SOFT GINGERBREAD COOKIES
These cookies are warm and delicious on a cold winter's day. Cut them into any shape to fit your holiday celebrations.
Provided by sal
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 3h45m
Yield 36
Number Of Ingredients 10
Steps:
- In a medium bowl, mix together the molasses, brown sugar, water and butter until smooth. Combine the flour, baking soda, allspice, ginger, cloves and cinnamon, stir them into the wet mixture until all of the dry is absorbed. Cover the dough and chill for at least 3 hours.
- Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut out into desired shapes. Place cookies 1 inch apart onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Remove from the cookie sheets to cool on wire racks.
Nutrition Facts : Calories 74.7 calories, Carbohydrate 15.8 g, Cholesterol 1.7 mg, Fat 0.8 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 0.4 g, Sodium 42.9 mg, Sugar 5.8 g
GINGERBREAD COOKIE CUTOUTS
Bake up cookies made with molasses, ginger and cinnamon, and decorate them with royal icing.
Provided by Food Network
Categories dessert
Time 5h10m
Yield Ten 9-by-9-inch sheets of dough
Number Of Ingredients 14
Steps:
- Melt the shortening and butter together in a medium saucepan. Let cool.
- Sift the flour, sugar, ginger, cinnamon, salt and clove into a large bowl. Mix the melted butter into the flour mixture with an electric mixer on medium-low until sandy. Add the corn syrup and vanilla, and mix until evenly incorporated, but still crumbly in texture. Press the dough together by hand and divide into 4 equal portions. Press into disks about 1/2-inch thick. Wrap in plastic and refrigerate for at least 2 hours or up to overnight.
- Dust the dough and a work surface with flour. Roll 1 piece of the dough out about 1/4-inch thick. Cut into desired shapes. Transfer cut-outs to 2 parchment-lined baking sheets leaving about 2-inches in between each. Refrigerate until firm, about 30 minutes. Gather up the scraps, re-roll and cut out.
- Position oven racks to the top and bottom thirds of the oven and preheat to 350 degrees F. Bake the gingerbread until a rich tawny brown, 25 to 30 minutes. Cool on the baking sheet for a few minutes and then transfer to a rack to cool completely. Decorate as desired with the Royal Icing. Store at room temperature in an air-tight container for up to 5 days. Repeat with the remaining dough.
- Combine the confectioners' sugar, meringue powder and 3/4 cup water in a large bowl. Mix slowly with an electric mixer on medium-low until stiff enough to form peaks. The icing should be pure white and thick, but not fluffy and bubbly. If the frosting is over beaten, it will get aerated which makes it harder to work with. If this happens, let the frosting sit to settle, and then use a rubber spatula to vigorously beat and smooth out the frosting.
- Add up to 1 tablespoon food coloring and mix with a rubber spatula until the color is uniform. (Adding too much color reduces the sheen of the frosting and can break down the consistency of the frosting over a couple of days.) Store the icing, covered, with plastic wrap on the surface.
CLASSIC GINGERBREAD CUTOUTS
These cookies are so versatile! They are delicious, naturally low-fat, and even make terrific Christmas ornaments that keep for years. Royal Icing is best for decoration. CAUTION: These cookies have a way of disappearing!
Provided by BRANDI9
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 1h
Yield 36
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter and brown sugar until smooth. Stir in the molasses and eggs. Combine 1 1/2 cups of the flour, baking soda, salt, allspice, cloves, cinnamon, and ginger; beat into the molasses mixture. Gradually stir in the remaining flour by hand to form a stiff dough.
- Divide dough into 2 pieces. On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 1 inch apart onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
- In a medium bowl, sift together confectioners' sugar and cream of tartar. Blend in egg whites. Using an electric mixer on high speed, beat for about 5 minutes, or until mixture is thick and stiff. Keep covered with a moist cloth until ready to frost cookies.
Nutrition Facts : Calories 153.2 calories, Carbohydrate 29.8 g, Cholesterol 17.1 mg, Fat 3 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 1.7 g, Sodium 79.8 mg, Sugar 17.8 g
GINGERBREAD COOKIE CUTOUTS
Add a little snow hat (complete with a pompom) to a classic gingerbread shape to create adorable gingerbread Santas. -Christy Thelen, Kellogg, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen.
