. Once the powdered sugar is incorporated, mix for an additional minute on a low speed to give the frosting a super smooth consistency.
- For the cookie decorations: Spread a thin layer of frosting on top of the cooled cookies using a small offset spatula or butter knife. Top with sprinkles, then enjoy!
AUNT MABEL'S SUPER EASY GINGERBREAD COOKIES
This was handed down by my great aunt. This is super easy and you can mix the dry ingredients and put them into a quart jar so they are ready when you want to make gingerbread; easy as a mix, and so much better. Whipped cream on each serving is a good addition.
Provided by Critterlover
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 45m
Yield 9
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
- Whisk flour, baking powder, baking soda, cinnamon, ginger, salt, nutmeg, allspice, and cloves together in a large bowl.
- Place molasses, canola oil, applesauce, brown sugar, white sugar, and eggs into a mixing bowl and beat until well combined. Add flour mixture and mix, starting on low speed, until just combined. Mix in boiling water until combined; mixture will be very wet. Pour into the prepared baking dish.
- Bake in the preheated oven until center is rounded and edges are golden, 30 to 35 minutes. Cut into squares. Best served warm, or at any temperature.
Nutrition Facts : Calories 480.9 calories, Carbohydrate 84.3 g, Cholesterol 41.3 mg, Fat 14.1 g, Fiber 1.5 g, Protein 5.8 g, SaturatedFat 1.4 g, Sodium 357.9 mg, Sugar 44.8 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 GOOEY BUTTER COOKIES
These cookies are Christmas cookie perfection! They have such a wonderful texture, just the right touch of sweetness, and so much rich warmth from the spice blend. The ingredient list is a little daunting, but it's well worth it. And it makes a pretty good sized batch of dough, so you can prep the dough, and keep it in the fridge (covered) - and as needed pull out enough to make a couple sheets of cookies, then popping the dough back in the fridge! Fresh cookies in a flash!
Provided by Rebekah Rose Hills
Categories Gingerbread Cookies
Time 3h
Yield 48
Number Of Ingredients 20
Steps:
- Combine 2 1/4 cups plus 1 tablespoon flour, ginger, baking powder, cinnamon, baking soda, allspice, nutmeg, and ground cloves in a bowl. Whisk to combine, then set aside.
- Combine cream cheese and butter in the bowl of a stand mixer. Blend on medium-high speed until smooth and creamy. Add white and brown sugar, molasses, vanilla extract, almond extract, and salt. Blend on medium-high speed until smooth. Add in egg and egg yolk and blend again on medium speed, 1 to 2 minutes. Scrape down the sides as necessary.
- Add the dry mixture slowly just until dough is blended, scraping down sides as necessary. Dough will be very soft. Cover work bowl with plastic wrap and refrigerate for at least 2 hours, up to overnight, to allow dough to chill and firm.
- Preheat the oven to 325 degrees F (165 degrees C). Line baking sheets with Silpat® mat or parchment paper.
- Roll dough into approximately walnut-sized balls. Pour confectioners' sugar into a bowl and roll dough balls in the sugar until very well coated. Set on the prepared baking sheet, leaving 1 1/2 to 2 inches of space in between, about 8 to 12 cookies per sheet, depending on how large you decide to make the cookies.
- Bake in the preheated oven until the edges are just starting to firm and become golden browned and the center looks mostly set, 15 to 17 minutes. Cool on baking sheet for 2 minutes before carefully transferring to a wire rack to cool. This should yield a chewy cookie with slightly crispy edges. Repeat with remaining cookie dough.
Nutrition Facts : Calories 100.3 calories, Carbohydrate 15.6 g, Cholesterol 18.4 mg, Fat 3.8 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 2.3 g, Sodium 67.8 mg, Sugar 10.5 g
GINGERBREAD COOKIES
Make and share this Gingerbread Cookies recipe from Food.com.
Provided by tasb395
Categories Dessert
Time 40m
Yield 36-48 cookies
Number Of Ingredients 11
Steps:
- In a mixing bown, beat shortening with an electric mixer, on medium to high speed.
- Add sugar, baking powder, ginger, baking soda, cinnamon, and cloves. Beat till combined, scraping bowl.
- Beat in molasses, egg and vinegar till combined.
- Beat in as much flour as you can with the mixer. Stir in remaining flour.
- Divide dough in half. Cover and chill for 3 hours or till easy to handle.
- Grease a cookie sheet; set aside. On a lightly floured surface, roll half of the doug at a t time to 1/8 inch thick. Using a 2 1/2 inch cookie cutter, cut into desired shapes. Place 1 inch apart on a prepared cookie sheet.
- Bake in a 375 F oven for 5-6, minutes or till edges are lightly browned. Cool on cookie sheet for 1 minute. Transfer to a wire rack and let cool. If desired, decorate cookies with icing and candy.
