Soft Gingerbread Cookies Recipe 465 Food

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SOFT-BATCH GINGERBREAD COOKIES



Soft-Batch Gingerbread Cookies image

These delicious gingerbread cookies bake up soft and chewy and are topped with the most delicious buttercream frosting.

Provided by Food Network

Categories     dessert

Time 55m

Yield 14 cookies

Number Of Ingredients 17

1/2 cup (113 grams) unsalted butter, room temperature
3/4 cup (150 grams) granulated sugar
1/4 cup (50 grams) dark brown sugar
1 large egg (56 grams), room temperature
1/4 cup (70 milliliters) dark molasses
2 1/4 cups (290 grams) all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon fine salt
1/2 cup (113 grams) unsalted butter, room temperature
1 teaspoon (4 milliliters) vanilla extract
1/4 teaspoon fine salt
2 cups (250 grams) powdered sugar
2 tablespoons (30 milliliters) whole milk
1/3 cup sprinkles

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!

BIG SOFT GINGER COOKIES



Big Soft Ginger Cookies image

These are just what they say: big, soft, gingerbread cookies. They stay soft, too. My oldest son's favorite.

Provided by AMY1028

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 50m

Yield 24

Number Of Ingredients 12

2 ¼ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
¾ cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
¼ cup molasses
2 tablespoons white sugar

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.

Nutrition Facts : Calories 142.8 calories, Carbohydrate 21.1 g, Cholesterol 7.8 mg, Fat 6 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 147 mg, Sugar 11.4 g

MOM'S BEST SOFT GINGERBREAD COOKIES (NEW! GB HOUSE DIRECTIONS!)



Mom's Best Soft Gingerbread Cookies (New! Gb House Directions!) image

This is my mom's recipe that just can't be beat. I don't know where the recipe came from, I just know they're good! I like them plain with raisins for decoration, but you can go all-out if you want! Have fun and enjoy!! *I used this recipe to make my gingerbread house, but the directions are slightly different for this. **See bottom of page.

Provided by Wildflour

Categories     Dessert

Time 55m

Yield 3-4 dozen, 18 serving(s)

Number Of Ingredients 13

1 cup butter flavor shortening
1 1/4 cups sugar
1 large egg
1 cup molasses
1/3 cup hot water
1 teaspoon whole cloves
1 cup flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ginger
1 tablespoon cinnamon
4 cups flour
raisins

Steps:

  • Place cloves in hot water; set aside.
  • Cream shortening and sugar.
  • Add egg and beat.
  • Add molasses, beat.
  • Remove cloves from water, discard cloves.
  • Add clove water, beat. *Dough will look "curdled".
  • Add rest of ingredients, except the last 4 cups flour, and beat. Gradually beat in last 4 cups flour.
  • Chill dough.
  • Roll out to 1/2" thick or slightly less.
  • Cut into shapes.
  • Decorate with raisins if desired.
  • Place carefully on ungreased cookie sheet.
  • Bake at 375° for 8-10 minutes. Do not over bake.
  • *GB House directions:.
  • Make dough the same as above, but roll dough out thin, 1/4" at most.
  • Bake in 325 oven for about 20 minutes.
  • Remove to racks to cool, and let harden/dry out a bit overnight for sturdiness if making large pieces.
  • *Doors and windows need to be cut out PRIOR to baking. Fill any with crushed hard candy before baking, too. And pieces filled with hard candy baked the best on foil. Non candy-filled pieces were baked on parchment paper.

Nutrition Facts : Calories 340.9, Fat 12.1, SaturatedFat 3, Cholesterol 10.3, Sodium 246.3, Carbohydrate 54.9, Fiber 1.2, Sugar 24.4, Protein 4

SOFT GINGERBREAD COOKIES



Soft Gingerbread Cookies image

Make and share this Soft Gingerbread Cookies recipe from Food.com.

Provided by swirlycinnacakes

Categories     Dessert

Time 23m

Yield 36 serving(s)

Number Of Ingredients 12

1/3 cup dark molasses
1/3 cup honey
3/4 cup softened butter
1/4 cup vegetable shortening (trans-fat free and non-hydrogenated)
1/2 cup brown sugar, packed
1 teaspoon vanilla extract
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon pumpkin pie spice
1 teaspoon ground ginger
1/8 teaspoon allspice

Steps:

  • In a medium size bowl, whip together the molasses, honey, butter, shortening, brown sugar and vanilla extract until fluffy and there are no visible large chunks for butter or shortening. Sift into this mixture the flour, followed by the remaining ingredients. Stir until combined.
  • The dough will be soft, like a very thick batter. Scoop it onto a sheet of waxed paper and roll into a short, wide log. Make sure all of the dough is covered, and refrigerate for a few hours (I prefer to let it chill overnight) to allow the flavours to fully develop. You can bake the dough before refrigerating, but the resulting cookie will not be as tasty.
  • Remove the dough from the refrigerator and pinch off about 2 tablespoons worth of the dough, roll it into a ball and place it on an ungrease cookie sheet. Place each cookie dough ball about 2 inches apart (on a standard half-sheet pan, you can fit 15 cookies) and tamp down the dough balls with the palm of your hand or the bottom of a drinking glass. The cookies will spread out and become thinner, but if you do not flatten the cookie balls a bit, the centers will not cook all the way through.
  • Bake at 350 for 8-10 minutes, but watch the cookies carefully, as the bottoms tend to burn quickly. You'll know the cookies are done when the tops change from a darker brown to a more opaque, lighter brown colour.

Nutrition Facts : Calories 102.7, Fat 5.3, SaturatedFat 2.9, Cholesterol 10.2, Sodium 58.6, Carbohydrate 13.3, Fiber 0.2, Sugar 7.3, Protein 0.8

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