Chocolatygingerbreadpeoplecookiemix Recipes

Steps:

• Heat oven to 350°F (325°F for dark or nonstick cookie sheets). In large bowl, stir dry cake mix, oil, eggs and vanilla with spoon until dough forms.
• Refrigerate dough 15 to 30 minutes, or as needed for easier handling. Shape dough into 1-inch balls. Roll balls in powdered sugar. On ungreased cookie sheets, place balls about 2 inches apart.
• Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store tightly covered.

Steps:

• Combine cake mix, oil and eggs in a bowl and mix well.
• Stir in chips and nuts, if using.
• Drop by teaspoons on ungreased cookie sheet and bake at 350 degrees for 8-10 minutes.
• Upon removing from oven, let the cookies stand on sheet for two minutes, then cool on racks.

Steps:

• Combine first 4 ingredients. Beat all remaining ingredients except powdered sugar and water in large bowl with mixer until blended. Gradually add flour mixture, mixing well after each addition. Refrigerate 1 hour.
• Heat oven to 350°F. Roll out dough on lightly floured surface to 1/4-inch thickness; cut into gingerbread shapes with 4-inch cookie cutter, rerolling trimmings as necessary. Place, 2 inches apart, on baking sheets sprayed with cooking spray.
• Bake 10 to 12 min. or until edges are lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
• Mix powdered sugar and water until blended. Use to decorate cookies as desired.

Steps:

• For the gingerbread cookie dough: Preheat the oven to 350 degrees F (175 degrees C) and line 2 large baking sheets with parchment paper or silicone mats. Set aside.
• Cream the butter, granulated sugar and dark brown sugar in a large bowl with an electric hand mixer or stand mixer fitted with a paddle attachment. Mix on a medium-high speed for about 2 minutes, or until the mixture becomes lighter in color. Mix in the egg and molasses on a medium speed until combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
• Sift the dry ingredients (flour, ginger, cinnamon, baking soda, cloves and salt) into the wet ingredients. Mix on low until just combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
• Use a cookie scoop or large spoon to shape and roll 14 cookie dough balls using about 3 tablespoons of dough per cookie. Place the cookies on the prepared baking sheets and bake for 11 to 12 minutes, or until the cookies seem set in the center. Let the cookies cool on the sheets for 10 minutes, then place on a wire rack to finish cooling.
• For the buttercream frosting: While the cookies bake and cool, mix the butter on a medium speed in a large bowl for 30 seconds, or until smooth. Add the vanilla extract and salt. Mix on a medium speed until combined. Mix in the powdered sugar and milk on a low speed. Scrape the sides and bottom of the bowl as needed with a rubber spatula. Once the powdered sugar is incorporated, mix for an additional minute on a low speed to give the frosting a super smooth consistency.
• For the cookie decorations: Spread a thin layer of frosting on top of the cooled cookies using a small offset spatula or butter knife. Top with sprinkles, then enjoy!

Steps:

• Lightly spoon flour into dry measuring cups; level with a knife.
• Combine the flour and next 7 ingredients (flour through cloves) in a bowl, and set aside.
• Combine granulated sugar and butter in a large bowl; beat at medium speed of a mixer 5 minutes.
• Add molasses and egg white; beat well.
• Add flour mixture to sugar mixture; beat at low speed until well-blended.
• Divide dough in half, and shape each half into a ball, and wrap in plastic wrap.
• Chill 1 hour.
• Preheat oven to 350°.
• Working with 1 half of dough at a time (keep remaining half chilled until ready to use), roll the dough to a 1/8-inch thickness on a heavily floured surface; cut with a 2 1/2-inch boy or girl cookie cutter.
• Place gingerbread cookies 1 inch apart on baking sheets coated with cooking spray.
• Arrange currants on cookies as buttons.
• Bake at 350° for 8 minutes.
• Remove from pans; cool on wire racks.
• Combine the powdered sugar, lemon juice, and vanilla in a small bowl.
• Spoon into a decorating bag or a heavy-duty zip-top plastic bag with a tiny hole snipped in 1 corner of bag, and decorate as desired.

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave chocolate, butter, water, molasses and spices in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add dry pudding mix; stir with whisk 2 min.
• Add sugar, 1 cup at a time, stirring with wooden spoon after each addition until well blended.
• Press chocolate mixture onto bottom of prepared pan; top with sprinkles. Lightly press sprinkles into fudge to secure.
• Refrigerate 2 hrs. or until firm.

Steps:

• In a large bowl, whisk together flour, ginger, cloves, nutmeg, baking soda, baking powder, and salt; set aside. Using an electric mixer, beat butter and brown sugar until light and fluffy; beat in egg and molasses. With mixer on low, gradually add flour mixture; mix just until combined. Divide dough in half; flatten into disks. Wrap each in plastic, and refrigerate until firm, at least 2 hours and up to 2 days, or freeze up to 3 months (thaw before baking).
• Preheat oven to 350 degrees, with racks set in upper and lower thirds. Working with one disk at a time, place dough on lightly floured parchment paper, and roll out to 1/8 inch thick, dusting lightly with flour as needed. Using paper, lift dough onto two baking sheets; freeze until firm, about 20 minutes.
• Remove paper and dough from baking sheets. Using a long offset spatula, loosen dough from paper. Cut out shapes with cookie cutters, and brush off any excess flour. Transfer to baking sheets. (Gather scraps, briefly freeze, and re-roll.)
• For softer cookies, bake 8 to 10 minutes; for crunchier cookies, bake 11 to 12 minutes, rotating sheets halfway through. Transfer cookies to a wire rack to cool completely.
• Make icing: In a large bowl, whisk together confectioners' sugar, powdered egg whites, and 1/4 cup water (if needed, adjust consistency with confectioners' sugar). Transfer icing to a pastry bag with a small tip, or place in a resealable plastic bag, and snip a small hole in one corner. Decorate cookies as desired.

Steps:

• Mix 2 cups of the flour with the baking powder and baking soda. Mix the remaining 1 1/2 cups flour with the ginger, cloves, cinnamon and allspice. In a 1 quart wide mouth canning jar, layer the ingredients starting with the flour and baking powder/soda mixture, then the brown sugar and finally the flour and spice mixture. Pack firmly between layers.
• Attach a card to the jar with the following directions: Gingerbread Cookies.
• 1. Empty contents of jar into a large mixing bowl. Stir to blend together. Mix in 1/2 cup softened butter or margarine, 3/4 cup molasses and 1 slightly beaten egg. Dough will be very stiff, so you may need to use your hands. Cover, and refrigerate for 1 hour.
• 2. Preheat oven to 350 degrees.
• 3. Roll out dough to 1/4 inch thick on a lightly floured surface. Cut into shapes with a cookie cutter. Place cookies on a lightly greased cookie sheet about 2 inches apart.
• 4. Bake for 10-12 minutes Decorate as desired.

Steps:

• In a small saucepan over medium-low heat, melt the butter. Stir in the tahini, gingerbread spice, salt and vanilla. Add the chocolate chips and stir until the chocolate is fully melted. Remove from the heat.
• In a large plastic bin or bowl with a lid, combine the cereal and tahini mixture, stirring gently to keep the cereal from breaking. Stir in half of the powdered sugar and gently mix to combine. Then, add the rest of the confectioners' sugar, snap on the lid and shake, shake, shake! Taste and add more powdered sugar as desired. Finally, add the candies, gingersnaps and sprinkles if using. Toss gently to combine. Enjoy!