Soft Gingerbread Recipes

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.

Steps:

• Beat the butter in a stand mixer or with electric beaters until it is soft and then beat in, one by one, the sugar, golden syrup and treacle. Beat in the egg and vanilla extract and scrape down the sides of the bowl. Tip in the flour, baking powder and ginger along with a pinch of salt and beat in the flour on a slow speed until it is just combined. The dough will be very soft at this point. Scrape the dough into a container and chill it in the fridge for about 8 hours or overnight. You don't have to leave it for this long but it does improve the flavour.
• To roll out the dough you'll need a non-stick work surface that is lightly dusted with flour. Scoop out a small batch of the dough (it will still be very soft) and roll it out carefully to about 2mm thick. Cut out gingerbread people or circles and transfer them to a lined baking sheet. When you have filled the sheet (leaving enough room for spreading) put it into the fridge for 30 mins along with the remaining dough (you can freeze the dough in batches, if you like).
• Heat the oven to 170C/150C fan/gas 3. Cook the gingerbread for the 10-12 minutes depending on level of crispness don't try and remove them from the sheet until the gingerbread shapes have cooled enough. Cool completely and then decorate if you want. You can freeze the cooked gingerbread if you like, or keep for up to 3 days in an airtight container

Steps:

• In a large bowl, with mixer at slow speed, beat flour, sugar, butter, molasses, applesauce, egg, cinnamon, baking powder, ginger, cloves, nutmeg, baking soda, and salt until well mixed. Cover and refrigerate 1 hour.
• Preheat oven to 350°F On a lightly floured surface, working with half of the dough at a time, roll 1/8 inch thick. With floured cookie cutters, cut dough into shapes. Using a metal spatula or pancake turner, place cookies 1/2 inch apart on greased cookie sheets. Reroll trimmings and continue to cut shapes. Bake 8 minutes, or until very lightly browned. Transfer cookies to racks to cool completely.

Steps:

• Preheat oven to 350 degrees and grease a 9 x 13 pan.
• Cream brown sugar and butter thoroughly.
• Add eggs and molasses and combine.
• In a separate bowl, whisk dry ingredients together.
• In a separate bowl, combine boiling water and baking soda.
• Add dry ingredients and water/soda to mixing bowl alternately, mixing well with each addition.
• Pour into pan and bake for 30-35 minutes or until done.
• Serve with whipped cream on top.

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!

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well. , Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° until puffy and lightly browned, 10-12 minutes. Remove to wire racks to cool.

Steps:

• Position a rack in the middle of the oven & preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
• In a large bowl, whisk together the flour, baking powder, salt, just 2 teaspoons of the ginger & 2 teaspoons of the cinnamon, as well as the cloves, the 3/4 cup of granulated sugar & all of the brown sugar.
• In a medium bowl, whisk together the eggs, butter & vanilla extract, then pour this egg mixture into the flour mixture, stirring with a wooden spoon until dough comes together in a soft & slightly sticky mass.
• Turn dough out onto a lightly floured work surface & knead several times until smooth.
• Divide dough in half, then shape each piece into a log about 8 inches long & 2 inches wide before setting each log some 3 inches apart on the prepared baking sheet.
• In a small bowl, stir together the remaining 1 teaspoon of ginger, 1 teaspoon of cinnamon & the 3 tablespoons of granulated sugar. Brush the logs with the egg white & sprinkle each log with 1/3 of the spiced sugar mixture.
• Bake logs 25 to 30 minutes or until they are puffed & golden brown, then set the baking sheet on a wire rack to cool for 10 minutes.
• Reduce oven temperature to 300 degrees F, then using a serrated knife, cut each log into 1/2-inch-slices (about 15 each).
• Arrange the biscotti, flat-side down, on the baking sheet & sprinkle with another 1/3 of the sugar mixture, then bake for 6 minutes or until biscotti are light golden brown.
• Turn the biscotti over, sprinkle with the remaining sugar mixture & bake another 6 minutes.
• Cool biscotti on the baking sheet set on a wire rack for 5 minutes before removing them to the rack to cool completely.
• Store in an airtight container or in a zip-lock bag for up to 4 days.

Steps:

• Pre-heat the oven to 180°C (approx gas 5) and grease 2 large baking trays
• Mix together the flour, sugar, salt, bicarbonate of soda, ginger and cinnamon in a bowl
• add the golden syrup and the butter and mix together well until it forms a soft workable dough. (If it is too crumbly you can add a little more butter, or if it is too sticky add a little more flour)
• Roll out the dough on a lightly floured surface to about 1cm thick and use a cutter of your choice to cut them into shapes
• Lay out the shapes on the baking trays allowing a little room for them to expand
• Cook for around 10-15 minutes depending on how chewy you want them (the longer time the harder they will be)

Steps:

• Preheat oven to 350.
• Combine flour, ginger, baking soda, cinnamon, cloves, and salt.
• Set aside.
• In large miximg bowl with an electric mixer beat butter for 30 seconds.
• Add 1 cup sugar.
• Beat until fluffy.
• Add egg and molasses; beat well.
• Add half the flour mixture; beat until combined.
• Stir in remaining flour with a wooden spoon.
• Shape into 1-inch balls.
• Roll in 2 tablespoons sugar; place on ungreased cookie sheets 2 inches apart.
• Bake in preheated oven 10 minutes or until light brown and puffed.
• Let cool on cookie sheets 2 minutes.
• Transfer to wire racks to cool.

