THE BEST GINGERBREAD COOKIES
Here's the perfect holiday cookie recipe for cut-outs and decorating. The balanced blend of warm spices and molasses adds just the right amount of seasonal flavor. A combination of butter and shortening creates a dough that rolls out easily and holds it shape during baking.
Provided by Food Network Kitchen
Time 3h
Yield 2 to 3 dozen cookies
Number Of Ingredients 15
Steps:
- For the cookies: Whisk together the flour, ginger, cinnamon, baking soda, salt, allspice and cloves in a large bowl.
- Mix the butter, shortening, brown sugar and molasses in the bowl of a stand mixer fitted with the paddle attachment. Beat in the egg. Beat the dry ingredients into the wet ingredients in two additions. Divide the dough in half, wrap in plastic and pat to 1/2-inch thick. Refrigerate for 2 hours.
- Preheat the oven to 350 degrees F.
- On a lightly floured surface, roll out one piece of dough to 1/4-inch thick, dusting with flour if needed. Cut into 3- to 5-inch cookies with a gingerbread man cutter or desired shape. Brush off the excess flour and refrigerate for 15 minutes. Repeat with the second piece of dough.
- Bake the cookies in batches until they are golden around the edges, 12 to 15 minutes. Transfer to a wire rack and cool completely.
- For the royal icing: Whisk the confectioners' sugar with the meringue powder in the bowl of a stand mixer fitted with a paddle attachment. Beat in 6 tablespoons of water until well combined and you have stiff glossy peaks, adding 1 tablespoon more water at a time to reach a smooth pipeable consistency. Mix in food coloring as desired. Fill pastry bags fitted with tips. Decorate the gingerbread cookies with the icing.
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.
DECORATIVE GINGER COOKIES
This is from TOH magazine. I take them out from the library and post the ones I would like to try so that I don't lose them.
Provided by Tricia Foley
Categories Dessert
Time 55m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 10
Steps:
- In a large mixing bowl, combine the sugar, molasses, water, oil and egg.
- Combine flour, baking soda, cream of tartar, ginger and cinnamon; add to molasses mixture and beat until combined.
- Cover and refrigerate for 1 hour or until easy to handle.
- On a well floured surface, roll out dough to 1/8th" thickness. Cut with floured cookie cutters of your choice.
- Using a floured spatula, place the cookies 1 inch apart on greased baking sheets.
- If cookies will be hung, usea a plastic straw to make a hole about 1/2 inch from the top of each.
- Bake at 375 degrees for 10-12 minutes or until edges are lightly browned.
- Use straw to reoped holes.
- Remove to wire racks to cool completely.
- Decorate with frosting if desired. Let dry completely.
- Thread ribbon through holes.
- Times do not reflect chilling time.
Nutrition Facts :
GINGERBREAD COOKIE FROSTING
This is the recipe my mother uses to frost gingerbread cookies at Christmas.
Provided by Alison Hendon
Categories Desserts Frostings and Icings Cookie Frosting
Yield 4
Number Of Ingredients 3
Steps:
- Sift the confectioners' sugar into a small bowl. Stir in enough milk to make a smooth but not too runny consistency. You may need to adjust with some more sugar. Divide this mixture into small containers, depending on how many colors you want. Color each small container with colors appropriate for the season, using as much food coloring as needed to create desired hues.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 30.6 g, Cholesterol 1.5 mg, Fat 0.5 g, Protein 0.5 g, SaturatedFat 0.3 g, Sodium 6.5 mg, Sugar 30.1 g
More about "decorative ginger cookies recipes"
DECORATING TIPS FOR GINGERBREAD COOKIES - TASTE OF HOME
From tasteofhome.com
Estimated Reading Time 3 mins
THIS MONTH'S RECIPES | ANNA OLSON
From annaolson.ca
30 EASY GINGERBREAD COOKIE DECORATING IDEAS - FOOD COM
From foodnetwork.com
20 GINGERBREAD DECORATING IDEAS FROM EASY TO ELABORATE
From tasteofhome.com
6 SIMPLE WAYS TO DECORATE GINGERBREAD COOKIES — …
From blessthismessplease.com
HOW TO DECORATE GINGERBREAD COOKIES: 11 STEPS (WITH PICTURES)
From wikihow.life
Author Ross CanterCategory Cookies And Biscuits
DECORATED GINGERBREAD COOKIES RECIPES ALL YOU NEED IS FOOD
From tutdemy.com
MAKING A GINGERBREAD HOUSE FROM SCRATCH (BUILDING TIPS, RECIPES ...
From sweetopia.net
GINGERBREAD COOKIE RECIPE AND FREE PRINTABLE TAG
From thebearfootbaker.com
BEST GINGERBREAD COOKIES RECIPE | SOFT & CHEWY CHRISTMAS COOKIES
From lifeloveandsugar.com
DECORATED GINGERBREAD COOKIES RECIPES ALL YOU NEED IS …
From stevehacks.com
GINGERBREAD COOKIE RECIPES
From allrecipes.com
COOKBOOK SHOWDOWN: BEST GINGER COOKIE RECIPES | BOOK …
From bookriot.com
EASY GINGERBREAD COOKIE RECIPE FOR EATING & DECORATING
From harbourbreezehome.com
You'll also love