CRISP GINGERBREAD COOKIES
These crunchy, spiced cookies are just right for the holidays.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 16 large cookies
Number Of Ingredients 12
Steps:
- In a large bowl, sift together flour, baking soda, and baking powder. Set aside.
- In bowl of electric mixer, cream butter and brown sugar until fluffy. Mix in spices, salt, and pepper, then eggs and molasses. Add in flour mixture on low speed. Divide into thirds; wrap in plastic. Chill at least 1 hour.
- Heat oven to 350 degrees. On a floured work surface, roll out dough 1/8 inch thick. Cut into desired shapes. Transfer to baking sheets lined with Silpat mats; refrigerate until firm, 15 minutes. Bake 8 to 10 minutes, or until crisp but not darkened. Cool on wire racks, and decorate.
THIN, CRISP GINGERBREAD COOKIES
This is the followup recipe tp Chewy Ginger Cookies from Cook's Illustrated. These gingersnap-like cookies are sturdy and therefore suitable for making ornaments. If you wish to thread the cookies, snip wooden skewers to 1/2-inch lengths and press them into the cookies just before they go into the oven; remove skewers immediately after baking. Or, use a drinking straw to punch holes in the cookies when they're just out of the oven and still soft. Store in an airtight container. In dry climates, the cookies should keep about a month.
Provided by oilpatchjo
Categories Canadian
Time 3h15m
Yield 20 cookies, 20 serving(s)
Number Of Ingredients 10
Steps:
- In food processor workbowl fitted with steel blade, process flour, sugar, cinnamon, ginger, cloves, salt, and baking soda until combined,.
- about 10 seconds. Scatter butter pieces over flour mixture and process until mixture is sandy and resembles very fine meal, about 15 seconds. With machine running, gradually add molasses and milk; process until dough is evenly moistened and forms soft mass, about 10 seconds. Alternatively, in bowl of standing mixer fitted with paddle attachment, stir together flour, sugar, cinnamon, ginger, cloves, salt, and baking soda at low speed until combined, about 30 seconds. Stop mixer and add butter pieces; mix at medium-low speed until mixture is sandy and resembles fine meal, about 1 1/2 minutes. Reduce speed to low and, with mixer running, gradually add molasses and milk; mix until dough is evenly moistened, about 20 seconds. Increase speed to medium and mix until thoroughly combined, about 10 seconds.
- Scrape dough onto work surface; divide into quarters. Working with one portion of dough at a time, roll 1/8-inch thick between two large sheets of parchment paper. Leaving dough sandwiched between parchment layers, stack on cookie sheet and freeze until firm, 15 to 20 minutes. Alternatively, refrigerate dough 2 hours or overnight.
- Adjust oven racks to upper- and lower-middle positions and heat oven to 325 degrees. Line two cookie sheets with parchment paper.
- Remove one dough sheet from freezer; place on work surface. Peel off top parchment sheet and gently lay it back in place. Flip dough over; peel off and discard second parchment layer. Cut dough into 5-inch gingerbread people or 3-inch gingerbread cookies, transferring shapes to parchment-lined cookie sheets with wide metal spatula, spacing them 3/4 inch apart; set scraps aside. Repeat with remaining dough until cookie sheets are full. Bake cookies until slightly darkened and firm in centers when pressed with finger, about 15 to 20 minutes, rotating cookie sheets front to back and switching positions top to bottom halfway through baking time. Do not overbake. Cool cookies on sheets 2 minutes, then remove with wide metal spatula to wire rack; cool to room temperature.
- Gather scraps; repeat rolling, cutting, and baking in steps 2 and 4. Repeat with remaining dough until all dough is used.
Nutrition Facts : Calories 200.1, Fat 7.2, SaturatedFat 4.5, Cholesterol 18.5, Sodium 115.6, Carbohydrate 32.4, Fiber 0.7, Sugar 15, Protein 2.1
CHEWY GINGERBREAD COOKIES
Use this recipe to make our Pumpkin-Gingerbread Ice Cream Sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 30
Number Of Ingredients 12
Steps:
- Sift together flour, cocoa powder, and spices into a medium bowl. Put butter, brown sugar, and grated ginger into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until fluffy. Beat in molasses.
- Beat in flour mixture in 2 batches, alternating with the baking soda mixture. Shape dough into a disk, and wrap in plastic. Refrigerate until firm, about 2 hours (up to overnight).
- Preheat oven to 325 degrees. Shape dough into 1 1/2-inch balls, and space 2 inches apart on baking sheets lined with parchment paper. Refrigerate 20 minutes.
