GINGERBREAD COOKIES II
This is the BEST recipe for gingerbread cookies I have ever tasted. It looks complicated, but isn't. I have used this recipe for many years and always get compliments on it.
Provided by Kim
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 4h
Yield 72
Number Of Ingredients 12
Steps:
- Sift together the flour, baking powder, ginger, nutmeg, cloves, and cinnamon; set aside.
- In a medium bowl, mix together the shortening, molasses, brown sugar, water, egg, and vanilla until smooth. Gradually stir in the dry ingredients, until they are completely absorbed. Divide dough into 3 pieces, pat down to 1 1/2 inch thickness, wrap in plastic wrap, and refrigerate 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 into desired shapes with cookie cutters. Place cookies 1 inch apart onto an ungreased cookie sheet.
- Bake for 10 to 12 minutes in the preheated oven. When the cookies are done, they will look dry, but still be soft to the touch. Remove from the baking sheet to cool on wire racks. When cool, the cookies can be frosted with the icing of your choice.
Nutrition Facts : Calories 89.8 calories, Carbohydrate 14.5 g, Cholesterol 2.6 mg, Fat 3 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 0.8 g, Sodium 24.2 mg, Sugar 5.5 g
THE SPICIEST GINGERBREAD COOKIES EVER
This gingerbread cookie is super-spicy from the very first bite. Molasses makes it chewy and white sugar rounds out the spices. Cayenne, allspice and a hefty dose of black pepper result in a complex, lingering heat that is surprising and pleasant.
Provided by Food Network Kitchen
Categories dessert
Time 5h20m
Yield Eighteen 4-inch gingerbread people
Number Of Ingredients 17
Steps:
- Make the cookies: Whisk together the flour, ginger, cinnamon, black pepper, salt, baking soda, allspice, nutmeg, cayenne, and baking powder in a medium bowl.
- Beat the butter and granulated sugar in a large bowl with an electric mixer on medium speed until pale and fluffy, about 3 minutes (scrape down the sides of the bowl, as needed). Beat in the molasses until combined, then the egg (the mixture will look curdled). Add the flour mixture and beat on low speed until the dough comes together. Divide the dough in 2 pieces, flatten each half into a disk and wrap each disk in plastic wrap. Refrigerate at least 2 hours or up to overnight.
- Position 2 racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Keeping one disk refrigerated, roll the other disk on a well-floured work surface to 1/4 inch thick, sprinkling flour on and under the dough as needed and sliding a spatula underneath every so often to prevent sticking (If the dough looks crackly or breaks apart, press it back together from the outside edge in). Using cookie cutters, cut out gingerbread shapes as close together as possible. Pull away the extra dough around each shape then use a small offset spatula to transfer the shapes to the prepared cookie sheets, spacing them 1 inch apart. Reroll the scraps and cut out more cookies. Freeze the cookies until firm, about 15 minutes.
- Bake the cookies, rotating the baking sheets from top to bottom and from front to back halfway through cooking, until they are slightly firm to the touch but not browned at the edges, about 12 minutes. Repeat the rolling, cutting and baking with the remaining dough disk.
- Cool the cookies for 5 minutes on the baking sheet then transfer them to a cooling rack to cool completely, about 20 minutes (The cookies will continue to firm as they cool).
- Make the icing: Combine the confectioners' sugar, meringue powder and 3 tablespoons water in a large bowl and beat with an electric mixer on low speed until the frosting thickens, trying not to incorporate too much air. (The icing should be pure white and thick, but not fluffy and bubbly.)
- Scrape the icing into a resealable plastic bag and snip the corner to the desired size. Pipe the icing onto the cookies to decorate, as desired, sticking the candy onto the icing while it is still wet. Let the cookies stand at room temperature until the icing hardens, at least 1 hour.
GINGERSNAP COOKIES
I was following my mother's recipe for ginger snaps and realized I had used the wrong ingredients right away, so rather than throwing it out and starting over, I made my own recipe, and they turned out even better. I just had to share my 'mistake' with you all because I can't believe how good these are. They turned out so delicious, moist, and chewy. I hope you enjoy them.
