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.
GINGERSNAP COOKIES
I was following my mother's recipe for ginger snaps and realized I had used the wrong ingredients right away, so rather than throwing it out and starting over, I made my own recipe, and they turned out even better. I just had to share my 'mistake' with you all because I can't believe how good these are. They turned out so delicious, moist, and chewy. I hope you enjoy them.
Provided by Anonymous
Categories Desserts Cookies Gingersnap Recipes
Time 30m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter and 1 cup sugar together with an electric mixer in a large bowl until creamy. Add egg and beat until smooth. Stir molasses into the butter mixture until completely integrated.
- Sift flour, baking soda, ginger, cinnamon, salt, and cloves together in a separate bowl; add to the butter mixture and mix until you have a dough. Divide and shape the dough into 36 balls.
- Put 1/2 cup sugar in a wide, shallow bowl. Roll dough balls in sugar to coat and arrange onto a baking sheet.
- Bake in preheated oven until beginning to crisp around the edges, 13 to 15 minutes.
Nutrition Facts : Calories 118 calories, Carbohydrate 16.8 g, Cholesterol 18.7 mg, Fat 5.3 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 3.3 g, Sodium 141.6 mg, Sugar 9.6 g
DOUBLE-STUFFED GINGERBREAD COOKIES
These cookie sandwiches are packed with holiday cheer, thanks to a hint of molasses and gingerbread spice in the soft, chewy cookies, as well as a generous dose of spiced cookie butter spread in the filling. Plus, there's an extra dusting of sanding sugar to add the perfect sweetness and festive sheen.
Provided by Eddie Jackson
Categories dessert
Time 2h30m
Yield 15 sandwich cookies
Number Of Ingredients 16
Steps:
- For the gingerbread cookies: Beat the butter, granulated sugar and brown sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the molasses, vanilla and egg until smooth and combined, scraping down the sides of the bowl with a rubber spatula as needed. Meanwhile, whisk the flour, gingerbread spice, baking soda, baking powder and salt in a medium bowl. With the electric mixer on low, gradually add the dry mix into the wet until just combined.
- Using a 3/4-ounce cookie scoop, scoop the dough onto a parchment-lined plate or baking sheet into uniform balls (you should have about 30 balls, each about 1 heaping tablespoon of dough). Sprinkle generously with sanding sugar. Refrigerate until chilled through, about 1 hour.
- Preheat the oven to 350 degrees F and line 2 rimmed baking sheets with parchment.
- Transfer the chilled dough balls to the prepared baking sheets, leaving about 2 inches between each. Bake until the tops are matte and the cookies puff slightly and are just set at the edges, 12 to 15 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For the cookie butter filling: Beat the butter, cookie butter spread and salt in a large bowl with an electric mixer on medium-high speed until fluffy and thoroughly combined, about 5 minutes. Slowly add the confectioners' sugar 1/2 cup at a time, beating until combined and smooth. Transfer to a piping bag fitted with a large star tip.
- Flip half the cookies over and evenly pipe on the cookie butter filling, then sandwich with the remaining cookies to make 15 cookie sandwiches. Refrigerate until the filling is just set, about 15 minutes. Serve immediately or refrigerate in an airtight container for up to 5 days.
GINGERBREAD LOLLIPOP COOKIES
Make and share this Gingerbread Lollipop Cookies recipe from Food.com.
Provided by mspebblesflinstone
Categories Dessert
Time 2h
Yield 25 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 339.4, Fat 8.1, SaturatedFat 4.8, Cholesterol 36.4, Sodium 143.5, Carbohydrate 64.5, Fiber 0.7, Sugar 46.5, Protein 3.4
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.
GINGERBREAD COOKIES
This is a very tasty Christmas dessert. This recipe is very nice for Christmas parties as it makes 2 1/2 dozen 2 1/2 inch cookies.
Provided by Heather
Categories Desserts Cookies Gingerbread Cookie Recipes
Yield 30
Number Of Ingredients 12
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.
Nutrition Facts : Calories 263.9 calories, Carbohydrate 51.7 g, Fat 5.3 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 1.5 g, Sodium 198.7 mg, Sugar 25.2 g
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 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
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