HOLIDAY GINGER COOKIES
Add a festive ribbon to gingerbread boys to hang on your Christmas tree or display in other creative ways. Use different shapes of holiday cookie cutters for variety, if you wish. -Cheryl Wilt, Eglon, West Virginia
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 4 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, beat first five ingredients until blended. In another bowl, whisk together flour, baking soda, cream of tartar and spices; beat into molasses mixture. Divide dough into four portions. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. On a well-floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 4-in. gingerbread man cookie cutter. Place 1 in. apart on greased baking sheets. Using a plastic straw, make two holes at the neckline, about 1/2 in. apart., Bake until edges are lightly browned, 10-12 minutes. If necessary, reopen holes with straw. Remove cookies to wire racks; cool completely., If desired, decorate cookies with frosting; let dry completely. Decorate or string cookies with ribbon.
Nutrition Facts : Calories 102 calories, Fat 2g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 83mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
HOLIDAY GINGERBREAD COOKIES
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h50m
Yield 12 to 16 cookies
Number Of Ingredients 14
Steps:
- Combine butter, sugar, and molasses together in a standing mixer with the paddle attachment until light and fluffy, about 3 minutes. Meanwhile, whisk together the remaining dry ingredients in a separate bowl.
- Add the dry ingredients to the butter mixture in increments, and continue to beat until thoroughly mixed together.
- Pour the dough out onto the countertop and divide into 4 pieces. Press each piece into a disk and wrap in plastic wrap. Place in the refrigerator and chill for 1 to 2 hours, or up to 3 days.
- Adjust the racks to the center of the oven and preheat to 350 degrees F. Line sheet trays with parchment paper.
- Spread 2 large pieces of parchment paper out and very lightly flour them. Place a disk of dough between the parchment sheets and roll out to 1/4-inch thickness. Repeat with the remaining disks of dough. Rework all scraps into balls and re-chill before reusing. Repeat with all the dough.
- Cut out cookies and place on the parchment-lined sheet trays with an offset spatula, leaving 1-inch between each cookie. Bake the cookies for 10 to 12 minutes. Cool on the sheet tray for 5 minutes, and then transfer to a cooling rack to continue cooling to room temperature before decorating the cookies with Royal Icing.
- Add ingredients to a large bowl. Beat, using a hand mixer, until glossy and stiff, about 5 to 6 minutes. Place in icing bags with fine tips to decorate cookies.
TRADITIONAL CHRISTMAS GINGERBREAD COOKIES
These are great cookies to munch on a Christmas morning and are super tasty with icing and sprinkles.
Provided by angelcutie_604
Categories Dessert
Time 15m
Yield 20 cookies, 14 serving(s)
Number Of Ingredients 11
Steps:
- Mix first bowl ingredients together until it becomes a creamy brown batter.
- Sift second bowl ingredients; add to the wet batter a little at a time.
- Mix together until it becomes a crumby dough.
- Make the dough into a ball and chill for an hour.
- When ready, cover the dough in flour and place on a heavy floured surface.
- Knead dough with the palms of your hand and roll it out.
- Cut into desired shapes.
- Cook for 10-15 minute until golden brown.
Nutrition Facts : Calories 272.7, Fat 10.4, SaturatedFat 2.6, Cholesterol 15.1, Sodium 129.5, Carbohydrate 42, Fiber 0.9, Sugar 17.7, Protein 3.2
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