SOFT GINGER COOKIES
Make and share this Soft Ginger Cookies recipe from Food.com.
Provided by hkgriffith
Categories Drop Cookies
Time 25m
Yield 36 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Combine flour, ginger, baking soda, cinnamon, cloves, and salt.
- Set aside.
- In large miximg bowl with an electric mixer beat butter for 30 seconds.
- Add 1 cup sugar.
- Beat until fluffy.
- Add egg and molasses; beat well.
- Add half the flour mixture; beat until combined.
- Stir in remaining flour with a wooden spoon.
- Shape into 1-inch balls.
- Roll in 2 tablespoons sugar; place on ungreased cookie sheets 2 inches apart.
- Bake in preheated oven 10 minutes or until light brown and puffed.
- Let cool on cookie sheets 2 minutes.
- Transfer to wire racks to cool.
SOFT GINGERBREAD COOKIES
These cookies are warm and delicious on a cold winter's day. Cut them into any shape to fit your holiday celebrations.
Provided by sal
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 3h45m
Yield 36
Number Of Ingredients 10
Steps:
- In a medium bowl, mix together the molasses, brown sugar, water and butter until smooth. Combine the flour, baking soda, allspice, ginger, cloves and cinnamon, stir them into the wet mixture until all of the dry is absorbed. Cover the dough and chill for at least 3 hours.
- Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut out into desired shapes. Place cookies 1 inch apart onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Remove from the cookie sheets to cool on wire racks.
Nutrition Facts : Calories 74.7 calories, Carbohydrate 15.8 g, Cholesterol 1.7 mg, Fat 0.8 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 0.4 g, Sodium 42.9 mg, Sugar 5.8 g
THE BEST SOFT GINGERBREAD COOKIES
We've had our blog for over 10 years and this is the first time we've posted our recipe for the BEST soft gingerbread cookies ever!
Provided by Sweet Basil
Categories Over 300 Christmas Recipes and Ideas to Bring the Christmas Spirit
Time 3h10m
Number Of Ingredients 16
Steps:
- In a bowl, combine the flour, baking soda, salt, ginger, cinnamon, allspice and cloves, whisking to completely combine.
- In a large bowl using a stand mixer fitted with a paddle attachment, beat the butter and the brown sugar for 3 minutes on medium high speed. Add the molasses and beat on medium high speed until combined and creamy-looking.
- Scrape down the sides and bottom of the bowl.
- Next, beat in egg and vanilla. Scrape down the sides of the bowl.
- Add the dry ingredients to the bowl. On low speed, slowly mix into the wet ingredients until combined.
- Divide the cookie dough in half and place each onto a large piece of plastic wrap. Wrap each dough up tightly and pat down to create a flat disc shape.
- Chill the discs for at least 3 hours and up to 3 days in the refrigerator. Chilling is mandatory for gingerbread cookie dough.
- Preheat oven to 350°F
- Line 2-3 large baking sheets with parchment paper or silicone baking mats. (We recommend these for cookies and never bake without them.)
- Remove 1 disc of chilled cookie dough from the refrigerator.
- Generously sprinkle a work surface, as well as your hands and the rolling pin with powdered sugar, not flour.
- Roll out disc until 1/4-1/2"-inch thick. Cut into shapes. Place shapes 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is shaped. Repeat with remaining disc of dough.
- Bake cookies for about 9-10 minutes.
- Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely. Once completely cool, decorate with royal icing!
Nutrition Facts : ServingSize 1 g, Calories 197 kcal, Carbohydrate 36 g, Protein 2 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 19 mg, Sodium 104 mg, Sugar 21 g, Fiber 1 g
SOFT GINGERBREAD
Love gingerbread with a soft centre and crisp edges? This recipe is for you. It isn't meant for decorations or gingerbread houses - just bake, ice and enjoy!
Provided by Katie Hiscock
Categories Afternoon tea
Time 1h11m
Yield Makes 20-25 depending on the size of cutter
Number Of Ingredients 10
Steps:
- Beat the butter in a stand mixer or with electric beaters until it is soft and then beat in, one by one, the sugar, golden syrup and treacle. Beat in the egg and vanilla extract and scrape down the sides of the bowl. Tip in the flour, baking powder and ginger along with a pinch of salt and beat in the flour on a slow speed until it is just combined. The dough will be very soft at this point. Scrape the dough into a container and chill it in the fridge for about 8 hours or overnight. You don't have to leave it for this long but it does improve the flavour.