- Roll balls in granulated sugar. Bake until surfaces crack slightly, 10 to 12 minutes. Let cool on sheets, 5 minutes. Transfer cookies to wire racks, and let cool completely.
CRISPY GINGER BISCUITS
Great for tea parties. Crisp without being crumbly. Uses crystallized rather than fresh or preserved ginger.
Provided by ElaineDale
Categories Desserts Cookies International Cookie Recipes Australian Cookies
Time 35m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Beat butter, 1/2 cup white sugar, and brown sugar in a large bowl with an electric mixer until creamy, 1 to 2 minutes. Beat in egg, ground ginger, and salt. Gradually add flour until cookie dough comes together, 1 to 2 minutes. Fold in chopped crystallized ginger.
- Place 2 tablespoons white sugar in a shallow dish. Shape dough into balls, and roll one side in sugar. Press onto prepared baking sheets.
- Bake in the preheated oven until golden brown, 10 to 15 minutes.
Nutrition Facts : Calories 124.3 calories, Carbohydrate 20.8 g, Cholesterol 17.9 mg, Fat 4.2 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 2.5 g, Sodium 172.5 mg, Sugar 11.1 g
GINGERBREAD CRISP CUTOUTS
My grandsons started cooking by helping their grandpa mix up waffle and pancake batter. They also liked to make these nicely spiced cookies, which are fun to decorate with raisins and candies.-Shelia Hanauer, Reidsville, North Carolina
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in molasses and egg. Combine the dry ingredients; add to creamed mixture and mix well (dough will be soft). Cover and refrigerate for 1 hour or until easy to handle. , On a lightly floured surface, roll out to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters and place on greased baking sheets. , Bake at 350° for 8-10 minutes or until the edges are lightly browned. Remove to wire racks to cool.
Nutrition Facts :
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 AND CITRUS SUGAR COOKIES
Each recipe makes about three dozen cookies, depending on the size of the cookie cutters used. The gingerbread cookies are crisp and lightly spiced, while the sugar cookies have lively lemon and tangerine flavors. Both are perfect for a variety of imaginative decorations.
Categories Cookies Citrus Ginger Dessert Bake Christmas Kid-Friendly Winter Bon Appétit Small Plates
Yield Each recipe makes 3 dozen
Number Of Ingredients 21
Steps:
- Make the gingerbread cookie dough:
- Sift flour, ginger, baking soda, cinnamon and cloves into medium bowl. Using electric mixer, beat shortening and butter in large bowl into light. Add sugar and beat until fluffy. Beat in molasses, then egg. Add dry ingredients. Using spoon, stir until mixture forms dough (dough will be very soft). Divide dough into thirds. Gather each third into ball; flatten into disks. Wrap each disk in plastic and refrigerate until firm, about 4 hours. (Can be prepared 2 days ahead. Keep refrigerated.)
- Make the citrus sugar cookie dough:
- Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat butter, lemon peel and tangerine peel in large bowl until light. Add 1/2 cup sugar and 1/4 cup powdered sugar and beat until fluffy. Beat in egg. Add dry ingredients. Using spoon, stir until mixture forms dough (dough will be soft). Divide dough into thirds. Gather each third into ball; flatten into disks. Wrap each disk in plastic and refrigerate until firm, about 4 hours. (Can be prepared 2 days ahead. Keep refrigerated. Let soften slightly, if necessary, before rolling out.)
- Shaping and baking cookies:
- If you're making both kinds of cookies, work with one type of dough at a time.
- Preheat the oven to 350°F. Generously flour work surface and rolling pin. Place 1 dough disk on work surface (keep remaining 2 dough disks refrigerated). Press rolling pin into dough several times to flatten slightly for easier rolling. Roll out dough to 1/8- to 1/4-inch thickness, frequently lifting and turning dough to prevent sticking. Using assorted cookie cutters dipped into flour, cut out cookies. Transfer cookies to ungreased nonstick baking sheets, spacing 1/2 inch apart. Gather dough scraps together and reserve.
- Bake until cookies turn brown on edges, about 15 minutes. Let cookies stand on sheets 1 minute. Using metal spatula, transfer cookies to racks and cool completely.
- Repeat rolling, cutting and baking with remaining 2 dough disks as described above, being sure to cool cookie sheets before making each batch. Combine all reserved dough scraps and shape into ball; flatten into disk. Wrap disk in plastic and freeze until firm enough to roll, about 30 minutes. Repeat rolling, cutting and baking as described above. Store cooled cookies in airtight container at room temperature until ready to decorate.
- Powdered sugar icing:
- This recipe makes about three cups of icing, enough to decorate all the gingerbread and sugar cookies in the preceding recipes.
