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 COOKIES
This is a very tasty Christmas dessert. This recipe is very nice for Christmas parties as it makes 2 1/2 dozen 2 1/2 inch cookies.
Provided by Heather
Categories Desserts Cookies Gingerbread Cookie Recipes
Yield 30
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease one cookie sheet.
- Mix together the molasses, brown sugar, water and shortening.
- Sift together the flour, baking soda, salt, allspice, ginger, cloves and cinnamon. Add to sugar mixture and mix well. Cover and refrigerate for 2 hours.
- Roll dough 1/4 inch thick on floured board. Cut with floured gingerbread cutter. Place about 2 inches apart on cookie sheet. Bake for 10-12 minutes. Cool and decorate with frosting.
Nutrition Facts : Calories 263.9 calories, Carbohydrate 51.7 g, Fat 5.3 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 1.5 g, Sodium 198.7 mg, Sugar 25.2 g
GINGERBREAD COOKIES 101
The dough must be chilled for at least three hours and up to two days. The cookies can be prepared up to one week ahead, stored in an airtight container at room temperature. I had to bake many batches to finally accomplish the perfect gingerbread cookie. When the dough is rolled thin, it will bake crisp and almost cracker-like. Yet, when rolled thick (my preference), the cookies turn out plump and moist. In either case, the flavor will be complex and almost hot-spicy.
Provided by Food Network
Categories dessert
Yield Makes about 3 dozen (3-inch) cookies
Number Of Ingredients 17
Steps:
- Position the racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
- Sift the flour, baking soda, cinnamon, ginger, allspice, cloves, salt and pepper through a wire sieve into a medium bowl. Set aside.
- In a large bowl, using a hand-held electric mixer at high speed, beat the butter and vegetable shortening until well-combined, about 1 minute. Add the brown sugar and beat until the mixture is light in texture and color, about 2 minutes. Beat in the molasses and egg. Using a wooden spoon, gradually mix in the flour mixture to make a stiff dough. Divide the dough into two thick disks and wrap each disk in plastic wrap. Refrigerate until chilled, about 3 hours. (The dough can be prepared up to 2 days ahead.)
- To roll out the cookies, work with one disk at a time, keeping the other disk refrigerated. Remove the dough from the refrigerator and let stand at room temperature until just warm enough to roll out without cracking, about 10 minutes. (If the dough has been chilled for longer than 3 hours, it may need a few more minutes.) Place the dough on a lightly floured work surface and sprinkle the top of the dough with flour. Roll out the dough 1/8 inch thick, being sure that the dough isn't sticking to the work surface (run a long meal spatula or knife under the dough occasionally just to be sure, and dust the surface with more flour, if needed). For softer cookies, roll out slightly thicker. Using cookie cutters, cut out the cookies and transfer to nonstick cookie sheets, placing the cookies 1 inch apart. Gently knead the scraps together and form into another disk. Wrap and chill for 5 minutes before rolling out again to cut out more cookies.
- Bake, switching the positions of the cookies from top to bottom and back to front halfway through baking, until the edges of the cookies are set and crisp, 10 to 12 minutes. Cool on the sheets for 2 minutes, then transfer to wire cake racks to cool completely. Decorate with Royal Icing. (The cookies can be prepared up to 1 week ahead, stored in airtight containers at room temperature.)
- Make ahead: The icing can prepared up to 2 days ahead, stored in an airtight container with a moist paper towel pressed directly on the icing surface, and refrigerated.
- This icing hardens into shiny white lines, and is used for piping decorations on gingerbread people or other cookies. Traditional royal icing uses raw egg whites, but I prefer dried egg-white powder, available at most supermarkets, to avoid any concern about uncooked egg whites.
- When using a pastry bag, practice your decorating skills before you ice the cookies. Just do a few trial runs to get the feel of the icing and the bag, piping the icing onto aluminum foil or wax paper. If you work quickly, you can use a metal spatula to scrape the test icing back into the batch.
