Gingerbread Drop Cookies Food

CHEWY GINGER DROP COOKIES

Steps:

• In a bowl, cream shortening and sugar. Combine flour, baking soda, ginger and salt. Combine molasses and water. Add dry ingredients to the creamed mixture alternately with molasses mixture. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with sugar. Bake at 350° for 13-15 minutes or until edges are set. Remove to wire racks to cool.

GINGER DROP COOKIES

Steps:

• In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in molasses and eggs. Combine the dry ingredients; add to the creamed mixture alternately with water. Refrigerate for at least 8 hours. , Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

EASY GINGERBREAD COOKIES

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.

THE MOST WONDERFUL GINGERBREAD COOKIES

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.

BIG SOFT GINGER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
• In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
• 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. Store in an airtight container.

BIG SOFT GINGER COOKIES

Steps:

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

GINGERBREAD COOKIES

Steps:

• In a small saucepan, combine brown sugar, molasses and shortening. Place over medium-low heat and stir just until mixture is melted and smooth. Remove from heat and mix in baking soda and 1/4 cup cold water. Set aside and allow to cool to room temperature.
• Add egg, salt, baking powder, ginger, cinnamon and cloves; stir to mix well. Add 4 cups flour and mix well, adding up to 1/2 cup more if dough seems sticky. Shape into a ball, cover and refrigerate for at least 2 hours, up to 24 hours.
• Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside. On a lightly floured surface, roll out dough to 1/4-inch thickness, and cut into gingerbread boy shapes with a 5-inch-long cookie cutter. Arrange on baking sheets 1 1/2 inches apart, and bake until risen and no longer shiny, about 10 minutes. Remove from heat and allow cookies to cool. If desired, decorate with royal icing and cinnamon candies. Store in an airtight container.

SOFT-BATCH GINGERBREAD COOKIES

Steps:

• For the gingerbread cookie dough: Preheat the oven to 350 degrees F (175 degrees C) and line 2 large baking sheets with parchment paper or silicone mats. Set aside.
• Cream the butter, granulated sugar and dark brown sugar in a large bowl with an electric hand mixer or stand mixer fitted with a paddle attachment. Mix on a medium-high speed for about 2 minutes, or until the mixture becomes lighter in color. Mix in the egg and molasses on a medium speed until combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
• Sift the dry ingredients (flour, ginger, cinnamon, baking soda, cloves and salt) into the wet ingredients. Mix on low until just combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
• Use a cookie scoop or large spoon to shape and roll 14 cookie dough balls using about 3 tablespoons of dough per cookie. Place the cookies on the prepared baking sheets and bake for 11 to 12 minutes, or until the cookies seem set in the center. Let the cookies cool on the sheets for 10 minutes, then place on a wire rack to finish cooling.
• For the buttercream frosting: While the cookies bake and cool, mix the butter on a medium speed in a large bowl for 30 seconds, or until smooth. Add the vanilla extract and salt. Mix on a medium speed until combined. Mix in the powdered sugar and milk on a low speed. Scrape the sides and bottom of the bowl as needed with a rubber spatula. Once the powdered sugar is incorporated, mix for an additional minute on a low speed to give the frosting a super smooth consistency.
• For the cookie decorations: Spread a thin layer of frosting on top of the cooled cookies using a small offset spatula or butter knife. Top with sprinkles, then enjoy!

CHEWY GINGERBREAD COOKIES

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.

LINDA'S DROP GINGERBREAD COOKIES

Steps:

• Preheat oven to 375 degrees.
• Beat shortening in a large mixing bowl on medium to high for 30 seconds. Add brown sugar, baking soda, ginger, cinnamon, and cloves. Beat till well combined
• Beat in molasses, eggs, and milk till all is combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with wooden spoon (mine all mixed in just fine) stir in raisins and nuts.
• Drop dough by rounded teaspoons onto ungreased cookie sheet. Bake in 375 oven about 8 minutes or till bottoms are lightly browned. Cool on wire racks makes about 90 cookies.

GINGERBREAD COOKIES

Steps:

• Beat together the butter, treacle, brown sugar and salt in a large mixing bowl. Add the egg, then beat through all of the remaining dry ingredients apart from the caster sugar. Chill the mixture in the fridge for 1 hr.
• Heat the oven to 200C/180C fan/gas 4. Line two baking sheets with baking parchment. Roll the mixture into 20 even-sized balls (weighing for accuracy, if you like). Tip the caster sugar onto a small plate, then add each ball and roll around to coat. Space each ball out on the baking sheets. Bake for 9-10 mins until golden brown. Leave to cool completely on a wire rack.

BEST-EVER CHEWY GINGERBREAD COOKIES

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.