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.
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
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.
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
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
THE BEST GINGERBREAD COOKIES
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
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.
More about "best gingerbread cookies food"
BEST GINGERBREAD COOKIES RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
2.9/5 (288)Servings 24
BEST PALEO GINGERBREAD COOKIES | FOODTALK
From foodtalkdaily.com
BEST EVER GINGERBREAD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
THE BEST GINGERBREAD MAN COOKIE FOR DECORATING--IT TASTES GOOD, …
From camillestyles.com
HOW NOT TO MESS UP COOKIES: THE BEST GINGERBREAD COOKIES
From foodiebadge.com
KETO GINGERBREAD COOKIES (6 INGREDIENTS!) - THE BIG MAN'S WORLD
From thebigmansworld.com
MY FAVORITE GINGERBREAD COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
THE TOP 10 BEST GINGERBREAD RECIPES - TASTE OF HOME
From tasteofhome.com
THE BEST EASY SOFT GINGERBREAD COOKIES - LOVE FROM THE …
From lovefromtheoven.com
GINGERBREAD COOKIES RECIPE - MARIA HELM SINSKEY | FOOD & WINE
From foodandwine.com
GINGERBREAD RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
28 BEST GINGERBREAD COOKIE RECIPES OF ALL TIME - GOOD …
From goodhousekeeping.com
EASY GINGERBREAD COOKIES - READER'S DIGEST CANADA
From readersdigest.ca
GINGERBREAD PEOPLE COOKIES BEST RECIPES
From findrecipes.info
AWARD WINNING GINGERBREAD COOKIES - DINNER, THEN DESSERT | EASY …
From dinnerthendessert.com
THE BEST SOFT GINGERBREAD COOKIES RECIPE - OH SWEET BASIL
From ohsweetbasil.com
EASY GINGERBREAD COOKIES RECIPES & IDEAS | FOOD & WINE
From foodandwine.com
BEST GINGERBREAD COOKIES RECIPE | SOFT & CHEWY CHRISTMAS …
From lifeloveandsugar.com
BEST RECIPES FOR GINGERBREAD COOKIES - THERESCIPES.INFO
From therecipes.info
BEST GINGERBREAD COOKIES CHRISTMAS RECIPE - ALL INFORMATION …
From therecipes.info
GLORIA HEETER'S BEST GINGERBREAD COOKIES RECIPE BY ADMIN
From thedailymeal.com
WHAT TO BAKE NOW: GINGERBREAD COOKIES - THE VIEW FROM GREAT …
From theviewfromgreatisland.com
SOFT GINGERBREAD COOKIES RECIPE - THE BEST GINGERBREAD COOKIES
From dessertsonadime.com
39 BEST GINGERBREAD COOKIE RECIPES FOR CHRISTMAS - HOW TO MAKE …
From parade.com
BEST GINGERBREAD COOKIES (THICK, SOFT AND CHEWY) | BUTTERNUT BAKERY
From butternutbakeryblog.com
OUR BEST-EVER GINGERBREAD RECIPES - TASTE OF HOME
From tasteofhome.com
10 BEST GINGERBREAD COOKIES RECIPES - YUMMLY
From yummly.com
THE BEST GINGERBREAD CHRISTMAS COOKIES - FEMINA UNIQUE
From feminaunique.com
BEST GINGERBREAD CUT-OUT COOKIES RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
GINGERBREAD COOKIE COOKIES FOOD CHRISTMAS SPOONFLOWER FABRIC …
From ebay.ca
GINGERBREAD COOKIES - THE BEST BLOG RECIPES
From thebestblogrecipes.com
BEST GINGERBREAD CUT OUT COOKIES - FAMILY COOKIE RECIPES
From familycookierecipes.com
BEST GINGERBREAD RECIPES | MARTHA STEWART
From marthastewart.com
10 BEST GINGERBREAD COOKIES WITH FRESH GINGER RECIPES | YUMMLY
From yummly.com
GINGERBREAD COOKIE RECIPES | ALLRECIPES
From allrecipes.com
THE VERY BEST GINGERBREAD COOKIE RECIPE - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
BEST GINGERBREAD COOKIES RECIPE - EASY CHRISTMAS GINGERBREAD …
From delish.com
BEST GINGERBREAD COOKIES - THE SPICE HOUSE
From thespicehouse.com
THE BEST GINGERBREAD COOKIES RECIPE (VIDEO + TUTORIAL) - CLEVERLY …
From cleverlysimple.com
BEST GINGERBREAD COOKIES RECIPE - RECIPEMAGIK
From recipemagik.com
BEST GINGERBREAD COOKIES RECIPE - EASY CHRISTMAS GINGERBREAD …
From delish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love