- Dried egg-white powder is also available by mail order from The Baker's Catalogue, 1-800-827-6836. Meringue powder, which is dehydrated egg whites with sugar already added, also makes excellent royal icing; just follow the directions on the package. However, the plain unsweetened dried egg whites are more versatile, as they can be used in savory dishes, too. Meringue powder is available from Adventures in Cooking (1-800-305-1114) and The Baker's Catalogue.
- In a medium bowl, using a hand-held electric mixer at low speed, beat the confectioners' sugar, egg-white powder and water until combined. Increase the speed to high and beat, scraping down the sides of the bowl often, until very stiff, shiny and thick enough to pipe; 3 to 5 minutes. (The icing can be prepared up to 2 days ahead, stored in an airtight container with a moist paper towel pressed directly on the icing surface, and refrigerated.)
- To pipe line decorations, use a pastry bag fitted with a tube with a small writing tip about 1/8-inch wide, such as Ateco No. 7; it may be too difficult to squeeze the icing out of smaller tips. If necessary, thin the icing with a little warm water. To fill the pastry bag, fit it with the tube. Fold the top of the bag back to form a cuff and hold it in one hand. (Or, place the bag in a tall glass and fold the top back to form a cuff.) Using a rubber spatula, scoop the icing into the bag. Unfold the cuff and twist the top of the bag closed. Squeeze the icing down to fill the tube. Always practice first on a sheet of wax paper or aluminum foil to check the flow and consistency of the icing.
- Traditional Royal Icing: Substitute 3 large egg whites for the powder and water.
THE BEST GINGERBREAD COOKIES
Here's the perfect holiday cookie recipe for cut-outs and decorating. The balanced blend of warm spices and molasses adds just the right amount of seasonal flavor. A combination of butter and shortening creates a dough that rolls out easily and holds it shape during baking.
Provided by Food Network Kitchen
Time 3h
Yield 2 to 3 dozen cookies
Number Of Ingredients 15
Steps:
- For the cookies: Whisk together the flour, ginger, cinnamon, baking soda, salt, allspice and cloves in a large bowl.
- Mix the butter, shortening, brown sugar and molasses in the bowl of a stand mixer fitted with the paddle attachment. Beat in the egg. Beat the dry ingredients into the wet ingredients in two additions. Divide the dough in half, wrap in plastic and pat to 1/2-inch thick. Refrigerate for 2 hours.
- Preheat the oven to 350 degrees F.
- On a lightly floured surface, roll out one piece of dough to 1/4-inch thick, dusting with flour if needed. Cut into 3- to 5-inch cookies with a gingerbread man cutter or desired shape. Brush off the excess flour and refrigerate for 15 minutes. Repeat with the second piece of dough.
- Bake the cookies in batches until they are golden around the edges, 12 to 15 minutes. Transfer to a wire rack and cool completely.
- For the royal icing: Whisk the confectioners' sugar with the meringue powder in the bowl of a stand mixer fitted with a paddle attachment. Beat in 6 tablespoons of water until well combined and you have stiff glossy peaks, adding 1 tablespoon more water at a time to reach a smooth pipeable consistency. Mix in food coloring as desired. Fill pastry bags fitted with tips. Decorate the gingerbread cookies with the icing.
GINGERBREAD COOKIES
Provided by Food Network
Categories dessert
Time 1h50m
Yield about 2 dozen 3-inch cookies
Number Of Ingredients 18
Steps:
- For the cookies: Preheat the oven to 350 degrees F.
- In a large bowl, whisk together the flour, ground ginger, cinnamon, white pepper, salt, baking soda, nutmeg and cloves. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, brown sugar and barley malt syrup until smooth. Scrape down the bottom and sides of the bowl. Add the egg and continue to mix until completely incorporated. Scrape the bottom and sides of the bowl again and add the vanilla, fresh ginger and orange zest.
- Slowly add the dry ingredients to the wet ingredients in the mixer. Mix until just combined. Then, turn the dough out onto a sheet of plastic wrap and press into a disk. Cover completely in the plastic wrap and chill for 20 minutes.
- Roll the dough out about 1/4 inch thick between 2 pieces of lightly floured parchment paper. Place the rolled out dough onto parchment on a cookie sheet in the freezer for 15 minutes.
