Best Moira Hodgsons Gingerbread Cookies Recipes

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ENGLISH GINGERBREAD



English Gingerbread image

Provided by Moira Hodgson

Categories     dessert

Time 1h50m

Yield 4 loaves gingerbread, each with 8 servings

Number Of Ingredients 17

8 ounces margarine
12 ounces molasses
4 ounces corn syrup
2 teaspoons bicarbonate of soda
8 ounces plain flour
8 ounces whole wheat flour
4 large eggs
4 ounces light brown sugar
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
5 teaspoons ground ginger
Milk as needed
4 ounces crystallized ginger, chopped
4 ounces raisins
About 1 cup molasses
8 tablespoons crystallized ginger, chopped

Steps:

  • Preheat oven to 300 degrees. Grease a 10-inch by 8-inch by 2 1/2-inch square cake tin and line it with grease-proof paper on the bottom and sides. Brush with one to two tablespoons melted margarine.
  • Combine the remaining margarine in a small saucepan with the molasses and corn syrup and heat gently until melted. Remove from heat. Sift the bicarbonate of soda, plain and whole wheat flours (returning the whole wheat "flakes" left in the seive) into a large bowl.
  • If using a food processor, put half the flour with the eggs, sugar, allspice, cinnamon, nutmeg and ginger into the bowl fitted with the steel blade. Add the margarine-molasses mixture and process until smooth. Add the remaining flour (the bowl will be quite full) and process, adding a little milk if necessary to make a smooth mixture of dropping consistency. If working by hand, beat the eggs and add them one by one to the margarine mixture. Add to the flour with the sugar and spices and blend until smooth.
  • Add the crystallized ginger and raisins to the mixture and turn it into the prepared tin. Bake in the center of the oven for one-and-a-half to two hours or until a thin skewer inserted in the center comes out clean. The gingerbread should have begun to shrink away from the sides of the tin and the center should be springy to the touch.
  • Remove the gingerbread from the oven and allow it to cool in the tin for 10 minutes. Brush the top liberally with molasses and sprinkle with chopped ginger, pressing the pieces into the surface. Allow to cool and remove from the baking tin. At this point the gingerbread can be cut into four loaves and stored separately in airtight cake tins. It keeps for several weeks in a cake tin but it may also be frozen.

Nutrition Facts : @context http, Calories 921, UnsaturatedFat 20 grams, Carbohydrate 167 grams, Fat 27 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 611 milligrams, Sugar 120 grams, TransFat 4 grams

GINGERBREAD CUTOUT COOKIES



Gingerbread Cutout Cookies image

Our two boys linger around the kitchen when these homemade gingerbread cookies are baking. I make this gingerbread cookie recipe throughout the year using a variety of cookie cutters. —Christy Thelan, Kellogg, Iowa

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 5 dozen.

Number Of Ingredients 12

3/4 cup butter, softened
1 cup packed brown sugar
1 large egg, room temperature
3/4 cup molasses
4 cups all-purpose flour
2 teaspoons ground ginger
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/4 teaspoon salt
Vanilla frosting of your choice
Red and green paste food coloring

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.

Nutrition Facts : Calories 77 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 69mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

BIG SOFT GINGER COOKIES



Big Soft Ginger Cookies image

These are just what they say: big, soft, gingerbread cookies. They stay soft, too. My oldest son's favorite.

Provided by AMY1028

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 50m

Yield 24

Number Of Ingredients 12

2 ¼ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
¾ cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
¼ cup molasses
2 tablespoons white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  • In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Nutrition Facts : Calories 142.8 calories, Carbohydrate 21.1 g, Cholesterol 7.8 mg, Fat 6 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 147 mg, Sugar 11.4 g

GINGERBREAD COOKIES



Gingerbread Cookies image

Gingerbread cookies are a must for the holidays, and these spiced gingerbread men have a festive taste that doesn't disappoint! Originally titled "Eileen's Spicy Gingerbread Men," this gingerbread cookie recipe is easy to make and fun to decorate with kids. Adjust the spices to your liking, and use any shape cookie cutter for a nice variety of holiday cookies.

Provided by Stephanie Schneidewind

Categories     Gingerbread Cookies

Time 1h40m

Yield 30

Number Of Ingredients 12

½ cup margarine, softened
½ cup white sugar
1 large egg yolk
½ cup molasses (not blackstrap)
2 cups sifted all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon, or to taste
½ teaspoon ground cloves, or to taste
½ teaspoon ground ginger, or to taste
½ teaspoon ground nutmeg, or to taste

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.

Nutrition Facts : Calories 88.4 calories, Carbohydrate 14 g, Cholesterol 6.8 mg, Fat 3.3 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 0.6 g, Sodium 103.4 mg, Sugar 6.4 g

THE BEST GINGERBREAD COOKIES



The Best Gingerbread Cookies image

Here's the perfect holiday cookie recipe for cut-outs and decorating. The balanced blend of warm spices and molasses adds just the right amount of seasonal flavor. A combination of butter and shortening creates a dough that rolls out easily and holds it shape during baking.