Steps:

• In a large saucepan over medium-high heat, combine the butter, oil, honey, molasses and brown sugar. Cook, stirring, until the butter melts and the mixture just comes to a full boil; immediately start timing and cook for exactly 1 minute, stirring occasionally. Remove from the heat; let cool slightly.
• In a large bowl, using a stand mixer or electric hand mixer on low speed, combine the flour, cinnamon, ginger, cloves, baking powder, baking soda and salt. Working carefully to avoid splashes, add the butter-molasses mixture. Beat on low speed until the ingredients are blended. Increase the speed to medium, until very well blended; if the mixer motor labors, stop and complete the mixing by hand. (The dough will seem too soft at this point.) Cover and refrigerate for 30 minutes or until the dough has stiffened and is barely warm.
• Divide the dough into thirds. Roll out the portions a generous 1/4 -inch thick between sheets of baking parchment or waxed paper. Stack the rolled portions (paper still attached) on a tray or baking sheet. Refrigerate for at least 30 to 40 minutes, or freeze for 20 to 25 minutes or until cold and firm. (The dough may be refrigerated for up to 12 hours, if preferred.).
• Place a rack in the middle third of the oven and preheat to 350 degrees. Grease several large baking sheets, or coat with nonstick spray oil.
• Working with 1 dough portion at a time (leaving the remainder chilled), gently peel away 1 sheet of paper, then lightly pat it back into place. (That will make it easier to lift cookies from the paper later.) Flip the dough over, then peel off and discard the second sheet. Using a 4- to 5-inch gingerbread girl or boy cutter, cut out the cookies. Using a spatula, transfer cookies to baking sheets, spacing about 2 inches apart. (If at any point the dough softens too much to handle easily, transfer the paper and cookies to a tray or baking sheet, and chill until firm again.) Gather up and reroll the dough scraps between sheets of paper. Continue cutting out cookies until all the dough is used. Very firmly press raisins into the cookies for eyes and front buttons.
• Bake for 9 to 14 minutes, until the cookies are slightly colored on top and slightly darker at the edges; it's better to overbake than underbake. Set aside to firm up about 4 minutes; then, using a wide spatula, transfer to wire racks set over a sheet of waxed paper. Have all the cookies lined up and slightly separated before beginning the glaze.
• For the glaze: In a medium saucepan, combine the confectioners' sugar, oil and water until well blended. Bring to a boil, stirring, over medium-high heat, for 30 to 45 seconds or just until the mixture is smooth and becomes translucent. Stir to recombine the glaze, then use immediately while it is still hot. (If the glaze is allowed to stand and cool, it may thicken and become sugary. In that case, add a teaspoon of hot water to thin it again, place over medium heat and continue stirring until the sugar dissolves. Immediately remove from the heat and use.).
• Using a pastry brush or a paper towel dipped in the glaze, brush the cookies until their tops are coated all over with an even layer, not too thick or too thin. Stir the glaze frequently to prevent it from separating. Let the glazed cookies cool completely, at least 1 hour; the glaze may become slightly sugary and flaky.

Steps:

• Place the butter, sugar and molasses in the bowl of an electric mixer with the paddle attachment in place. Beat on medium speed until smooth and incorporated. Add the egg yolk and continue to beat until fully combined.
• Sift the flour, cocoa powder, baking soda, ginger, cinnamon, cloves, salt and pepper into a bowl. Turn the speed of the mixer to low, and add the dry ingredients to the butter and molasses. Once the mix comes together, tip the dough onto a lightly floured work surface and knead gently. Roll out the dough so that it is about 1/4 inch/ 0.5 cm thick. If the dough is very soft, you will need to chill it.
• Preheat the oven to 375°F/190°C. Line two baking sheets with parchment paper and set aside.
• Dip the cookie stamps in a small bowl of flour, shake off any excess and then press them firmly into the dough, one at a time, to create a deep imprint. How far you need to press to get an imprint will depend on your stamp; the patterns on some are more deeply cut than others. Bear in mind that the cookies rise a little when cooked, so any soft imprints will disappear. Using a round cookie cutter that is slightly larger than the pattern, cut out the pieces of imprinted gingerbread. Transfer the cookies to the lined baking sheets, spaced about 3/4 inch/2 cm apart. Reroll the dough and continue to stamp and cut cookies until all the dough is used up.
• Bake for 9-10 minutes, rotating the sheets halfway through, until firm to the touch. They will continue to firm up as they cool, so don't be tempted to bake them for any longer.
• To make the rum butter glaze while the gingerbreads are in the oven, as the glaze needs to be brushed onto the cookies while they are still warm, sift the confectioners' sugar and cinnamon into a small bowl. Add the melted butter, rum (or lemon juice) and water and mix with a spoon until smooth. The glaze will thicken slightly if it sits around, so stir through a little more warm water if you need to-it should be the consistency of runny honey.
• Remove the cookies from the oven, leave them to cool for 5 minutes, then brush or dab the glaze all over with a pastry brush. Transfer to a wire rack to cool completely.
• Make-Ahead
• Once the dough is made, it can be covered in plastic wrap and kept in the fridge for up to 2 days before baking.
• Storage
• These will keep for up to 5 days in an airtight container. The glaze will discolor and crack a little, but this will not affect how they taste.