- Cut the dough with cookie cutters and place onto parchment-lined cookie sheets. You can gather scraps together and reroll the dough 1 additional time.
- Bake for 10 to 15 minutes or until just beginning to brown around the edges. Allow the cookies to cool completely before decorating.
- For the royal icing: In the bowl of an electric mixer fitted with the paddle attachment (see Cook's Note), add the confectioners' sugar and meringue powder and beat to combine. Add 4 tablespoons of warm water and beat to combine. Raise the paddle head to check the consistency of the icing; the icing should be thick and smooth, but not dripping from the paddle. Add more water until the desired consistency is reached. (You can add slightly more water to achieve a flooding consistency to completely cover the cookies; use a stiffer consistency to pipe decorations and details.) Immediately transfer the icing to a pastry bag fitted with a small open tip. Decorate the gingerbread cookies.
GINGERBREAD COOKIES
Steps:
- For the cookies: In a medium bowl, combine the flour, ginger, cinnamon, nutmeg, baking soda, cloves and salt.
- In a big bowl, beat the butter and brown sugar together with a wooden spoon or a hand mixer. Mix in the molasses and egg until smooth, then add the flour mixture and mix until well combined. Wrap the dough in plastic wrap and refrigerate for 1 to 2 hours.
- On a floured surface, roll out the dough to about 1/8-inch thickness. Freeze it flat on a baking sheet for 20 to 30 minutes.
- Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Lightly spray the paper with cooking spray.
- Use your preferred cookie cutters to stamp out shapes (or use a paring knife and architect the gingerbread home of your dreams), then transfer the shapes to the prepared baking sheets. Bake until the dough no longer looks shiny, 18 to 20 minutes. Let cool on the sheets for 10 minutes, then transfer the cookies to a wire rack to cool completely.
- For the royal icing: Using a stand mixer and the whisk attachment, whip most of the powdered sugar with the egg whites and most of the lemon juice. Whip until the icing holds its shape and is bright white (not translucent), 5 to 8 minutes. If it is too soft, add more powdered sugar. If it is too stiff, add a bit more lemon juice, drop by drop. If you are using color, add a few drops of it at this point and keep whipping until you have a shade you want. Pipe the royal icing onto the cooled cookies to decorate.
- To store royal icing: The ideal way is to scrape it out of the bowl and into a plastic, disposable piping bag, then leave it at room temperature. Don't cut the bag until you're ready to use the royal icing and don't overfill the bag--you want enough room to tie the back of the bag off to keep the icing airtight. If any air comes into contact with the icing, it gets hard and that part of the icing is useless. Never attempt to mix hard bits back into the royal icing--you'll ruin the whole batch. The other accepted method of storing the icing is to scrape it into a plastic or ceramic bowl, and cover it with a wet paper towel. This method works, but it wastes both paper towels and royal icing. It's also just annoying. When you're piping small designs, you want to use very small parchment piping bags. It's easy to stick the nose of a large piping bag into a small one and extract exactly how much you need. When the icing is in a bowl, you have to use a spoon to get it out. The spoon is difficult to get into a piping bag, and you keep using spoons and wasting royal icing.
GINGERBREAD COOKIES
Make and share this Gingerbread Cookies recipe from Food.com.
Provided by Kim D.
Categories Dessert
Time 2h10m
Yield 20-40 cookies
Number Of Ingredients 15
Steps:
- For the dough, sift the dry ingredients (except sugar) into a mixing bowl and stir or whisk well to combine.
- Beat the butter and sugar by machine and beat in the eggs, one at a time.
- Continue beating until the mixture is smooth, scraping down often.
- Beat in half the flour mixture, then stop and scrape down the bowl and beaters.
- Beat in the molasses, scrape again, and beat in the remaining flour mixture, just until combined.
- Divide the dough into several pieces and press each piece into a rectangle slightly more than 1/4" thick between 2 sheets of plastic wrap (this step is important).
- Chill the dough for at least 1 hour or until firm.
- Can be left overnight or frozen at this point.
- Set racks in the middle and upper thirds of the oven.