- 6 tablespoons fresh lemon juice
- 1/4 cup milk
- 6 to 8 cups powdered sugar
- Assorted food colorings (such as blue, red, yellow and green)
- Combine lemon juice and milk in large bowl. Whisk in 5 cups powdered sugar. Gradually whisk in enough remaining sugar by 1/2 cupfuls to form icing stiff enough to pipe (mixture will resemble stirred sour cream). Transfer 2/3 cup icing to small bowl to use as white icing; set aside. Divide remaining icing equally among 2 or more small bowls; mix food coloring by drops into each bowl, tinting icing to desired shade. If necessary, stir more sugar into icing to thicken.
- Decorating Cookies:
- The techniques listed below are all easy and give beautiful results. You can even combine techniques: for example, cookies can be glazed first and then piped or drizzled with icing or sprinkled with colored sugar or coconut #&151; or all of the above.
- Milk
- Pastry Brushes
- Assorted decorations (such as colored sugar, sweetened shredded coconut, toasted sliced almonds, chocolate and rainbow sprinkles, multicolored nonpareils, button candies, mini semisweet baking bits and dried currants)
- Standard pastry bags and 1/16-inch plain tips or disposable plastic pastry bags
- To glaze:
- Spoon a small amount of white or colored icing into a small bowl. Mix in enough milk by 1/4 teaspoons to thin icing to spreading consistency
- Using pastry brush, brush glaze over cooled baked cookies. Continue decorating glazed cookies, if desired, using the following techniques.
- To sprinkle with decorations:
- Before glaze dries, sprinkle cookie with assorted decorations.
- To pipe using standard pastry bags: Fit each pastry bag with 1/16-inch plain tip. Stand each bag in short cup. Fold back top of bag to expose interior. Spoon 1 color of icing into each bag. Lift bag from cup; twist top of bag at level of icing to close securely.
- To pipe using disposable plastic pastry bags:
- Stand each plastic bag in a short cup. Spoon 1 color of icing into each bag. Lift bag from cup; twist top of bag at level of icing to close securely. Cut off very bottom of tip to allow small ribbon of icing to come out.
- Pipe icing decoratively onto plain or glazed cookies. Before piped icing sets, sprinkle with colored sugar, coconut or other decorations, if desired.
- To drizzle:
- Line baking sheet with foil. Place plain or glazed cookies on foil, spacing apart. Mix milk into white or colored icing by 1/2 teaspoonfuls until icing is thin enough to drizzle. Dip spoon into icing and drizzle over cookies in zigzag or slanted lines. Before icing lines set, sprinkle with colored sugar, sweetened shredded coconut or other decorations, if desired.
- To apply decorations:
- Use wet icing as glue to stick on nuts, dried currants or other decorations 1 at a time. For example, dip tip of toasted sliced almonds into icing. Attach iced section of almond to plain or glazed cookie. Repeat to form 1 row of nuts or to cover cookie completely.
- Let decorated cookies stand until icing sets, about 2 hours. (Can be prepared up to 2 weeks ahead. Store cookies in single layers between sheets of waxed paper in airtight containers.)
BASIC GINGERSNAP COOKIES
Great cookie recipe. The pepper gives it the snap!
Provided by KKARENG4
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 1h53m
Yield 36
Number Of Ingredients 12
Steps:
- Sift together the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and black pepper; set aside. In a large bowl, or stand mixer with the paddle attachment, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the molasses. Gradually mix in the sifted ingredients. Divide the dough into thirds and wrap in plastic wrap. Refrigerate for at least one hour.
- Preheat oven to 350 degrees F (175 degrees C).
- On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, until cookies are crisp but not dark. Remove to wire racks to cool completely. Decorate as desired.
Nutrition Facts : Calories 176.4 calories, Carbohydrate 29.2 g, Cholesterol 23.9 mg, Fat 5.6 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 3.4 g, Sodium 147.3 mg, Sugar 11.1 g
CRISP GINGER COOKIES
These cookies are delicious and an ideal accompaniment to baked apples. Prep time does not reflect the time needed to chill the dough.
Provided by MarieRynr
Categories Dessert
Time 40m
Yield 48 cookies
Number Of Ingredients 10
Steps:
- In a large bowl, combine the butter and sugar.
- Using an electric mixer set on medium speed, beat until the mixture is fluffy and light.
- Add the egg and continue to beat on medium speed until fully incorporated, then beat in the molasses.
- To another, smaller bowl, sift together the flour, soda, salt and ground ginger.
