GINGERBREAD COOKIES WITH ORANGE BUTTERCREAM FROSTING
My favorite gingerbread cookie recipe. The cookies are soft and cakey. The orange buttercream icing really ties the flavors together.
Provided by Jasmin
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 1h20m
Yield 24
Number Of Ingredients 16
Steps:
- Combine 1 cup butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Mix in molasses and egg until combined.
- Mix together buttermilk and 2 teaspoons baking soda in a small bowl. Mix vinegar with remaining 1 teaspoon baking soda in another small bowl. Add the buttermilk mixture to the molasses-egg mixture. Then add vinegar mixture, cinnamon, cloves, ginger, nutmeg, and salt; mix until well combined.
- Gradually stir in 4 cups flour, 1 cup at a time, stirring until the dough comes together and forms a ball. Shape dough into a ball, wrap in plastic wrap, and place in the refrigerator until chilled, about 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place chilled dough on a floured surface and roll to 1/2-inch thickness. Cut out cookies with desired cookie cutters and place on ungreased cookie sheets.
- Bake in the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
- While cookies are cooling, place 3 cups powdered sugar, softened butter, orange zest, and 1/3 cup orange juice in a bowl. Discard remaining orange juice, or save for another use. Beat frosting ingredients with an electric mixer until consistency is similar to fondant or modeling dough, adding more powdered sugar, if necessary. Frost cookies.
Nutrition Facts : Calories 353.3 calories, Carbohydrate 51.1 g, Cholesterol 47.9 mg, Fat 15.9 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 9.9 g, Sodium 333.9 mg, Sugar 32.1 g
GINGERBREAD COOKIES WITH ROYAL ICING
Provided by Sandra Lee
Categories dessert
Time 1h18m
Yield 12 to 15 cookies, depending upon your cookie cutters
Number Of Ingredients 12
Steps:
- For Gingerbread Cookies:
- Preheat oven to 350 degrees F.
- In a large mixing bowl, blend all ingredients together and chill for up to 1 hour. Roll dough out on floured board about 1/8-inch thick. Cut desired shapes with cookie cutters and place onto sheet pan. Bake for 8 minutes in preheated oven.
- For Royal Icing:
- With a hand mixer, beat the egg whites with the lemon juice or extract until frothy. Add the sifted powdered sugar and beat on low speed until combined, smooth, and shiny. Turn to high and beat approximately 5 minutes till stiff and glossy. Add food coloring, if desired, and transfer to a pasty bag to pipe onto cookies.
GINGERBREAD COOKIES WITH BUTTERCREAM ICING
When it's time to start the cookie-baking season, this recipe always kicks off the festivities. My mother-in-law first shared it with me, but it's too good to keep to myself! You can tint the buttery gingerbread cookie icing a cheery pink or green and pipe it on with a decorating tip. -Ann Scherzer, Anacortes, Washington
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and molasses. Combine flour, baking soda, salt and spices; gradually add to the creamed mixture and mix well. Refrigerate for 2 hours or overnight., On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. cookie cutter into desired shapes. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges begin to brown. Remove from pans to cool on wire racks., For icing, beat confectioners' sugar, butter, extracts and flavoring in a bowl. Gradually stir in enough milk to achieve desired consistency. Frost cookies.
Nutrition Facts :
GINGERBREAD COOKIES WITH CREAM CHEESE FROSTING
Looking for a new recipe for your holiday cookie swap? Try these reduced-sugar and low-calorie gingerbread cookies made with Stevia In The Raw® and topped with a rich cream cheese frosting.
Provided by In The Raw
Categories Trusted Brands: Recipes and Tips In The Raw® Sweeteners
Time 1h45m
Yield 30
Number Of Ingredients 18
Steps:
- In a medium bowl, whisk together flour, cinnamon, baking soda, salt, allspice, nutmeg, and cloves.
- In a large bowl, whisk together brown sugar, stevia, molasses, applesauce, ginger, and egg. Fold dry ingredients into wet ingredients just until combined. Cover and refrigerate at least 1 hour.
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
- Use a tablespoon to scoop out dough. Roll dough into balls. Place on the baking sheet 1 inch apart. Very slightly flatten cookies with your palm.
- Bake until puffy and set, 12 to 15 minutes. Let cool completely.
- For frosting, in a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese on medium speed until very smooth. With mixer running, add butter a little at a time, beating constantly. Add powdered sugar, stevia, and vanilla and beat just until smooth.
- Use a small offset spatula to spread frosting on top of cookies.
Nutrition Facts : Calories 93.7 calories, Carbohydrate 15.1 g, Cholesterol 14.4 mg, Fat 3.1 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 97.1 mg, Sugar 6.9 g
SOFT-BATCH GINGERBREAD COOKIES
These delicious gingerbread cookies bake up soft and chewy and are topped with the most delicious buttercream frosting.