- Preheat the oven to 350°F.
- Roll the dough, one piece at a time, on a floured surface just to make the dough flat and even but not much thinner.
- The cookies should be 1/4 inch thick.
- Cut with floured cutters and arrange on the pans at an inch or two apart, to make room for expansion during baking.
- Repeat with remaining dough.
- Re-roll the scraps immediately or press together, chill and re-roll later.
- Bake the cookies for 8-10 minutes, until firm when pressed with a fingertip.
- (They won't have much extra color and should dent slightly when touched).
- Cool the cookies on pans a minute or two, then transfer to racks.
- Meanwhile, for the icing, combine the confectioner's sugar and egg whites in a mixing bowl and beat by machine until combined.
- Add the lemon juice or vinegar and continue beating till fluffy.
- Divide the icing into several small bowls and add the coloring.
- Keep plastic wrap pressed directly on the surface of the icing to prevent a crust from being formed.
- Use a pastry bag or spread icing on cookies to decorate.
- Use raisins, currants and other decorative sweet bits for extra garnish.
- If you'd like to use the cookies to hang on a Christmas tree, make a small hole near the top of the cookie as soon as they come out of the oven so you can get a narrow ribbon or string through.
- Variation: Cut round cookies and sandwich them with some heated apricot jam.
- The variations are endless.
Nutrition Facts : Calories 332.8, Fat 10, SaturatedFat 6, Cholesterol 43, Sodium 171.7, Carbohydrate 57.8, Fiber 0.9, Sugar 35.7, Protein 3.9
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
GINGERBREAD COOKIES
originating in England. In the late 16th century, at the court of Queen Elizabeth I, honored guests at court were sometimes presented with their portrait in gingerbread.
Provided by ebonypeters
Time 30m
Yield Makes Cookies
Number Of Ingredients 10
Steps:
- sift the flour, bicarbonate of soda and ground ginger, nutmeg and cinnamon together in a mixing bowl
- chop the butter into small pieces, and rub into dry mixture until the consistency of fine breadcrumbs, then add the sugar and mix together
- mix the beaten egg and add to the mixture, mixing together to form a dough
- Roll out on a floured surface (ensure you flower bothe the rolling pin and the table very well as this helps wen cutting into shapes once rolled) to about 3mm thick, then cut out what ever shapes you want. Put onto a tray lined with baking paper, decorate as much as you like although i like to keep mine simple with a good sprinkle of cinnamon sugar yum!
- cook for approximately 15 minutes depending on size of biscuit.
- When they are cooked, leave on the baking sheet for a few minutes, then transfer to a cooling rack, and leave to cool completely.
BIG SOFT GINGER COOKIES
These are just what they say: big, soft, gingerbread cookies. They stay soft, too. My oldest son's favorite.
Provided by AMY1028
Categories Desserts Cookies Spice Cookie Recipes
Time 50m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
- 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. Store in an airtight container.
Nutrition Facts : Calories 142.8 calories, Carbohydrate 21.1 g, Cholesterol 7.8 mg, Fat 6 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 147 mg, Sugar 11.4 g
GINGERBREAD COOKIES
This is the very first gingerbread cookie I ever tried and it is still my favorite to this day. It has a nice chewy texture straight out of the oven and gets hard when it cools. But, as soon as you bite a chunk off, it melts in your mouth! I think the orginal recipe came from Taste of Home in their Christmas cookbooklet. The dough needs to refrigerate for at least 2 hours to let the flavors blend together, so plan ahead and don't skip this step.The recipe was for rolled cookies, but you can just as easily roll the dough into balls and push them down a little before baking. The dough does puff up quite a bit during baking, but it flattens back down as it cools. You can also substitute margarine for the shortening without changing the texture.
Provided by the_cookie_lady
Categories Dessert
Time 55m
Yield 18-20 cookies, 18 serving(s)
Number Of Ingredients 10
Steps:
- Cream shortening and sugar. Beat in egg and molasses.
- In a separate bowl, combine remaining ingredients; add to mixture while stirring.
- Wrap dough in plastic wrap and refrigerate for at least 2 hours.
