Best Gingerbread Cookies Food

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THE MOST WONDERFUL GINGERBREAD COOKIES



The Most Wonderful Gingerbread Cookies image

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

3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
1 3/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons unsalted butter
3/4 cup dark brown sugar
1 large egg
1/2 cup molasses
2 teaspoons vanilla
1 teaspoon finely grated lemon zest (optional)

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.

THE BEST SOFT GINGERBREAD COOKIES



The Best Soft Gingerbread Cookies image

We've had our blog for over 10 years and this is the first time we've posted our recipe for the BEST soft gingerbread cookies ever!

Provided by Sweet Basil

Categories     Over 300 Christmas Recipes and Ideas to Bring the Christmas Spirit

Time 3h10m

Number Of Ingredients 16

3 1/2 Cups All-Purpose Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Teaspoon Ground Cloves
2 1/2 Teaspoons Ground Ginger
1/2 Teaspoon Allspice
1 Tablespoon Cinnamon
10 Tablespoons Unsalted Butter (softened (1 stick plus 2 tablespoons))
3/4 Cup Light Brown Sugar ((dark works for even more flavor))
2/3 Cup Molasses*
1 Large Egg (at room temperature)
3/4 Teaspoon Vanilla Extract
1 1/2 Cups Powdered Sugar
1 Teaspoon Corn Syrup (Light )
1/2 Teaspoon Vanilla
2-3 Tablespoons Water (Room Temp)

Steps:

  • In a bowl, combine the flour, baking soda, salt, ginger, cinnamon, allspice and cloves, whisking to completely combine.
  • In a large bowl using a stand mixer fitted with a paddle attachment, beat the butter and the brown sugar for 3 minutes on medium high speed. Add the molasses and beat on medium high speed until combined and creamy-looking.
  • Scrape down the sides and bottom of the bowl.
  • Next, beat in egg and vanilla. Scrape down the sides of the bowl.
  • Add the dry ingredients to the bowl. On low speed, slowly mix into the wet ingredients until combined.
  • Divide the cookie dough in half and place each onto a large piece of plastic wrap. Wrap each dough up tightly and pat down to create a flat disc shape.
  • Chill the discs for at least 3 hours and up to 3 days in the refrigerator. Chilling is mandatory for gingerbread cookie dough.
  • Preheat oven to 350°F
  • Line 2-3 large baking sheets with parchment paper or silicone baking mats. (We recommend these for cookies and never bake without them.)
  • Remove 1 disc of chilled cookie dough from the refrigerator.
  • Generously sprinkle a work surface, as well as your hands and the rolling pin with powdered sugar, not flour.
  • Roll out disc until 1/4-1/2"-inch thick. Cut into shapes. Place shapes 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is shaped. Repeat with remaining disc of dough.
  • Bake cookies for about 9-10 minutes.
  • Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely. Once completely cool, decorate with royal icing!

Nutrition Facts : ServingSize 1 g, Calories 197 kcal, Carbohydrate 36 g, Protein 2 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 19 mg, Sodium 104 mg, Sugar 21 g, Fiber 1 g

BEST-EVER CHEWY GINGERBREAD COOKIES



Best-Ever Chewy Gingerbread Cookies image

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

1 cup plus 2 tablespoons unsalted butter, softened
1 cup packed brown sugar
1 egg
1/4 cup plus 2 tablespoons molasses
2 1/2 cups Gold Medal™ all-purpose flour
2 1/4 teaspoons baking soda
1/2 teaspoon kosher (coarse) salt
1 tablespoon ground ginger
1 tablespoon ground cinnamon
2 teaspoons ground cloves
1 1/2 teaspoons ground nutmeg
1/2 teaspoon ground allspice
2/3 cup granulated or coarse sugar

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



Gingerbread Cookies image

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

1 ½ cups dark molasses
1 cup packed brown sugar
⅔ cup cold water
⅓ cup shortening
7 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground allspice
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 (16 ounce) package chocolate frosting

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



Gingerbread Cookies image

This is my favorite gingerbread cookies recipe and it's also loved by millions. Soft in the centers, crisp on the edges, and perfectly spiced. I played around with the spices a lot and really loved the flavor of these cookies when using a full Tablespoon each of ground ginger and ground cinnamon. Make sure you chill the cookie dough discs for a minimum of 3 hours.

