GINGERBREAD COOKIE CUTOUTS
Add a little snow hat (complete with a pompom) to a classic gingerbread shape to create adorable gingerbread Santas. -Christy Thelen, Kellogg, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen.
Number Of Ingredients 12
Steps:
- Cream butter and brown sugar until light and fluffy. Beat in egg and molasses. In another bowl, whisk together flour, baking soda, salt and spices; gradually beat into creamed mixture. Divide dough in half; shape each into a disk. Wrap in plastic; refrigerate, covered, until firm enough to roll, 4 hours or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut 60 gingerbread men using a floured 3-1/2-in. cookie cutter. Place 2 in. apart on ungreased baking sheets. If desired, cut sixty 1-1/4-in. triangles for hats; attach to gingerbread cutouts, pressing edges to seal. If desired, cut sixty 1/4-in. circles; attach to hats for pompoms. , Bake cookies until edges are firm, 8-10 minutes. Remove to wire racks; cool completely., Tint some of the frosting red; use red frosting for hats and buttons. Cut a small hole in the corner of a pastry bag or heavy-duty resealable plastic bag; insert #3 round pastry tip. Fill bag with white frosting; pipe faces and trim on hands and feet. Using a #16 star pastry tip, pipe decorations on hats.
Nutrition Facts : Calories 78 calories, Fat 2g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 64mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
BASIC GINGERBREAD COOKIES
Use this basic gingerbread recipe to make cutout cookies in various shapes. Our favorites are gingerbread boys and girls in different sizes, decorated with white royal icing and currant "buttons."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 24 six-inch gingerbread people
Number Of Ingredients 14
Steps:
- In a large bowl, sift together flour, baking soda, and baking powder. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Mix in spices and salt. Add eggs and molasses; mix well. With the machine on low speed, gradually add flour mixture, and beat until combined. Divide the dough into thirds, and wrap each piece of dough in plastic. Chill at least 1 hour.
- Preheat oven to 350 degrees. Line baking sheets with Silpat nonstick baking mats or parchment paper. Set aside. On a lightly floured work surface, roll out dough to 1/8 inch thick. Cut into gingerbread boys and girls. Transfer to prepared baking sheets.
- To decorate cookies: Press currants into dough to create buttons. Bake cookies until crisp but not darkened, about 20 minutes. Transfer to a wire rack. Let cool completely.
- Decorate cooled cookies with Royal Icing.
STENCILED CHOCOLATE COOKIES
After all these years and thousands of holiday cookies, we still find stenciling to be one of the prettiest -- and easiest -- ways to decorate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Yield Varies
Number Of Ingredients 10
Steps:
- Sift flour, cocoa, cinnamon, and 1/4 teaspoon salt into a large bowl.
- Beat butter and sugar with a mixer on medium speed until pale and fluffy. Beat in eggs and vanilla. Reduce speed to low. Add flour mixture, and beat until combined. Divide dough in half, and wrap each in plastic wrap. Refrigerate for at least 1 hour.
- Preheat oven to 350 degrees. Roll out dough on a lightly floured surface to a 1/8-inch thickness. Cut out cookies in desired shapes using cookie cutters, and transfer to baking sheets. Refrigerate until firm, about 15 minutes.
- Bake until crisp, but not dark, 8 to 10 minutes. Transfer cookies to wire racks, and let cool completely.
- Punch desired shape out of stiff paper (we used a thick envelope) using a craft punch. Hold stencil over 1 cookie, and brush a thin layer of icing over exposed surface using a small food-safe paintbrush. Holding stencil in place, gently sift confectioners' sugar over cookie through a fine sieve to evenly coat exposed surface. Lift stencil, and return cookie to wire rack. Repeat with remaining cookies. Let dry.
STENCILED GINGERBREAD COOKIES
After all these years and thousands of holiday cookies, we still find stenciling to be one of the prettiest -- and easiest -- ways to decorate.
Provided by Martha Stewart
Categories Cookie Recipes
Yield Yield varies
Number Of Ingredients 13
Steps:
- Sift flour, baking soda, and baking powder into a large bowl.
- Beat butter and brown sugar with a mixer on medium speed until fluffy. Mix in spices, 1 1/2 teaspoons salt, and 1 teaspoon pepper, then eggs and molasses. Reduce speed to low. Add flour mixture, and beat until combined. Divide dough into thirds, and wrap each in plastic wrap. Refrigerate for at least 1 hour.
- Preheat oven to 350 degrees. Line baking sheets with parchment or nonstick baking mats. Roll out dough on a lightly floured surface to a 1/8-inch thickness. Cut out cookies in desired shapes using cookie cutters, and transfer to baking sheets.
- Bake until crisp, but not dark, about 20 minutes. Transfer cookies to wire racks, and let cool completely.
- Punch desired shape out of stiff paper (we used a thick envelope) using a craft punch. Hold stencil over 1 cookie, and brush a thin layer of icing over exposed surface using a small food-safe paintbrush. Holding stencil in place, gently sift confectioners' sugar over cookie through a fine sieve to evenly coat exposed surface. Lift stencil, and return cookie to wire rack. Repeat with remaining cookies. Let dry.