Provided by Anonymous
Categories Desserts Cookies Gingersnap Recipes
Time 30m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter and 1 cup sugar together with an electric mixer in a large bowl until creamy. Add egg and beat until smooth. Stir molasses into the butter mixture until completely integrated.
- Sift flour, baking soda, ginger, cinnamon, salt, and cloves together in a separate bowl; add to the butter mixture and mix until you have a dough. Divide and shape the dough into 36 balls.
- Put 1/2 cup sugar in a wide, shallow bowl. Roll dough balls in sugar to coat and arrange onto a baking sheet.
- Bake in preheated oven until beginning to crisp around the edges, 13 to 15 minutes.
Nutrition Facts : Calories 118 calories, Carbohydrate 16.8 g, Cholesterol 18.7 mg, Fat 5.3 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 3.3 g, Sodium 141.6 mg, Sugar 9.6 g
GINGERBREAD PEOPLE COOKIES
I was looking for a lighter cookie to make for my office's holiday party and found this on the Cooking Light web site. These looked appealing for taste and presentation and lots of good reviews from CL subsribers.
Provided by justcallmetoni
Categories Dessert
Time 1h30m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 60.3, Fat 1, SaturatedFat 0.6, Cholesterol 2.5, Sodium 33.6, Carbohydrate 12.2, Fiber 0.2, Sugar 6.9, Protein 0.7
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!
GINGERBREAD LOLLIPOP COOKIES
Make and share this Gingerbread Lollipop Cookies recipe from Food.com.
Provided by mspebblesflinstone
Categories Dessert
Time 2h
Yield 25 serving(s)
Number Of Ingredients 16
Steps:
- For the dough, mix dry ingredients (except sugar) into mixing bowl and whisk to fully combined.
- Beat the butter and sugar with mixer, and then beat in eggs on at a time. Mix until until batter is smooth, scraping bowl to get unmixed mixture.
- Add half of the flour mixture, just until combined.
- Add the molasses, scrape bowl again, and then add rest of flour mixture. Just until combined (over mixing will make cookies tough).
- Divide dough into four parts. Double wrap dough in surane wrap and refrigerate for two hours or until firm.
- Cook in middle of oven.
- Preheat oven to 350°F.
- Roll out dough out on floured surface, and cut with floured cookie cutter. Cookies should be slightly under a 1/4 inch thick.
- Place cut dough on cookie sheet, add lollipop stick in the center of dough and push into dough slightly and then add the same shape on top of other cookie dough shape and lollipop stick. When they cook the will fuse together.
- Leave room for the cookies to expand when baking.
- Squish scraps together and re-refrigerate and reroll when chilled again.
- Bake cookies for about 8- 10 minutes.
- Cool cookies on pan for a few minutes before transferring to wire rack to cool completely.
- Directions for icing.
- When cookies are completely cooled.
- Combine egg whites, cream of tarter and vanilla in large mixing bowl.
- Beat on medium speed on mixer until frothy.
- Add half of powdered sugar, mixing well.
- Add remaining sugar and beat for about 5 to 6 minutes at high speed. The mixture should be stiff and can hold a peak. You may have to add more sugar or a little water depending on your consistency.
Nutrition Facts : Calories 339.4, Fat 8.1, SaturatedFat 4.8, Cholesterol 36.4, Sodium 143.5, Carbohydrate 64.5, Fiber 0.7, Sugar 46.5, Protein 3.4
More about "gingerbreadlollipopcookies recipes"
GINGERBREAD COOKIES (STEP BY STEP RECIPE) - JESSICA GAVIN
From jessicagavin.com
15 GINGERBREAD COOKIE RECIPES THAT ARE PERFECT FOR …
From chatelaine.com
CLASSIC GINGERBREAD COOKIES - READER'S DIGEST CANADA
From readersdigest.ca
SOFT AND CHEWY GINGERBREAD COOKIES - THE RECIPE CRITIC
From therecipecritic.com
MY FAVORITE GINGERBREAD COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
THE BEST GINGERBREAD COOKIES RECIPE | LĒVO - LEVO OIL INFUSION, INC.