Provided by Sally

Categories     Cookies

Time 4h30m

Number Of Ingredients 13

10 Tablespoons (2/3 cup; 145g) unsalted butter, softened to room temperature
3/4 cup (150g) packed light or dark brown sugar
2/3 cup (160ml) unsulphured molasses
1 large egg, at room temperature
1 teaspoon pure vanilla extract
3 and 1/2 cups (438g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1/2 teaspoon salt
1 Tablespoon ground ginger (yes, 1 full Tablespoon!)
1 Tablespoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
optional: easy cookie icing or royal icing

Steps:

  • In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and molasses and beat on medium high speed until combined and creamy-looking. Scrape down the sides and bottom of the bowl as needed. Next, beat in egg and vanilla on high speed for 2 full minutes. Scrape down the sides and bottom of the bowl as needed. The butter may separate; that's ok.
  • In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick and slightly sticky. Divide dough in half and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down to create a disc shape. Please see photo and description above in my post. Chill discs for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.
  • Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
  • Remove 1 disc of chilled cookie dough from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. Roll out disc until 1/4-inch thick. Tips for rolling- the dough may crack and be crumbly as you roll. What's helpful is picking it up and rotating it as you go. Additionally, you can use your fingers to help meld the cracking edges back together. The first few rolls are always the hardest since the dough is so stiff, but re-rolling the scraps is much easier. Cut into shapes. Place shapes 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is shaped. Repeat with remaining disc of dough.
  • Bake cookies for about 9-10 minutes. If your cookie cutters are smaller than 4 inches, bake for about 8 minutes. If your cookie cutters are larger than 4 inches, bake for about 11 minutes. My oven has hot spots and yours may too- so be sure to rotate the pan once during bake time. Keep in mind that the longer the cookies bake, the harder and crunchier they'll be. For soft gingerbread cookies, follow my suggested bake times.
  • Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely. Once completely cool, decorate as desired.
  • Cookies stay fresh covered at room temperature for up to 1 week.

BEST GINGERBREAD COOKIES



Best Gingerbread Cookies image

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

5 cups flour
1 tablespoon ginger
1 tablespoon baking soda
1 cup margarine
1 cup brown sugar, firmly packed
2 large eggs
1 cup molasses
2 tablespoons vinegar

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

GINGERBREAD COOKIE RECIPE



Gingerbread Cookie recipe image

Enjoy this homemade soft gingerbread cookies recipe at home with this easy recipe. These are the best gingerbread cookies with molasses.

Provided by Desserts on a Dime

Categories     Dessert

Time 25m

Number Of Ingredients 12

2 1/4 cup flour
1 1/2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
6 tablespoons butter or margarine (softened)
1 cup granulated sugar
1 egg
1 tablespoon orange juice
1/4 cup molasses
1/2 cup granulated sugar (for rolling dough balls in)

Steps:

  • Preheat oven to 350F.
  • In a small bowl, combine all dry ingredients - flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.
  • In a large bowl, cream together butter and sugar.
  • Add egg, orange juice and molasses, stirring carefully until well combined.
  • Slowly add flour mixture to butter mixture, thick dough will form.
  • Drop dough by rounded teaspoon into sugar. Roll to cover, then place on cookie sheet. Set cookies about 2-inches apart.
  • Bake at 350F for 8-10 minutes. The cookies will spread out and flatten a bit. Let cookies cool on cookie sheet for a couple of minutes before removing to wire rack.

Nutrition Facts : Calories 130 kcal, Carbohydrate 24 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 14 mg, Sodium 99 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving

BEST GINGERBREAD COOKIES RECIPE



Best Gingerbread cookies Recipe image

This is the best Gingerbread cookies Recipe ever! Soft, buttery and delicious, these Gingerbread Cookies are so easy to make and looks adorable.

Provided by Anjali

Categories     Dessert

Time 4h20m

Number Of Ingredients 14

2 sticks Unsalted Butter (softened)
1 cup Light Brown Sugar (packed)
⅔ cup Molasses
1 large Egg (at room temp)
1 tsp Pure Vanilla Extract
4 cups AP Flour
1 tsp Baking Soda
1 tsp Baking Powder
¼ tsp Kosher Salt
1 tbsp Ground Ginger
1 tbsp Ground Cinnamon
½ tsp Ground Cloves
½ tsp Allspice
Royal Icing (for decoration)

Steps:

  • Take a large bowl and beat the butter for about 1 -2 minutes using a stand mixer or a handheld mixer. Beat the butter until it gets smooth and creamy. Add the Brown Sugar, Molasses, Vanilla Extract, and Eggs. Beat on high speed for about 2 minutes. Scrape down the sides and beat until smooth and creamy.
  • In a separate mixing bowl whisk the dry ingredients - Flour, Baking powder, Baking Soda, Ground Cinnamon, Ground Cloves, Ground Ginger, Kosher Salt, and Allspice.
  • Combine the wet mixture with the dry mixture to make a dough. The Gingerbread cookie dough will be slightly sticky to touch. Pat it down to make a disc shape. Divide the cookie dough into two halves. Wrap each with plastic foil and refrigerate for at least 3-4 hours or for about 3 days.
  • First of all, preheat your oven to about 350 degrees Fahrenheit. Then take a baking sheet and line it up with parchment paper. You can also alternatively use silicone baking mats as they are best for baking cookies. Now take out your chilled discs of cookie dough and place them on the kitchen surface. Spread plenty of flour underneath so that the dough does not stick to the surface. Then take a large rolling pin and roll out the dough into a flat sheet of about ¼ of an inch thickness. Once you have rolled out the dough into a flat sheet you can start cutting shapes into it. Use a cookie cutter for making fun shape with your family. This is the most fun part of making gingerbread cookies!
  • Once you have cut all the shapes you can place them on the baking sheet. Make sure each shape is spaced evenly and has space to breathe and expand. Now all you need to do is slide the baking sheet into the oven and let the cookies bake for about ten minutes. Once the baking time is over take the cookies out of the oven and let them rest for about five minutes on the countertop. This way the cookies can cool down. When they are sufficiently cooled down you can decorate them with any icing of your choice.
  • Your gingerbread cookies are now ready! Serve them to your family or hang them on your Christmas tree!

Nutrition Facts : Calories 211 kcal, Carbohydrate 32 g, Protein 3 g, Fat 8 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 28 mg, Sodium 98 mg, Fiber 1 g, Sugar 16 g, UnsaturatedFat 3 g, ServingSize 1 serving

THE BEST GINGERBREAD COOKIES



The Best Gingerbread Cookies image

Use this classic gingerbread cookie recipe to make flavorful spiced and decorated snowflake cookies, candy cane cookies, and tree cookies for Christmas.

Provided by The Gourmet Test Kitchen

Yield Makes about 4 dozen cookies

Number Of Ingredients 13

⅔ cup molasses (not robust)
⅔ cup packed dark brown sugar
1 tablespoon ground ginger
1½ teaspoons ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground cloves
2 teaspoons baking soda
2 sticks (1 cup) unsalted butter, cut into tablespoon pieces
1 large egg, lightly beaten
3¾ to 4 cups all-purpose flour
½ teaspoon salt
Decorating icing, sprinkles, dragées, and sanding sugar, for decorating
Special Equipment: Rolling pin; assorted 2- to 3-inch cookie cutters (in shapes such as people, snowflakes, candy canes, etc.); a metal offset spatula; a pastry bag fitted with 1/8- to 1/4-inch plain tip (optional)

Steps:

  • Bring molasses, brown sugar, and spices to a boil in a 4- to 5-quart heavy saucepan over moderate heat, stirring occasionally, and remove from heat. Stir in baking soda (mixture will foam up), then stir in butter 3 pieces at a time, letting each addition melt before adding next, until all butter is melted. Add egg and stir until combined, then stir in 3¾ cups flour and salt.
  • Preheat oven to 325°F.
  • Transfer dough to a lightly floured surface and knead, dusting with as much of remaining ¼ cup flour as needed to prevent sticking, until soft and easy to handle, 30 seconds to 1 minute. Divide dough in half, then wrap one half in plastic wrap and keep at room temperature.
  • Roll out remaining dough into a 14-inch round (⅛ inch thick) on a lightly floured surface. Cut out as many cookies as possible with cutters and carefully transfer with offset spatula to 2 buttered large baking sheets, arranging them about 1 inch apart.
  • Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until edges are slightly darker, 10 to 12 minutes total (watch carefully toward end of baking; cookies can burn easily). Transfer cookies to wire racks to cool completely. Make more cookies with remaining dough and scraps (reroll once).
  • Put icing in pastry bag (if using) and pipe or spread decoratively onto cookies.

GINGERBREAD COOKIES



Gingerbread Cookies image

These soft, chewy, moist gingerbread cookies are sweet and spicy, perfect for holiday baking and Christmas decorating.