- With the mixer set on low speed, beat the flour mixture into the butter mixture, one third at a time, beating well after each addition.
- Stir in the candied ginger and pecans.
- Turn the dough out onto a lightly floured work surface.
- Knead briefly, then divide into 2 equal portions.
- Using your palms, roll each portion into a log, 1 1/4 to 1 1/2 inches in diameter.
- Wrap each log separately in plastic wrap and chill about two hours.
- Preheat oven to 325*F (165*C) LIne two baking sheets with standard parchment paper.
- On a lightly floured surface, slice the dough logs crosswise 1/8th inch thick.
- Place the dough rounds 1 inch apart on the prepared baking sheets.
- Bake until golden, 8 to 10 minutes.
- Set on a wire rack to cool completely.
Nutrition Facts : Calories 105.8, Fat 5.6, SaturatedFat 2.5, Cholesterol 13.4, Sodium 93.3, Carbohydrate 13.3, Fiber 0.5, Sugar 7.3, Protein 1.1
CHEWY GINGERBREAD COOKIES
This gingerbread is maxed out on spice, packed with two types of fiery ginger and lots of prickly black pepper. Cozy from all the warm spices as well as from molasses, they're perfect for munching on while tree-trimming. The center of the cookie is fudgy and dense, while the outside edges stay crisp - like the best brownie, but in gingerbread form. That chewy-crispy texture is thanks to the confectioners' sugar in the dough and a light coating of ginger-spiced sugar. Be sure to use true molasses and not blackstrap molasses; blackstrap molasses has less sugar, more salt and acidity, and can change the way the dough browns, spreads and interacts with the leavening.
Provided by Sohla El-Waylly
Categories cookies and bars, dessert
Time 35m
Yield 24 cookies
Number Of Ingredients 15
Steps:
- In a medium saucepan over medium, melt butter until foamy, about 3 minutes. Continue cooking butter, stirring and scraping frequently with a stiff silicone spatula, until the sputtering has subsided and the butter solids look deeply browned, 3 to 5 minutes. Remove from heat, then whisk in the fresh ginger and ground spices. Scrape the butter and any brown bits at the bottom into the bowl of a stand mixer (or into a large bowl if using a hand mixer). Set aside until cool, slightly solid, but still creamy, about 20 minutes in the refrigerator or 2 hours at room temperature.
- Add confectioners' sugar, molasses, vanilla, salt and baking soda to the cooled butter. Mix on low with the paddle attachment, stopping once to scrape the bowl and paddle, until creamy and combined, about 1 minute.
- Add the egg and mix on medium until pale and fluffy, stopping once to scrape the bowl and paddle, about 2 minutes. Add flour and mix until evenly combined, about 30 seconds. Cover and chill for at least 2 hours and up to 3 days before baking.
- Prepare the sugar coating: In a small bowl, stir together the sugar and ground ginger. Line two sheet pans with parchment paper, arrange the racks in the upper and lower thirds of the oven, and heat oven to 375 degrees.
- Using a #40 cookie scoop or two spoons, scoop the cookie dough into 2-tablespoon portions (30 grams). Roll the portioned cookie dough into balls and coat in the ginger sugar. Arrange on the sheet tray at least 1 inch apart and bake until set and lightly browned around the edges, about 10 minutes. Transfer to a wire rack to cool.
GINGERBREAD COOKIES
Steps:
- Mix together the ginger, cinnamon, cardamom, nutmeg, cloves, baking soda and salt. Set aside.
- Melt the butter in a small saucepan. Remove from heat and stir in the molasses and sugar. Beat in the spice mixture and blend completely. Blend in the water, then the egg.
- Place the flour in a large bowl and make a large well in the center. Pour the butter mixture into the well. Stir about one quarter of the flour, the part closest to the center, into the butter mixture. Gradually stir in the rest of the remaining flour. When all the flour has been incorporated, turn the dough out onto a board and knead just until smooth. Roll the dough into a ball, wrap in plastic, and refrigerate overnight, or up to two weeks.
- Preheat the oven to 350 degrees. Grease two baking sheets.
- Roll out some of the dough until it is 1/8-inch thick, keeping the rest well wrapped in plastic. Cut into men, candy canes, trees or other shapes with a 5-inch cookie cutter. Continue rolling and cutting the rest of the dough.
- Bake the cookies on the sheets for 12 minutes. Remove from the oven, gently lift off the cookies with a spatula and cool them on a rack.
Nutrition Facts : @context http, Calories 146, UnsaturatedFat 1 gram, Carbohydrate 24 grams, Fat 5 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 58 milligrams, Sugar 12 grams, TransFat 0 grams
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