Double Stuffed Gingerbread Cookies Recipes

BIG SOFT GINGER COOKIES

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.

FLUFF-STUFFED GINGERBREAD CHRISTMAS COOKIES RECIPE BY TASTY

Steps:

• Preheat your oven to 350ᐤ. In a mixing bowl, cream the butter and sugar together for 3-4 minutes until the mixture becomes lighter and fluffier. Add the egg and whisk to incorporate, then add the molasses to incorporate further. Set aside and begin work on the dry ingredients.
• In a separate mixing bowl, combine the flour, cinnamon, ginger, baking powder, salt, nutmeg, and allspice. Then add the dry ingredients to the bowl of the wet ingredients and stir just to combine.
• Take about 3 tablespoons of the mixture and flatten between your hands (or on your lightly floured work surface), then spoon 2 teaspoons of the Fluff on top. Cover with another 3 tablespoons of the gingerbread mixture then enclose and shape into a loose ball. Add the stuffed ball to a parchment lined baking sheet and gently pat down to shape into a large cookie. Top with a sprinkling of red and green sugar, then repeat until all of the cookies have been stuffed and formed. Bake for 11- 12 minutes, then remove.
• Enjoy!

DOUBLE-STUFFED GINGERBREAD COOKIES

Steps:

• For the gingerbread cookies: Beat the butter, granulated sugar and brown sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the molasses, vanilla and egg until smooth and combined, scraping down the sides of the bowl with a rubber spatula as needed. Meanwhile, whisk the flour, gingerbread spice, baking soda, baking powder and salt in a medium bowl. With the electric mixer on low, gradually add the dry mix into the wet until just combined.
• Using a 3/4-ounce cookie scoop, scoop the dough onto a parchment-lined plate or baking sheet into uniform balls (you should have about 30 balls, each about 1 heaping tablespoon of dough). Sprinkle generously with sanding sugar. Refrigerate until chilled through, about 1 hour.
• Preheat the oven to 350 degrees F and line 2 rimmed baking sheets with parchment.
• Transfer the chilled dough balls to the prepared baking sheets, leaving about 2 inches between each. Bake until the tops are matte and the cookies puff slightly and are just set at the edges, 12 to 15 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
• For the cookie butter filling: Beat the butter, cookie butter spread and salt in a large bowl with an electric mixer on medium-high speed until fluffy and thoroughly combined, about 5 minutes. Slowly add the confectioners' sugar 1/2 cup at a time, beating until combined and smooth. Transfer to a piping bag fitted with a large star tip.
• Flip half the cookies over and evenly pipe on the cookie butter filling, then sandwich with the remaining cookies to make 15 cookie sandwiches. Refrigerate until the filling is just set, about 15 minutes. Serve immediately or refrigerate in an airtight container for up to 5 days.

KATARZYNKI - POLISH GINGERBREAD COOKIES

Steps:

• Mix all dry ingredients in a bowl. Preheat oven to 350F.
• Heat honey in a saucepan until it begins to boil. Turn off heat.
• Beat together the egg and sugar until thick.
• Pour in honey while mixing until smooth.
• Fold dry ingredients into the egg, honey, and sugar mixture; don't over-mix. (Start to fold with a spoon and then fold by hand until just combined.)
• Turn out gently on a floured surface. Roll out to 1cm thickness.
• Cut into desired shapes.
• Bake 12 - 15 minutes until darker color develops.
• Set aside and allow to cool before dipping into chocolate.
• While cooling, set up a double-boiler system on the stove. (I just use a pot of boiling water and set another small rounded-bottom pot like a mini-wok type thing on top of it). Melt butter and chocolate in the pot. Stir to combine.
• Use tongs to dip cookies in.
• Set cookies on a wire rack to cool.
• Serve with a dusting of powdered sugar if you'd like and a nice tall glass of milk. Yum.