GINGERBREAD COOKIES
This recipe has been in my family for a long time. The smell will send friends and family running for the warmth of the kitchen. A note about good cookie baking: Halfway through, I always rotate the tray in the oven so the cookies bake evenly on all sides. This recipe is no exception.
Provided by Alex Guarnaschelli
Categories dessert
Time 1h5m
Yield about 6 dozen cookies
Number Of Ingredients 21
Steps:
- In the bowl of an electric mixer fitted with a paddle, add the butter, sugar and orange zest and beat until smooth, 5 to 8 minutes.
- Meanwhile, in a medium bowl, sift together the flour, baking powder, baking soda, dry ginger, nutmeg, allspice, cinnamon, cloves and salt. Whisk to blend. Set aside.
- In another bowl, whisk together the eggs, molasses and lemon juice.
- Preheat the oven to 350 degrees F.
- When the butter and sugar are integrated, lower the speed of the mixer and add the dry ingredients. Add the egg mixture and when blended, remove the bowl from the machine. Divide the cookie dough in half. Press the first half of the dough in between 2 sheets of waxed paper or plastic wrap and chill for 15 minutes. Repeat with the second half. This step will make it easier to finish rolling out the dough when it has chilled. It will also mean you only have half of the dough getting warm as you roll it.
- Lightly flour a flat surface. Use a floured rolling pin to gently roll the first half of the dough about 1/2-inch thick. Lightly flour the cookie cutter(s) and cut the shapes, making as few scraps as possible. Use a metal spatula to gently transfer them, cookie by cookie, (the cookies should be similar size) to a baking sheet. Repeat with the other half of the dough and transfer them to another baking sheet. A note about crowding the tray(s): these particular cookies can spread a little. Leave room between the cookies. Better to use 3 baking sheets with fewer cookies than to crowd them on 2 trays. Bake until brown around the edges, 8 to 10 minutes.
- Got scraps? Form the scraps into a ball, press it flat and chill in the refrigerator. These cookies may be a little more "tough" because the dough will have been worked a little more than the others. Why not have a little frosting on your gingerbread?
- In a medium bowl add all of the ingredients and whisk together to combine. If too thick in consistency, add a touch more orange juice or water to thin out.
- Use a pastry bag fitted with a star tip to pipe the frosting between 2 of the gingerbread cookies. Press the 2 cookies halves gently together.
- Variation: I love springerle, the German anise-flavored cookies, for the delicate molds (and carved rolling pins) used to make them. I have made this recipe with springerle molds with stunning results. The kind of cookies that make people marvel at how great they look before they eat a half a plate of them! Simply dust the decorative molds (or rolling pin) with flour, shaking lightly to remove any excess. Roll the dough very thin (between 1/2 and 1/4-inch thick). Press or roll the dough into the molds and trace the shapes with a sharp knife to extract the cookies. Arrange them on a greased baking sheet (with some space between them) and bake for 6 to 8 minutes. Not using molds? Scoop the batter in teaspoons and roll them into balls. Press the balls onto a greased baking sheet or press with the tines of a fork to make ridges. Bake until brown around the edges, about 10 to 12 minutes. These cookies are so beautiful, they can stand alone. Or...make gingerbread sandwiches using the above frosting as the filling...
BASIC GINGERBREAD COOKIES
This recipe for basic gingerbread cookies is very easy and quick because the dough doesn't need to sit in the refrigerator. I'm horrible at rolling out dough and cutting out shapes. The oil in this recipe makes the dough less sticky. Decorate with frosting and candies, if desired.
Provided by cookinmia
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 45m
Yield 25
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease 2 baking trays.
- Sift flour, ginger, and baking soda together into a large bowl. Add butter chunks and stir until they are coated with flour. Mix the butter and flour together with your hands until mixture resembles fine bread crumbs.
- Whisk white and brown sugars, maple syrup, egg, and oil together in a small bowl until combined. Add to flour mixture and knead until a ball of dough forms, adding water, if needed.
- Roll dough on a lightly floured surface to 1/4-inch thickness, cut into desired shapes with cookie cutters, and place on the prepared cookie sheets. Repeat until you have used all the dough.
- Bake in the preheated oven until golden brown, 12 to 15 minutes. Let cookies cool on sheets for 5 minutes, then remove to a wire rack.
Nutrition Facts : Calories 134.1 calories, Carbohydrate 20.2 g, Cholesterol 15.3 mg, Fat 5.6 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 2.7 g, Sodium 130.7 mg, Sugar 12.2 g
BASIC GINGERBREAD COOKIES
Use this basic gingerbread recipe to make cutout cookies in various shapes. Our favorites are gingerbread boys and girls in different sizes, decorated with white royal icing and currant "buttons."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 24 six-inch gingerbread people
Number Of Ingredients 14
Steps:
- In a large bowl, sift together flour, baking soda, and baking powder. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Mix in spices and salt. Add eggs and molasses; mix well. With the machine on low speed, gradually add flour mixture, and beat until combined. Divide the dough into thirds, and wrap each piece of dough in plastic. Chill at least 1 hour.
