Perfect Gingerbread Cookies Recipes

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THE BEST GINGERBREAD COOKIES



The Best Gingerbread Cookies image

Here's the perfect holiday cookie recipe for cut-outs and decorating. The balanced blend of warm spices and molasses adds just the right amount of seasonal flavor. A combination of butter and shortening creates a dough that rolls out easily and holds it shape during baking.

Provided by Food Network Kitchen

Time 3h

Yield 2 to 3 dozen cookies

Number Of Ingredients 15

3 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon fine salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
6 tablespoons unsalted butter, melted
1 tablespoon vegetable shortening, melted
2/3 cup light brown sugar
3/4 cup molasses
1 large egg
1 pound confectioners' sugar (3 1/2 cups)
2 tablespoons meringue powder
Food coloring, if desired

Steps:

  • For the cookies: Whisk together the flour, ginger, cinnamon, baking soda, salt, allspice and cloves in a large bowl.
  • Mix the butter, shortening, brown sugar and molasses in the bowl of a stand mixer fitted with the paddle attachment. Beat in the egg. Beat the dry ingredients into the wet ingredients in two additions. Divide the dough in half, wrap in plastic and pat to 1/2-inch thick. Refrigerate for 2 hours.
  • Preheat the oven to 350 degrees F.
  • On a lightly floured surface, roll out one piece of dough to 1/4-inch thick, dusting with flour if needed. Cut into 3- to 5-inch cookies with a gingerbread man cutter or desired shape. Brush off the excess flour and refrigerate for 15 minutes. Repeat with the second piece of dough.
  • Bake the cookies in batches until they are golden around the edges, 12 to 15 minutes. Transfer to a wire rack and cool completely.
  • For the royal icing: Whisk the confectioners' sugar with the meringue powder in the bowl of a stand mixer fitted with a paddle attachment. Beat in 6 tablespoons of water until well combined and you have stiff glossy peaks, adding 1 tablespoon more water at a time to reach a smooth pipeable consistency. Mix in food coloring as desired. Fill pastry bags fitted with tips. Decorate the gingerbread cookies with the icing.

GINGERBREAD COOKIES 101



Gingerbread Cookies 101 image

The dough must be chilled for at least three hours and up to two days. The cookies can be prepared up to one week ahead, stored in an airtight container at room temperature. I had to bake many batches to finally accomplish the perfect gingerbread cookie. When the dough is rolled thin, it will bake crisp and almost cracker-like. Yet, when rolled thick (my preference), the cookies turn out plump and moist. In either case, the flavor will be complex and almost hot-spicy.

Provided by Food Network

Categories     dessert

Yield Makes about 3 dozen (3-inch) cookies

Number Of Ingredients 17

3 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon freshly milled black pepper
8 tablespoons (1 stick) unsalted butter, at room temperature
1/4 cup vegetable shortening, at room temperature
1/2 cup packed light brown sugar
2/3 cup unsulfured molasses
1 large egg
Royal Icing (recipe follows)
1 pound (4 1/2 cups) confectioners' sugar
2 tablespoons dried egg-white powder
6 tablespoons water

Steps:

  • Position the racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
  • Sift the flour, baking soda, cinnamon, ginger, allspice, cloves, salt and pepper through a wire sieve into a medium bowl. Set aside.
  • In a large bowl, using a hand-held electric mixer at high speed, beat the butter and vegetable shortening until well-combined, about 1 minute. Add the brown sugar and beat until the mixture is light in texture and color, about 2 minutes. Beat in the molasses and egg. Using a wooden spoon, gradually mix in the flour mixture to make a stiff dough. Divide the dough into two thick disks and wrap each disk in plastic wrap. Refrigerate until chilled, about 3 hours. (The dough can be prepared up to 2 days ahead.)
  • To roll out the cookies, work with one disk at a time, keeping the other disk refrigerated. Remove the dough from the refrigerator and let stand at room temperature until just warm enough to roll out without cracking, about 10 minutes. (If the dough has been chilled for longer than 3 hours, it may need a few more minutes.) Place the dough on a lightly floured work surface and sprinkle the top of the dough with flour. Roll out the dough 1/8 inch thick, being sure that the dough isn't sticking to the work surface (run a long meal spatula or knife under the dough occasionally just to be sure, and dust the surface with more flour, if needed). For softer cookies, roll out slightly thicker. Using cookie cutters, cut out the cookies and transfer to nonstick cookie sheets, placing the cookies 1 inch apart. Gently knead the scraps together and form into another disk. Wrap and chill for 5 minutes before rolling out again to cut out more cookies.
  • Bake, switching the positions of the cookies from top to bottom and back to front halfway through baking, until the edges of the cookies are set and crisp, 10 to 12 minutes. Cool on the sheets for 2 minutes, then transfer to wire cake racks to cool completely. Decorate with Royal Icing. (The cookies can be prepared up to 1 week ahead, stored in airtight containers at room temperature.)
  • Make ahead: The icing can prepared up to 2 days ahead, stored in an airtight container with a moist paper towel pressed directly on the icing surface, and refrigerated.
  • This icing hardens into shiny white lines, and is used for piping decorations on gingerbread people or other cookies. Traditional royal icing uses raw egg whites, but I prefer dried egg-white powder, available at most supermarkets, to avoid any concern about uncooked egg whites.
  • When using a pastry bag, practice your decorating skills before you ice the cookies. Just do a few trial runs to get the feel of the icing and the bag, piping the icing onto aluminum foil or wax paper. If you work quickly, you can use a metal spatula to scrape the test icing back into the batch.
  • Dried egg-white powder is also available by mail order from The Baker's Catalogue, 1-800-827-6836. Meringue powder, which is dehydrated egg whites with sugar already added, also makes excellent royal icing; just follow the directions on the package. However, the plain unsweetened dried egg whites are more versatile, as they can be used in savory dishes, too. Meringue powder is available from Adventures in Cooking (1-800-305-1114) and The Baker's Catalogue.
  • In a medium bowl, using a hand-held electric mixer at low speed, beat the confectioners' sugar, egg-white powder and water until combined. Increase the speed to high and beat, scraping down the sides of the bowl often, until very stiff, shiny and thick enough to pipe; 3 to 5 minutes. (The icing can be prepared up to 2 days ahead, stored in an airtight container with a moist paper towel pressed directly on the icing surface, and refrigerated.)
  • To pipe line decorations, use a pastry bag fitted with a tube with a small writing tip about 1/8-inch wide, such as Ateco No. 7; it may be too difficult to squeeze the icing out of smaller tips. If necessary, thin the icing with a little warm water. To fill the pastry bag, fit it with the tube. Fold the top of the bag back to form a cuff and hold it in one hand. (Or, place the bag in a tall glass and fold the top back to form a cuff.) Using a rubber spatula, scoop the icing into the bag. Unfold the cuff and twist the top of the bag closed. Squeeze the icing down to fill the tube. Always practice first on a sheet of wax paper or aluminum foil to check the flow and consistency of the icing.
  • Traditional Royal Icing: Substitute 3 large egg whites for the powder and water.

PERFECT GINGERBREAD COOKIES



Perfect Gingerbread Cookies image

Not-too-soft, not-too-hard, not-too-spicy, not-too-bland... These are the absolute PERFECT gingerbread cookies for everyone and anyone at the holidays-You will get rave reviews from kids, dieters, parents, and traditionalists alike. This is a very malleable recipe; you don't need to follow it precisely. Feel free to add or reduce things as you wish, depending on your taste, as long as the dough looks and feels about right. I use from 6 to 8 cups of flour in this recipe.

Provided by BallerinaBaker

Categories     Desserts     Cookies     Gingerbread Cookie Recipes

Time 2h

Yield 72

Number Of Ingredients 20

6 cups all-purpose flour, or as needed
1 ½ teaspoons baking soda
½ teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground cloves
2 pinches ground nutmeg
1 ½ teaspoons ground ginger
1 cup white sugar
1 cup brown sugar
1 cup molasses
2 tablespoons softened butter
2 tablespoons canola oil
¾ cup applesauce
½ cup water
¼ cup liquid egg substitute (such as Egg Beaters®)
1 teaspoon vanilla extract
1 ½ teaspoons ground cinnamon
1 ½ teaspoons white sugar