Number Of Ingredients 12
Steps:
- Cream butter and brown sugar until light and fluffy. Beat in egg and molasses. In another bowl, whisk together flour, baking soda, salt and spices; gradually beat into creamed mixture. Divide dough in half; shape each into a disk. Wrap in plastic; refrigerate, covered, until firm enough to roll, 4 hours or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut 60 gingerbread men using a floured 3-1/2-in. cookie cutter. Place 2 in. apart on ungreased baking sheets. If desired, cut sixty 1-1/4-in. triangles for hats; attach to gingerbread cutouts, pressing edges to seal. If desired, cut sixty 1/4-in. circles; attach to hats for pompoms. , Bake cookies until edges are firm, 8-10 minutes. Remove to wire racks; cool completely., Tint some of the frosting red; use red frosting for hats and buttons. Cut a small hole in the corner of a pastry bag or heavy-duty resealable plastic bag; insert #3 round pastry tip. Fill bag with white frosting; pipe faces and trim on hands and feet. Using a #16 star pastry tip, pipe decorations on hats.
Nutrition Facts : Calories 78 calories, Fat 2g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 64mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
GINGERBREAD CUTOUT COOKIES
Our two boys linger around the kitchen when these homemade gingerbread cookies are baking. I make this gingerbread cookie recipe throughout the year using a variety of cookie cutters. —Christy Thelan, Kellogg, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate until easy to handle, about 4 hours or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. , Bake until edges are firm, 8-10 minutes. Remove to wire racks to cool completely. Tint some of the frosting red and some green; leave remaining frosting plain. Decorate cookies.
Nutrition Facts : Calories 77 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 69mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
GINGERBREAD CUTOUT CHRISTMAS COOKIES
Turn your cookie platter into a winter wonderland. One classic gingerbread boy cookie cutter can make a big batch of Christmas characters. -Donna Sasser Hinds, Milwaukie, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 3 dozen.
Number Of Ingredients 16
Steps:
- In a large saucepan, combine the butter, sugar, molasses and vinegar; bring to a boil, stirring constantly. Remove from the heat; cool to lukewarm. Stir in egg. Combine the flour, baking soda, ginger, cinnamon and salt; stir into molasses mixture to form a soft dough., Divide dough into thirds. Shape each portion into a disk; wrap in plastic. Refrigerate for at least 2 hours or until easy to handle., On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. gingerbread boy cookie cutter. Place on greased baking sheets. Bake at 375° for 7-9 minutes or until edges are firm. Remove to wire racks; cool completely. Decorate as desired.
Nutrition Facts :
GINGERBREAD CUTOUTS (COOKIE EXCHANGE QUANTITY)
"Can we eat them yet?" is the first question you'll hear every time you bake these spicy gingerbread cookies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h45m
Yield 108
Number Of Ingredients 14
Steps:
- In large bowl, stir together brown sugar, shortening, molasses and water. Stir in remaining cookie ingredients. Cover and refrigerate at least 2 hours.
- Heat oven to 350°F. Lightly grease cookie sheet. On floured surface, roll dough 1/8 inch thick. Cut with floured gingerbread cutter or other favorite shaped cutter. Place about 2 inches apart on cookie sheet.
- Bake 10 to 12 minutes or until no indentation remains when touched (for a softer, chewier cookie, bake 8 to 10 minutes). Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
- In large bowl, stir together all frosting ingredients until smooth and spreadable. Decorate cookies with frosting.
Nutrition Facts : Calories 70, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 8 g, TransFat 0 g
EASY GINGERBREAD CUTOUTS
"I rely on this tried-and-true recipe during the holidays," relates Sandy McKenzie of Braham, Minnesota. "The cream cheese frosting complements the cookies' gingery flavor and sets up nicely for easy packaging and stacking."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, combine the cake mix, flour, eggs, oil, molasses and ginger until well blended. Refrigerate for 30 minutes or until easy to handle. , On a floured surface, roll out dough to 1/8-in. thickness. Cut with lightly floured 5-in. cookie cutters. Place 3 in. apart on ungreased baking sheets. , Bake at 375° for 7-10 minutes or until edges are firm and bottom is lightly browned. Remove to wire racks to cool. Decorate with cream cheese frosting and Red Hots as desired.
