EASY CHOCOLATE GINGERBREAD CUTOUTS
I have many wonderful memories making these chocolaty cookies with my family during the Christmas season. -Debbie Rowe, Lexington, Kentucky
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, beat eggs, oil and molasses until well blended. In another bowl, whisk cake mix, flour and ginger; gradually beat into egg mixture., Shape dough into a disk; wrap in plastic. Refrigerate 3-4 hours or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. gingerbread man cookie cutter. Place 1 in. apart on greased baking sheets. Press raisins into cookies for eyes., Bake 8-10 minutes or until edges are firm. Remove from pans to wire racks to cool completely. Decorate with frosting and candies as desired.
Nutrition Facts :
CLASSIC GINGERBREAD CUTOUTS
These cookies are so versatile! They are delicious, naturally low-fat, and even make terrific Christmas ornaments that keep for years. Royal Icing is best for decoration. CAUTION: These cookies have a way of disappearing!
Provided by BRANDI9
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 1h
Yield 36
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter and brown sugar until smooth. Stir in the molasses and eggs. Combine 1 1/2 cups of the flour, baking soda, salt, allspice, cloves, cinnamon, and ginger; beat into the molasses mixture. Gradually stir in the remaining flour by hand to form a stiff dough.
- Divide dough into 2 pieces. On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 1 inch apart onto ungreased cookie sheets.
- 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.
- In a medium bowl, sift together confectioners' sugar and cream of tartar. Blend in egg whites. Using an electric mixer on high speed, beat for about 5 minutes, or until mixture is thick and stiff. Keep covered with a moist cloth until ready to frost cookies.
Nutrition Facts : Calories 153.2 calories, Carbohydrate 29.8 g, Cholesterol 17.1 mg, Fat 3 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 1.7 g, Sodium 79.8 mg, Sugar 17.8 g
GINGERBREAD CUTOUTS
Provided by Food Network Kitchen
Categories dessert
Time 2h45m
Yield about 24 cookies
Number Of Ingredients 15
Steps:
- Whisk the flour, baking powder, cinnamon, ginger, cloves, salt and baking soda in a medium bowl. Beat the brown sugar, molasses, melted butter and egg yolks in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Reduce the mixer speed to low; add the flour mixture and beat, gradually increasing the speed to medium high, until the dough comes together, about 3 minutes.
- Roll out the dough between 2 pieces of parchment paper coated with cooking spray until 1/8 inch thick. Freeze until firm, 30 minutes.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Cut out cookies using 2-inch cutters; arrange 1 1/2 inches apart on the baking sheets. Gather the scraps and chill until firm, then reroll once to cut out more cookies. Refrigerate the cutouts until firm, 20 minutes.
- Bake the cookies, switching the pans halfway through, until golden, 10 to 12 minutes. Let cool 2 minutes on the baking sheets, then transfer to racks to cool completely.
- Make the icing: Beat the confectioners' sugar, meringue powder and 3 to 4 tablespoons water in a bowl with a mixer on high speed until smooth and thick. Transfer to a resealable bag and snip a small corner. Pipe onto the cookies and sprinkle with nonpareils. Let set 30 minutes.
CHOCOLATE GINGERBREAD COOKIES
My mother Esther created this recipe, and I've been making the cookies in her honor every Christmas since then. People can't get enough of the molasses and chocolate flavor combination.-Karen Sue Garback-Pristera, Albany, New York
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine flour, cocoa, baking soda, cinnamon, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate 1 hour or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. gingerbread boy cookie cutter; place 1 in. apart on ungreased baking sheets. Repeat with remaining dough; chill and reroll scraps., Bake 6-8 minutes or until edges are firm. Remove to wire racks to cool. Ice and decorate as desired.
Nutrition Facts : Calories 92 calories, Fat 3g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 95mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
GINGERBREAD CUTOUTS (COOKIE EXCHANGE QUANTITY)
"Can we eat them yet?" is the first question you'll hear every time you bake these spicy gingerbread cookies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h45m
Yield 108
Number Of Ingredients 14
Steps:
- In large bowl, stir together brown sugar, shortening, molasses and water. Stir in remaining cookie ingredients. Cover and refrigerate at least 2 hours.
- Heat oven to 350°F. Lightly grease cookie sheet. On floured surface, roll dough 1/8 inch thick. Cut with floured gingerbread cutter or other favorite shaped cutter. Place about 2 inches apart on cookie sheet.
- Bake 10 to 12 minutes or until no indentation remains when touched (for a softer, chewier cookie, bake 8 to 10 minutes). Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
- In large bowl, stir together all frosting ingredients until smooth and spreadable. Decorate cookies with frosting.
Nutrition Facts : Calories 70, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 8 g, TransFat 0 g
CHOCOLATE GINGERBREAD MEN
There's no way I could pass up on this recipe, which comes from The Ultimate Chocolate Cookie Book, 2004. Baking time is an estimate, depending on the number of gingerbread men that can be baked at the same time.
Provided by Sydney Mike
Categories Dessert
Time 50m
Yield 24 gingerbread men, 24 serving(s)
Number Of Ingredients 15
Steps:
- Position racks in the top & bottom thirds of the oven, then preheat oven to 375 degrees F.
- With shortening (not on ingredient list) to grease several large baking sheets, then set aside.
- In a large mixing bowl, whisk together flour, cocoa powder, ginger, cinnamon, baking soda, salt, baking powder & cloves until spices & coca are evenly distributed, then set aside.
