GINGERBREAD COOKIES 101
The dough must be chilled for at least three hours and up to two days. The cookies can be prepared up to one week ahead, stored in an airtight container at room temperature. I had to bake many batches to finally accomplish the perfect gingerbread cookie. When the dough is rolled thin, it will bake crisp and almost cracker-like. Yet, when rolled thick (my preference), the cookies turn out plump and moist. In either case, the flavor will be complex and almost hot-spicy.
Provided by Food Network
Categories dessert
Yield Makes about 3 dozen (3-inch) cookies
Number Of Ingredients 17
Steps:
- Position the racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
- Sift the flour, baking soda, cinnamon, ginger, allspice, cloves, salt and pepper through a wire sieve into a medium bowl. Set aside.
- In a large bowl, using a hand-held electric mixer at high speed, beat the butter and vegetable shortening until well-combined, about 1 minute. Add the brown sugar and beat until the mixture is light in texture and color, about 2 minutes. Beat in the molasses and egg. Using a wooden spoon, gradually mix in the flour mixture to make a stiff dough. Divide the dough into two thick disks and wrap each disk in plastic wrap. Refrigerate until chilled, about 3 hours. (The dough can be prepared up to 2 days ahead.)
- To roll out the cookies, work with one disk at a time, keeping the other disk refrigerated. Remove the dough from the refrigerator and let stand at room temperature until just warm enough to roll out without cracking, about 10 minutes. (If the dough has been chilled for longer than 3 hours, it may need a few more minutes.) Place the dough on a lightly floured work surface and sprinkle the top of the dough with flour. Roll out the dough 1/8 inch thick, being sure that the dough isn't sticking to the work surface (run a long meal spatula or knife under the dough occasionally just to be sure, and dust the surface with more flour, if needed). For softer cookies, roll out slightly thicker. Using cookie cutters, cut out the cookies and transfer to nonstick cookie sheets, placing the cookies 1 inch apart. Gently knead the scraps together and form into another disk. Wrap and chill for 5 minutes before rolling out again to cut out more cookies.
- Bake, switching the positions of the cookies from top to bottom and back to front halfway through baking, until the edges of the cookies are set and crisp, 10 to 12 minutes. Cool on the sheets for 2 minutes, then transfer to wire cake racks to cool completely. Decorate with Royal Icing. (The cookies can be prepared up to 1 week ahead, stored in airtight containers at room temperature.)
- Make ahead: The icing can prepared up to 2 days ahead, stored in an airtight container with a moist paper towel pressed directly on the icing surface, and refrigerated.
- This icing hardens into shiny white lines, and is used for piping decorations on gingerbread people or other cookies. Traditional royal icing uses raw egg whites, but I prefer dried egg-white powder, available at most supermarkets, to avoid any concern about uncooked egg whites.
- When using a pastry bag, practice your decorating skills before you ice the cookies. Just do a few trial runs to get the feel of the icing and the bag, piping the icing onto aluminum foil or wax paper. If you work quickly, you can use a metal spatula to scrape the test icing back into the batch.
- Dried egg-white powder is also available by mail order from The Baker's Catalogue, 1-800-827-6836. Meringue powder, which is dehydrated egg whites with sugar already added, also makes excellent royal icing; just follow the directions on the package. However, the plain unsweetened dried egg whites are more versatile, as they can be used in savory dishes, too. Meringue powder is available from Adventures in Cooking (1-800-305-1114) and The Baker's Catalogue.
- In a medium bowl, using a hand-held electric mixer at low speed, beat the confectioners' sugar, egg-white powder and water until combined. Increase the speed to high and beat, scraping down the sides of the bowl often, until very stiff, shiny and thick enough to pipe; 3 to 5 minutes. (The icing can be prepared up to 2 days ahead, stored in an airtight container with a moist paper towel pressed directly on the icing surface, and refrigerated.)
