Krusteaz Gingerbread Adaptation For Houses Or Cookies With Stevi Recipes

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KRUSTEAZ GINGERBREAD ADAPTATION FOR HOUSES OR COOKIES WITH STEVI



Krusteaz Gingerbread Adaptation for Houses or Cookies With Stevi image

i love making gingerbread houses, but add to the packaged variety and find this version to be more sturdy for building houses (and economical as well as lower in sugar)

Provided by hollywall

Categories     Dessert

Time 35m

Yield 48 cookies, 2 houses, 48 serving(s)

Number Of Ingredients 8

1 lb gingerbread mix, krusteaz brand
3 cups flour
1/3 teaspoon pure stevia powder
1 teaspoon kosher salt
2 tablespoons cinnamon
3 -4 tablespoons ground ginger
1/2-3/4 cup hot water
1/4 cup butter, melted

Steps:

  • add mix and dry ingredients in large tupperware or other bowl, stir well to blend.
  • combine hot water with melted butter and add to the dry ingredients, stirring to mix into a stiff dough. refrigerate for at least an hour to make easier to handle. roll 1/4 thick and cut out house shapes or cookies. bake according to directions or at 350 about 20 min or until golden brown, if you want a ginger snap cookie, bake a little longer.

GINGERBREAD HOUSE COOKIES



Gingerbread House Cookies image

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

1 cup shortening
1/2 cup sugar
1/2 cup packed brown sugar
2 large eggs, room temperature
1 cup molasses
1 to 1-1/2 teaspoons grated orange zest
5-1/2 cups all-purpose flour
3 teaspoons baking soda
3/4 teaspoon salt
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup water
Optional: Royal icing or frosting and food coloring of your choice

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 FOR GINGERCAKE HOUSE



Gingerbread Cookies for Gingercake House image

Use this Gingerbread Cookie recipe when making our Gingercake House.

Provided by Martha Stewart

Categories     Cookie Recipes

Yield Makes enough for one gingercake house and landscape

Number Of Ingredients 12

3 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking soda
1/4 teaspoon baking powder
2 teaspoons ground ginger
2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
3/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
1/2 cup packed dark-brown sugar
1 large egg
1/2 cup unsulfured molasses
1/2 recipe Royal Icing

Steps:

  • Whisk flour, baking soda, baking powder, spices, and salt in a bowl; set aside.
  • Cream butter and sugar with the paddle attachment on high speed until fluffy, about 3 minutes. Add egg and molasses; mix 2 minutes. Reduce speed to low and gradually mix in the flour mixture. Halve dough; wrap in plastic wrap. Refrigerate at least 1 hour or up to 3 days.
  • Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside. On a lightly floured surface, roll dough out to slightly thicker than 1/8 inch. Using a 1 1/4-inch scalloped square cookie cutter, make 80 pieces for roof, walkway, and small window; use a 1 1/2-inch scalloped square cutter to make 2 pieces for large windows. Using a scalloped pastry wheel, cut out 8 pieces trim (9 by 1/2 inch each), a 3-by-2-inch door, 2 squares (2 inches each) for doghouse roof, and a 1-inch arched door for the doghouse. Transfer to lined sheets; refrigerate 30 minutes.
  • Use a wooden skewer to make decorative holes along edges of trim, doors, and windows. Bake until set and edges are just beginning to darken, about 12 minutes. Transfer on parchment to a wire rack; let cool completely before decorating. Let icing dry at least 3 hours.

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