Provided by Food Network Kitchen

Time 3h

Yield 2 to 3 dozen cookies

Number Of Ingredients 15

3 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon fine salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
6 tablespoons unsalted butter, melted
1 tablespoon vegetable shortening, melted
2/3 cup light brown sugar
3/4 cup molasses
1 large egg
1 pound confectioners' sugar (3 1/2 cups)
2 tablespoons meringue powder
Food coloring, if desired

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.

NATASHA AND ATRINA'S GINGERBREAD COOKIES



Natasha And Atrina's Gingerbread Cookies image

Provided by Christopher Idone

Categories     dessert

Time 20m

Yield 48 cookies

Number Of Ingredients 9

3 1/2 cups all-purpose flour
1 1/2 teaspoons each of ground cinnamon, cloves and ginger
1 1/2 teaspoons baking powder
1 cup sugar
1/2 cup bacon drippings or 4 ounces butter, softened
1/2 cup dark corn syrup
1/2 cup heavy cream
4 tablespoons unsalted butter, approximately
Colored sprinkles, sugar and candied beads for decoration

Steps:

  • Sift the flour, spices and baking powder in the bowl of an electric mixer. At low speed, add the sugar, bacon drippings, syrup and cream. Blend thoroughly and continue to mix for about five minutes.
  • Remove the dough from the bowl and knead on a lightly floured surface for about one minute. Divide the dough in four equal parts and wrap in waxed paper. Refrigerate overnight.
  • Preheat the oven to 375 degrees.
  • Lightly butter 4 to 6 cookie sheets and set aside.
  • Roll out each section of dough on a lightly floured surface to a thickness of an eighth-inch. Using varied cookie cutters, cut out the cookies and remove each shape carefully with a metal spatula and place them a half-inch apart on the buttered cookie sheets. Form the remaining dough into a small ball and roll out the dough again until most of it has been used. Decorate the cookies and bake for about four to five minutes. Remove from the oven and allow to cool for one minute. Remove the cookies with a metal spatula to a clean surface covered with wax paper and allow to cool. Repeat the process with the remaining dough.

Nutrition Facts : @context http, Calories 98, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 19 milligrams, Sugar 7 grams, TransFat 0 grams

BEST-EVER CHEWY GINGERBREAD COOKIES



Best-Ever Chewy Gingerbread Cookies image

Crisp gingerbread cookies have their place, of course, but sometimes, you want to soften them up a little bit, don't you? These tender cookies are the perfect fix for that craving, combining the classic spice flavors we all love and a chewy crumb that just about melts in your mouth. Making them from scratch allows for control in the texture, and these are calibrated to a just-right tenderness that we (and many others) find irresistible. And speaking of irresistible, we guarantee that the aroma coming from your kitchen as you bake these will make it the gathering place of the entire house. While that scent (and those flavors) are especially welcome when temperatures outside start to dip, these tender cookies are welcome at any time of year.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h30m

Yield 90

Number Of Ingredients 13

1 cup plus 2 tablespoons unsalted butter, softened
1 cup packed brown sugar
1 egg
1/4 cup plus 2 tablespoons molasses
2 1/2 cups Gold Medal™ all-purpose flour
2 1/4 teaspoons baking soda
1/2 teaspoon kosher (coarse) salt
1 tablespoon ground ginger
1 tablespoon ground cinnamon
2 teaspoons ground cloves
1 1/2 teaspoons ground nutmeg
1/2 teaspoon ground allspice
2/3 cup granulated or coarse sugar

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.

Nutrition Facts : Calories 50, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 5 g, TransFat 0 g

GINGER GINGERBREAD



Ginger Gingerbread image

The Blackbird Bakery, in Austin, Tex., sells gluten-free baked goods and was founded by Karen Morgan, who was diagnosed with celiac disease in 2002. This gingerbread, a favorite at the bakery, is generously-laced with aromatic spices and calls for both fresh ginger and candied ginger.

Provided by Tara Parker-Pope

Time 1h30m

Yield Serves 8

Number Of Ingredients 20

2/3 cup sorghum flour
1 cup cornstarch
1 cup tapioca flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
2 teaspoons guar gum
1/2 cup packed light brown sugar
1/2 cup packed dark brown sugar
1/3 cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 cup (1 stick) plus 3 tablespoons unsalted butter at room temperature
1 tablespoon grated fresh ginger
2/3 cup organic buttermilk
1/3 cup blackstrap molasses
2 large eggs, beaten
1 tablespoon pure vanilla extract
1/4 cup crystallized (candied) ginger

Steps:

  • Position an oven rack in the center of the oven. Preheat the oven to 350 degrees Fahrenheit. Liberally grease a 5- by 9-inch loaf pan.
  • In a stand mixer fitted with the paddle attachment, combine all the dry ingredients, including the sugars and spices, and mix on low speed to blend evenly. Add the butter and mix until blended. Add the fresh ginger, buttermilk, molasses, eggs and vanilla and mix on medium-high speed until light and fluffy. Fold in the crystallized ginger.
  • Transfer the batter to the prepared pan, smooth the top, and cover loosely with aluminum foil. Bake for 45 minutes, or until lightly browned and a wooden skewer inserted into the center of the bread comes out clean. You can also bake this in an 8- by 8-inch square pan. Simply reduce the baking time to 25 to 30 minutes.
  • Remove from the oven and let cool in the pan for 10 minutes. Unmold onto a wire rack, and let cool slightly or completely. Cut into slices and serve warm or at room temperature.