- To pipe line decorations, use a pastry bag fitted with a tube with a small writing tip about 1/8-inch wide, such as Ateco No. 7; it may be too difficult to squeeze the icing out of smaller tips. If necessary, thin the icing with a little warm water. To fill the pastry bag, fit it with the tube. Fold the top of the bag back to form a cuff and hold it in one hand. (Or, place the bag in a tall glass and fold the top back to form a cuff.) Using a rubber spatula, scoop the icing into the bag. Unfold the cuff and twist the top of the bag closed. Squeeze the icing down to fill the tube. Always practice first on a sheet of wax paper or aluminum foil to check the flow and consistency of the icing.
- Traditional Royal Icing: Substitute 3 large egg whites for the powder and water.
GINGERBREAD BOY COOKIES
Mom always used the same round-headed cookie cutter to make her "boys." They always came out of the oven soft and chewy with plenty of traditional molasses-ginger flavor. -Donna Sasser Hinds, Milwaukie, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 3-4 dozen.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the butter, sugar, molasses and vinegar; bring to a boil, stirring constantly. Remove from the heat; cool to lukewarm. Stir in egg. Combine the flour, baking soda, ginger, cinnamon and salt; stir into molasses mixture to form a soft dough., Divide dough into thirds. Shape each portion into a disk; wrap in plastic. Refrigerate for at least 2 hours or until easy to handle., On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-in. gingerbread boy cookie cutter. Place on greased baking sheets. Bake at 375° for 7-9 minutes or until edges are firm. Remove to wire racks; cool completely. Decorate as desired.
Nutrition Facts : Calories 64 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 47mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
BOILED GINGERBREAD COOKIES
To make the Woodlands Gingerbread House, use one batch of this dough to make the roof and chimneys, and one batch of Honey-Spice Gingerbread to make the walls. Get the gingerbread house template here.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 7h
Yield Makes about forty-five 3- to 4-inch cookies
Number Of Ingredients 13
Steps:
- Combine molasses, sugar, and spices in a medium saucepan, and bring to a boil, stirring to dissolve; boil 2 minutes. Transfer mixture to a stand mixer fitted with the paddle. Add baking soda and salt, and beat on low speed until frothy, about 2 minutes. Beat in butter, 1 tablespoon at a time, until thoroughly combined. Beat in a third of the flour, then the egg and remaining two-thirds flour. Increase speed to medium, and beat until mixture is smooth, pulls away from sides of bowl, and is no longer tacky (add more flour, 1 tablespoon at a time, if needed), about 3 minutes. Transfer mixture to a lightly floured surface, and knead, adding flour as needed, until a cohesive dough forms (it should no longer stick to your hands), about 5 minutes. Divide dough in half.
- Preheat oven to 325 degrees. Roll out half the dough to a little less than 1/4-inch thickness on generously floured parchment. Brush off excess flour, transfer dough on parchment to a baking sheet, and freeze until firm, about 15 minutes. Cut into shapes with cookie cutters, rerolling scraps as needed. Transfer to parchment-lined baking sheets, and freeze until firm, about 15 minutes. Bake until golden on edges, 18 to 20 minutes, rotating once and firmly rapping baking sheet halfway through baking to flatten any bubbles in cookies. Let cookies cool completely on baking sheets set on wire racks.
- Place icing in a pastry bag fitted with a small plain round tip (Ateco #0, 1, or 2). Pipe outlines and details on cookies. Immediately sprinkle with sanding sugar, and tap off excess. Let set completely at room temperature, at least 4 hours or (ideally) overnight.
GINGERBREAD COOKIES WITH ROYAL ICING
Provided by Sandra Lee
Categories dessert
Time 1h18m
Yield 12 to 15 cookies, depending upon your cookie cutters
Number Of Ingredients 12
Steps:
- For Gingerbread Cookies:
- Preheat oven to 350 degrees F.
- In a large mixing bowl, blend all ingredients together and chill for up to 1 hour. Roll dough out on floured board about 1/8-inch thick. Cut desired shapes with cookie cutters and place onto sheet pan. Bake for 8 minutes in preheated oven.