Provided by Food Network
Categories dessert
Time 55m
Yield 14 cookies
Number Of Ingredients 17
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!
GRANDMOM'S GINGIES (GINGERBREAD COOKIES)
Everyone loves these gingerbread cookies that my grandmother makes, and now I also bake for our christmas cookie trays. They have a nice taste to them and don't get too hard like other recipes (that is, if you roll them out thick enough!)
Provided by Jamie Lynne
Categories Dessert
Time 1h15m
Yield 60 serving(s)
Number Of Ingredients 11
Steps:
- MIX shortening, brown sugar, and molasses thoroughly.
- STIR in water.
- MEASURE flour by dip-level method.
- BLEND all dry ingredients.
- STIR in and chill.
- ROLL 1/2 inch thick
- Cut with 2-1/2 inch round cutter.
- Place far apart on a lightly greased baking sheet.
- Bake at 350 degrees for about 15 minutes or until to imprint remains when touched lightly.
- Frost with any buttercream frosting of your choice. We use the one on the back of the 10x sugar (some of you may know what I am talking about!).
- I am not sure to how many gingies this yields because I used a different cookie cutter, however, this recipes makes A LOT.
Nutrition Facts : Calories 94.3, Fat 1.3, SaturatedFat 0.3, Sodium 85.3, Carbohydrate 19.5, Fiber 0.4, Sugar 8.3, Protein 1.3
FROSTED GINGER COOKIES
My husband and I just built a new house in a small rural community in western New York. I work all day in an office, and I enjoy baking in the evening to relax. The wonderful aroma of these soft delicious cookies in our oven has made our new house smell like home. -Jeanne Matteson, South Dayton, New York
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 6 dozen.
Number Of Ingredients 19
Steps:
- In a large bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Stir in molasses and vanilla; mix well. Combine dry ingredients; gradually add to creamed mixture. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 325° for 12-15 minutes or until cookies spring back when touched lightly (do not overbake). Remove to wire racks. , For frosting, in a large saucepan, bring the brown sugar, milk and butter to a boil; cook and stir for 1 minute. Remove from the heat (mixture will look curdled at first). Cool for 3 minutes. Add confectioners' sugar, vanilla and salt; mix well. Frost warm cookies.
Nutrition Facts :
GINGERBREAD COOKIES WITH ROYAL ICING
This gingerbread was created to be rolled, cut & painted. Found in The Washington Post. We're a household who love to decorate Christmas cookies so the Royal Icing recipe is appreciated. Tint the Royal Icing with gel or paste food coloring (available at craft stores or baking supply stores). Cookies can be stored at room temperature for 4 weeks. ***note - the dough needs an overnight chill in the fridge****
Provided by Busters friend
Categories Dessert
Time 40m
Yield 20-60 cookies
Number Of Ingredients 15
Steps:
- For the cookies: In a large bowl, combine the flour, baking soda, baking powder, salt, ginger, cloves and cinnamon until well mixed. Set aside.
- Using a stand mixer on low speed, blend the shortening and sugar. Add the molasses and eggs, then gradually stir in the flour mixture until combined. The dough will be sticky. Divide into quarters, shape into flattened disks, wrap in plastic and refrigerate overnight or up to 2 days.
- Position an oven rack in the middle and preheat the oven to 350 degrees. Cover a baking sheet with parchment paper or a Silpat liner.
- Lightly dust each disk with flour and place it between sheets of wax paper. Roll it 1/4-inch thick for chewy cookies or 1/8-inch thick for crisp cookies. Lift off and reserve the top layer of wax paper. Dip cookie cutters in flour and cut designs in the dough, leaving excess dough in place. Put wax paper back on top, slide a baking sheet under the lower sheet of wax paper and transfer the dough and baking sheet to the freezer for about 15 minutes, or until the dough is firm but not frozen.
- Transfer 1 sheet of dough, with the cold baking sheet still under it, to a work surface. Remove the top sheet of wax paper, lift up the dough and push the cutout cookies from behind to free them. Quickly place them on the prepared baking sheet.
- Bake small cookies for about 6 minutes, medium for 8 and large for 10 to 12, or until edges are light brown (baking time will vary, depending on thickness of dough). Let sit for about 2 minutes, then transfer to a rack to cool completely. If not iced immediately, they may be stored for 4 weeks in airtight containers at room temperature or wrapped in plastic and frozen.
- For the royal icing: Using a stand mixer on high speed, beat the confectioners' sugar, meringue powder, water and orange extract for about 5 minutes, or until stiff peaks form. Unless using immediately, place plastic wrap directly on the icing. To create different colors, transfer some icing to small bowls and add gel or paste food coloring.
Nutrition Facts : Calories 389.9, Fat 11.1, SaturatedFat 2.8, Cholesterol 18.6, Sodium 235.1, Carbohydrate 69.6, Fiber 1.1, Sugar 41.7, Protein 3.9
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