- To roll out the dough you'll need a non-stick work surface that is lightly dusted with flour. Scoop out a small batch of the dough (it will still be very soft) and roll it out carefully to about 2mm thick. Cut out gingerbread people or circles and transfer them to a lined baking sheet. When you have filled the sheet (leaving enough room for spreading) put it into the fridge for 30 mins along with the remaining dough (you can freeze the dough in batches, if you like).
- Heat the oven to 170C/150C fan/gas 3. Cook the gingerbread for the 10-12 minutes depending on level of crispness don't try and remove them from the sheet until the gingerbread shapes have cooled enough. Cool completely and then decorate if you want. You can freeze the cooked gingerbread if you like, or keep for up to 3 days in an airtight container
Nutrition Facts : Calories 163 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
GINGERBREAD MEN
Use this versatile dough to make gingerbread men and other shapes. Let the kids decorate them with icing for a perfect winter's day activity
Provided by leahboundsx
Categories Afternoon tea, Dessert, Treat
Time 40m
Yield Serves 15-20
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5 and line a baking tray with baking parchment. Sieve the flour, salt, bicarb, ginger and cinnamon into a large bowl. Heat the butter, sugar and syrup until dissolved. Leave the sugar mixture to cool slightly, then mix into the dry ingredients to form a dough. Chill the dough in the fridge for 30 mins.
- On a surface lightly dusted with flour, roll out the dough to a ¼-inch thickness. Stamp out the gingerbread men shapes with a cutter, then re-roll any off-cuts and repeat. Place your gingerbread shapes on the lined trays, allowing space for them to spread. Cook for 10-15 mins, then remove from the oven and leave to cool.
Nutrition Facts : Calories 95 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 9 grams sugar, Fiber 0.5 grams fiber, Protein 1 grams protein, Sodium 0.44 milligram of sodium
SOFT GINGERBREAD TILES WITH RUM BUTTER GLAZE
We use round cookie stamps for the imprint before cutting these cookies out with a round cutter. Once the glaze is applied, they really do look like antique tiles.
Provided by Yotam Ottolenghi
Categories Christmas Cookies Bake Ginger Molasses Spice Cinnamon Clove Rum Dessert
Yield Makes 12-14 (depending on the size of stamp and cutter)
Number Of Ingredients 18
Steps:
- Place the butter, sugar and molasses in the bowl of an electric mixer with the paddle attachment in place. Beat on medium speed until smooth and incorporated. Add the egg yolk and continue to beat until fully combined.
- Sift the flour, cocoa powder, baking soda, ginger, cinnamon, cloves, salt and pepper into a bowl. Turn the speed of the mixer to low, and add the dry ingredients to the butter and molasses. Once the mix comes together, tip the dough onto a lightly floured work surface and knead gently. Roll out the dough so that it is about 1/4 inch/ 0.5 cm thick. If the dough is very soft, you will need to chill it.
- Preheat the oven to 375°F/190°C. Line two baking sheets with parchment paper and set aside.
- Dip the cookie stamps in a small bowl of flour, shake off any excess and then press them firmly into the dough, one at a time, to create a deep imprint. How far you need to press to get an imprint will depend on your stamp; the patterns on some are more deeply cut than others. Bear in mind that the cookies rise a little when cooked, so any soft imprints will disappear. Using a round cookie cutter that is slightly larger than the pattern, cut out the pieces of imprinted gingerbread. Transfer the cookies to the lined baking sheets, spaced about 3/4 inch/2 cm apart. Reroll the dough and continue to stamp and cut cookies until all the dough is used up.
- Bake for 9-10 minutes, rotating the sheets halfway through, until firm to the touch. They will continue to firm up as they cool, so don't be tempted to bake them for any longer.
- To make the rum butter glaze while the gingerbreads are in the oven, as the glaze needs to be brushed onto the cookies while they are still warm, sift the confectioners' sugar and cinnamon into a small bowl. Add the melted butter, rum (or lemon juice) and water and mix with a spoon until smooth. The glaze will thicken slightly if it sits around, so stir through a little more warm water if you need to-it should be the consistency of runny honey.
- Remove the cookies from the oven, leave them to cool for 5 minutes, then brush or dab the glaze all over with a pastry brush. Transfer to a wire rack to cool completely.