- For Royal Icing:
- With a hand mixer, beat the egg whites with the lemon juice or extract until frothy. Add the sifted powdered sugar and beat on low speed until combined, smooth, and shiny. Turn to high and beat approximately 5 minutes till stiff and glossy. Add food coloring, if desired, and transfer to a pasty bag to pipe onto cookies.
CITRUS GINGERBREAD COOKIES
Orange and lemon zest give gingerbread cutouts a refreshing twist. Brushing a honey glaze over the top adds a subtle shine and an extra touch of sweetness. -Monique Hooker, DeSoto, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 dozen.
Number Of Ingredients 14
Steps:
- In a large saucepan, combine sugar, honey and molasses. Bring to a boil; remove from heat. Let stand 20 minutes. Stir in butter; let stand 20 minutes longer., Beat in egg. In another bowl, whisk flour, almonds, baking powder, lemon zest, orange zest and spices; gradually beat into sugar mixture. Refrigerate, covered, 8 hours or overnight., Preheat oven to 375°. On a lightly floured surface, divide dough into three portions. Roll each portion to 1/4-in. thickness. Cut with a floured 2-in. tree-shaped cookie cutter. Place 2 in. apart on baking sheets coated with cooking spray., Bake 7-8 minutes or until lightly browned. Cool on pans 1 minute. Remove to wire racks to cool completely. In a small bowl, mix glaze ingredients; brush over cookies. Let stand until set., To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Store in the refrigerator., Freeze option: Freeze undecorated cookies in freezer containers. To use, thaw in covered containers and decorate as directed.
Nutrition Facts : Calories 66 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 13mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
MOLASSES-GINGERBREAD COOKIES
These cookies have a dark color and a pronounced molasses flavor. If you are making the Gingerbread Town-Square Cake, you can use this template to trace and cut out the different townhouse shapes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 dozen town houses, 4 dozen deer or trees, or 6 dozen men
Number Of Ingredients 12
Steps:
- Whisk together flour, baking soda, salt, and spices in a medium bowl.
- Beat butter and sugar with a mixer on medium-high speed until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Divide dough into 3 portions, and wrap each in plastic. Refrigerate for 1 hour.
- Preheat oven to 350 degrees. On a generously floured piece of parchment, roll dough to a scant 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto baking sheets, and freeze for 15 minutes.
- Cut out desired shapes. Transfer to parchment-lined baking sheets, and freeze for 15 minutes.
- Bake cookies for 6 minutes. Remove sheets from oven, and tap them firmly on counter to flatten cookies. Return to oven, rotating sheets, and bake until crisp but not darkened, 6 to 8 minutes more. Let cool on sheets on wire racks.
- Spoon icing into a pastry bag fitted with a very small plain round tip (such as Ateco #0 or #1). Pipe designs on cookies. Let cookies stand at room temperature until set, at least 2 hours (preferably overnight).
FROZEN SNOWFLAKE GINGERBREAD COOKIES
These snowflake cookies will melt in your mouth as soon as they hit your tongue. Experiment with your favorite colors and give your cookie trays an unexpected twist. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 cookies
Number Of Ingredients 21
Steps:
- In a large saucepan, combine the butter, sugar, molasses and vinegar; bring to a boil, stirring constantly. Remove from the heat; cool to lukewarm. Stir in egg. Combine the flour, baking soda, ginger, cinnamon and salt; stir into molasses mixture to form a soft dough., Divide dough into thirds. Shape each portion into a disk. Wrap and refrigerate for at least 2 hours or until easy to handle., On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 5-in. snowflake cookie cutter. Place on greased baking sheets. Bake at 375° for 7-9 minutes or until edges are firm. Remove to wire racks; cool completely. , For icing, in a large bowl, combine confectioners' sugar, water and meringue powder; beat on low speed just until blended. Beat on high until stiff peaks form, 4-5 minutes. Divide into thirds; tint 1 portion light blue, second portion light purple, and leave the third portion white. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., Using pastry bags and small round tips, ice cookies. Let stand at room temperature until icing is dry and firm, several hours. If desired, sprinkle with coarse sugar while icing is still wet. Store in an airtight container. Save remaining icing in an airtight container., For fondant, in a large microwave-safe bowl, combine water and marshmallows. Microwave on high for 30 seconds; stir. Microwave until completely melted and smooth, stirring every 30 seconds, about 30 seconds longer. Transfer to the bowl of a stand mixer. Add shortening, beat until melted. Add confectioners' sugar, beat until combined., Generously dust counter and hands with additional confectioners' sugar. Turn marshmallow mixture onto counter. Knead until fondant is smooth and pliable, but not sticky, dusting hands and counter again as needed, about 6 minutes. , Roll fondant to 1/8-in. thickness. Cut with assorted snowflake-shaped cookie cutters. Adhere snowflakes to cookies with remaining icing. Let stand until set. If desired, brush with luster dust. Store in an airtight container.