Nutrition Facts : Calories 83.6, Fat 3.1, SaturatedFat 0.8, Cholesterol 5.9, Sodium 31.5, Carbohydrate 13, Fiber 0.3, Sugar 5.4, Protein 1.1
CHEWY GINGERBREAD COOKIES
This gingerbread is maxed out on spice, packed with two types of fiery ginger and lots of prickly black pepper. Cozy from all the warm spices as well as from molasses, they're perfect for munching on while tree-trimming. The center of the cookie is fudgy and dense, while the outside edges stay crisp - like the best brownie, but in gingerbread form. That chewy-crispy texture is thanks to the confectioners' sugar in the dough and a light coating of ginger-spiced sugar. Be sure to use true molasses and not blackstrap molasses; blackstrap molasses has less sugar, more salt and acidity, and can change the way the dough browns, spreads and interacts with the leavening.
Provided by Sohla El-Waylly
Categories cookies and bars, dessert
Time 35m
Yield 24 cookies
Number Of Ingredients 15
Steps:
- In a medium saucepan over medium, melt butter until foamy, about 3 minutes. Continue cooking butter, stirring and scraping frequently with a stiff silicone spatula, until the sputtering has subsided and the butter solids look deeply browned, 3 to 5 minutes. Remove from heat, then whisk in the fresh ginger and ground spices. Scrape the butter and any brown bits at the bottom into the bowl of a stand mixer (or into a large bowl if using a hand mixer). Set aside until cool, slightly solid, but still creamy, about 20 minutes in the refrigerator or 2 hours at room temperature.
- Add confectioners' sugar, molasses, vanilla, salt and baking soda to the cooled butter. Mix on low with the paddle attachment, stopping once to scrape the bowl and paddle, until creamy and combined, about 1 minute.
- Add the egg and mix on medium until pale and fluffy, stopping once to scrape the bowl and paddle, about 2 minutes. Add flour and mix until evenly combined, about 30 seconds. Cover and chill for at least 2 hours and up to 3 days before baking.
- Prepare the sugar coating: In a small bowl, stir together the sugar and ground ginger. Line two sheet pans with parchment paper, arrange the racks in the upper and lower thirds of the oven, and heat oven to 375 degrees.
- Using a #40 cookie scoop or two spoons, scoop the cookie dough into 2-tablespoon portions (30 grams). Roll the portioned cookie dough into balls and coat in the ginger sugar. Arrange on the sheet tray at least 1 inch apart and bake until set and lightly browned around the edges, about 10 minutes. Transfer to a wire rack to cool.
GINGERBREAD BOWL
Make and share this Gingerbread Bowl recipe from Food.com.
Provided by out of here
Categories Healthy
Time 4h20m
Yield 3 gingerbread bowls
Number Of Ingredients 16
Steps:
- In a large bowl, cream the butter and sugars until fluffy, about 1 minute. With the mixer running, add molasses, corn syrup, vanilla and orange extract.
- Add the eggs, one at a time, beating until mixture is well combined. In a large bowl, combine remaining ingredients with a whisk.
- Add flour mixture gradually to creamed mixture-the dough will be very stiff, so I used my hands to get all the flour incorporated.
- Divide the dough into thirds and wrap in plastic wrap. Chill overnight.
- Remove dough from the fridge and let stand at room temperature about 1 1/2 hours.
- Cover the outside of any ovenproof bowl, with tin foil, bringing foil over the edges to the inside. Make sure foil is on very smoothly. Spray the entire bowl with a non-stick cooking spray and set aside.
- On floured surface, roll a third of the dough into a circle 3/16-inch thick. Immediately lift dough and press on to outside of bowl, molding firmly to shape of bowl without stretching it. I use the palms of my hands to smooth any cracks.
- Trim dough around the edge of bowl with sharp knife, then using a cookie cutter, like a heart or a star, cut out stars around the lipped edge of the bowl about 1 1/2 inches apart.
- Refrigerate bowl for 1 1/2 hours; this firms up the dough.
- Place inverted bowl on an ungreased baking sheet and bake at 350°F for 20-30 minutes, or until firm to the touch.
- Allow the gingerbread to cool on bowl.
- When completely cool, carefully loosen foil and lift foil and gingerbread shell off the bowl. Peel off foil from shell.
- A tip I have learned is to use smaller bowls--much easier to remove. I broke a large one. Have fun, I did!
Nutrition Facts : Calories 2604.9, Fat 70.1, SaturatedFat 41, Cholesterol 374.2, Sodium 2278.3, Carbohydrate 451.6, Fiber 10.5, Sugar 130.8, Protein 43.7
GINGERBREAD COOKIES
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
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 HOUSE COOKIES
This is my favorite molasses cookie. I use the recipe not only to create little houses for Christmas but also to make bunnies for Easter and stars for the Fourth of July. -Karen Haen, Sturgeon Bay, WI
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream shortening and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in molasses and orange zest. Combine flour, baking soda, salt and spices; add to creamed mixture alternately with water, mixing well after each addition. Cover and refrigerate for 3 hours or until easy to handle. , On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a 3-1/2-in. gingerbread house cookie cutter dipped in flour. If desired, create windows using very small cutters of various shapes. , Place 1 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until edges are firm. Cool for 2 minutes before removing to wire racks. Use icing or frosting and food coloring to decorate cooled cookies as desired.
Nutrition Facts : Calories 127 calories, Fat 4g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 85mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.
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