Soft Ginger Cutouts Recipes

CHEWY & SOFT GINGERBREAD COOKIES

Steps:

• Beat butter, sugar, and molasses in a stand mixer (or very large bowl with a hand mixer) until smooth. Mix in the egg, then add the vinegar, baking soda, salt, and spices. Mix until combined (mixture may look a bit curdled, that's normal.)
• Mix in flour, 1 cup at a time, until dough forms. Divide dough into two sections.
• Lay out a sheet of Reynolds Kitchens Parchment Paper with SmartGrid on your work surface. Add half the cookie dough and add a second sheet of parchment paper on the top. Use a rolling pin to roll the dough to 1/4" thick, in between the pieces of parchment. Periodically, gently lift the parchment off the layer to make sure it's not sticking. Repeat with second half of dough.
• Chill the rolled out dough in the refrigerator for at least 30 minutes.
• Preheat oven to 375°F. Line two cookie sheets with Reynolds Kitchens Parchment Paper with SmartGrid. Cut shapes from chilled dough, placing on the prepared pans. Chill another 10 minutes before baking.
• Bake for 8-12 minutes, depending on cookie size. Re-roll any scraps of dough and re-chill and repeat.
• Cool cookies completely before frosting.
• While cookies are cooling, make the frosting. Add meringue powder, powdered sugar, vanilla, and water to the bowl of a stand mixer. Beat until peaks form and it's lost it's glossy sheen, about 7-10 minutes. Add a bit more water as needed for piping consistency.
• At this point you can color the frosting if you want, using food coloring. Frost cookies and top with sprinkles. (I used a small piping tip in a disposable pastry bag.) Let set for at least an hour before stacking.

GINGERBREAD CUTOUTS

Steps:

• In a large saucepan, combine the butter, sugar, corn syrup and spices; bring to a boil, stirring constantly. Remove from the heat and cool to lukewarm. Stir in eggs and vinegar. Combine the flour and baking soda; stir into sugar mixture to form a soft dough. Cover and refrigerate for several hours or until easy to handle. , On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. gingerbread man cookie cutter. Place on greased baking sheets. Use Red Hots for eyes and buttons. Bake at 350° for 8-10 minutes. Remove to wire racks to cool.

SOFT GINGER CUTOUTS

Steps:

• In a large mixing bowl, cream the butter and sugar. Add eggs, one at a time, beating well after each addition. Combine molasses, water and vinegar; add to the creamed mixture and mix until blended. Combine remaining ingredients; gradually add to the creamed mixture. Cover and refrigerate for 2 hours or until easy to handle. On a heavily floured surface, roll out dough to 1/4-in. thickness. Cut with a 2-1/2-in. cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets. Bake at 350 degrees F for 10-12 minutes or until edges are browned. Remove to wire racks to cool.

SOFT GINGERBREAD

Steps:

• Beat the butter in a stand mixer or with electric beaters until it is soft and then beat in, one by one, the sugar, golden syrup and treacle. Beat in the egg and vanilla extract and scrape down the sides of the bowl. Tip in the flour, baking powder and ginger along with a pinch of salt and beat in the flour on a slow speed until it is just combined. The dough will be very soft at this point. Scrape the dough into a container and chill it in the fridge for about 8 hours or overnight. You don't have to leave it for this long but it does improve the flavour.
• To roll out the dough you'll need a non-stick work surface that is lightly dusted with flour. Scoop out a small batch of the dough (it will still be very soft) and roll it out carefully to about 2mm thick. Cut out gingerbread people or circles and transfer them to a lined baking sheet. When you have filled the sheet (leaving enough room for spreading) put it into the fridge for 30 mins along with the remaining dough (you can freeze the dough in batches, if you like).
• Heat the oven to 170C/150C fan/gas 3. Cook the gingerbread for the 10-12 minutes depending on level of crispness don't try and remove them from the sheet until the gingerbread shapes have cooled enough. Cool completely and then decorate if you want. You can freeze the cooked gingerbread if you like, or keep for up to 3 days in an airtight container

SOFT GINGER CUTOUTS

Steps:

• In a large mixing bowl, cream the butter and sugar. Add eggs, one at a time, beating well after each addition. Combine molasses, water and vinegar; add to the creamed mixture and mix until blended. Combine remaining ingredients; gradually add to the creamed mixture. Cover and refrigerate for 2 hours or until easy to handle. On a heavily floured surface, roll out dough to 1/4-in. thickness. Cut with a 2-1/2-in. cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets. Bake at 350 degrees F for 10-12 minutes or until edges are browned. Remove to wire racks to cool.

SOFT GINGER CUTOUTS

Steps:

• In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the molasses, water and vinegar. Combine the flour, soda, ginger, cinnamon and salt; gradually add to creamed mixture alternately with molasses mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle., On a heavily floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. , Bake at 350° for 10-12 minutes or until edges are browned. Remove to wire racks to cool.