- In a 2nd large bowl, & using an electric mixer on medium speed, cream shortening & brown sugar until smooth & airy, about 1 minute.
- Beat in egg & then the molasses.
- Turn off mixer & add prepared flour mixture, then AT VERY LOW SPEED beat just until crumbly bits of dough form, but not until the mass begins to cohere into a ball.
- With flour lightly dust a clean, dry work surface as well as your hands.
- Turn dough out & knead just until it forms a smooth mass, about 30 seconds.
- Divide into thirds & cover them with a clean kitchen towel.
- With flour lightly dust the work surface again & roll one of the thirds to a rectangle about 1/4 inch thick. Flour the dough & a rolling pin only as necessary.
- Use a large gingerbread-man cookie cutter to cut the dough into the desired shapes, then use a metal spatula to transfer them carefully to the prepared baking sheet(s). Gather any scraps, lightly dust again with flour & roll out a 2nd time, creating additional gingerbread men.
- Decorate the cookies with the raisins & red hots, using one for the eyes & the other for the mouths. Additional red hots can be used as buttons on their coats.
- Bake for 4 minutes, then rotate sheets top to bottom & front to back.
- Bake another 4 minutes, or until cookies feel dry but still are a little soft.
- Remove from oven & cool on the baking sheets for 2 minutes before transferring the cookies to wire racks to cool completely.
- Cool the baking sheets for 5 more minutes, then regrease them before baking additional batches, as necessary, OR work with 2 additional baking sheets, preparing them while the others are in the oven.
- Keep no longer than 2 days at room temperature, several more days in the refrigerator, OR up to a month in the freezer.
Nutrition Facts : Calories 174.1, Fat 6.4, SaturatedFat 1.9, Cholesterol 8.8, Sodium 166.6, Carbohydrate 27.9, Fiber 1.4, Sugar 10.8, Protein 2.6
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CHOCOLATE-GINGERBREAD COOKIES RECIPE BY MATT LEWIS …
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4/5 Total Time 3 hrs 45 mins
- In a medium bowl, whisk the flour with the cocoa powder, ground ginger, ground cinnamon, ground cloves, baking soda, baking powder and salt. In the bowl of a standing electric mixer fitted with the paddle, beat the softened butter with the shortening at medium speed until the mixture is smooth, about 30 seconds. Add the brown sugar and beat until fluffy, about 2 minutes.
- Add the egg to the cookie batter and beat until incorporated. Beat in the molasses and then the melted bittersweet chocolate. Add the flour mixture in 3 batches, beating between additions. Divide the dough into 3 equal parts. Shape each part into a disk, then wrap each one in plastic wrap and refrigerate the cookie dough until chilled, about 2 hours.
- Preheat the oven to 350°. Line 2 large baking sheets with parchment paper. On a lightly floured work surface, roll out 1 disk of dough 1/4 inch thick. Using 4- to 5-inch cookie cutters, cut the dough into shapes and transfer to the prepared baking sheets. Reroll the dough scraps and cut out more cookies.
- Bake the cookies for about 7 minutes, rotating the pans halfway through baking until the tops are dry. Let the cookies cool on the pans for 5 minutes, then transfer to wire racks to cool completely. Repeat the process with the remaining dough.
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From goodlifeeats.com
Cuisine AmericanTotal Time 1 hr 40 minsCategory Cakes And CupcakesCalories 351 per serving
- Preheat oven to 350°F. Prepare a 9-inch square pan by lining it with parchment paper (Tip: How to Line Pans with Parchment Paper).
- In a medium bowl, combine the flour, cocoa powder, ground ginger, baking powder, baking soda, and cinnamon. Stir using a wire whisk until well mixed. Set aside.
- In a large mixing bowl, add the butter, sugar, molasses, and vanilla extract. Mix with a handheld electric mixer on medium speed until the ingredients are well blended. Add the egg to the mixture and continue to mix over medium speed until combined.
- Add flour mixture alternately with the hot water, stirring with a wooden spoon just until mixed. Pour the batter into the prepared 9-inch square baking pan.
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From kingarthurbaking.com
4.2/5 (76)Calories 110 per servingTotal Time 25 mins
- Preheat the oven to 350°F. Line two baking sheets with parchment paper, or grease lightly., Combine the flour, baking soda, spices, salt, and cocoa., In a separate bowl, beat the butter with the sugar until light and creamy., Add the molasses and beat until combined., Beat in the dry ingredients, then stir in the chips., Scoop the dough a tablespoon at a time; a tablespoon cookie scoop works well here.
- Roll the top portion of each dough ball in pearl sugar., Place the unbaked cookies 1 1/2" apart, sugar side up, onto the prepared baking sheets., Bake the cookies for 10 to 12 minutes, until their surface begins to crack.
- Remove from the oven, cool on the pan for 5 minutes, then transfer the cookies to a rack to cool completely.
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From sweetopia.net
Reviews 24Estimated Reading Time 6 mins
- Cream the butter and two sugars together in the bowl of an electric mixer on low to medium speed. (Use the paddle attachment). Mix until thoroughly incorporated - for about one minute. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more. Over mixing the butter and sugars in this step will cause too much air to be incorporated into the dough. If you'd like a light and fluffy cookie, that's ideal, however the dough will spread more during baking; not ideal if you'd like the cookie to hold its shape.
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