THE SPICIEST GINGERBREAD COOKIES EVER
This gingerbread cookie is super-spicy from the very first bite. Molasses makes it chewy and white sugar rounds out the spices. Cayenne, allspice and a hefty dose of black pepper result in a complex, lingering heat that is surprising and pleasant.
Provided by Food Network Kitchen
Categories dessert
Time 5h20m
Yield Eighteen 4-inch gingerbread people
Number Of Ingredients 17
Steps:
- Make the cookies: Whisk together the flour, ginger, cinnamon, black pepper, salt, baking soda, allspice, nutmeg, cayenne, and baking powder in a medium bowl.
- Beat the butter and granulated sugar in a large bowl with an electric mixer on medium speed until pale and fluffy, about 3 minutes (scrape down the sides of the bowl, as needed). Beat in the molasses until combined, then the egg (the mixture will look curdled). Add the flour mixture and beat on low speed until the dough comes together. Divide the dough in 2 pieces, flatten each half into a disk and wrap each disk in plastic wrap. Refrigerate at least 2 hours or up to overnight.
- Position 2 racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Keeping one disk refrigerated, roll the other disk on a well-floured work surface to 1/4 inch thick, sprinkling flour on and under the dough as needed and sliding a spatula underneath every so often to prevent sticking (If the dough looks crackly or breaks apart, press it back together from the outside edge in). Using cookie cutters, cut out gingerbread shapes as close together as possible. Pull away the extra dough around each shape then use a small offset spatula to transfer the shapes to the prepared cookie sheets, spacing them 1 inch apart. Reroll the scraps and cut out more cookies. Freeze the cookies until firm, about 15 minutes.
- Bake the cookies, rotating the baking sheets from top to bottom and from front to back halfway through cooking, until they are slightly firm to the touch but not browned at the edges, about 12 minutes. Repeat the rolling, cutting and baking with the remaining dough disk.
- Cool the cookies for 5 minutes on the baking sheet then transfer them to a cooling rack to cool completely, about 20 minutes (The cookies will continue to firm as they cool).
- Make the icing: Combine the confectioners' sugar, meringue powder and 3 tablespoons water in a large bowl and beat with an electric mixer on low speed until the frosting thickens, trying not to incorporate too much air. (The icing should be pure white and thick, but not fluffy and bubbly.)
- Scrape the icing into a resealable plastic bag and snip the corner to the desired size. Pipe the icing onto the cookies to decorate, as desired, sticking the candy onto the icing while it is still wet. Let the cookies stand at room temperature until the icing hardens, at least 1 hour.
EASY VEGAN GINGERBREAD COOKIES
Try these quick and easy vegan gingerbread cookies, made with allspice, ginger, cinnamon, and molasses; just in time for vegan Christmas baking!
Provided by Fioa
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 2h18m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Sift flour, baking powder, cinnamon, baking soda, ginger, allspice, and salt into a bowl.
- Cream coconut oil, molasses, and sugar in a bowl with an electric mixer; add vanilla extract. Stir in flour mixture; mix until a sticky dough forms, about 2 minutes. Wrap dough in plastic wrap and chill for 2 hours.
- Roll out dough on a floured surface to 1/4 to 1/2-inch thickness. Dip cookie cutter in flour, cut out cookies, and place on the prepared baking sheets.
- Bake in the preheated oven until lightly golden, 8 to 10 minutes.
Nutrition Facts : Calories 90 calories, Carbohydrate 11.7 g, Fat 4.6 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 3.9 g, Sodium 72.7 mg, Sugar 4.7 g
SPICY VEGAN GINGERBREAD COOKIES
This is a modified version of a gingerbread recipe that I found in one of my mom's old cookbooks. It's spicy, sweet, and super yummy!
Provided by VeganKitten
Categories Dessert
Time 27m
Yield 30 serving(s)
Number Of Ingredients 11
Steps:
- Mix all of the ingredients.
- Cover and refrigerate for about an hour and a half to two hours.
- Preheat the oven to 350 degrees (f).
- Roll out to ¼" thick on a lightly floured surface, and use cookie cutters to cut the dough.
