GINGERBREAD TEDDY BEARS
These cookies have been a Christmas tradition in my family since I was a little girl. The big bears are so soft and chewy that we can hardly wait until they come out of the oven!-Elizabeth Manzanares, Gloucester, Virginia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10 cookies.
Number Of Ingredients 12
Steps:
- In a small saucepan, combine butter, brown sugar and molasses. Cook over medium heat until sugar is dissolved. Pour into a large bowl; let stand 10 minutes. Stir in egg and vanilla. Combine flour, cinnamon, ginger, baking soda and cloves; gradually add to butter mixture and mix well. Cover and refrigerate 2 hours or overnight., Preheat oven to 350°. Shape dough into ten 2-in. balls, ten 1-in. balls, forty 1/2-in. balls and twenty 3/8-in.balls. Place the 2-in. balls on 3 foil-lined baking sheets for the body of 8 bears; flatten to 1/2-in. thickness. Position 1-in. balls for heads; flatten to 1/2-in. thickness. Attach four 1/2-in. balls to each bear for arms and legs. Attach two 3/8-in. balls for ears. Add chocolate chips for eyes and buttons. , Bake 10-12 minutes or until set. Cool 10 minutes before carefully removing to wire racks to cool completely. With frosting, pipe ears, muzzle and paws; add sprinkles for fingers, toes and nose.
Nutrition Facts : Calories 481 calories, Fat 20g fat (12g saturated fat), Cholesterol 68mg cholesterol, Sodium 262mg sodium, Carbohydrate 70g carbohydrate (31g sugars, Fiber 2g fiber), Protein 6g protein.
GINGERBREAD COOKIES
Gingerbread cookies are a must for the holidays, and these spiced gingerbread men have a festive taste that doesn't disappoint! Originally titled "Eileen's Spicy Gingerbread Men," this gingerbread cookie recipe is easy to make and fun to decorate with kids. Adjust the spices to your liking, and use any shape cookie cutter for a nice variety of holiday cookies.
Provided by Stephanie Schneidewind
Categories Gingerbread Cookies
Time 1h40m
Yield 30
Number Of Ingredients 12
Steps:
- Beat margarine and sugar in a large bowl with an electric mixer on low speed until mostly incorporated, 1 to 2 minutes. Increase speed to medium-high and beat until light and fluffy, another 2 to 3 minutes. Beat in egg yolk, then molasses.
- Whisk sifted flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg in a separate bowl until well combined. Gradually add flour mixture to the molasses mixture, beating until well blended and smooth.
- Divide dough in half and form each into a 1-inch-thick disk. Wrap in plastic wrap and refrigerate for at least 1 to 3 hours, or overnight.
- When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
- Working with one disk at a time, and leaving remaining disk in the refrigerator, unwrap chilled dough and place on a lightly floured surface. Working from the center to the edges, roll dough with a floured rolling pin to a thickness of 1/4 inch.
- Cut dough into desired shapes with cookie cutters, dipping the cutters into flour as needed so they don't stick to the dough. Fit the cookie cutters as closely together as possible to cut as many cookies as you can. This will minimize the number of times you have to re-roll the dough.
- Transfer gingerbread cookies to ungreased cookie sheets, spacing them 2 inches apart. Gather any dough scraps into a ball, flatten, re-wrap with plastic wrap, and refrigerate to use for later batches.
- Bake each sheet in the preheated oven until firm, 8 to 10 minutes. Transfer cookies to wire racks to cool while you finish rolling, cutting, and baking the remaining cookies.
- Frost or decorate cooled gingerbread cookies as desired.
Nutrition Facts : Calories 88.4 calories, Carbohydrate 14 g, Cholesterol 6.8 mg, Fat 3.3 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 0.6 g, Sodium 103.4 mg, Sugar 6.4 g
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
FAVORITE OLD FASHIONED GINGERBREAD
This is everyone's holiday favorite, even the busy cook's, because it is so easy to make.
Provided by Charles
Categories Desserts Cakes Spice Cake Recipes
Time 1h45m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
- In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
- In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
- Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.
Nutrition Facts : Calories 375.1 calories, Carbohydrate 65.3 g, Cholesterol 47.8 mg, Fat 11.2 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 6.7 g, Sodium 434.7 mg, Sugar 31.5 g
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