Sophies Gingerbread Recipes

SOPHIE'S ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift together flour, salt, soda, cinnamon, baking powder.
• Beat eggs. Add and mix well sugar, vanilla, and oil. Add zucchini to egg mixture. Add dry ingredients, mixing well. Stir in nuts if desired. Pour into 2 ungreased loaf pans.
• Bake at 350 degrees F (175 degrees C) for 1 hour.

SOPHIE'S GINGERBREAD

Steps:

• 1. Preheat oven to 375. Grease or flour a cookie sheet. 2. Combine the sugar, ginger, nutmeg,cinnamon, salt and baking soda. Mix well. 3. Add the melted margarine, evaporated milk, and molasses 4. Add the extracts if desired. Mix well. Add the flour 1 cup at a time, stirring constantly. The dough should be stiff enough to handle without sticking to fingers. (Good LUCK) Knead the dough for a smoother texture. Add up to 1/2 cup additional flour if necessary to prevent sticking. 5. When the dough is smooth, roll it out 1/4 inch thick on a floured surface and cut it into cookies. Bake on floured or greased cookie sheets in a preheated 375 degree oven for 10-12 minutes. The cookies are done if they spring back when touched.

GINGERBREAD WHOOPIE PIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
• Combine flour, white sugar, molasses, ginger, baking soda, cinnamon, and salt together in a large bowl. Mix in vegetable oil and egg until combined. Pour in boiling water and whisk until smooth.
• Drop dough in balls onto prepared baking sheet, about 1 inch apart, using a 1-ounce cookie scoop.
• Bake in the preheated oven until puffed and golden, about 12 minutes. Allow to cool on the pan for about 5 minutes before transferring onto a rack to cool completely.
• Beat confectioners' sugar, cream cheese, butter, cream, and vanilla extract in the bowl of a stand mixer on low until combined. Increase speed to high and beat until light and fluffy.
• Spread about 2 teaspoons of filling onto the bottom of a cookie; top with another similarly sized cookie. Repeat with remaining cookies. Chill for 30 minutes.

HANGING GINGERBREAD BISCUITS RECIPE BY TASTY

Steps:

• Beat the butter and brown sugar together until fully mixed.
• Add 1 egg and mix until smooth. Set aside.
• Sift together the flour, baking powder, salt, and spices into a large bowl.
• Add the butter mixture made earlier and incorporate until a stiff dough is formed.
• Roll out between two pieces of clingfilm until about 3 mm (⅛ inch) thick. Refrigerate for 30 minutes.
• Preheat oven to 350°F (180°C).
• Cut out the shapes you would like with a cookie cutter and place on a baking tray lined with paper.
• Use a small cocktail stick to create a small hole in each biscuit for the ribbon.
• Bake for 8-10 minutes until golden brown. Cool on the tray for two minutes, opening up the hole again if closed while baking.
• Transfer to a wire rack and let cool completely.
• Decorate with chocolate or icing sugar, and use string/ribbon to hang off your tree.
• Enjoy!