Katys Gingerbread Cookies Recipes

GINGERBREAD 3D COOKIES 4 WAYS RECIPE BY TASTY

Steps:

• In a large bowl, whisk the melted butter, brown sugar, molasses, salt, cinnamon, ginger, and allspice until smooth.
• Whisk in the egg until combined.
• Fold in the baking powder, baking soda, and half of the flour.
• Add the rest of the flour until dough comes together.
• Wrap in plastic wrap and chill in the refrigerator for 30 minutes.
• Preheat oven to 350°F (180°C).
• Roll out the dough to ¼-inch (6 mm) thickness. Cut into the desired shape using small knife.
• Take the extra dough and roll out again to ¼-inch (6 mm) thickness. Continue to cut shapes until dough is used. If dough gets too soft, transfer to fridge before rolling out.
• Transfer shapes to a parchment paper-lined baking sheet and bake for 8-10 minutes.
• Carefully transfer the cookies to a baking rack and cool completely.
• Equally divide the powdered sugar in three bowls.
• Add two tablespoons of milk to each and whisk until smooth. If too runny add more powdered sugar, if too thick add more milk.
• Add red food coloring to one bowl and green to the other.
• Transfer icings to three different piping bags with a thin tip.
• Decorate the cookies and allow to set before assembling.
• Fit the cookie pieces into each other to allow the cookies to stand.
• Enjoy!

KATY'S GINGERBREAD COOKIES

Steps:

• Preheat over to 350*.
• Blend together butter and sugar until fluffy.
• In a separate small bowl combine molasses and 5 tbls. water with a fork.
• Stir molasses mixture into butter mixture.
• Sift together remaining dry ingredients.
• Sift again, and then stir into the butter mixture, 1/2 a cup at a time, until blended.
• Wrap dough in waxed paper and refrigerate for several hours.
• You can also freeze the dough at this point for several weeks.
• When ready to bake - take dough out of fridge a part at a time.
• Grease cookie sheets.
• Roll out on lightly floured surface until thin, roughly 1/8 of an inch thick.
• Cut dough with floured cookie cutters.
• Bake about 8 minutes. Cookies should be just slightly browned on the bottom.
• Let cool on rack.
• For icing: Combine confectioners sugar, a few drops of water and a few drops of food coloring.
• Prep time is to make dough, cook time is the actual rolling and baking. Cookie yield is a guess as it depends on how big your gingerbread man cutter is!

AUNT MABEL'S SUPER EASY GINGERBREAD COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
• Whisk flour, baking powder, baking soda, cinnamon, ginger, salt, nutmeg, allspice, and cloves together in a large bowl.
• Place molasses, canola oil, applesauce, brown sugar, white sugar, and eggs into a mixing bowl and beat until well combined. Add flour mixture and mix, starting on low speed, until just combined. Mix in boiling water until combined; mixture will be very wet. Pour into the prepared baking dish.
• Bake in the preheated oven until center is rounded and edges are golden, 30 to 35 minutes. Cut into squares. Best served warm, or at any temperature.

GINGERBREAD COOKIES RECIPE BY TASTY

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!

GINGERBREAD MAN COOKIES

Steps:

• In a small bowl combine flour, ginger, baking powder, cloves, cinnamon and nutmeg.
• Set aside. In small saucepan heat over low heat (melt) margarine, sugars and molasses.
• Pour in large bowl; cool for 10 minutes.
• Alternately stir in flour mixture and 1/4 cup water until well blended.
• Cover; chill an hour.
• Preheat oven to 350 degrees.
• Roll out dough 1/8-inch thick, using 6-inch long cookie cutter.
• Bake on sheet, sprayed with nonstick vegetable spray.
• Decorate with raisins.
• Bake 5 to 7 minutes.