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Lightly grease several baking sheets. Whisk the flour, baking soda, baking powder, salt, 2 teaspoons cinnamon, allspice, cloves, nutmeg, and ginger in a bowl; set aside.
  • Beat together 1 cup white sugar, brown sugar, molasses, butter, canola oil, applesauce, water, egg substitute, and vanilla extract in a large bowl until evenly combined. Stir in the flour mixture to make a soft, thick, not-very-sticky dough. Cover and refrigerate at least 30 minutes. Stir 1 1/2 teaspoons cinnamon together with 1 1/2 teaspoons white sugar in a small bowl; set aside.
  • Roll the dough on a heavily floured surface to a thickness of 1/4-inch. Cut into shapes using a cookie cutter. Place the cookies onto the prepared baking sheets, and sprinkle with the cinnamon sugar mixture.
  • Bake in the preheated oven until the edges are golden, and the bottoms are slightly darker than the tops, 9 to 11 minutes. Remove the cookies from the baking sheets immediately, and place on a wire rack to cool. After 10 minutes of cooling, they should be hard, like typical gingerbread cookies, but still slightly bendable, and soft on the inside.

Nutrition Facts : Calories 82.7 calories, Carbohydrate 17.7 g, Cholesterol 0.9 mg, Fat 0.9 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 0.3 g, Sodium 68.6 mg, Sugar 8.7 g

THE MOST WONDERFUL GINGERBREAD COOKIES



The Most Wonderful Gingerbread Cookies image

This is my very favorite gingerbread cookie recipe. The dough is so firm and nice to work with and is so wonderful smelling that it is almost like a stress reliever. These disappear in lightning speed in my house! This recipe is adapted from a recipe in the Joy of Cooking and according to the entry they only have 3 grams of fat per cookie! If you want crisp cookies roll out very thin. Thicker cookies = softer cookies, thinner cookies= crisper cookies. If the dough is too sticky, chilling should help. **I noticed a lot of people have been having some sticky dough issues. You need to make sure you let the dough rest at LEAST two hours. For some reason this helps make the dough more workable. I live in FL and we have terrible humidity, but I have never had a problem with sticky dough in this recipe.

Provided by gingerkitten D

Categories     Dessert

Time 2h23m

Yield 24 5inch tall cookies

Number Of Ingredients 13

3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
1 3/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons unsalted butter
3/4 cup dark brown sugar
1 large egg
1/2 cup molasses
2 teaspoons vanilla
1 teaspoon finely grated lemon zest (optional)

Steps:

  • In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
  • In a large bowl (KitchenAid's great for this) beat butter, brown sugar, and egg on medium speed until well blended.
  • Add molasses, vanilla, and lemon zest and continue to mix until well blended.
  • Gradually stir in dry ingredients until blended and smooth.
  • Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
  • Preheat oven to 375 deg. Prepare baking sheets by lining with parchment paper.
  • (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.
  • Grease or line cookie sheets with parchment paper.
  • Place 1 portion of the dough on a lightly floured surface.
  • Sprinkle flour over dough and rolling pin.
  • Roll dough to a scant 1/4-inch thick.
  • Use additional flour to avoid sticking.
  • Cut out cookies with desired cutter-- the ginger bread man is our favorite of course.
  • Space cookies 1 1/2-inches apart.
  • Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!).
  • Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
  • After cookies are cool you may decorate them any way you like.
  • I usually brush them with a powdered sugar glaze when I am in a hurry, but they look wonderful decorated with Royal icing.

CHEWY GINGERBREAD COOKIES



Chewy Gingerbread Cookies image

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

14 tablespoons/200 grams unsalted butter, cut into pieces
3 tablespoons/50 grams finely grated fresh ginger
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
2 cups/240 grams confectioners' sugar
3 tablespoons/60 grams unsulphured molasses
1 tablespoon vanilla extract
1 1/4 teaspoon kosher salt (Diamond Crystal)
1 teaspoon baking soda
1 large egg, room temperature
2 cups/250 grams all-purpose flour
1/4 cup/50 grams granulated sugar
2 teaspoons ground ginger

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.