- Make-Ahead
- Once the dough is made, it can be covered in plastic wrap and kept in the fridge for up to 2 days before baking.
- Storage
- These will keep for up to 5 days in an airtight container. The glaze will discolor and crack a little, but this will not affect how they taste.
GINGERBREAD COOKIES
Deliciously spicy and full of comforting fall flavor. These gingerbread cookies will make adorable cut outs for holiday parties.
Provided by Diane Williams
Categories cookies
Time 53m
Number Of Ingredients 12
Steps:
- Mix the coconut oil, dried orange peel and brown sugar together in a large bowl with an electric hand mixer until smooth.
- Mix in the egg, molasses and orange peel until well blended
- In a separate medium bowl whisk the dry ingredients together.
- Add the dry ingredients in small batches and mix until just incorporated
- Wrap the dough and chill it 15 minutes or so. DON"T let it get too cold or it will get hard. If that happens let it sit on the counter until it is workable. (coconut oil gets very stiff when it is cold)
- Preheat oven to 350 degrees F.
- Prepare two cookie sheets by oiling them, or using silpat sheets.
- unwrap the chilled dough.
- OPTION: If you want to roll the dough out for cut out cookies do that now. Bake them without the sugar on top if doing cutout cookie shapes.
- For drop cookies break off small pieces of the chilled dough.
- Make 30 evenly sized dough balls by pinching off the dough in small amounts and rolling it in your wet or oiled hands.
- Pour the white sugar into a small bowl.
- Roll the dough balls in the sugar and place on cookie sheets about 2 inches apart
- Bake 8 to 12 minutes or until the cookies are golden on top
- Cool on the cookie sheet one minute and then transfer to a cooling rack
- When the cookies are thoroughly cooled you can decorate and ice them if desired.
Nutrition Facts : Calories 125 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 6 milligrams cholesterol, Fat 6 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 119 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
SOFT AND EASY GINGERBREAD MEN
This dough will hold any form you want to cut from it but it will still bake up soft! (I think the soft texture comes from the applesauce.) The kids will love decorating them and we all agree that they are pretty tasty too!
Provided by Fitness Guru
Categories Dessert
Time 1h38m
Yield 24 men, 24 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, with mixer at slow speed, beat flour, sugar, butter, molasses, applesauce, egg, cinnamon, baking powder, ginger, cloves, nutmeg, baking soda, and salt until well mixed. Cover and refrigerate 1 hour.
- Preheat oven to 350°F On a lightly floured surface, working with half of the dough at a 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. Reroll trimmings and continue to cut shapes. Bake 8 minutes, or until very lightly browned. Transfer cookies to racks to cool completely.
GINGERBREAD COOKIES
Everyone raves about these soft gingerbread cookies! Even people who don't love molasses cookies or gingersnaps ask for this easy gingerbread cookie recipe!
Provided by Christi Johnstone
Categories Dessert
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- First, mix together butter and sugar until light and fluffy, approximately 2-3 minutes with an electric mixer.
- Next, add egg and molasses and mix well.
- In a separate bowl combine flour, baking soda, salt, cinnamon and ginger, stirring to combine.
- Add dry ingredients to wet ingredients and mix until well combined.
- Form or scoop balls of dough that are slightly smaller than a golf ball. Place them on a baking sheet approximately 2" to 3" apart to allow room for cookies to spread.
- Finally, bake for 10-12 minutes, remove from oven and allow cookies to cool on baking for approximately ten minutes, then transfer to a wire rack to finish cooling.
Nutrition Facts : Calories 143 kcal, Carbohydrate 20 g, Protein 1 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 22 mg, Sodium 158 mg, Sugar 10 g, ServingSize 1 serving
SOFT GINGERBREAD
Topped with whipped cream, this simple dessert is one of my favorite comfort foods. It's quick enough for a weeknight treat, and tastes even better for left-overs! Originally from Esther Shank's Mennonite cookbook and tweaked a bit by me.
Provided by puppitypup
Categories Dessert
Time 40m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees and grease a 9 x 13 pan.
- Cream brown sugar and butter thoroughly.
- Add eggs and molasses and combine.
- In a separate bowl, whisk dry ingredients together.
- In a separate bowl, combine boiling water and baking soda.
- Add dry ingredients and water/soda to mixing bowl alternately, mixing well with each addition.
