GINGERBREAD CUTOUTS
Provided by Food Network Kitchen
Categories dessert
Time 2h45m
Yield about 24 cookies
Number Of Ingredients 15
Steps:
- Whisk the flour, baking powder, cinnamon, ginger, cloves, salt and baking soda in a medium bowl. Beat the brown sugar, molasses, melted butter and egg yolks in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Reduce the mixer speed to low; add the flour mixture and beat, gradually increasing the speed to medium high, until the dough comes together, about 3 minutes.
- Roll out the dough between 2 pieces of parchment paper coated with cooking spray until 1/8 inch thick. Freeze until firm, 30 minutes.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Cut out cookies using 2-inch cutters; arrange 1 1/2 inches apart on the baking sheets. Gather the scraps and chill until firm, then reroll once to cut out more cookies. Refrigerate the cutouts until firm, 20 minutes.
- Bake the cookies, switching the pans halfway through, until golden, 10 to 12 minutes. Let cool 2 minutes on the baking sheets, then transfer to racks to cool completely.
- Make the icing: Beat the confectioners' sugar, meringue powder and 3 to 4 tablespoons water in a bowl with a mixer on high speed until smooth and thick. Transfer to a resealable bag and snip a small corner. Pipe onto the cookies and sprinkle with nonpareils. Let set 30 minutes.
GINGERBREAD CUT-OUT DOUGH
This light and crisp gingerbread is alive with spice. This dough is based off of a shortbread cookie and will spread minimally when baked.
Provided by Dan Langan
Categories dessert
Time 2h35m
Yield Twenty-four to thirty-six 3-inch gingerbread men
Number Of Ingredients 12
Steps:
- Mix the flour, sugars, ginger, cinnamon, salt, baking soda and cloves in the bowl of a stand mixer fitted with the paddle attachment on low speed until combined, about 30 seconds. With the mixer speed on low, begin adding the butter. Allow the mixture to blend until the butter is fully incorporated and the mixer looks sandy, up to 4 minutes. The ingredients should hold together when clumped in your hand. Add the molasses and vanilla to the butter-flour mixture and mix on low until a dough forms. Turn the dough out onto a clean work surface and knead it about 20 to 25 times until smooth. If the dough is sticky, add a sprinkling of flour until it no longer sticks to your hands. Divide the dough in half.
- Working with one half at a time, roll the dough between two pieces of parchment paper until it is about 1/8 to 1/4 inch thick (see Cook's Note). Use a VERY light sprinkling of flour on the dough if it is sticking to the parchment. Repeat with the second portion of dough. Chill the rolled dough on baking sheets until firm, about 2 hours in the fridge or 30 minutes in the freezer.
- Preheat the oven to 375 degrees F.
- Cut out gingerbread shapes and place the cookies on half sheet pans lined with parchment. Bake until the edges and center feel set and the centers puff slightly, rotating the pans from back to front and top to bottom about 8 minutes into baking, 11 to 12 minutes total for medium-sized 3-inch cookies (see Cook's Note). Allow to cool completely before removing from the parchment.
CLASSIC GINGERBREAD CUTOUTS
These cookies are so versatile! They are delicious, naturally low-fat, and even make terrific Christmas ornaments that keep for years. Royal Icing is best for decoration. CAUTION: These cookies have a way of disappearing!
Provided by BRANDI9
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 1h
Yield 36
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter and brown sugar until smooth. Stir in the molasses and eggs. Combine 1 1/2 cups of the flour, baking soda, salt, allspice, cloves, cinnamon, and ginger; beat into the molasses mixture. Gradually stir in the remaining flour by hand to form a stiff dough.
- Divide dough into 2 pieces. On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 1 inch apart onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
- In a medium bowl, sift together confectioners' sugar and cream of tartar. Blend in egg whites. Using an electric mixer on high speed, beat for about 5 minutes, or until mixture is thick and stiff. Keep covered with a moist cloth until ready to frost cookies.
Nutrition Facts : Calories 153.2 calories, Carbohydrate 29.8 g, Cholesterol 17.1 mg, Fat 3 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 1.7 g, Sodium 79.8 mg, Sugar 17.8 g
GINGERBREAD CUTOUT COOKIES
Our two boys linger around the kitchen when these homemade gingerbread cookies are baking. I make this gingerbread cookie recipe throughout the year using a variety of cookie cutters. —Christy Thelan, Kellogg, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate until easy to handle, about 4 hours or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. , Bake until edges are firm, 8-10 minutes. Remove to wire racks to cool completely. Tint some of the frosting red and some green; leave remaining frosting plain. Decorate cookies.
Nutrition Facts : Calories 77 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 69mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
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
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.
GINGERBREAD COOKIE CUTOUTS
Add a little snow hat (complete with a pompom) to a classic gingerbread shape to create adorable gingerbread Santas. -Christy Thelen, Kellogg, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen.
Number Of Ingredients 12
Steps:
- Cream butter and brown sugar until light and fluffy. Beat in egg and molasses. In another bowl, whisk together flour, baking soda, salt and spices; gradually beat into creamed mixture. Divide dough in half; shape each into a disk. Wrap in plastic; refrigerate, covered, until firm enough to roll, 4 hours or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut 60 gingerbread men using a floured 3-1/2-in. cookie cutter. Place 2 in. apart on ungreased baking sheets. If desired, cut sixty 1-1/4-in. triangles for hats; attach to gingerbread cutouts, pressing edges to seal. If desired, cut sixty 1/4-in. circles; attach to hats for pompoms. , Bake cookies until edges are firm, 8-10 minutes. Remove to wire racks; cool completely., Tint some of the frosting red; use red frosting for hats and buttons. Cut a small hole in the corner of a pastry bag or heavy-duty resealable plastic bag; insert #3 round pastry tip. Fill bag with white frosting; pipe faces and trim on hands and feet. Using a #16 star pastry tip, pipe decorations on hats.
Nutrition Facts : Calories 78 calories, Fat 2g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 64mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
EASY GINGERBREAD CUTOUTS
"I rely on this tried-and-true recipe during the holidays," relates Sandy McKenzie of Braham, Minnesota. "The cream cheese frosting complements the cookies' gingery flavor and sets up nicely for easy packaging and stacking."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, combine the cake mix, flour, eggs, oil, molasses and ginger until well blended. Refrigerate for 30 minutes or until easy to handle. , On a floured surface, roll out dough to 1/8-in. thickness. Cut with lightly floured 5-in. cookie cutters. Place 3 in. apart on ungreased baking sheets. , Bake at 375° for 7-10 minutes or until edges are firm and bottom is lightly browned. Remove to wire racks to cool. Decorate with cream cheese frosting and Red Hots as desired.
Nutrition Facts : Calories 302 calories, Fat 12g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 302mg sodium, Carbohydrate 45g carbohydrate (29g sugars, Fiber 0 fiber), Protein 4g protein.
GINGER FRUIT CRISP
Steps:
- In a large bowl, combine brown sugar and cornstarch. Add the plums, peaches and nectarines; gently toss to coat. Transfer to a greased 8-in. square baking dish., For topping, in a small bowl, combine the gingersnap crumbs, oats, brown sugar, ginger, cinnamon and salt. Cut in butter until crumbly. Stir in almonds; sprinkle over fruit., Bake at 350° for 30-35 minutes or until filling is bubbly and topping is browned. Serve warm with whipped cream if desired.
Nutrition Facts : Calories 276 calories, Fat 12g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 222mg sodium, Carbohydrate 42g carbohydrate (26g sugars, Fiber 3g fiber), Protein 3g protein.
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