Gingerbread Cookie Bites Recipes

Steps:

• In a large bowl, beat cookie mix, butter, sugar, egg, flour, water and, if desired, ginger until blended. Refrigerate 30 minutes or until firm., Preheat oven to 350°. Shape dough into 1-in. balls; place in ungreased mini-muffin cups. Press evenly onto bottoms and up the sides of cups. Bake 10-12 minutes or until edges are lightly golden. Cool in pans 2 minutes. Remove to wire racks to cool completely., For filling, in a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Pipe into cookie cups; sprinkle with cinnamon, nutmeg and, if desired, crystallized ginger. Refrigerate in an airtight container.

Steps:

• In a small saucepan, combine brown sugar, molasses and shortening. Place over medium-low heat and stir just until mixture is melted and smooth. Remove from heat and mix in baking soda and 1/4 cup cold water. Set aside and allow to cool to room temperature.
• Add egg, salt, baking powder, ginger, cinnamon and cloves; stir to mix well. Add 4 cups flour and mix well, adding up to 1/2 cup more if dough seems sticky. Shape into a ball, cover and refrigerate for at least 2 hours, up to 24 hours.
• Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside. On a lightly floured surface, roll out dough to 1/4-inch thickness, and cut into gingerbread boy shapes with a 5-inch-long cookie cutter. Arrange on baking sheets 1 1/2 inches apart, and bake until risen and no longer shiny, about 10 minutes. Remove from heat and allow cookies to cool. If desired, decorate with royal icing and cinnamon candies. Store in an airtight container.

Steps:

• For the cookies:
• Preheat the oven to 350 degrees F.
• In a medium bowl, sift the flour, baking powder, baking soda, cinnamon, cloves, ginger and nutmeg. Set aside. In a mixer, beat the butter and sugar until fluffy. Add egg and molasses, and beat until smooth. Add the flour mixture, a little at a time, and mix until incorporated and a dough is formed. Refrigerate until firm, at least 3 hours.
• Roll dough out to 1/4-inch thick, and cut gingerbread men with cookie cutters. Transfer to an ungreased cookie sheet and bake until set, about 6 to 8 minutes. Cool on wire racks.
• For the icing:
• In a mixer, combine sugar, cream of tartar, and egg whites*, and beat until stiff peaks form, about 7 minutes. Mix in the lemon juice to taste. Transfer icing to a piping bag and decorate gingerbread men.

Steps:

• In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in egg and molasses. Stir in remaining ingredients except granulated sugar. Cover; refrigerate at least 2 hours.
• Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone baking mat. In small bowl, place granulated sugar. Shape dough into 1-inch balls; roll in sugar. On cookie sheets, place balls 2 inches apart.
• Bake 8 to 10 minutes or just until set and soft in center. Cool 2 minutes; remove from cookie sheets to cooling racks. Store tightly covered up to 1 week.