- Preheat oven to 350 degrees. Line baking sheets with Silpat nonstick baking mats or parchment paper. Set aside. On a lightly floured work surface, roll out dough to 1/8 inch thick. Cut into gingerbread boys and girls. Transfer to prepared baking sheets.
- To decorate cookies: Press currants into dough to create buttons. Bake cookies until crisp but not darkened, about 20 minutes. Transfer to a wire rack. Let cool completely.
- Decorate cooled cookies with Royal Icing.
CRISP GINGERBREAD COOKIES
These crunchy, spiced cookies are just right for the holidays.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 16 large cookies
Number Of Ingredients 12
Steps:
- In a large bowl, sift together flour, baking soda, and baking powder. Set aside.
- In bowl of electric mixer, cream butter and brown sugar until fluffy. Mix in spices, salt, and pepper, then eggs and molasses. Add in flour mixture on low speed. Divide into thirds; wrap in plastic. Chill at least 1 hour.
- Heat oven to 350 degrees. On a floured work surface, roll out dough 1/8 inch thick. Cut into desired shapes. Transfer to baking sheets lined with Silpat mats; refrigerate until firm, 15 minutes. Bake 8 to 10 minutes, or until crisp but not darkened. Cool on wire racks, and decorate.
GINGERBREAD COOKIES
These traditional cookies came to The Times by way of Jennifer Steinhauer in an article about her grandmother's beloved Christmas cookie recipes. Isabelle Steinhauer would bake between "15 and 20 varieties each season: cream cheese wreaths shot from a cookie press; papery wafers carefully dipped in colored sugar; elaborate cutout cookies of nursery rhyme characters, their eyes fashioned from metallic dragées that the F.D.A. has written off as inedible; all manner of confections with nuts." There's nothing fancy about these gingerbread cookies, but they are tender, gently spiced (feel free to add more to taste) and completely wonderful with a glass of cold milk. If you don't like using shortening, some readers have had good luck using half solid coconut oil and half softened butter instead.
Provided by Jennifer Steinhauer
Categories brunch, easy, lunch, dessert
Time 1h
Yield 3 dozen cookies
Number Of Ingredients 12
Steps:
- In a small saucepan, combine brown sugar, molasses and shortening. Place over medium-low heat and stir just until mixture is melted and smooth. Remove from heat and mix in baking soda and 1/4 cup cold water. Set aside and allow to cool to room temperature.
- Add egg, salt, baking powder, ginger, cinnamon and cloves; stir to mix well. Add 4 cups flour and mix well, adding up to 1/2 cup more if dough seems sticky. Shape into a ball, cover and refrigerate for at least 2 hours, up to 24 hours.
- Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside. On a lightly floured surface, roll out dough to 1/4-inch thickness, and cut into gingerbread boy shapes with a 5-inch-long cookie cutter. Arrange on baking sheets 1 1/2 inches apart, and bake until risen and no longer shiny, about 10 minutes. Remove from heat and allow cookies to cool. If desired, decorate with royal icing and cinnamon candies. Store in an airtight container.
Nutrition Facts : @context http, Calories 149, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 132 milligrams, Sugar 11 grams, TransFat 1 gram
GINGERBREAD COOKIES
Put your feet up and enjoy these moreish gingerbread cookies with a cuppa, made with aromatic cloves, ginger, cinnamon and rich black treacle
Provided by Esther Clark
Categories Afternoon tea, Dessert
Time 32m
Yield Makes 20 cookies
Number Of Ingredients 11
Steps:
- Beat together the butter, treacle, brown sugar and salt in a large mixing bowl. Add the egg, then beat through all of the remaining dry ingredients apart from the caster sugar. Chill the mixture in the fridge for 1 hr.
- Heat the oven to 200C/180C fan/gas 4. Line two baking sheets with baking parchment. Roll the mixture into 20 even-sized balls (weighing for accuracy, if you like). Tip the caster sugar onto a small plate, then add each ball and roll around to coat. Space each ball out on the baking sheets. Bake for 9-10 mins until golden brown. Leave to cool completely on a wire rack.
Nutrition Facts : Calories 135 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.18 milligram of sodium
ROYAL ICING WITH TAMARA AND DANIELE
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes about 3/4 cup
Number Of Ingredients 4
Steps:
- In a medium bowl, beat together meringue powder and water until soft peaks form. Gently stir in sugar until fully incorporated. Icing consistency can be adjusted by adding more or less water by the tablespoon. Beginning with a few drops of food coloring; mix well to achieve desired colors.
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