Provided by Shauna

Categories     Dessert

Time 1h25m

Number Of Ingredients 18

1/4 cup butter (room temperature)
1/2 cup light brown sugar
1/2 cup molasses
1 tsp vanilla
3 1/2 cup all-purpose flour
1 tsp baking soda
3 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp cardamom
1/2 tsp salt
1/2 cup water
royal icing
candies for decorating
3 tbsp meringue powder
4 cups powdered sugar
1 tbsp vanilla
3/4 cups water

Steps:

  • Cream butter and brown sugar in the bowl of an electric mixer. Add molasses and vanilla and mix until completely combined.
  • Whisk flour, baking soda, spices, and salt in a medium bowl. Add dry ingredients to the butter mixture about 1/2 cup at a time, adding water in between. Mix until combined.
  • Wrap dough in plastic wrap and chill in the refrigerator for one hour, or overnight.
  • Preheat oven to 350°F. Line two baking sheets with parchment paper. Set aside.
  • Roll dough out on a floured board to 1/8 to 1/4 inch thick. Use cutters to cut out shapes.
  • Bake for 8 to 10 minutes. Let cool on baking sheets for 5 minutes, then let cool completely on wire rack.
  • Decorate with royal icing and candies.

Nutrition Facts : Calories 98 kcal, Carbohydrate 19 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 98 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving

BEST GINGERBREAD CUTOUT COOKIES



BEST GINGERBREAD CUTOUT COOKIES image

I've searched for years- THESE are the best gingerbread cutout cookies ever! The dough holds shape & bakes up perfectly every time & has a fantastic spiced gingerbread flavor. Favorite gingerbread men recipe ever!

Provided by Jessica & Nellie

Number Of Ingredients 18

3 cups all-purpose flour
1 tsp baking powder
¾ tsp baking soda
¼ tsp salt
1 TBSP ground ginger
2 TBSP ground cinnamon
½ tsp ground cloves
4 TBSP shortening
½ cup unsalted butter
1 cup dark brown sugar
1 large egg
½ cup molasses
2 tsp vanilla
3 cups powdered sugar
1 tsp vanilla extract
1 TBSP corn syrup
1-2 TBSP milk (as needed for thinning)
food color as desired

Steps:

  • In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended. Set aside.
  • In a large bowl (KitchenAid's great for this) beat butter, shortening, brown sugar, and egg on medium speed until well blended.
  • Add molasses & vanilla 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 chill for 1 hour. Then let stand at room temperature for at least 30 minutes.
  • Preheat oven to 375°F. Prepare baking sheets by lining 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. Space cookies 1 1/2-inches apart. We always use the classic gingerbread man & woman, but it's fun to throw in the occasional dinosaur or bunny!
  • Bake 1 sheet at a time for 8-9 minutes. Let the cookies sit on the hot tray for another 5 minutes after you take them out of the oven.
  • Transfer cookies to a cooling rack. Fully cool before frosting!
  • Whisk icing ingredients together. Transfer to an icing bag and pipe onto cookies, using additional decorations like holiday M&M's, chocolate chips, red hots, etc. Have fun with it!

Nutrition Facts : Calories 233 kcal, Carbohydrate 43 g, Protein 2 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 17 mg, Sodium 69 mg, Fiber 1 g, Sugar 30 g, UnsaturatedFat 3 g, ServingSize 1 serving

THE BEST GINGERBREAD COOKIES



The Best Gingerbread Cookies image

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

3 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon fine salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
6 tablespoons unsalted butter, melted
1 tablespoon vegetable shortening, melted
2/3 cup light brown sugar
3/4 cup molasses
1 large egg
1 pound confectioners' sugar (3 1/2 cups)
2 tablespoons meringue powder
Food coloring, if desired

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.

BEST GINGERBREAD COOKIES



Best Gingerbread Cookies image

These easy Gingerbread Cookies are soft, chewy and full of holiday goodness! A classic Christmas cookie recipe that's perfect for decorating.

Provided by Lindsay

Categories     Dessert

Time 2h6m

Number Of Ingredients 17

3 3/4 cups (488g) all purpose flour
3/4 tsp baking soda
1/4 tsp baking powder
1 tbsp ground ginger
1 tbsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground nutmeg
1/2 tsp salt
3/4 cup (168g) unsalted butter, room temperature
10 tbsp (140g) packed dark brown sugar
1 large egg
1 1/2 tsp vanilla extract
1/2 cup (172g) unsulfured molasses
1 1/2 cups (173g) powdered sugar
1 1/2 - 2 tbsp water or milk
1 tbsp corn syrup
1/2 tsp vanilla extract

Steps:

  • Preheat oven to 350 degrees.
  • 2. Combine the flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg and salt in a medium sized bowl and set aside.
  • 3. Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it's ready.
  • . Add the egg and vanilla extract mix until well combined.
  • . Add the molasses and mix until well combined.
  • . Add the dry ingredients and mix just until the dough is well combined. Dough will be thick.
  • . Divide the cookie dough into two equal parts, then roll each out to about 1/4 an inch thickness between two pieces of parchment paper. It helps to shape the cookie dough into a bit of a log and then roll it out.
  • . Transfer the parchment lined cookie dough onto a cookie sheet and into the freezer for about 6-8 minutes.
  • . Remove cookie dough from freezer and immediately cut into shapes. You'll leave the cutouts on the parchment paper to bake them, so try to space them as they should be for baking with about an inch between each cookie.
  • 0. While cookie dough is still cold, transfer the parchment paper/cookies onto a cookie sheet and bake for 6-8 minutes.
  • 1. Remove cookies from oven and allow to cool on baking sheet for 3-4 minutes, or until you can transfer them. Transfer cookies to a wire rack to cool completely.
  • 2. Repeat process with remaining cookie dough.
  • 3. When cookies are baked and you're ready to decorate them, making the icing. Add the powdered sugar to a small-medium sized bowl, then add 1 tablespoon of water, the corn syrup and vanilla extract and whisk until well combined. It will be thick to start, just keep whisking together. Add additional water as needed, for it to come together. You want to be careful not to thin it out too much. You can always add more liquid, but you can't remove it once you add it. You want the icing to just be drip-able (and therefore pipeable), but not so thin it won't stay in place.
  • 4. Add the icing to a piping bag fitted with a small round piping tip (I used Wilton tip 3) and decorate your cookies. Add sprinkles or other decorations, if you'd like.
  • 5. Allow cookies to dry, then store in an airtight container. If well sealed, cookies should be good for 5-7 days.

Nutrition Facts : ServingSize 1 cookie, Calories 138 calories, Sugar 10.9 g, Sodium 72 mg, Fat 4.6 g, SaturatedFat 2.8 g, TransFat 0 g, Carbohydrate 22.5 g, Fiber 0.5 g, Protein 1.8 g, Cholesterol 17.3 mg

EASY GINGERBREAD COOKIES



Easy Gingerbread Cookies image

Provided by ROBERT LIWANAG

Categories     Cookies

Time 8m

Yield 24 cookies

Number Of Ingredients 12

2-1/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup butter (softened)
1/2 cup molasses
1 tsp ground cinnamon
1 tsp baking powder
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp baking soda
1/2 tsp salt
1 egg

Steps:

  • In a large bowl, with mixer at slow speed, beat flour, sugar, butter, molasses, egg, cinnamon, baking powder, ginger, cloves, nutmeg, baking soda, and salt until well mixed.
  • Cover and refrigerate for 1 hour.
  • Preheat oven to 350°F.
  • On a lightly floured surface, working with half of the dough this 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. Re-roll trimmings and continue to cut shapes.
  • Bake for 8 minutes, or until very lightly browned. Transfer cookies to racks to cool completely.

More about "best gingerbread cookies food"

BEST GINGERBREAD COOKIES RECIPE - EASY CHRISTMAS ...
best-gingerbread-cookies-recipe-easy-christmas image
In a large bowl using a hand mixer, beat butter, brown sugar, and molasses until fluffy, about 2 minutes. Add egg and vanilla and beat until …
From delish.com
5/5 (29)
Total Time 3 hrs 15 mins
  • In a large bowl using a hand mixer, beat butter, brown sugar, and molasses until fluffy, about 2 minutes.
  • With the mixer on low, gradually add dry ingredients to wet ingredients, as well as fresh ginger, orange zest, and black pepper (if using), until dough just comes together. (Do not overmix!) Divide dough in half and create two discs.


THE BEST GINGERBREAD COOKIES RECIPE (VIDEO + TUTORIAL ...
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Instructions. Whisk together the flour, spices, soda and salt. Set aside. Using a mixer, mix the oil, molasses and brown sugar together. Then, …
From cleverlysimple.com
5/5 (16)
Calories 110 per serving
Category Dessert
  • Using a mixer, mix the oil, molasses and brown sugar together. Then, using the same wet bowl, mix in the eggs, one at a time.
  • Next, slowly stir in your bowl of the flour mixture into the mixer bowl of wet ingredients. Add one cup at a time to make it easy for you.
  • The dough will still be quite sticky. Place the dough onto a heavily floured surface and with floured hands, work in more flour with your hands until the dough is no longer sticky.


GINGERBREAD MEN - ONCE UPON A CHEF
gingerbread-men-once-upon-a-chef image
Instructions. In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, cloves, and black pepper. In the bowl of an …
From onceuponachef.com
Cuisine American
Total Time 50 mins
Category Desserts
Calories 78 per serving
  • In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, cloves, and black pepper.
  • In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter and sugars on medium speed until light and fluffy, about 2 minutes. Beat in the egg and molasses.
  • Add the flour mixture and mix on low speed until combined. Divide the dough in half and shape into two discs. Wrap the discs in plastic wrap and chill in the refrigerator until firm, at least 1 hour or up to three days.
  • Meanwhile, preheat the oven to 350°F ; set two racks near the middle of the oven. Line two baking sheets with parchment paper.


