Gingerbread Nyc Cookies Food

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.

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.

GINGERBREAD NYC COOKIES!

Steps:

• Add your unsalted butter and dark brown soft sugar to a bowl and beat together until creamy.
• Add in your egg, and beat again. If using vanilla, add it in now!
• Add in the plain flour, ground ginger, ground cinnamon, ground nutmeg, baking powder, bicarbonate of soda, and salt and beat until a cookie dough is formed!
• Add in the chocolate chips and beat again until they're distributed well!
• Weigh your cookies out into eight cookie dough balls - they're about 120g each!
• Once they're rolled into balls, put your cookie dough in the freezer for at least 30 minutes, or in the fridge for an hour or so!
• Whilst the cookie dough is chilling, preheat your oven to 180C Fan, or 200C regular! If your oven runs hot, go for 160C-170c.
• Take your cookies out of the freezer/fridge and put onto a lined baking tray. I put four cookies per tray!
• Bake the cookies in the oven for 12-14 minutes.
• Once baked, leave them to cool on the tray for at least 30 minutes, as they will continue to bake whilst cooling!
• ENJOY!

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.

GINGERBREAD COOKIES

Steps:

• For the dough, sift the dry ingredients (except sugar) into a mixing bowl and stir or whisk well to combine.
• Beat the butter and sugar by machine and beat in the eggs, one at a time.
• Continue beating until the mixture is smooth, scraping down often.
• Beat in half the flour mixture, then stop and scrape down the bowl and beaters.
• Beat in the molasses, scrape again, and beat in the remaining flour mixture, just until combined.
• Divide the dough into several pieces and press each piece into a rectangle slightly more than 1/4" thick between 2 sheets of plastic wrap (this step is important).
• Chill the dough for at least 1 hour or until firm.
• Can be left overnight or frozen at this point.
• Set racks in the middle and upper thirds of the oven.
• Preheat the oven to 350°F.
• Roll the dough, one piece at a time, on a floured surface just to make the dough flat and even but not much thinner.
• The cookies should be 1/4 inch thick.
• Cut with floured cutters and arrange on the pans at an inch or two apart, to make room for expansion during baking.
• Repeat with remaining dough.
• Re-roll the scraps immediately or press together, chill and re-roll later.
• Bake the cookies for 8-10 minutes, until firm when pressed with a fingertip.
• (They won't have much extra color and should dent slightly when touched).
• Cool the cookies on pans a minute or two, then transfer to racks.
• Meanwhile, for the icing, combine the confectioner's sugar and egg whites in a mixing bowl and beat by machine until combined.
• Add the lemon juice or vinegar and continue beating till fluffy.
• Divide the icing into several small bowls and add the coloring.
• Keep plastic wrap pressed directly on the surface of the icing to prevent a crust from being formed.
• Use a pastry bag or spread icing on cookies to decorate.
• Use raisins, currants and other decorative sweet bits for extra garnish.
• If you'd like to use the cookies to hang on a Christmas tree, make a small hole near the top of the cookie as soon as they come out of the oven so you can get a narrow ribbon or string through.
• Variation: Cut round cookies and sandwich them with some heated apricot jam.
• The variations are endless.

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.

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.

BEST GINGERBREAD COOKIES

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.

MOIRA HODGSON'S GINGERBREAD COOKIES

Steps:

• Mix together the ginger, cinnamon, cardamom, nutmeg, cloves, baking soda and salt and set aside.
• Melt the butter in a small saucepan. Remove from heat and stir in the molasses and sugar. Beat in the spice mixture completely, then the water, then the egg.
• Place the flour in a large bowl and make a well in the center. Pour the butter mixture into the well. Stir about a quarter of the flour, the part closest to the center, into the molasses-butter mixture. Stir in half the remaining flour, then the rest. When all the flour has been incorporated, turn the dough out onto a board and knead until just smooth. Roll the dough into a ball, wrap in plastic and refrigerate overnight or up to two weeks.
• When you are ready to bake your cookies, preheat the oven to 350 degrees and grease the baking sheets. Roll out some of the dough an eighth of an inch thick, keeping the rest well wrapped in plastic. Cut into shapes with a five-inch cookie cutter. Bake the cookies on their sheets for 12 minutes. Remove from the oven, gently lift off the cookies with a spatula and cool them on a rack. Make the rest of the cookies the same way. Decorate the cooled gingerbread or leave plain.

SPARKLY GINGERBREAD

Steps:

• In a medium bowl, whisk together flour, baking soda, salt and spices. Using an electric mixer fitted with the paddle attachment or hand-held electric beaters, beat brown sugar and butter on medium speed until light and fluffy, 2 to 3 minutes. Add egg, molasses and fresh ginger, and mix until well combined.
• Reduce speed to low and gradually add dry ingredients. Mix until just incorporated.
• Divide dough in half and scrape onto two pieces of plastic wrap, wrapping each piece separately into a flat disk. Refrigerate for at least 2 hours, or up to 5 days.
• When ready to bake, heat oven to 350 degrees. Use parchment paper or nonstick liners to line 3 baking sheets, or lightly grease them with nonstick cooking spray. (You may need to bake the cookies in batches.)
• On a clean, lightly floured work surface, roll one disk of dough 1/8-inch thick. Using cookie cutters, cut out all the dough. With a small metal spatula, place the gingerbread cut-outs onto the prepared baking sheets, leaving about 1 inch between cookies. Repeat with remaining dough. You can reroll the scraps once. Collect them from both pieces of dough, smush them together into a disk and chill before rerolling again.
• Bake small cookies for 8 to 12 minutes, and larger ones for 10 to 15 minutes, or until cookies are firm to the touch and their edges are slightly darker in color. Rotate cookie sheets halfway through for even baking.
• Let cookies cool on baking sheets until firm enough to lift, about 5 minutes. Using a metal spatula, transfer cookies to wire rack to cool completely before decorating.
• To decorate, thin the royal icing with water until it's as thick as heavy cream (thinner than you'd use for piping). Divide it into small bowls (or a muffin tin), and use food coloring to tint it different colors. Use a brush to paint the cookies with icing, and, if you like, use toothpicks to apply more icing to make patterns. Sprinkle with colored sugar or other decorations, if you like, while the icing is still wet. Put the decorated cookies on baking sheets to set, then move them to tins or other airtight containers with parchment between the layers.

GINGERBREAD COOKIES

Steps:

• Cream shortening and sugar. Beat in egg and molasses.
• In a separate bowl, combine remaining ingredients; add to mixture while stirring.
• Wrap dough in plastic wrap and refrigerate for at least 2 hours.
• Roll dough out on a floured surface (try to use the least amount of flour that you can to keep dough from sticking) to about 1/8" thick. Using a large cookie cutters (I use a 3 1/2" gingerbread man), cut out cookies and place on ungreased cookie sheets. Reroll dough scraps and repeat.
• Bake @ 350 degrees for 8 to 10 minutes or until edges begin to brown. Remove cookie sheet from oven and allow cookies to cool on the sheet until they have flattened again. Carefully remove from cookie sheets and allow to completely cool on a wire rack.