Nutrition Facts : Calories 354 calories, Fat 8g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 146mg sodium, Carbohydrate 69g carbohydrate (48g sugars, Fiber 1g fiber), Protein 3g protein.
GINGERBREAD STAINED GLASS BISCUITS
Bake these pretty gingerbread biscuits with a stained glass centre as treats at Christmas time with the kids. They make great presents for friends and family
Provided by Lulu Grimes
Categories Afternoon tea, Dessert, Treat
Time 46m
Yield Makes 30
Number Of Ingredients 10
Steps:
- Heat the sugar, golden syrup and butter in a pan until melted. Mix the ginger and flour in a large bowl and make a well in the centre. Add the bicarbonate of soda to the melted mixture and stir - it will fizz a little - then pour into the flour mixture with the egg. Stir to combine. The mix will be soft but will firm up as it cools.
- Scoop the mixture into a box or fridge bag and chill for at least 1 hr until firm enough to roll out. The dough can be kept in the fridge for up to a week or frozen for three months.
- Heat oven to 190C/170C fan/gas 5. Turn the dough out onto a lightly floured surface and cut in half. Briefly knead the first piece, then roll it on a lightly floured surface to 2mm thick. Cut into shapes with snowflake or star cutters about 12cm across, then transfer to lined baking sheets, leaving a little room for them to spread. Cut a window out of each biscuit using another cutter about about 6cm across, then add a sweet to the centre.
- If the sweets are large, chop them up first - you'll have to judge by the size of the hole. (Don't be tempted to add too much or it will spill over the edge.) If you plan to hang the biscuits, make a small hole in the top of each one using the end of a piping nozzle (the hole will close up a little so make sure it's big enough). Repeat with remaining dough.
- Bake in batches for 5-6 mins or until they darken slightly and the sweets have melted. If the holes have closed up, remake them while the biscuits are warm. Leave to cool and harden up completely before moving them. Don't forget to bake the parts you've cut out, too! You can decorate the biscuits further by using white piped icing, if you like.
Nutrition Facts : Calories 113 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
GINGERBREAD COOKIES
These traditional spice cookies are just right for the holidays.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h30m
Yield Makes 36
Number Of Ingredients 12
Steps:
- In a medium bowl, whisk together flour, spices, baking soda, and salt; set aside. With an electric mixer, beat butter and brown sugar until smooth. Beat in molasses and egg. With mixer on low, add dry ingredients; mix just until a dough forms. Place dough on floured plastic wrap; pat into an 8-inch square. Wrap well; chill until firm, 1 to 2 hours.
- Preheat oven to 350 degrees. Divide dough in half. Working with one half at a time (rewrap and refrigerate other half), place dough on floured parchment or waxed paper; roll out 1/8 inch thick, turning, lifting, and flouring dough (and rolling pin) as needed. Freeze dough (on paper) until firm, about 20 minutes.
- Loosen dough from paper. Cut out shapes, and transfer to baking sheets. Decorate with sugar or sprinkles, as desired.
- Bake until firm and edges just begin to darken, 10 to 18 minutes, depending on size. Cool completely on baking sheets.
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