Nutrition Facts : @context http, Calories 537, UnsaturatedFat 6 grams, Carbohydrate 93 grams, Fat 17 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 249 milligrams, Sugar 52 grams, TransFat 1 gram

BASIC GINGERBREAD COOKIES



Basic Gingerbread Cookies image

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

6 cups unbleached all-purpose flour, plus more for dusting
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted butter, room temperature
1 cup dark-brown sugar, packed
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon finely ground pepper
1 1/2 teaspoons kosher salt
2 large eggs
1 cup unsulfured molasses
Currants, for decorating
Royal Icing, for decorating

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 MEN, SILESIAN-STYLE



Gingerbread Men, Silesian-Style image

Provided by Moira Hodgson

Categories     dessert

Time 45m

Yield 8 - 16 cookies

Number Of Ingredients 15

1 1/2 cups of honey
Scant cup sugar
2 tablespoons butter
5 1/2 cups flour
1 tablespoon baking powder
1 3/4 cups hulled almonds
1 cup candied lemon peel, minced
1/2 teaspoon ground cinnamon
1 teaspoon ground cardamom
Pinch ground cloves
Pinch black pepper
1 egg
1 cup confectioners' sugar
1 teaspoon lemon juice
1 tablespoon hot water

Steps:

  • Combine the honey, sugar and butter and heat while stirring constantly until you have a smooth, well-blended mixture. Allow to cool.
  • Put four cups of the flour and the baking powder in a mixing bowl. Split a dozen of the nicest almonds and set aside; mince the rest. Add the minced almonds and candied lemon peel to the flour along with the spices; mix well. Add the egg and stir in vigorously, then work in the cooled honey mixture. Gradually add more flour to the dough, using only enough to produce a dough that no longer adheres to the side of the mixing bowl.
  • Preheat oven to 350 degrees. Grease a baking sheet with butter. Roll out the dough about three-quarters of an inch thick on a surface that has been sprinkled with flour; cut out the gingerbread men with the help of a cardboard stencil or a cookie cutter. Place the cookies on the baking sheet and bake for about 15 minutes.
  • In the meantime, mix the confectioners sugar with the lemon juice and hot water; brush the gingerbread men with this sugar glaze when they emerge from the oven and attach the almond halves using the glaze as an adhesive.

Nutrition Facts : @context http, Calories 589, UnsaturatedFat 10 grams, Carbohydrate 112 grams, Fat 13 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 100 milligrams, Sugar 63 grams, TransFat 0 grams

GINGERBREAD COOKIES



Gingerbread Cookies image

Provided by Dena Kleiman

Categories     dessert

Time 8h50m

Yield 24 cookies

Number Of Ingredients 14

2 1/2 teaspoons ground ginger
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons unsalted butter
3/4 cup molasses
1/2 cup sugar
2 tablespoons water
1 large egg
3 cups all-purpose flour, sifted
Butter or margarine for greasing baking sheets

Steps:

  • Mix together the ginger, cinnamon, cardamom, nutmeg, cloves, baking soda and salt. Set aside.
  • Melt the butter in a small saucepan. Remove from heat and stir in the molasses and sugar. Beat in the spice mixture and blend completely. Blend in the water, then the egg.
  • Place the flour in a large bowl and make a large well in the center. Pour the butter mixture into the well. Stir about one quarter of the flour, the part closest to the center, into the butter mixture. Gradually stir in the rest of the remaining flour. When all the flour has been incorporated, turn the dough out onto a board and knead just until smooth. Roll the dough into a ball, wrap in plastic, and refrigerate overnight, or up to two weeks.
  • Preheat the oven to 350 degrees. Grease two baking sheets.
  • Roll out some of the dough until it is 1/8-inch thick, keeping the rest well wrapped in plastic. Cut into men, candy canes, trees or other shapes with a 5-inch cookie cutter. Continue rolling and cutting the rest of the dough.
  • Bake the cookies on the sheets for 12 minutes. Remove from the oven, gently lift off the cookies with a spatula and cool them on a rack.

Nutrition Facts : @context http, Calories 146, UnsaturatedFat 1 gram, Carbohydrate 24 grams, Fat 5 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 58 milligrams, Sugar 12 grams, TransFat 0 grams

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