Stenciled Gingerbread Cookies Food

CRISP GINGERBREAD COOKIES

Crisp Gingerbread Cookies image

These crunchy, spiced cookies are just right for the holidays.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes 16 large cookies

Number Of Ingredients 12

Ingredients

6 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted butter
1 cup dark-brown sugar, packed
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 1/2 teaspoons salt
1 teaspoon finely ground pepper
2 large eggs
1 cup unsulfured molasses

Steps:

In a large bowl, sift together flour, baking soda, and baking powder. Set aside.
In bowl of electric mixer, cream butter and brown sugar until fluffy. Mix in spices, salt, and pepper, then eggs and molasses. Add in flour mixture on low speed. Divide into thirds; wrap in plastic. Chill at least 1 hour.
Heat oven to 350 degrees. On a floured work surface, roll out dough 1/8 inch thick. Cut into desired shapes. Transfer to baking sheets lined with Silpat mats; refrigerate until firm, 15 minutes. Bake 8 to 10 minutes, or until crisp but not darkened. Cool on wire racks, and decorate.

GINGERBREAD COOKIES

Gingerbread cookies image

Put your feet up and enjoy these moreish gingerbread cookies with a cuppa, made with aromatic cloves, ginger, cinnamon and rich black treacle

Provided by Esther Clark

Categories Afternoon tea, Dessert

Time 32m

Yield Makes 20 cookies

Number Of Ingredients 11

Ingredients

120g unsalted butter, softened
1½ tbsp black treacle
170g soft light brown sugar
½ tsp fine sea salt
1 medium egg
200g plain flour
¼ tsp bicarbonate of soda
¼ tsp ground cloves
1½ tsp ground ginger
½ tsp ground cinnamon
60g golden caster sugar

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.

Nutrition Facts : Calories 135 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.18 milligram of sodium

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