SOFT-BATCH GINGERBREAD COOKIES
These delicious gingerbread cookies bake up soft and chewy and are topped with the most delicious buttercream frosting.
Provided by Food Network
Categories dessert
Time 55m
Yield 14 cookies
Number Of Ingredients 17
Steps:
- For the gingerbread cookie dough: Preheat the oven to 350 degrees F (175 degrees C) and line 2 large baking sheets with parchment paper or silicone mats. Set aside.
- Cream the butter, granulated sugar and dark brown sugar in a large bowl with an electric hand mixer or stand mixer fitted with a paddle attachment. Mix on a medium-high speed for about 2 minutes, or until the mixture becomes lighter in color. Mix in the egg and molasses on a medium speed until combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
- Sift the dry ingredients (flour, ginger, cinnamon, baking soda, cloves and salt) into the wet ingredients. Mix on low until just combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
- Use a cookie scoop or large spoon to shape and roll 14 cookie dough balls using about 3 tablespoons of dough per cookie. Place the cookies on the prepared baking sheets and bake for 11 to 12 minutes, or until the cookies seem set in the center. Let the cookies cool on the sheets for 10 minutes, then place on a wire rack to finish cooling.
- For the buttercream frosting: While the cookies bake and cool, mix the butter on a medium speed in a large bowl for 30 seconds, or until smooth. Add the vanilla extract and salt. Mix on a medium speed until combined. Mix in the powdered sugar and milk on a low speed. Scrape the sides and bottom of the bowl as needed with a rubber spatula. Once the powdered sugar is incorporated, mix for an additional minute on a low speed to give the frosting a super smooth consistency.
- For the cookie decorations: Spread a thin layer of frosting on top of the cooled cookies using a small offset spatula or butter knife. Top with sprinkles, then enjoy!
STENCIL COOKIES RECIPE BY TASTY
Here's what you need: unsalted butter, sugar, large egg, vanilla extract, all-purpose flour, cocoa powder, xacto knife, cheese cloth, butchers twine
Provided by Rie McClenny
Categories Bakery Goods
Yield 10 cookies
Number Of Ingredients 9
Steps:
- In a medium bowl, cream the butter and sugar with a flexible spatula until smooth, about 1 minute.
- Add the egg and vanilla and stir until well combined.
- Place a fine-mesh sieve over the bowl and sift in the flour. Fold with the spatula until the flour is fully incorporated and the dough comes together.
- Shape the dough into a disc, then cover with plastic wrap, and refrigerate until firm, at least 30 minutes to overnight.
- Meanwhile Using thick paper and a craft knife, cut out a round stencil of your choosing. Set aside.
- Cut a square from a double layer of cheesecloth. Place the cocoa powder in the center. Gather the edges, twist, and tie with kitchen string to create a sachet.
- Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
- Lightly dust a clean surface with flour. Place chilled dough on work surface and lightly dust with flour. Roll the dough out to ¼-inch (6-mm) thick, lifting and turning the dough as you roll to keep it from sticking. Using a 2-inch (5-cm) round cookie cutter, cut out rounds of dough. Gather scraps of dough and reroll to cut out more rounds, lightly dusting the work surface with flour as needed.
- Place the rounds on the prepared baking sheet, spacing 1 inch (2 ½ cm) apart.
- Place the stencil over a dough round, making sure to press down, and gently dab with the cocoa powder sachet to cover completely.
- Bake the cookies for 10 minutes, rotating baking sheet halfway through, until pale golden. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
- Enjoy!
Nutrition Facts : Calories 222 calories, Carbohydrate 29 grams, Fat 10 grams, Fiber 0 grams, Protein 3 grams, Sugar 7 grams
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SOFT GINGERBREAD COOKIES RECIPE - TASTES BETTER FROM …
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4.8/5 (673)Calories 214 per servingCategory Dessert
- Add flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt to a mixing bowl and mix.
- Add the butter pieces and use a pastry blender to cut the butter in until the mixture resembles fine meal.
- With a mixer running on low speed gradually add the molasses and milk and mix until combined, about 30 seconds.
- Divide the dough in half, forming each into a ball. Wrap each in plastic wrap and refrigerate for 2 hours or overnight, or place in the freezer for about 20 minutes, until firm, if you’re in a hurry.
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4.7/5 (249)Category Cookies
- In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and molasses and beat on medium high speed until combined and creamy-looking. Scrape down the sides and bottom of the bowl as needed. Next, beat in egg and vanilla on high speed for 2 full minutes. Scrape down the sides and bottom of the bowl as needed. The butter may separate; that’s ok.
- In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick and slightly sticky. Divide dough in half and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down to create a disc shape. Please see photo and description above in my post. Chill discs for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.
- Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Remove 1 disc of chilled cookie dough from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. Roll out disc until 1/4-inch thick. Tips for rolling– the dough may crack and be crumbly as you roll. What’s helpful is picking it up and rotating it as you go. Additionally, you can use your fingers to help meld the cracking edges back together. The first few rolls are always the hardest since the dough is so stiff, but re-rolling the scraps is much easier. Cut into shapes. Place shapes 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is shaped. Repeat with remaining disc of dough.
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