Best Gingerbread Cookies Ii Allrecipescom Recipes

GINGERBREAD COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease one cookie sheet.
• Mix together the molasses, brown sugar, water and shortening.
• Sift together the flour, baking soda, salt, allspice, ginger, cloves and cinnamon. Add to sugar mixture and mix well. Cover and refrigerate for 2 hours.
• Roll dough 1/4 inch thick on floured board. Cut with floured gingerbread cutter. Place about 2 inches apart on cookie sheet. Bake for 10-12 minutes. Cool and decorate with frosting.

MORAVIAN GINGER COOKIES II

Steps:

• Mix molasses, shortening and brown sugar in a large bowl. Stir in flour, salt, baking soda, baking powder, and spices. Cover and refrigerate about 4 hours or until firm.
• Preheat oven to 375 degrees F (190 degrees C).
• Roll half of the dough at a time to 1/8 inch thickness or paper-thin on a floured cloth-covered surface. Cut into 3 inch rounds with floured cutter.
• Place about 1/2 inch apart on ungreased cookie sheet. Bake 1/8 inch thick cookies about 8 minutes; paper-thin cookies about 5 minutes or until light brown. Immediately remove from cookie sheet. Cool completely.
• To Make Frosting: Mix 1 cup confectioners' sugar, 1/2 teaspoon vanilla, and 1-2 tablespoons half-and-half until of spreading consistency. Spread frosting on cooled cookies.

BASIC GINGERBREAD COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease 2 baking trays.
• Sift flour, ginger, and baking soda together into a large bowl. Add butter chunks and stir until they are coated with flour. Mix the butter and flour together with your hands until mixture resembles fine bread crumbs.
• Whisk white and brown sugars, maple syrup, egg, and oil together in a small bowl until combined. Add to flour mixture and knead until a ball of dough forms, adding water, if needed.
• Roll dough on a lightly floured surface to 1/4-inch thickness, cut into desired shapes with cookie cutters, and place on the prepared cookie sheets. Repeat until you have used all the dough.
• Bake in the preheated oven until golden brown, 12 to 15 minutes. Let cookies cool on sheets for 5 minutes, then remove to a wire rack.

GINGERBREAD COOKIES II

Steps:

• Sift together the flour, baking powder, ginger, nutmeg, cloves, and cinnamon; set aside.
• In a medium bowl, mix together the shortening, molasses, brown sugar, water, egg, and vanilla until smooth. Gradually stir in the dry ingredients, until they are completely absorbed. Divide dough into 3 pieces, pat down to 1 1/2 inch thickness, wrap in plastic wrap, and refrigerate for at least 3 hours.
• Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto an ungreased cookie sheet.
• Bake for 10 to 12 minutes in the preheated oven. When the cookies are done, they will look dry, but still be soft to the touch. Remove from the baking sheet to cool on wire racks. When cool, the cookies can be frosted with the icing of your choice.

CLASSIC GINGERBREAD COOKIES

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.