- Place the cookies on a greased pan, and bake for ten to twelve minutes, until you can touch the cookies without leaving an indentation.
Nutrition Facts : Calories 95.8, Fat 1.4, SaturatedFat 0.3, Sodium 163.4, Carbohydrate 20.2, Fiber 1.6, Sugar 8.3, Protein 1.9
EASY VEGAN GINGERBREAD
Make our simple vegan version of gingerbread for Christmas, or as an anytime treat. Shape into gingerbread people and get the kids to help decorate them with icing
Provided by Liberty Mendez
Time 32m
Number Of Ingredients 8
Steps:
- Combine the flaxseed with 2½ tbsp water, and leave to thicken for 5 mins. Line two baking sheets with baking parchment. Melt the margarine, sugar and syrup in a pan over a low heat, then transfer to a medium bowl and leave to cool slightly. Stir in the flaxseed mix, then the flour, bicarb, spices and a pinch of salt until it comes together into a smooth dough. Chill for 30-45 mins until firm.
- Heat the oven to 200C/180C fan/gas 6. Roll the dough out on a lightly floured surface to a 5mm thickness. Stamp out as many gingerbread people as you can, then re-roll the trimmings and continue until all the dough is used. Put on the sheets and bake for 12 mins until golden. Leave to cool on the sheets for 10 mins, then transfer to wire racks to cool completely. Will keep in an airtight container for two weeks.
Nutrition Facts : Calories 269 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
SPICY GINGERBREAD COOKIES
These are one of the best gingerbread cookies I have had, the addition of pepper gives these treat a wonderful kick. Preparation time includes refrigeration time.
Provided by Jim W
Categories Dessert
Time 2h8m
Yield 16 large cookies
Number Of Ingredients 12
Steps:
- In a large bowl sift together first three ingredients.
- With your electric mixture and the paddle attachment, cream the softened butter and sugar. Add the spices, then the eggs and molasses. Slowly add flour mixture; combine at a low speed. Divide the dough in to thirds; wrap in plastic wrap. Chill in the refrigerator for at least 1 hour.
- Preheat oven to 350°. Flour your work surface, roll dough to about 1/8 inch thick. Cut with your favorite cookie cutters into desired shapes. Transfer to ungreased baking sheets; refrigerate until firm, approximately 15 minutes.
- Bake until crisp but not darkened, usually 8 to 10 minutes. Let cookies cool on wire racks, decorate if you desire, we like ours plain. Eat and enjoy!
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CLASSIC VEGAN GINGERBREAD COOKIES - MY DARLING VEGAN
From mydarlingvegan.com
5/5 (1)Total Time 1 hr 20 minsCategory DessertCalories 197 per serving
- To begin, mix together the dry ingredients in a medium bowl. That’s the flour, baking soda, baking powder, salt and spices. Set aside.
- In a stand-up mixer, cream together the butter and sugar until the mixture is light and airy. Add the molasses and applesauce and combine. The dough may look a little curdled at this point. That’s okay! It will sort itself out once the rest of the ingredients are added.
- Add the dry ingredients and mix to combine. Do not over mix that dough. Once you add the flour, mix it until it just starts coming together. At that point, turn it out onto a floured work surface and bring it together with your hands.
- Transfer the dough to a piece of parchment paper, top with another paper and roll out to about 1/4 inch thick. Refrigerate for 1 hour.
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4.8/5 (22)Total Time 20 minsCategory Dessert, SnackCalories 230 per serving
- Preheat the oven to 375°F. Line a large baking tray with parchment paper. In a medium bowl, combine the flour, baking soda, salt and spices. Set aside.
- In a large bowl, beat together the honey, vanilla and softened coconut oil. Add in the dry ingredients and beat until all the flour is combined.
- Place the granulated sugar in a small bowl. Portion the dough into 10 balls with a medium size cookie scoop (or use your hands to make 10 ~2" dough balls). Roll each dough ball in the granulated sugar and place on the prepared baking tray 3" apart.
- Bake in the preheated oven for 8-10 minutes or until golden brown around the edges. Remove from the oven and let the cookies sit on the baking sheet for 10 minutes. Transfer the cookies to a wire rack to cool completely.
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