- Roll dough out on a floured surface (try to use the least amount of flour that you can to keep dough from sticking) to about 1/8" thick. Using a large cookie cutters (I use a 3 1/2" gingerbread man), cut out cookies and place on ungreased cookie sheets. Reroll dough scraps and repeat.
- Bake @ 350 degrees for 8 to 10 minutes or until edges begin to brown. Remove cookie sheet from oven and allow cookies to cool on the sheet until they have flattened again. Carefully remove from cookie sheets and allow to completely cool on a wire rack.
Nutrition Facts : Calories 179.4, Fat 8, SaturatedFat 2, Cholesterol 11.8, Sodium 205.4, Carbohydrate 25.5, Fiber 0.5, Sugar 13.8, Protein 1.8
BEST GINGERBREAD COOKIES
I made these for years with my kids using a gingerbread boy, then gave it smarties for eyes licorice for its mouth, just all good fun.
Provided by mmlwjr
Categories Dessert
Time 20m
Yield 72 cookies
Number Of Ingredients 8
Steps:
- Combine first 3 ingredients in bowl.
- Cream margarine, add sugar then eggs one at a time.
- Now add the molasses and vinegar.
- Mix in the flour.
- Roll out and use cookie cutters.
- Bake 10-12 minutes at 350°F.
- After they are baked you can decorate the way you like.
Nutrition Facts : Calories 81.6, Fat 2.8, SaturatedFat 0.6, Cholesterol 5.2, Sodium 86.5, Carbohydrate 13.2, Fiber 0.2, Sugar 5.6, Protein 1.1
BEST-EVER CHEWY GINGERBREAD COOKIES
Crisp gingerbread cookies have their place, of course, but sometimes, you want to soften them up a little bit, don't you? These tender cookies are the perfect fix for that craving, combining the classic spice flavors we all love and a chewy crumb that just about melts in your mouth. Making them from scratch allows for control in the texture, and these are calibrated to a just-right tenderness that we (and many others) find irresistible. And speaking of irresistible, we guarantee that the aroma coming from your kitchen as you bake these will make it the gathering place of the entire house. While that scent (and those flavors) are especially welcome when temperatures outside start to dip, these tender cookies are welcome at any time of year.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 90
Number Of Ingredients 13
Steps:
- In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in egg and molasses. Stir in remaining ingredients except granulated sugar. Cover; refrigerate at least 2 hours.
- Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone baking mat. In small bowl, place granulated sugar. Shape dough into 1-inch balls; roll in sugar. On cookie sheets, place balls 2 inches apart.
- Bake 8 to 10 minutes or just until set and soft in center. Cool 2 minutes; remove from cookie sheets to cooling racks. Store tightly covered up to 1 week.
Nutrition Facts : Calories 50, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 5 g, TransFat 0 g
GINGERBREAD COOKIES
Make and share this Gingerbread Cookies recipe from Food.com.
Provided by tasb395
Categories Dessert
Time 40m
Yield 36-48 cookies
Number Of Ingredients 11
Steps:
- In a mixing bown, beat shortening with an electric mixer, on medium to high speed.
- Add sugar, baking powder, ginger, baking soda, cinnamon, and cloves. Beat till combined, scraping bowl.
- Beat in molasses, egg and vinegar till combined.
- Beat in as much flour as you can with the mixer. Stir in remaining flour.
- Divide dough in half. Cover and chill for 3 hours or till easy to handle.
- Grease a cookie sheet; set aside. On a lightly floured surface, roll half of the doug at a t time to 1/8 inch thick. Using a 2 1/2 inch cookie cutter, cut into desired shapes. Place 1 inch apart on a prepared cookie sheet.
- Bake in a 375 F oven for 5-6, minutes or till edges are lightly browned. Cool on cookie sheet for 1 minute. Transfer to a wire rack and let cool. If desired, decorate cookies with icing and candy.
Nutrition Facts : Calories 83.6, Fat 3.1, SaturatedFat 0.8, Cholesterol 5.9, Sodium 31.5, Carbohydrate 13, Fiber 0.3, Sugar 5.4, Protein 1.1
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