BEST EVER SOFT GINGERBREAD COOKIES - BLUE BOWL
best-ever-soft-gingerbread-cookies-blue-bowl image
Prep: Line two baking sheets with parchment paper. Make the Cookie Dough: Add butter to a large mixing bowl and beat with an electric …
From bluebowlrecipes.com
5/5 (2)
Category Dessert
Cuisine Dessert
Estimated Reading Time 7 mins
  • Whisk together the flour, spices, salt, and baking soda in another bowl. Gradually add that to the sugar mixture, mixing well between additions.
  • Divide the dough into two halves, and roll each one out to about 1/4" thickness between sheets of parchment paper. Set on a clean baking sheet and let chill in the fridge for 2 hours.


10 BEST GINGERBREAD RECIPES - YUMMLY
10-best-gingerbread-recipes-yummly image
dried apricots, baby spinach, balsamic vinegar, salt, ground black pepper and 4 more. Practical Gingerbread Recipe Without Eggs, Butter, Nor …
From yummly.com
4/5 (1)


SPICED GINGERBREAD COOKIES RECIPE - JULIANNE JONES | …
Instructions Checklist. Step 1. In a medium bowl, whisk the 2 3/4 cups of flour with the baking soda and baking powder. In the bowl of a standing mixer fitted with the paddle, …
From foodandwine.com
5/5
Category Gingerbread Cookies
Servings 24
Total Time 4 hrs
  • In a medium bowl, whisk the 2 3/4 cups of flour with the baking soda and baking powder. In the bowl of a standing mixer fitted with the paddle, beat the butter with the brown sugar at medium speed until fluffy, about 2 minutes. Beat in the ginger, cinnamon, salt, cloves and black pepper, then beat in the whole egg. With the mixer on, drizzle in the molasses and beat until blended. Beat in the dry ingredients in 3 batches.
  • Divide the dough in half and pat into disks. Wrap each disk in plastic and refrigerate until well chilled, about 3 hours.
  • Preheat the oven to 325° and line 2 large baking sheets with parchment paper. On a lightly floured work surface, roll out the dough inch thick. Using 4- to 5-inch cookie cutters, cut the dough into shapes and transfer to the prepared baking sheets. Reroll the dough scraps and cut out more cookies.
  • Bake the cookies for 8 to 10 minutes, until the tops are dry and the edges just start to darken; rotate the pans halfway through baking. Let the cookies cool on the sheets for 5 minutes, then transfer to racks to cool completely.


45 GINGERBREAD RECIPES FOR THE HOLIDAYS - PUREWOW

From purewow.com
Author Taryn Pire
  • Gingerbread Men Cookies. Let’s get the classic rendition out of the way, shall we? If you want to whip up the iconic O.G., look no further than this recipe.
  • Gingerbread Loaf with Cream Cheese Frosting. It’s best washed down with a mug of eggnog. (Bonus points for spiking it with a glug or two of whiskey.)
  • Gingerbread Pancakes. Christmas breakfast never looked so darn enchanting. We like ours topped with fresh whipped cream and a snow-like dusting of confectioners’ sugar, but syrup couldn’t hurt either.
  • Gingerbread Lattice Cookies. There’s no need to frost these woven delights—they’re gorgeous as is. The key is using a round, fluted cookie cutter to crimp the sides and a pastry or pizza wheel to cut the strips.
  • Gingerbread-Cream Cheese Muffins. A hefty swirl of tangy, sweet cream cheese filling cuts right through the spiciness of the cinnamon, nutmeg and clove.
  • Caramel-Stuffed Gingerbread Crinkle Cookies. Chewy, spicy and oozing with molten caramel—what’s not to like? No one will guess that you stuffed them with store-bought candies.
  • No-Bake Mini Mason Jar Spiced Cheesecakes. The only thing better than a slice of cheesecake is a tiny whole cheesecake (or two) all to yourself. Sink your spoon into gingersnap crust, spiced cream cheese filling and red currant jelly.
  • Chocolate Gingerbread Cookies. Ready thine milk, friends. These cozy, cocoa-kissed cookies were born to be dunked.
  • Mini No-Bake Gingersnap Icebox Cakes. If your oven is already spoken for (read: filled with a glazed ham, stuffing and green bean casserole) come Christmas Eve, these no-bake gems will save the day.
  • Ginger Cherry Pie. The pretty gingerbread pie crust takes a bit of patience, but it’ll be worth it once you see the looks on your guests’ faces when the pie hits the table.