BEST-EVER CHEWY GINGERBREAD COOKIES



Best-Ever Chewy Gingerbread Cookies image

Crisp gingerbread cookies have their place, of course, but sometimes, you want to soften them up a little bit, don't you? These tender cookies are the perfect fix for that craving, combining the classic spice flavors we all love and a chewy crumb that just about melts in your mouth. Making them from scratch allows for control in the texture, and these are calibrated to a just-right tenderness that we (and many others) find irresistible. And speaking of irresistible, we guarantee that the aroma coming from your kitchen as you bake these will make it the gathering place of the entire house. While that scent (and those flavors) are especially welcome when temperatures outside start to dip, these tender cookies are welcome at any time of year.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h30m

Yield 90

Number Of Ingredients 13

1 cup plus 2 tablespoons unsalted butter, softened
1 cup packed brown sugar
1 egg
1/4 cup plus 2 tablespoons molasses
2 1/2 cups Gold Medal™ all-purpose flour
2 1/4 teaspoons baking soda
1/2 teaspoon kosher (coarse) salt
1 tablespoon ground ginger
1 tablespoon ground cinnamon
2 teaspoons ground cloves
1 1/2 teaspoons ground nutmeg
1/2 teaspoon ground allspice
2/3 cup granulated or coarse sugar

Steps:

  • In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in egg and molasses. Stir in remaining ingredients except granulated sugar. Cover; refrigerate at least 2 hours.
  • Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone baking mat. In small bowl, place granulated sugar. Shape dough into 1-inch balls; roll in sugar. On cookie sheets, place balls 2 inches apart.
  • Bake 8 to 10 minutes or just until set and soft in center. Cool 2 minutes; remove from cookie sheets to cooling racks. Store tightly covered up to 1 week.

Nutrition Facts : Calories 50, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 5 g, TransFat 0 g

