Best Gingerbread Lollipop Cookies Recipes

GINGERBREAD MAN COOKIES

Steps:

• 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.
• Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
• Remove one dough sheet from the fridge/freezer and place on the counter. Roll out the dough (use a little flour on your rolling pin if needed), until it's about ½ inch thick. Cut gingerbread men and place them on prepared baking sheets.
• Refrigerate the gingerbread men for 5 minutes (meanwhile you can roll out the other dough ball).
• Bake the cookies until set in the centers and the dough barely retains and imprint when touched very gently with fingertip, 8 to 11 minutes (depending on the size of your cookie cutter). Do not overbake!!
• Remove the cookies to a wire rack. Allow to cool to room temperature before frosting.
• Store gingerbread cookies in an airtight container with parchment paper between the layers. Freeze for up to 3 months.

GINGERBREAD CUTOUT COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate until easy to handle, about 4 hours or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. , Bake until edges are firm, 8-10 minutes. Remove to wire racks to cool completely. Tint some of the frosting red and some green; leave remaining frosting plain. Decorate cookies.

BEST-EVER CHEWY GINGERBREAD COOKIES

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.

GINGER DROP COOKIES

Steps:

• In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in molasses and eggs. Combine the dry ingredients; add to the creamed mixture alternately with water. Refrigerate for at least 8 hours. , Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

CHEWY GINGER COOKIES

Steps:

• In a large bowl, cream shortening and 1 cup sugar until light and fluffy. Beat in the egg, molasses and vanilla. Combine dry ingredients; add to creamed mixture and mix well. , Roll into 1-in. balls; roll in remaining sugar. Place 1-1/2 in. apart on ungreased baking sheets. , Bake at 375° for 10 minutes or until lightly browned. Remove to wire racks. Store in an airtight container.

BASIC GINGERBREAD COOKIES

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.

GINGERBREAD COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• On medium-high speed, cream the butter and brown sugar together in the bowl of a standing mixer fitted with the paddle attachment until well combined. Scrape down the sides as necessary.
• Add the eggs one at a time, mixing between each to combine. Add the molasses and mix to combine.
• In a separate bowl, mix together the all-purpose flour, pastry flour, baking powder, ginger, salt, cinnamon and cloves to combine.
• Turn the mixer off and add one-third of the dry ingredients. Turn the mixer to low and carefully mix to combine. Continue this process until all the dry ingredients are combined and a dough has formed.
• Remove the dough from the bowl of the mixer onto a clean working surface that has been dusted with flour. Knead the dough to combine it into a smooth ball. If the dough seems warm or too soft to handle, you can wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes or so.
• Using a rolling pin, roll the gingerbread cookie dough to a thickness of 1/4-to-1/2-inch. Using your gingerbread man cookie cutter, cut out cookies and place 1 1/2 inches apart onto the prepared baking sheet. Re-roll excess dough to repeat this process until you have used all the dough.
• Bake for 10 minutes. Cool completely on wire rack
• While cooling, put 1 ounce of the royal icing into a small bowl and dye it black. Put it into a pastry bag with a coupler and a plain #3 tip. Put another 1 ounce of the royal icing into a small bowl and dye it green. Put it into a pastry bag with a coupler and a plain #3 tip. Put another 1 ounce of royal icing into a small bowl and dye it red. Put it into a pastry bag with a coupler and a plain #3 tip.
• After the cookies are cooled, you can turn them into gingerbread men or reindeer.
• For gingerbread men: Using the white icing, add a squiggle line at the edge of each arm and each leg. Using the green icing, pipe 2 triangles together at the neck to create a bowtie. Using the mini chocolate candies, add eyes and buttons. Create the gingerbread man's mouth with the white icing.
• For reindeer: Flip your gingerbread man-shaped cookie upside down so the feet are at the top. Using the white icing, pipe antlers into the "feet" sections of your gingerbread man. Underneath the antlers in the center, pipe eyes and eyebrows. In the "arms" section of the gingerbread man, outline the edges to create your reindeer ears.
• Take a red mini chocolate candy and attach it to the center of the body (underneath the eyes) for the nose. Using your black icing, pipe a mouth underneath the nose. Put a small leaf tip onto your green icing bag and pipe 2 small leaves between the antlers. Pipe 3 small red dots in the center of the leaves as holly berries.

THE BEST GINGERBREAD COOKIES

Steps:

• For the cookies: Whisk together the flour, ginger, cinnamon, baking soda, salt, allspice and cloves in a large bowl.
• Mix the butter, shortening, brown sugar and molasses in the bowl of a stand mixer fitted with the paddle attachment. Beat in the egg. Beat the dry ingredients into the wet ingredients in two additions. Divide the dough in half, wrap in plastic and pat to 1/2-inch thick. Refrigerate for 2 hours.
• Preheat the oven to 350 degrees F.
• On a lightly floured surface, roll out one piece of dough to 1/4-inch thick, dusting with flour if needed. Cut into 3- to 5-inch cookies with a gingerbread man cutter or desired shape. Brush off the excess flour and refrigerate for 15 minutes. Repeat with the second piece of dough.
• Bake the cookies in batches until they are golden around the edges, 12 to 15 minutes. Transfer to a wire rack and cool completely.
• For the royal icing: Whisk the confectioners' sugar with the meringue powder in the bowl of a stand mixer fitted with a paddle attachment. Beat in 6 tablespoons of water until well combined and you have stiff glossy peaks, adding 1 tablespoon more water at a time to reach a smooth pipeable consistency. Mix in food coloring as desired. Fill pastry bags fitted with tips. Decorate the gingerbread cookies with the icing.