BEST GINGERBREAD COOKIES (THICK, SOFT AND CHEWY ...
Gingerbread Cookies. Combine two cups of flour, salt, ginger, cinnamon, clove and nutmeg and whisk well. Set aside. In a large mixing bowl using a hand or stand mixer with the paddle attachment, add the butter, brown sugar, and sugar. Mix on medium-high speed for 1-2 minutes or until light and fluffy.
From butternutbakeryblog.com
5/5 (2)
Total Time 456621 hrs 8 mins


BEST EVER GINGERBREAD RECIPES - BBC GOOD FOOD
5. Gingerbread latte. Warm up with a mugful of our aromatic gingerbread latte. This comforting and creamy drink is filled with seasonal spice and topped off with plenty of whipped cream. Enjoy with or without a shot of espresso for an extra coffee kick. 6.
From bbcgoodfood.com
Estimated Reading Time 6 mins


WHAT TO BAKE NOW: GINGERBREAD COOKIES - THE VIEW FROM ...
What to Bake Now: Gingerbread Cookies ~ they can be deep, dark, and chewy, or light and crisp ~ they can be frosted, glazed, sprinkled or plain ~ but whichever way you roll, gingerbread is the cookie of the moment ~ here are the 30 best gingerbread cookie recipes to get you started.
From theviewfromgreatisland.com
Reviews 6
Estimated Reading Time 40 secs


BEST GINGERBREAD RECIPES | MARTHA STEWART
Start Slideshow. Gingerbread Snacking Cake. If you love gingerbread cookies and gingerbread houses as much as we do, you'll want to try these other sweet and spicy treats, including cheesecake, layer cake, trifle, waffles, pancakes, and more. Start Slideshow. chocolate gingerbread cookies.
From marthastewart.com
Author Lynn Andriani


BEST GINGERBREAD COOKIES – THE SPICE HOUSE
Cream shortening and sugar in mixer bowl until light and fluffy. Add egg, molasses and vinegar and beat well. Add flour mixture and mix well. Chill for 3 hours. Roll on lightly floured surface. Cut with cookie cutter. Place on nonstick cookie sheets. Bake at 375 degrees for 5 to 6 minutes or until browned. thespicehouse.com.
From thespicehouse.com
5/5 (2)


I TRIED THE REDDIT-FAMOUS "WORLD'S BEST GINGERBREAD" | KITCHN
Whisk together all-purpose flour and baking soda in a separate bowl, then add to the wet ingredients and mix until smooth. Transfer the batter to a greased 9×13-inch baking pan and bake until the center springs back when pressed lightly. Wilton Recipe Right Non-Stick 9 x 13-Inch Oblong Cake Pan (2 Pack) $11.49. Amazon.
From thekitchn.com


28 BEST GINGERBREAD COOKIE RECIPES OF ALL TIME - FOOD NEWS
Best Gingerbread Cookie Factors Fat : Though some recipes use alternative fats like shortening and coconut oil, I chose to focus only on butter recipes for this bake off. Butter content ranged anywhere from 13% (SK and Sally’s) to 21% (Baker by Nature).
From foodnewsnews.com


GINGERBREAD COOKIE RECIPES - FOOD NETWORK

From foodnetwork.com


BEST THESE BEST-EVER VEGAN GINGERBREAD COOKIES FEATURE A ...
Directions: 1. Make a vegan egg by placing 1 Tbsp of ground flax or chia seeds in a bowl with 3 Tbsp of warm water. Stir to combine,... 2. In a bowl, mix together all wet ingredients: the vegan egg, molasses, softened coconut oil, almond butter and vanilla... 3. In a separate bowl, combine all of ...
From foodnetwork.ca


19 BEST GINGERBREAD COOKIE RECIPE IDEAS | BEST GINGERBREAD ...
Dec 14, 2019 - Explore Louis Cruz's board "Best gingerbread cookie recipe" on Pinterest. See more ideas about best gingerbread cookies, cookie recipes, gingerbread.
From pinterest.com


10 BEST GINGERBREAD COOKIES WITH FRESH GINGER RECIPES ...
10 Best Gingerbread Cookies with Fresh Ginger Recipes Our recipe blends the spice of fresh ginger with the sweetness of brown sugar and molasses to create the perfect crowd-pleasing cookie. Components: 6 cups all-purpose flour. 1 tablespoon baking powder. 1/3 tablespoon ground ginger. 1/4 tablespoon fresh ginger, grated finely. 1 tablespoon ground cinnamon. 1 …
From foodnewsnews.com


