Gingerbread Lollipop Cookies Recipes

GINGERBREAD COOKIES

Steps:

• In large bowl, combine first 7 ingredients, and mix well. Set aside.
• In large mixing bowl beat together with electric mixer on medium speed the sugar and shortening until fluffy; add the molasses and water, mixing well. Stir in the flour mixture until just mixed. Cover and refrigerate for at least 2 hours.
• Preheat oven to 350 degrees F. Lightly grease baking sheets.
• Roll about 1/4 of the dough 1/4-inch thick on lightly floured surface. Cut with a floured gingerbread cutter or other shaped cutters. Place about 2-inches apart on baking sheets. Bake 10 to 12 minutes or until no indentation remains when touched. Transfer to wire racks to cool. Decorate with colored frosting, sugar and candies as desired.

GINGERBREAD SNOW-GLOBE COOKIES

Steps:

• Make the cookies: Whisk the flour, gingerbread spice, baking soda and salt in a medium bowl. Beat the butter, granulated sugar and molasses in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Reduce the mixer speed to low. Working in two batches, beat in the flour mixture until just combined. Divide the dough between 2 large pieces of plastic wrap, flatten each into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with silicone baking mats; set aside. Roll out one disk of dough on a lightly floured surface until about 1/4 inch thick. Cut out rounds using a 3 1/2-inch cookie cutter. Arrange 1 1/2 inches apart on the prepared baking sheets; cut a round out of the center of each using a 1 3/4-inch cookie cutter. Refrigerate until firm, about 15 minutes. Gather the scraps and cut-out centers and refrigerate until firm; reroll to cut out more cookies.
• Bake the cookies, switching the pans halfway through, until just set, 10 to 12 minutes. Meanwhile, finely crush the candies in small batches in a resealable plastic bag. Remove the cookies from the oven and fill the centers of two-thirds of the cookies (about 12) with some of the crushed candies. Return all of the cookies to the oven and bake until lightly browned around the edges and the candies are bubbling, 6 to 8 minutes. Let cool 10 to 15 minutes on the pans, then transfer to racks to cool completely. Repeat with the remaining disk of dough and candies. You should have about 24 candy-filled cookies and about 12 empty cookies; you'll need 2 candy-filled cookies and 1 empty cookie to assemble each snow globe.
• Make the icing: Whisk the confectioners' sugar and meringue powder in a large bowl. Beat in the water with a mixer on medium-high speed until soft glossy peaks form, 3 to 5 minutes. (The icing should be pipeable but not runny.) Press plastic wrap directly onto the surface until ready to use.
• Assemble the cookies: Transfer the icing to a resealable plastic bag and snip a corner. Lay out 12 candy-filled cookies upside down. Pipe icing around the edges (don't get too close to the candy). Top each with an empty cookie; fill the cavities about halfway with sprinkles. Pipe icing around the edge of the empty cookies and set the remaining candy-filled cookies on top to create 12 snow globes. Let set 10 to 15 minutes. Pipe the remaining icing on the top of each cookie.

CRISP GINGERBREAD COOKIES

Steps:

• In a large bowl, sift together flour, baking soda, and baking powder. Set aside.
• In bowl of electric mixer, cream butter and brown sugar until fluffy. Mix in spices, salt, and pepper, then eggs and molasses. Add in flour mixture on low speed. Divide into thirds; wrap in plastic. Chill at least 1 hour.
• Heat oven to 350 degrees. On a floured work surface, roll out dough 1/8 inch thick. Cut into desired shapes. Transfer to baking sheets lined with Silpat mats; refrigerate until firm, 15 minutes. Bake 8 to 10 minutes, or until crisp but not darkened. Cool on wire racks, and decorate.

CLASSIC GINGERBREAD COOKIES

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.

GINGERBREAD COOKIES

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.

MOM'S BEST SOFT GINGERBREAD COOKIES (NEW! GB HOUSE DIRECTIONS!)

Steps:

• Place cloves in hot water; set aside.
• Cream shortening and sugar.
• Add egg and beat.
• Add molasses, beat.
• Remove cloves from water, discard cloves.
• Add clove water, beat. *Dough will look "curdled".
• Add rest of ingredients, except the last 4 cups flour, and beat. Gradually beat in last 4 cups flour.
• Chill dough.
• Roll out to 1/2" thick or slightly less.
• Cut into shapes.
• Decorate with raisins if desired.
• Place carefully on ungreased cookie sheet.
• Bake at 375° for 8-10 minutes. Do not over bake.
• *GB House directions:.
• Make dough the same as above, but roll dough out thin, 1/4" at most.
• Bake in 325 oven for about 20 minutes.
• Remove to racks to cool, and let harden/dry out a bit overnight for sturdiness if making large pieces.
• *Doors and windows need to be cut out PRIOR to baking. Fill any with crushed hard candy before baking, too. And pieces filled with hard candy baked the best on foil. Non candy-filled pieces were baked on parchment paper.

GINGERBREAD FRUITCAKE COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, mix cookie mix, melted butter and water to form a soft dough. Stir in candied fruit, pecans and raisins. Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets., Bake 8-10 minutes or until set. Cool on pans 1 minute. Remove from pans to wire racks to cool completely., In a small bowl, mix confectioners' sugar and enough orange juice to reach desired consistency. Spread or drizzle over cookies. Let stand until set.