From levooil.com
SOFT AND CHEWY GINGERBREAD COOKIES · I AM A FOOD BLOG
From iamafoodblog.com
GINGERBREAD SANDWICH COOKIES RECIPE - HOW TO BAKE ... - GOOD …
From goodhousekeeping.com
23 FOODS THAT GIVE YOU AN ENERGY BOOST INSTANTLY - LIFEHACK
From lifehack.org
GINGERBREAD COOKIE BARS (CHEWY & DELISH!) - FIT FOODIE FINDS
From fitfoodiefinds.com
GINGERBREAD COOKIES – KYLIE FLAVELL
From kylieflavell.com
GINGERBREAD COOKIES - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
GINGERBREAD SANDWICH COOKIES - COOKIES AND CUPS
From cookiesandcups.com
10 BEST GINGERBREAD COOKIES WITH FRESH GINGER RECIPES | YUMMLY
From yummly.com
THE BEST EASY SOFT GINGERBREAD COOKIES • LOVE FROM THE OVEN
From lovefromtheoven.com
MAKE YOUR OWN GINGERBREAD LATTE COOKIES | CBC NEWS
From cbc.ca
BEST GINGERBREAD COOKIES RECIPE | SOFT & CHEWY CHRISTMAS COOKIES
From lifeloveandsugar.com
SOFT GINGERBREAD COOKIES - HAPPY FOOD, HEALTHY LIFE
From happyfoodhealthylife.com
GINGERBREAD COOKIES THAT ACTUALLY TASTE GOOD - LAUREN'S LATEST
From laurenslatest.com
SOFT GINGERBREAD COOKIES - JOYFOODSUNSHINE
From joyfoodsunshine.com
BEST GINGERBREAD COOKIES RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
GINGERBREAD MAN COOKIES - BELLE OF THE KITCHEN
From belleofthekitchen.com
FIESTA AZTECA – MEXICAN RESTAURANT
From fiesta-azteca.com
GINGERBREAD COOKIES
From asianfoodnetwork.com
EASY GINGERBREAD COOKIES RECIPE L RENEE NICOLE'S KITCHEN
From reneenicoleskitchen.com
GINGERBREAD COOKIES | RICARDO
From ricardocuisine.com
PALEO GINGERBREAD COOKIES | THE PALEO DIET®
From thepaleodiet.com
GINGERBREAD SANDWICH COOKIES - HOT FOR FOOD BY LAUREN TOYOTA
From hotforfoodblog.com
GINGERBREAD CRINKLE COOKIES - CTV
From more.ctv.ca
CLASSIC GINGERBREAD COOKIES - HELLO LITTLE HOME
From hellolittlehome.com
GINGERBREAD COOKIES - JEN AROUND THE WORLD
From jenaroundtheworld.com
CITRUS GINGERBREAD COOKIES | READER'S DIGEST
From readersdigest.ca
KETO GINGERBREAD COOKIES (6 INGREDIENTS!) - THE BIG MAN'S WORLD
From thebigmansworld.com
SOFT GINGERBREAD COOKIES (THE BEST) - FIT FOODIE FINDS
From fitfoodiefinds.com
SOFT GINGERBREAD COOKIE RECIPE (+VIDEO) | LIL' LUNA
From lilluna.com
HEALTHY GINGERBREAD COOKIES {SOFT AND CHEWY!} - IFOODREAL.COM
From ifoodreal.com
GINGERBREAD COOKIES | RICARDO
From ricardocuisine.com
GINGERBREAD COOKIES | KING ARTHUR BAKING
From kingarthurbaking.com
SIBO GINGERBREAD COOKIES - THE HEALTHY GUT
From thehealthygut.com
CLASSIC GINGERBREAD COOKIES | CANADIAN LIVING
From canadianliving.com
GINGERBREAD COOKIES | METRO
From metro.ca
SOFT AND CHEWY GINGERBREAD COOKIES - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
GESINE PRADO’S GINGERBREAD COOKIES - FOOD NETWORK CANADA
From foodnetwork.ca
You'll also love