THE BEST GINGERBREAD MAN COOKIE FOR DECORATING--IT TASTES ...
Cookie season is in full swing and that means it’s time for the next edition of our Bake Off series! (See previously: pumpkin pie bake-off, banana bread bake-off, blueberry muffin bake-off, and ginger molasses cookie bake-off.)For the holiday season, there’s one cookie that’s top of mind, so we set out to find the best gingerbread man cookie recipe on the internet.
From camillestyles.com


BEST GINGERBREAD COOKIE ICING - ALL INFORMATION ABOUT ...
Discover detailed information for Best Gingerbread Cookie Icing available at TheRecipe.com. Discover and share any recipes and cooking inspiration at Best Gingerbread Cookie Icing .
From therecipes.info


THE BEST GINGERBREAD COOKIES RECIPE - FOOD RECIPES ...
The best gingerbread cookies recipe. Home; Food Recipes Desserts & Sweets; The best gingerbread cookies recipe; 11 magical DIY ideas for Christmas decorations this year November 29, 2021. Homemade caramelized French onion dip December 7, 2021.
From whynotdiy.me


GINGERBREAD COOKIE RECIPES | ALLRECIPES
10 Snacks That Make Watching the Winter Olympics a Delicious Spectator Sport They're back! The 2022 Winter Olympics officially start on February 4 and run through February 20, as elite skiers, snowboarders, ice skaters, bobsledders, curlers, lugers, and ice hockey players — nearly 3,000 in all — converge on Beijing to compete for honor of being called the world's best.
From allrecipes.com


EASY GINGERBREAD COOKIES RECIPES & IDEAS | FOOD & WINE
Find the best Gingerbread Cookies ideas on Food & Wine with recipes that are fast & easy. Food & Wine goes way beyond mere eating and drinking. We're on a mission to find the most exciting places ...
From foodandwine.com


39 BEST GINGERBREAD COOKIE RECIPES FOR CHRISTMAS - HOW TO ...
Best Gingerbread Cookie Recipes. From options for the chocolate lover such as soft chocolate gingerbread cookies, white chocolate gingerbread thumbprint cookies, and chocolate chunk gingerbread ...
From parade.com


BEST GINGERBREAD COOKIES CHRISTMAS RECIPE - ALL ...
In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick and slightly sticky. Divide dough in half and place each onto a large piece of plastic wrap.
From therecipes.info


BEST GINGERBREAD COOKIES RECIPES
2020-12-09 · 40 Best Gingerbread Cookie Recipes to Spice Up the Holidays. These go *way* beyond gingerbread men. By Samantha Brodsky and Jennifer Aldrich. Dec 9, 2020 Getty Images. Sure, there are tons of different Christmas cookies you can make during the holiday season. There are all those sugar cookies to start, plus lingers, meringues, and ...
From tfrecipes.com


GINGERBREAD RECIPES - BBC GOOD FOOD
Vegan gingerbread cookies. A star rating of 4.1 out of 5. 17 ratings. Switch the butter for coconut oil, eggs for chia and use chickpea water in royal icing to make these easy, totally vegan Christmas gingerbread biscuits. 42 mins.
From bbcgoodfood.com


THE BEST GINGERBREAD CHRISTMAS COOKIES - FEMINA UNIQUE
These healthy gingerbread cookies are naturally sweetened, made with whole wheat flour and coconut oil. They’re soft, moist, and taste exactly like traditional gingerbread men but without all of the added sugar. They’re also perfect for make-ahead and freezer-friendly. Decorate the cookies as you wish by using icing.
From feminaunique.com


10 BEST GINGERBREAD COOKIES RECIPES - YUMMLY
Gingerbread Cookies Eggland's Best. egg, baking soda, ground ginger, shortening, nutmeg, ground cloves and 7 more.
From yummly.com


OUR BEST-EVER GINGERBREAD RECIPES - TASTE OF HOME

From tasteofhome.com


THE BEST GINGERBREAD COOKIES RECIPES
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.
From tfrecipes.com


THE TOP 10 BEST GINGERBREAD RECIPES - TASTE OF HOME
Gingerbread Oatmeal Cookies. Cookie butter and ground ginger add a new layer of flavor. The recipe makes about 2 dozen cookies, and they go fast. You may want to make a double batch. —Carole Resnick, Cleveland, Ohio. Go to Recipe. 10 / 10. Taste of Home.
From tasteofhome.com


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