Double Stuffed Gingerbread Cookies Recipes

Steps:

• For the cookies: In a medium bowl, combine the flour, ginger, cinnamon, nutmeg, baking soda, cloves and salt.
• In a big bowl, beat the butter and brown sugar together with a wooden spoon or a hand mixer. Mix in the molasses and egg until smooth, then add the flour mixture and mix until well combined. Wrap the dough in plastic wrap and refrigerate for 1 to 2 hours.
• On a floured surface, roll out the dough to about 1/8-inch thickness. Freeze it flat on a baking sheet for 20 to 30 minutes.
• Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Lightly spray the paper with cooking spray.
• Use your preferred cookie cutters to stamp out shapes (or use a paring knife and architect the gingerbread home of your dreams), then transfer the shapes to the prepared baking sheets. Bake until the dough no longer looks shiny, 18 to 20 minutes. Let cool on the sheets for 10 minutes, then transfer the cookies to a wire rack to cool completely.
• For the royal icing: Using a stand mixer and the whisk attachment, whip most of the powdered sugar with the egg whites and most of the lemon juice. Whip until the icing holds its shape and is bright white (not translucent), 5 to 8 minutes. If it is too soft, add more powdered sugar. If it is too stiff, add a bit more lemon juice, drop by drop. If you are using color, add a few drops of it at this point and keep whipping until you have a shade you want. Pipe the royal icing onto the cooled cookies to decorate.
• To store royal icing: The ideal way is to scrape it out of the bowl and into a plastic, disposable piping bag, then leave it at room temperature. Don't cut the bag until you're ready to use the royal icing and don't overfill the bag--you want enough room to tie the back of the bag off to keep the icing airtight. If any air comes into contact with the icing, it gets hard and that part of the icing is useless. Never attempt to mix hard bits back into the royal icing--you'll ruin the whole batch. The other accepted method of storing the icing is to scrape it into a plastic or ceramic bowl, and cover it with a wet paper towel. This method works, but it wastes both paper towels and royal icing. It's also just annoying. When you're piping small designs, you want to use very small parchment piping bags. It's easy to stick the nose of a large piping bag into a small one and extract exactly how much you need. When the icing is in a bowl, you have to use a spoon to get it out. The spoon is difficult to get into a piping bag, and you keep using spoons and wasting royal icing.

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.

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicon baking mats.
• In a medium bowl, mix together the flour, sugar, ginger, baking soda, allspice, cinnamon and salt. Stir in the candied ginger and raisins. Set aside.
• In a large bowl, beat together the melted butter, molasses and egg. Gradually stir the flour mixture into the molasses mixture.
• Drop a heaped tablespoon of dough per cookie onto the prepared baking sheets, placing each about 1 inch apart.
• Bake for 7 to 9 minutes. Allow the cookies to cool on the baking sheet for 10 minutes until they have set. Transfer to a wire rack and cool completely. Store in an airtight container.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
• In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Steps:

• Preheat your oven to 350ᐤ. In a mixing bowl, cream the butter and sugar together for 3-4 minutes until the mixture becomes lighter and fluffier. Add the egg and whisk to incorporate, then add the molasses to incorporate further. Set aside and begin work on the dry ingredients.
• In a separate mixing bowl, combine the flour, cinnamon, ginger, baking powder, salt, nutmeg, and allspice. Then add the dry ingredients to the bowl of the wet ingredients and stir just to combine.
• Take about 3 tablespoons of the mixture and flatten between your hands (or on your lightly floured work surface), then spoon 2 teaspoons of the Fluff on top. Cover with another 3 tablespoons of the gingerbread mixture then enclose and shape into a loose ball. Add the stuffed ball to a parchment lined baking sheet and gently pat down to shape into a large cookie. Top with a sprinkling of red and green sugar, then repeat until all of the cookies have been stuffed and formed. Bake for 11- 12 minutes, then remove.
• Enjoy!

Steps:

• Beat margarine and sugar in a large bowl with an electric mixer on low speed until mostly incorporated, 1 to 2 minutes. Increase speed to medium-high and beat until light and fluffy, another 2 to 3 minutes. Beat in egg yolk, then molasses.
• Whisk sifted flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg in a separate bowl until well combined. Gradually add flour mixture to the molasses mixture, beating until well blended and smooth.
• Divide dough in half and form each into a 1-inch-thick disk. Wrap in plastic wrap and refrigerate for at least 1 to 3 hours, or overnight.
• When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
• Working with one disk at a time, and leaving remaining disk in the refrigerator, unwrap chilled dough and place on a lightly floured surface. Working from the center to the edges, roll dough with a floured rolling pin to a thickness of 1/4 inch.
• Cut dough into desired shapes with cookie cutters, dipping the cutters into flour as needed so they don't stick to the dough. Fit the cookie cutters as closely together as possible to cut as many cookies as you can. This will minimize the number of times you have to re-roll the dough.
• Transfer gingerbread cookies to ungreased cookie sheets, spacing them 2 inches apart. Gather any dough scraps into a ball, flatten, re-wrap with plastic wrap, and refrigerate to use for later batches.
• Bake each sheet in the preheated oven until firm, 8 to 10 minutes. Transfer cookies to wire racks to cool while you finish rolling, cutting, and baking the remaining cookies.
• Frost or decorate cooled gingerbread cookies as desired.