- Pour into pan and bake for 30-35 minutes or until done.
- Serve with whipped cream on top.
SOFT GINGERBREAD BISCOTTI
The recipe for these crisp-on-the-outside, soft-on-the-inside biscotti was found in the 2009 cookbook Gingerbread.
Provided by Sydney Mike
Categories Dessert
Time 1h15m
Yield 30 biscotti, 30 serving(s)
Number Of Ingredients 13
Steps:
- Position a rack in the middle of the oven & preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt, just 2 teaspoons of the ginger & 2 teaspoons of the cinnamon, as well as the cloves, the 3/4 cup of granulated sugar & all of the brown sugar.
- In a medium bowl, whisk together the eggs, butter & vanilla extract, then pour this egg mixture into the flour mixture, stirring with a wooden spoon until dough comes together in a soft & slightly sticky mass.
- Turn dough out onto a lightly floured work surface & knead several times until smooth.
- Divide dough in half, then shape each piece into a log about 8 inches long & 2 inches wide before setting each log some 3 inches apart on the prepared baking sheet.
- In a small bowl, stir together the remaining 1 teaspoon of ginger, 1 teaspoon of cinnamon & the 3 tablespoons of granulated sugar. Brush the logs with the egg white & sprinkle each log with 1/3 of the spiced sugar mixture.
- Bake logs 25 to 30 minutes or until they are puffed & golden brown, then set the baking sheet on a wire rack to cool for 10 minutes.
- Reduce oven temperature to 300 degrees F, then using a serrated knife, cut each log into 1/2-inch-slices (about 15 each).
- Arrange the biscotti, flat-side down, on the baking sheet & sprinkle with another 1/3 of the sugar mixture, then bake for 6 minutes or until biscotti are light golden brown.
- Turn the biscotti over, sprinkle with the remaining sugar mixture & bake another 6 minutes.
- Cool biscotti on the baking sheet set on a wire rack for 5 minutes before removing them to the rack to cool completely.
- Store in an airtight container or in a zip-lock bag for up to 4 days.
Nutrition Facts : Calories 89.5, Fat 1.4, SaturatedFat 0.7, Cholesterol 20.6, Sodium 53.6, Carbohydrate 17.3, Fiber 0.5, Sugar 8.1, Protein 2
GINGERBREAD COOKIE RECIPE
Enjoy this homemade soft gingerbread cookies recipe at home with this easy recipe. These are the best gingerbread cookies with molasses.
Provided by Desserts on a Dime
Categories Dessert
Time 25m
Number Of Ingredients 12
Steps:
- Preheat oven to 350F.
- In a small bowl, combine all dry ingredients - flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.
- In a large bowl, cream together butter and sugar.
- Add egg, orange juice and molasses, stirring carefully until well combined.
- Slowly add flour mixture to butter mixture, thick dough will form.
- Drop dough by rounded teaspoon into sugar. Roll to cover, then place on cookie sheet. Set cookies about 2-inches apart.
- Bake at 350F for 8-10 minutes. The cookies will spread out and flatten a bit. Let cookies cool on cookie sheet for a couple of minutes before removing to wire rack.
Nutrition Facts : Calories 130 kcal, Carbohydrate 24 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 14 mg, Sodium 99 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
SHERRILL'S SECRET SOFT GINGERBREAD BOYS
This is cookbook author Nancy Baggett's re-creation of a popular gingerbread cookie sold at a former Capitol Hill landmark eatery, Sherrill's Restaurant and Bakery. The cookies are fragrant with spice, plump and slightly soft, yet not cakey. They are finished with a light, sugary icing that is reminiscent of doughnut glaze. Baker Howard Ward was not willing to part with his original recipe, but several fans of the Sherrill's version have told Baggett that hers is very close to the original. Adapted from her "The All-American Dessert Book".
Provided by Chef TotalFark
Categories Dessert
Time 40m
Yield 18 serving(s)
Number Of Ingredients 17
Steps:
- In a large saucepan over medium-high heat, combine the butter, oil, honey, molasses and brown sugar. Cook, stirring, until the butter melts and the mixture just comes to a full boil; immediately start timing and cook for exactly 1 minute, stirring occasionally. Remove from the heat; let cool slightly.
