Gingerbread Gift Tags Recipes

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GINGERBREAD GIFT TAGS



Gingerbread Gift Tags image

Gift tags are all the sweeter when they happen to be crisp cookies. Eat them while the unwrapping takes place or hang them on a tree as ornaments.

Provided by Martha Stewart

Categories     Vegetarian Recipes

Yield Makes about 5 dozen

Number Of Ingredients 10

1 cup (2 sticks) unsalted butter, softened
1 cup packed dark-brown sugar
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon freshly ground pepper
1 1/2 teaspoons salt
2 large eggs, room temperature
3/4 cup plus 2 tablespoons dark unsulfured molasses
6 cups all-purpose flour, plus more for rolling

Steps:

  • Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in spices and salt. Reduce speed to low; mix in eggs and molasses. Gradually mix in flour. Divide dough into thirds; shape into disks, and wrap in plastic. Refrigerate until firm, about 1 hour (up to 3 days).
  • Preheat oven to 350 degrees. Roll out each piece of dough to 1/8 inch thick on lightly floured parchment paper. Transfer dough on parchment to baking sheets. Cover with another piece of parchment. Freeze until firm, about 15 minutes.
  • Remove parchment. Cut out shapes, and transfer to parchment-lined baking sheets. (If dough becomes too soft, return to freezer until firm.) Using a very small round pastry tip (such as Ateco #7), make an 1/8-inch hole in top of each cookie for the ribbon. Cover with parchment; place another baking sheet on top to keep cookies flat while baking.
  • Bake until golden brown, about 20 minutes. Let cool completely on wire racks; remove top sheets.

GINGERBREAD GIFT TAGS



Gingerbread Gift Tags image

Use gingerbread dough to make personalized cookie tags with gifts.

Provided by Martha Stewart

Yield Makes 30 to 40

Number Of Ingredients 10

1/2 pound (2 sticks) unsalted butter
1 cup packed dark brown sugar
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon finely ground black pepper
1 1/2 teaspoons salt
2 large eggs
3/4 cup plus 2 tablespoons unsulfured molasses
6 cups all-purpose flour

Steps:

  • In an electric mixer, use the paddle attachment to cream butter and sugar until fluffy. Mix in ginger, cinnamon, cloves, pepper, and salt. Beat in eggs and molasses.
  • Add flour; mix on low speed to combine. Divide dough into thirds, press to flatten, and wrap in plastic. Transfer to refrigerator and chill for at least 1 hour.
  • Heat oven to 350 degrees. Flour 2 pieces of parchment. Roll out each piece of dough to 1/8 inch on the floured parchment. Cover with another sheet of parchment and place in freezer for 15 minutes.
  • Remove from freezer and use cookie cutters to cut into desired shapes. Using a spatula, transfer shapes to a parchment-lined baking sheet. (Do not move shapes again; if the dough becomes too soft to work with, return to freezer until firm.) If desired, use alphabet cookie cutters to cut initials from the centers of the cookies. Make an 1/8-inch hole for the ribbon (a #7 round pastry tip works well). Cover cookies with parchment; place a second baking pan on top to keep them flat while baking.
  • Bake until lightly browned, about 35 minutes for a single batch in center of oven, or 40 to 45 minutes with 2 batches in oven, rotating them twice between shelves. Transfer to a wire rack; do not remove top pan until cookies are cool, about 20 minutes.

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