Nutrition Facts : Calories 302 calories, Fat 12g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 302mg sodium, Carbohydrate 45g carbohydrate (29g sugars, Fiber 0 fiber), Protein 4g protein.
THE MOST WONDERFUL GINGERBREAD COOKIES
This is my very favorite gingerbread cookie recipe. The dough is so firm and nice to work with and is so wonderful smelling that it is almost like a stress reliever. These disappear in lightning speed in my house! This recipe is adapted from a recipe in the Joy of Cooking and according to the entry they only have 3 grams of fat per cookie! If you want crisp cookies roll out very thin. Thicker cookies = softer cookies, thinner cookies= crisper cookies. If the dough is too sticky, chilling should help. **I noticed a lot of people have been having some sticky dough issues. You need to make sure you let the dough rest at LEAST two hours. For some reason this helps make the dough more workable. I live in FL and we have terrible humidity, but I have never had a problem with sticky dough in this recipe.
Provided by gingerkitten D
Categories Dessert
Time 2h23m
Yield 24 5inch tall cookies
Number Of Ingredients 13
Steps:
- In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
- In a large bowl (KitchenAid's great for this) beat butter, brown sugar, and egg on medium speed until well blended.
- Add molasses, vanilla, and lemon zest and continue to mix until well blended.
- Gradually stir in dry ingredients until blended and smooth.
- Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
- Preheat oven to 375 deg. Prepare baking sheets by lining with parchment paper.
- (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.
- Grease or line cookie sheets with parchment paper.
- Place 1 portion of the dough on a lightly floured surface.
- Sprinkle flour over dough and rolling pin.
- Roll dough to a scant 1/4-inch thick.
- Use additional flour to avoid sticking.
- Cut out cookies with desired cutter-- the ginger bread man is our favorite of course.
- Space cookies 1 1/2-inches apart.
- Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!).
- Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
- After cookies are cool you may decorate them any way you like.
- I usually brush them with a powdered sugar glaze when I am in a hurry, but they look wonderful decorated with Royal icing.
GINGERBREAD CRISP CUTOUTS
My grandsons started cooking by helping their grandpa mix up waffle and pancake batter. They also liked to make these nicely spiced cookies, which are fun to decorate with raisins and candies.-Shelia Hanauer, Reidsville, North Carolina
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in molasses and egg. Combine the dry ingredients; add to creamed mixture and mix well (dough will be soft). Cover and refrigerate for 1 hour or until easy to handle. , On a lightly floured surface, roll out to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters and place on greased baking sheets. , Bake at 350° for 8-10 minutes or until the edges are lightly browned. Remove to wire racks to cool.
Nutrition Facts :
More about "gingerbread cookie cutouts recipes"
CUTOUT SOFT GINGERBREAD COOKIES | CRAZY FOR CRUST
From crazyforcrust.com
SOFT GINGERBREAD CUTOUT COOKIES - THE PERFECT HOLIDAY …
From nutmegnanny.com
GINGERBREAD COOKIE RECIPES
From allrecipes.com
GINGERBREAD PEOPLE - RECIPE GIRL
From recipegirl.com
BASIC GINGERBREAD COOKIE DOUGH - CLOUDY KITCHEN
From cloudykitchen.com
GINGERBREAD CUTOUTS - BETTER HOMES & GARDENS
From bhg.com
BEST SOFT AND CHEWY GINGERBREAD COOKIE RECIPE FOR CUT-OUT …
From hip2save.com
BASIC GINGERBREAD CUT-OUT COOKIES | FOOD NETWORK CANADA
From foodnetwork.ca
GINGERBREAD CUTOUT COOKIES RECIPE WITH ROYAL ICING
From aimeemars.com
GINGERBREAD COOKIES RECIPE
From southernliving.com
BEST GINGERBREAD CUT OUT COOKIES - FAMILY COOKIE …
From familycookierecipes.com
GINGERBREAD COOKIE CUTOUTS RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
GINGERBREAD COOKIE CUT-OUTS RECIPE | DR. OETKER
From oetker.ca
GINGERBREAD COOKIE CUTOUTS RECIPE | EPICURIOUS
From epicurious.com
5 EASY TO MAKE COOKIES THAT WILL REMIND YOU OF CHILDHOOD
From news18.com
You'll also love