- In a large bowl, using a stand mixer or electric hand mixer on low speed, combine the flour, cinnamon, ginger, cloves, baking powder, baking soda and salt. Working carefully to avoid splashes, add the butter-molasses mixture. Beat on low speed until the ingredients are blended. Increase the speed to medium, until very well blended; if the mixer motor labors, stop and complete the mixing by hand. (The dough will seem too soft at this point.) Cover and refrigerate for 30 minutes or until the dough has stiffened and is barely warm.
- Divide the dough into thirds. Roll out the portions a generous 1/4 -inch thick between sheets of baking parchment or waxed paper. Stack the rolled portions (paper still attached) on a tray or baking sheet. Refrigerate for at least 30 to 40 minutes, or freeze for 20 to 25 minutes or until cold and firm. (The dough may be refrigerated for up to 12 hours, if preferred.).
- Place a rack in the middle third of the oven and preheat to 350 degrees. Grease several large baking sheets, or coat with nonstick spray oil.
- Working with 1 dough portion at a time (leaving the remainder chilled), gently peel away 1 sheet of paper, then lightly pat it back into place. (That will make it easier to lift cookies from the paper later.) Flip the dough over, then peel off and discard the second sheet. Using a 4- to 5-inch gingerbread girl or boy cutter, cut out the cookies. Using a spatula, transfer cookies to baking sheets, spacing about 2 inches apart. (If at any point the dough softens too much to handle easily, transfer the paper and cookies to a tray or baking sheet, and chill until firm again.) Gather up and reroll the dough scraps between sheets of paper. Continue cutting out cookies until all the dough is used. Very firmly press raisins into the cookies for eyes and front buttons.
- Bake for 9 to 14 minutes, until the cookies are slightly colored on top and slightly darker at the edges; it's better to overbake than underbake. Set aside to firm up about 4 minutes; then, using a wide spatula, transfer to wire racks set over a sheet of waxed paper. Have all the cookies lined up and slightly separated before beginning the glaze.
- For the glaze: In a medium saucepan, combine the confectioners' sugar, oil and water until well blended. Bring to a boil, stirring, over medium-high heat, for 30 to 45 seconds or just until the mixture is smooth and becomes translucent. Stir to recombine the glaze, then use immediately while it is still hot. (If the glaze is allowed to stand and cool, it may thicken and become sugary. In that case, add a teaspoon of hot water to thin it again, place over medium heat and continue stirring until the sugar dissolves. Immediately remove from the heat and use.).
- Using a pastry brush or a paper towel dipped in the glaze, brush the cookies until their tops are coated all over with an even layer, not too thick or too thin. Stir the glaze frequently to prevent it from separating. Let the glazed cookies cool completely, at least 1 hour; the glaze may become slightly sugary and flaky.
Nutrition Facts : Calories 340.3, Fat 15.7, SaturatedFat 7.2, Cholesterol 27.1, Sodium 138.7, Carbohydrate 49, Fiber 0.9, Sugar 28.3, Protein 2.6
SOFT-BATCH GINGERBREAD COOKIES
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
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!
TASTY CHEWY GINGERBREAD BISCUITS
Simple recipe to make slightly chewy centred gingerbread biscuits.
Provided by dianasindy82
Time 20m
Yield Makes 15-20 (approx)
Number Of Ingredients 0
Steps:
- Pre-heat the oven to 180°C (approx gas 5) and grease 2 large baking trays
- Mix together the flour, sugar, salt, bicarbonate of soda, ginger and cinnamon in a bowl
- add the golden syrup and the butter and mix together well until it forms a soft workable dough. (If it is too crumbly you can add a little more butter, or if it is too sticky add a little more flour)
- Roll out the dough on a lightly floured surface to about 1cm thick and use a cutter of your choice to cut them into shapes
- Lay out the shapes on the baking trays allowing a little room for them to expand
- Cook for around 10-15 minutes depending on how chewy you want them (the longer time the harder they will be)
More about "soft gingerbread food"
SOFT GINGERBREAD MAN RECIPE - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
4.1/5 (70)Calories 150 per servingCategory Dessert
- Add the muscovado sugar and the golden syrup and gently stir until the butter has melted and the mixture is smooth.
SOFT GINGERBREAD SANDWICH COOKIES WITH VANILLA BUTTERCREAM ...
