GINGERBREAD MAN COOKIES
Gingerbread Man Cookies are my favorite Christmas treat to decorate with my kids. These soft gingerbread cookies are perfect for preschool or kindergarten Christmas parties, and they taste delicious!
Provided by Lauren Allen
Categories Dessert
Time 35m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 166 kcal, Carbohydrate 27 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 139 mg, Sugar 14 g, ServingSize 1 serving
BIG SOFT GINGER COOKIES
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
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
SOFT GINGERBREAD COOKIES
These glazed gingerbread cookies are easy to make and stay soft for days! They have deep gingerbread cookie flavor and the glaze is perfect for decorating!
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 37m
Number Of Ingredients 17
Steps:
- In a stand mixer, whisk 1 egg yolk and 1 cup brown sugar until blended then whisk in 1 cup sour cream.
- Put 1/2 tsp baking soda in a large spoon ramekin and stir in 1/2 tsp white vinegar. It will foam, then pour into the mixing bowl and stir into batter.
- Add 1/4 tsp salt, 1/2 tsp vanilla, 1 1/2 tsp ginger, 1 1/2 tsp cinnamon, and 1/4 tsp ground nutmeg, and whisk until well blended. Now using paddle attachment, add flour 1/2 cup at a time letting it incorporate before adding more. Dough will be very sticky.
- Scoop a rounded teaspoon of dough into well-floured hands and roll into 1" balls. Space balls evenly on a silpat or parchment lined cookie sheet and bake at 350˚F for 20- 25 minutes (I baked for 22 min) or until barely golden. Remove immediately.
- In the bowl of a mixer, beat egg whites on high speed with whisk attachment until foamy and tripled in volume (2-3 min). Reduce speed to low and add 2 cups powdered sugar and 1 tsp vanilla, mixing until well blended, scraping down the bowl as needed. Increase speed to medium and beat another 2 minutes or until creamy and smooth (do not over-beat).
- Once cookies are out of the oven and still warm, dip each one in the vanilla glaze, coating only the top of the cookie then set on a wire rack and let rest until glaze is dry. If you want to use crystal sugar or sprinkles, apply right after the glaze so the sprinkles stick to cookies.
- If using color, divide remaining glaze between ramekins and add desired colors. I used green, red and blue. Transfer colored glaze to individual ziploc bags and snip off the very tip of the bag. Once the glaze on the cookies is set, pipe on desired designs.
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