Gingerbread Cookies In A Gingerbread Bowl Recipes

Steps:

• Cream butter and sugars.
• Beat in molasses, corn syrup, and eggs until smooth.
• Combine remaining (dry) ingredients in a separate bowl.
• Stir well.
• Stir the flour mixture into the creamed mixture.
• The dough will be stiff.
• Divide the dough into fourths and wrap each piece in plastic wrap.
• Chill dough at least 2 hours.
• Preheat the oven to 350*.
• Cover the outside of a 1 quart (oven proof) glass bowl with aluminum foil.
• Be careful; keep the foil smooth.
• Place one round of dough on lightly floured surface; roll to a 1/4" thick circle with a floured rolling pin.
• Transfer dough to outside of foil-lined bowl, pressing dough firmly onto the bowl.
• Cut out heart shapes (or other desired shape) around the bowl using a 1" heart (or other) shaped cookie cutter.
• Place inverted bowl on ungreased baking sheet and bake 25-30 min, or until dough is lightly browned and firm to the touch.
• Allow to cool on the bowl.
• Once cool, carefully loosen foil and cookie bowl from glass bowl.
• Remove the foil from the gingerbread bowl.
• Roll out remaining dough 1/8" thick.
• Cut cookies out using desired cookie cutters.
• Bake on lightly greased cookie sheet 8-10 min, or until lightly browned.
• Cool on wire racks.

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.

Steps:

• Add the flour, cinnamon, ginger, baking soda, cloves, nutmeg, salt and pepper to a large bowl. Whisk to aerate and combine.
• Cream the butter and brown sugar in a medium bowl with an electric mixer on medium speed until light and fluffy, about 5 minutes. Add the molasses and blend on medium until combined. Use a rubber spatula to scrape the bottom and sides of the bowl as needed. Add the egg and continue to mix on medium until combined, scraping the bottom and sides of the bowl until the mixture comes together. Reduce the speed to low. Add the flour mixture and water, alternating in 3 additions. Mix until the ingredients are combined.
• Mound the dough onto a clean workspace and press into two discs. Wrap each disc in plastic and refrigerate for 30 minutes to allow the dough to hydrate and the butter to firm up.
• Remove the dough from the refrigerator and roll it to 1/4-inch thickness. Use cookie cutters to cut the dough into shapes and place on a parchment-lined baking sheet. Freeze the cookie cut-outs for 15 minutes so they will retain their shape when baked.
• Meanwhile, preheat the oven to 350 degrees F and place two racks in the upper and lower third of the oven.
• Bake, switching the baking sheets halfway through, until the cookies have dried out and are baked through, about 12 minutes. Transfer to a cooling rack to cool completely before decorating. Continue until all of the cookie dough has been used.
• After cooling completely, decorate the cookies using royal icing or glaze.
• To decorate with royal icing: Transfer 1/2 cup of royal icing to a piping bag with a #2 metal piping tip (small round tip). Pipe as desired--the royal icing will need about 1 hour to dry, or overnight if you plan to pack them for shipping. Add additional royal icing to the piping bag as needed.
• To decorate with glaze: Dip the top half of the cookie into the glaze. Sprinkle the cookies with colored sugar as desired. Decorate with various candies if using.
• Sift the powdered sugar into the bowl of a stand mixer fitted with the paddle attachment. Add the egg whites and mix on low until combined, about 1 minute. Increase the speed to medium and mix until smooth, about 5 minutes. With the mixer running, add 1 teaspoon of water at a time, if needed, to desired thickness.
• Use immediately, as the royal icing will dry out. Or, store in a closed container in the refrigerator until ready to use (you may need to whisk in a little water again for it to be the desired thickness). Makes about 3 cups icing.
• Add the ingredients to a small bowl and whisk until smooth. Spoon about 1 teaspoon on each cookie and use a small offset spatula or butter knife to spread the glaze on in an even layer. Sprinkle with colored sugar on top, if desired. Makes 1 1/2 cups glaze.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 3 cookie sheets with parchment paper.
• Beat sugar and butter together in a bowl using an electric mixer until fluffy. Beat in molasses and egg until combined.
• Whisk flour, ginger, cinnamon, cloves, and salt together in a separate bowl. Stir into butter mixture until just combined.
• Roll dough into teaspoon-sized balls and place 2 inches apart onto the prepared cookie sheets.
• Bake 1 sheet at a time in the preheated oven until edges of cookies are firm, 10 to 12 minutes. Let cool for 5 minutes before transferring to wire racks to cool completely.

Steps:

• In a large bowl, cream the butter and sugars until fluffy, about 1 minute. With the mixer running, add molasses, corn syrup, vanilla and orange extract.
• Add the eggs, one at a time, beating until mixture is well combined. In a large bowl, combine remaining ingredients with a whisk.
• Add flour mixture gradually to creamed mixture-the dough will be very stiff, so I used my hands to get all the flour incorporated.
• Divide the dough into thirds and wrap in plastic wrap. Chill overnight.
• Remove dough from the fridge and let stand at room temperature about 1 1/2 hours.
• Cover the outside of any ovenproof bowl, with tin foil, bringing foil over the edges to the inside. Make sure foil is on very smoothly. Spray the entire bowl with a non-stick cooking spray and set aside.
• On floured surface, roll a third of the dough into a circle 3/16-inch thick. Immediately lift dough and press on to outside of bowl, molding firmly to shape of bowl without stretching it. I use the palms of my hands to smooth any cracks.
• Trim dough around the edge of bowl with sharp knife, then using a cookie cutter, like a heart or a star, cut out stars around the lipped edge of the bowl about 1 1/2 inches apart.
• Refrigerate bowl for 1 1/2 hours; this firms up the dough.
• Place inverted bowl on an ungreased baking sheet and bake at 350°F for 20-30 minutes, or until firm to the touch.
• Allow the gingerbread to cool on bowl.
• When completely cool, carefully loosen foil and lift foil and gingerbread shell off the bowl. Peel off foil from shell.
• A tip I have learned is to use smaller bowls--much easier to remove. I broke a large one. Have fun, I did!