From whattheforkfoodblog.com
4.6/5 (19)Category DessertCuisine AmericanTotal Time 38 mins
- In a small pan, combine the molasses and shortening and bring to a boil. Remove from heat and cool about 15-20 minutes. Do not let it cool to the point that the molasses starts to form a skin.
- In a large bowl, sift together flour, baking soda, salt, ginger and cinnamon. Stir to combine. Stir in the cooled molasses. Mix until completely combined.
- Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper or silicon baking mats.
SOFT GINGERBREAD COOKIES RECIPE • FOOD FOLKS AND FUN
From foodfolksandfun.net
5/5 (5)Total Time 2 hrs 29 minsCategory DessertCalories 181 per serving
- Move the oven racks to the upper-middle and lower-middle positions and preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats.
GRANDMA MAUDE'S GREAT BIG SOFT GINGERBREAD COOKIES
From acanadianfoodie.com
5/5 (2)Category CookieCuisine CanadianTotal Time 35 mins
- Mix all of the above ingredients until well combined and the consistency of fondant or play dough
- Scale sugar and room temperature shortening into the TM bowl; insert butterfly and cream for 2 minutes at speed 3-4 (shortening must be room temperature or the butterfly may be damaged)
GINGERBREAD - SUGAR SPUN RUN
From sugarspunrun.com
Ratings 78Calories 383 per servingCategory Dessert
- Preheat oven to 350F (175C) and prepare a 9"x9" baking pan by either generously greasing and flouring or by lining with parchment paper. Set aside.
SOFT CARROT GINGERBREAD COOKIES - THE NATURAL NURTURER
From thenaturalnurturer.com
5/5 (4)Calories 108 per servingEstimated Reading Time 5 mins
- Pat the grated carrot dry in a kitchen towel or with paper towels to remove some of the excess moisture. Add it to a large bowl.
- Add the almond butter, applesauce, molasses, sugar, egg, and vanilla. Whisk together until well combined. Stir in the spices, salt, baking powder, and baking soda. Add the flour and oats then mix, using a spoon or spatula, until just combined.
- Scoop about 2 tablespoons of batter per cookie onto your prepared pan. Bake until set, 10 to 12 minutes. Cool completely then drizzle on icing, if using.
GINGERBREAD MEN COOKIE RECIPE (SOFT & CHEWY)
From kathrynskitchenblog.com
4.9/5 (10)Category DessertCuisine AmericanTotal Time 53 mins
- In a large bowl, stir together the melted butter, brown sugar, molasses, vanilla extract, salt, cinnamon, ground ginger, nutmeg and cloves. Stir until well incorporated.
- Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or silpat mats and set aside.
- In a medium bowl, whisk all of the frosting ingredients together until smooth and no lumps remain. The frosting should be slightly thick, if it's too thick add water.
SOFT & CHEWY GINGERBREAD MEN COOKIES - HOUSE OF NASH EATS
From houseofnasheats.com
Ratings 40Calories 136 per servingCategory Dessert
- In the bowl of a stand mixer, cream together the butter and brown sugar until smooth. Add the molasses (it really does help to spray your measuring cup with cooking spray before measuring the molasses - it will pour out more easily afterwards) and egg and mix again to combine, scraping down the sides of the bowl as needed.
- Add the flour, salt, baking soda, and spices, then mix until everything is completely combined. Scrape the gingerbread cookie dough out of the bowl onto a large piece of plastic wrap, then wrap it up into a disc and put it in the refrigerator to chill for 3 hours or even overnight.
- Preheat the oven to 350 degrees and line a cookie sheet with parchment paper. On a floured surface, roll the dough out to 1/4" thickness. I always find I need to be generous with the flour so the cookies don't stick to the counter or the rolling pin, but you don't need to worry about having cookies that look dusted by flour because it will be absorbed into the dough as the cookies get rolled out.
- Cut into desired shapes with cookie cutters. Transfer the cookies to the baking sheets, leaving a little space between each cookie. They don't spread much, but you just don't want them touching while they are baking. Bake for about 10 minutes until they just start to look set but do not overbake or they won't stay soft. Let cool for 5-10 minutes on the pan. Remove from cookie sheets to cool completely on wire racks. Frost or decorate when cool with royal icing.
SOFT, CHEWY GINGERBREAD MEN - FOODESS.COM
From foodess.com
Cuisine CanadianCategory DessertServings 48Total Time 1 hr
- Beat butter and brown sugar on medium-high speed in standing mixer until light and fluffy, about two minutes, stopping to scrape down sides and bottom of mixer occasionally. Beat in molasses, and then eggs.
