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.
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
GOOEY BUTTER COOKIES
If you like Gooey Butter Cake you will love these cookies. You can't stop eating them.
Provided by SOAP
Categories Desserts Cookies Drop Cookie Recipes
Time 18m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together the cream cheese and butter. Stir in the egg and vanilla. Add cake mix, and stir until well blended. Roll into 1inch balls and roll the balls in the confectioners' sugar. Place 1 inch apart onto an ungreased cookie sheet.
- Bake for 10 to 13 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.
Nutrition Facts : Calories 167.5 calories, Carbohydrate 18.3 g, Cholesterol 28.6 mg, Fat 9.8 g, Fiber 0.2 g, Protein 2 g, SaturatedFat 4.9 g, Sodium 199.3 mg, Sugar 1.3 g
GOOEY BUTTER COOKIES
As a native of St. Louis, I wanted to make a cookie version of the famous gooey butter cake. And although many gooey butter cake recipes use a cake mix, my cookies are made from scratch.-Julia Nouss, Richmond, Virginia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 5 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Beat butter, cream cheese and granulated sugar until blended. Beat in egg and vanilla. In another bowl, whisk flour, milk powder and baking powder; gradually beat into creamed mixture. Chill dough 30 minutes or until slightly firm., Scoop level tablespoonfuls of dough; roll in confectioners' sugar. Place 1 in. apart on parchment-lined baking sheets. Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 70 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 50mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
BEST-EVER CHEWY GINGERBREAD COOKIES
Crisp gingerbread cookies have their place, of course, but sometimes, you want to soften them up a little bit, don't you? These tender cookies are the perfect fix for that craving, combining the classic spice flavors we all love and a chewy crumb that just about melts in your mouth. Making them from scratch allows for control in the texture, and these are calibrated to a just-right tenderness that we (and many others) find irresistible. And speaking of irresistible, we guarantee that the aroma coming from your kitchen as you bake these will make it the gathering place of the entire house. While that scent (and those flavors) are especially welcome when temperatures outside start to dip, these tender cookies are welcome at any time of year.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 90
Number Of Ingredients 13
Steps:
- In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in egg and molasses. Stir in remaining ingredients except granulated sugar. Cover; refrigerate at least 2 hours.
- Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone baking mat. In small bowl, place granulated sugar. Shape dough into 1-inch balls; roll in sugar. On cookie sheets, place balls 2 inches apart.
- Bake 8 to 10 minutes or just until set and soft in center. Cool 2 minutes; remove from cookie sheets to cooling racks. Store tightly covered up to 1 week.
Nutrition Facts : Calories 50, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 5 g, TransFat 0 g
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