GINGERBREAD HOUSE COOKIES

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.

THE BEST GINGERBREAD COOKIES

Steps:

• Bring molasses, brown sugar, and spices to a boil in a 4- to 5-quart heavy saucepan over moderate heat, stirring occasionally, and remove from heat. Stir in baking soda (mixture will foam up), then stir in butter 3 pieces at a time, letting each addition melt before adding next, until all butter is melted. Add egg and stir until combined, then stir in 3¾ cups flour and salt.
• Preheat oven to 325°F.
• Transfer dough to a lightly floured surface and knead, dusting with as much of remaining ¼ cup flour as needed to prevent sticking, until soft and easy to handle, 30 seconds to 1 minute. Divide dough in half, then wrap one half in plastic wrap and keep at room temperature.
• Roll out remaining dough into a 14-inch round (⅛ inch thick) on a lightly floured surface. Cut out as many cookies as possible with cutters and carefully transfer with offset spatula to 2 buttered large baking sheets, arranging them about 1 inch apart.
• Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until edges are slightly darker, 10 to 12 minutes total (watch carefully toward end of baking; cookies can burn easily). Transfer cookies to wire racks to cool completely. Make more cookies with remaining dough and scraps (reroll once).
• Put icing in pastry bag (if using) and pipe or spread decoratively onto cookies.

CHEWY GINGERBREAD COOKIES

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.

HONEY-GINGERBREAD COOKIES

Steps:

• Whisk together flour, baking soda, salt, and spices in a medium bowl.
• Beat butter and sugar with a mixer on medium-high speed until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in honey and molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Divide dough into 3 portions, and wrap each in plastic. Refrigerate for 1 hour.
• Preheat oven to 350 degrees. On a generously floured piece of parchment, roll dough to a scant 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto a baking sheet, and freeze for 15 minutes.
• Cut out desired shapes. Transfer to parchment-lined baking sheets, and freeze for 15 minutes.
• Bake cookies for 6 minutes. Remove sheets from oven, and tap them firmly on counter to flatten cookies. Return to oven, rotating sheets, and bake until crisp but not darkened, 6 to 8 minutes more. Let cool on sheets on wire racks.
• Spoon icing into a pastry bag fitted with a very small plain round tip (such as Ateco #0 or #1). Pipe designs on cookies. Let cookies stand at room temperature until set, at least 2 hours (preferably overnight).

GINGERBREAD COOKIES

Steps:

• Mix together the ginger, cinnamon, cardamom, nutmeg, cloves, baking soda and salt. Set aside.
• Melt the butter in a small saucepan. Remove from heat and stir in the molasses and sugar. Beat in the spice mixture and blend completely. Blend in the water, then the egg.
• Place the flour in a large bowl and make a large well in the center. Pour the butter mixture into the well. Stir about one quarter of the flour, the part closest to the center, into the butter mixture. Gradually stir in the rest of the remaining flour. When all the flour has been incorporated, turn the dough out onto a board and knead just until smooth. Roll the dough into a ball, wrap in plastic, and refrigerate overnight, or up to two weeks.
• Preheat the oven to 350 degrees. Grease two baking sheets.
• Roll out some of the dough until it is 1/8-inch thick, keeping the rest well wrapped in plastic. Cut into men, candy canes, trees or other shapes with a 5-inch cookie cutter. Continue rolling and cutting the rest of the dough.
• Bake the cookies on the sheets for 12 minutes. Remove from the oven, gently lift off the cookies with a spatula and cool them on a rack.

GINGERBREAD LOLLIPOP COOKIES

Steps:

• For the dough, mix dry ingredients (except sugar) into mixing bowl and whisk to fully combined.
• Beat the butter and sugar with mixer, and then beat in eggs on at a time. Mix until until batter is smooth, scraping bowl to get unmixed mixture.
• Add half of the flour mixture, just until combined.
• Add the molasses, scrape bowl again, and then add rest of flour mixture. Just until combined (over mixing will make cookies tough).
• Divide dough into four parts. Double wrap dough in surane wrap and refrigerate for two hours or until firm.
• Cook in middle of oven.
• Preheat oven to 350°F.
• Roll out dough out on floured surface, and cut with floured cookie cutter. Cookies should be slightly under a 1/4 inch thick.
• Place cut dough on cookie sheet, add lollipop stick in the center of dough and push into dough slightly and then add the same shape on top of other cookie dough shape and lollipop stick. When they cook the will fuse together.
• Leave room for the cookies to expand when baking.
• Squish scraps together and re-refrigerate and reroll when chilled again.
• Bake cookies for about 8- 10 minutes.
• Cool cookies on pan for a few minutes before transferring to wire rack to cool completely.
• Directions for icing.
• When cookies are completely cooled.
• Combine egg whites, cream of tarter and vanilla in large mixing bowl.
• Beat on medium speed on mixer until frothy.
• Add half of powdered sugar, mixing well.
• Add remaining sugar and beat for about 5 to 6 minutes at high speed. The mixture should be stiff and can hold a peak. You may have to add more sugar or a little water depending on your consistency.