- In a separate bowl, whisk together flour, baking soda, baking powder, baking soda, salt and spices.
- Add flour mixture to mixer with speed on low; beat until combined. Divide dough into two equal piles on top of parchment or wax paper; flatten into disc shapes and wrap up in the paper. Refrigerate 1 hour, or up to 48 hours in advance.
- Preheat oven to 375ºF. Working with one disc at a time, roll dough between sheets of floured parchment or wax paper to about 1/4" thick. Use a cookie cutter to cut out shapes, then lift them out with a metal spatula. Bake for about 8 minutes, or until just set and no longer shiny.
SOFT GINGERBREAD COOKIES WITH CHRISTMAS SPRINKLES
From crayonsandcravings.com
4.4/5 (16)Total Time 1 hr 27 minsCategory DessertCalories 210 per serving
- In a large bowl, cream together the butter and brown sugar for 2 minutes. Add the egg and milk and beat to combine. Add the molasses and beat until fully combined. Set aside.
- Cover with plastic wrap and place dough in the fridge for at least 1 hour (feel free to leave it overnight).
SOFT GINGERBREAD COOKIES WITH CREAM CHEESE ... - SO MUCH FOOD
From somuchfoodblog.com
Servings 24Total Time 30 minsCategory Baking
CLASSIC CHEWY GINGERBREAD COOKIES (+ ICING!) - AVERIE COOKS
From averiecooks.com
4.5/5 (2)Total Time 3 hrs 8 minsCategory CookiesCalories 222 per serving
SPICY SOFT GINGERBREAD -- YANKEE MAGAZINE
From newengland.com
Estimated Reading Time 2 mins
SOFT AND CHEWY GINGERBREAD COOKIES · I AM A FOOD BLOG
From iamafoodblog.com
4.8/5 (4)Total Time 3 hrsCategory DessertCalories 158 per serving
SOFT & CHEWY GINGER MOLASSES COOKIES - PINTEREST
From pinterest.ca
4.5/5 (197)Estimated Reading Time 1 minServings 30Total Time 54 mins
SOFT GINGERBREAD REINDEER COOKIES - NUM'S THE WORD
From numstheword.com
4.5/5 (4)Total Time 30 mins
SOFT GINGERBREAD COOKIES - JOYFOODSUNSHINE
From joyfoodsunshine.com
Ratings 38Calories 199 per servingCategory Cookies, Dessert
SHOULD GINGERBREAD BE SOFT OR HARD ? HERE’S WHAT WE …
From foodiosity.com
Estimated Reading Time 6 mins
SOFT GINGERBREAD COOKIES - HAPPY FOOD, HEALTHY LIFE
From happyfoodhealthylife.com
5/5 (5)Total Time 35 minsCategory Vegan Dessert RecipesCalories 100 per serving
SOFT GINGERBREAD COOKIE RECIPE ( VIDEO) - FOOD NEWS
From foodnewsnews.com
SOFT GINGERBREAD COOKIES RECIPE • FOOD FOLKS AND FUN ...
From pinterest.com
WEEKEND RECIPE: SOFT AND CHEWY GINGERBREAD COOKIES | KCET
From kcet.org
SOFT GINGERBREAD MEN RECIPE - FOOD NEWS
From foodnewsnews.com
47 SOFT GINGERBREAD COOKIES IDEAS IN 2021 | FOOD, RECIPES ...
From pinterest.ca
SOFT GINGERBREAD COOKIES | RECIPE | SOFT GINGERBREAD ...
From pinterest.com
SOFT GINGERBREAD COOKIES RECIPE • FOOD FOLKS AND FUN ...
From foodnewsnews.com
SOFT GINGERBREAD HEARTS - GERMANFOODS.ORG
From germanfoods.org
SOFT GINGERBREAD - CROSSWORD CLUE ANSWER
From solutioncrossword.com
SOFT BAKED COOKIES – GINGERBREAD SPICE – ENJOY LIFE FOODS
From enjoylifefoods.ca
SOFT GINGERBREAD COOKIES RECIPE - FOOD NEWS
From foodnewsnews.com
SOFT GINGERBREAD - FOOD HUNTER
From hrcook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love