Gingerbread Molded Cookies Recipes

GINGERBREAD MOLDED COOKIES

Steps:

• Blend butter and brown sugar until creamy. Beat in the molasses. Add 1 cup of flour, baking soda, cinnamon, ginger and nutmeg and blend. Add the remaining flour alternately with the 1/3 cup water. It may be necessary to knead in the last cup of flour by hand as the dough will be very stiff. Form the dough into a ball and cover with plastic wrap. Let set for 20 minutes before molding or stamping. Place on cookie sheets lightly sprayed with nonstick spray. Bake at 350 degrees F until they've firmed up.

PAMPERED CHEF GINGERBREAD HOUSE MOLD RECIPE

Steps:

• Lightly spray the mold with nonstick cooking spray; blot out any excess oil using paper towel.
• Combine flour, cinnamon, ginger, baking soda, salt and cloves; mix well.
• In large mixing bowl, beat shortening and sugar until blended. Add molasses and egg; beat until smooth. Gradually add flour mixture; mix well.
• Shape dough into a ball; divide dough into 2 portions. Wrap each portion in plastic wrap; chill 30 minutes. Preheat oven to 350 degrees F.
• Press 1 portion of dough firmly into prepared mold, filling all sections. Holding serrated knife parallel to the surface of the mold cut excess dough from mold.
• Bake 17-20 minutes or until edges are lightly browned.
• Remove to cooling rack. Cool in mold 5 minutes. Carefully remove cookie pieces from mold; cool completely. Cool mold completely before filling with remaining dough.
• Repeat procedure with remaining dough.
• Note: It is only necessary to fill the chimney section of the house once.