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From blessthismessplease.com
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PERFECT SOFT GINGERBREAD COOKIES - ELLA CLAIRE & CO.
2018-11-06 Instructions. With a mixer, beat shortening on high speed for 30 seconds or until light and fluffy. Add sugar, spices, baking powder and baking soda and mix until combined, scraping the sides of the bowl as needed. Mix in egg. Mix in molasses and vinegar, again scraping the bowl until evenly combined.
From ellaclaireinspired.com
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PERFECT SOFT GINGER COOKIES - THERESCIPES.INFO
https://www.tasteofhome.com › recipes › big-soft-ginger-cookies. All information about healthy recipes and cooking tips
From therecipes.info
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THE BEST SOFT GINGERBREAD COOKIES | COOKIES AND CUPS
2019-11-25 For the full recipe and ingredient list hop down to the bottom of this post! Preheat oven to 350°F. Line a baking sheet with parchment paper, set aside. In the bowl of stand mixer fitted with the paddle attachment mix the butter and sugar together for 2 minutes on medium speed. Add in molasses and mix until incorporated.
From cookiesandcups.com
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GINGERBREAD COOKIE RECIPES | ALLRECIPES
38. These cookies are formed by cookie cutters. By using a toothpick to make a hole in the top of the cookie, you can hang them on the tree. You can also make paint out of egg yolks, and food coloring to make them more colorful--use as much food coloring as needed to create desired hue.
From allrecipes.com
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PERFECT GINGERBREAD MAN COOKIE RECIPE WITH SNAP - PLAYTIME
Ready to bake gingerbread cookies for the holidays? This is the perfect recipe for a gingery cookie with a satisfying snap! #gingerbreadcookierecipe #gingerbreadman This is the perfect recipe for a gingery cookie with a satisfying snap! #gingerbreadcookierecipe #gingerbreadman
From playtimeandparty.com
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THE BEST EASY SOFT GINGERBREAD COOKIES - LOVE FROM THE OVEN
2020-09-17 Preheat oven to 350 degrees F. First, mix together butter and sugar until light and fluffy, approximately 2-3 minutes with an electric mixer. Next, add egg and molasses and mix well. In a separate bowl combine flour, baking soda, salt, cinnamon and ginger, stirring to combine.
From lovefromtheoven.com
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GINGERBREAD COOKIES | GIMME SOME OVEN
2018-11-29 Whisk together your dry ingredients. Flour, cinnamon, ginger, baking soda, cloves, salt and nutmeg. Beat the dough. Using either a stand mixer or a hand mixer, beat the butter and sugar together until light and fluffy. Add in eggs and molasses, and beat on …
From gimmesomeoven.com
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GINGERBREAD COOKIE RECIPES - BETTYCROCKER.COM
Gingerbread Cookie Recipes. Gingerbread cookies of every shape and size top our list for must-make cookies each year. Their subtly spicy aroma and chewy texture are perfect as-is or topped with frosting and candies. There are no social login steps defined in Sitecore for this flow!
From bettycrocker.com
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BEST GINGERBREAD CUT OUT COOKIES - FAMILY COOKIE RECIPES
2021-12-03 Prepare the dough. Whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended in a small mixing bowl. In a large bowl or in the bowl of your stand mixer, beat together the butter, shortening, brown sugar, and egg on medium speed until well incorporated. Add in the molasses and vanilla and then ...
From familycookierecipes.com
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SOFT AND CHEWY GINGERBREAD COOKIES RECIPE | THE RECIPE CRITIC
2021-12-18 Mix flour and spices, then combine with wet ingredients: In a medium bowl whisk together the flour, cinnamon, ginger, cloves, salt and baking powder. Add the dry mixture to the sugar mixture and mix until combined. If the dough is very dry, add 2 tablespoons of milk to moisten it just enough to be able to press together with your hands.
From therecipecritic.com
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BEST GINGERBREAD MEN COOKIES RECIPES | FOOD NETWORK CANADA
2013-12-18 Step 2. Sift pastry flour. In a large bowl, combine butter, brown sugar, spices and salt until well incorporated. Add molasses and mix. Add eggs one at a time, stirring into mixture. Then add pastry flour & baking soda and mix just till combined. Step 3. Bake at 350ºF until golden, about 7-10 minutes. bake.
From foodnetwork.ca
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SOFT AND CHEWY GINGERBREAD COOKIES - TASTES BETTER FROM SCRATCH
2020-12-02 Make the gingerbread: mix flour, brown sugar, baking soda, cinnamon, ginger, cloves, and salt in a large mixing bowl. Add chunks of butter and incorporate them with a pastry blender until the mixture resembles fine crumbs. Mix in the molasses and milk until combined. Refrigerate: Cover the dough in plastic wrap and refrigerate it for 2 hours or ...
From tastesbetterfromscratch.com
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GINGERBREAD COOKIES - TWO SISTERS
2021-11-26 Cream the butter and sugar until it is light and fluffy (about 2-3 minutes at least.) Add the Molasses and the Egg and mix until completely incorporated. Add the spices and mix until combined. Now add the Baking Powder and mix. Add half the flour and mix and then add the remaining flour and mix until just combined.
From twosisterscrafting.com
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PERFECT GINGERBREAD COOKIES - MANY SIMPLE RECIPES
2021-09-09 0 (0) Perfect Gingerbread Cookies Gingerbread Cookies are made with real molasses, real butter and flavored with just the right touch of ginger. They are guaranteed to please any palate, young or old! Keep several batches in the freezer for a last-minute cookie decorating party along with some easy sugar cookies! ‘Tis the season for […]
From manysimplerecipes.com
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Top Asked Questions

What is the best way to make gingerbread cookies?
Preheat oven to 350F. Mix together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses.
How do you make cookies with allspice and Ginger?
Watch how to make this recipe. For the cookies: Whisk together the flour, ginger, cinnamon, baking soda, salt, allspice and cloves in a large bowl. Mix the butter, shortening, brown sugar and molasses in the bowl of a stand mixer fitted with the paddle attachment.
How do you make molasses and ginger cookies?
STIR flour with ginger, cinnamon, allspice, salt and baking soda in a large bowl. BEAT butter with brown sugar in a bowl, using an electric mixer on medium, for 2 min. Beat in egg and molasses. Scrape molasses mixture into flour mixture.
How do you make ginger and pepper cookie dough?
In a medium bowl, whisk flour, spices, baking soda, and salt until combined. With the mixer on low, gradually add dry ingredients to wet ingredients, as well as fresh ginger, orange zest, and black pepper (if using), until dough just comes together. (Do not overmix!) Divide dough in half and create two discs.

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