Gingerbread 3d Cookies 4 Ways Recipe By Tasty

GINGERBREAD COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• In a large bowl, combine the butter and 1 cup (200 G) sugar with an electric hand mixer on medium speed for about 5 minutes, until light and fluffy.
• Add the egg and molasses, and beat until smooth.
• In a medium bowl, combine the Pillsbury™ Best™ All-Purpose Flour, ginger, baking soda, cinnamon, cloves, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
• Spread the remaining ½ cup (100 G) sugar in a shallow dish.
• Using a 1-tablespoon cookie scoop with a spring release, scoop a slightly heaped portion of dough and roll into a ball about 1½ inches (3.81 cm) in diameter. Roll the dough ball in the sugar to coat (optional), then place on a prepared baking sheet. Repeat with the remaining dough, spacing the balls 2 inches (5 cm) apart. (Bake in batches if needed so the cookies have ample room to spread.)
• Bake the cookies for 10-12 minutes, until puffed and lightly browned. Transfer to a wire rack to cool.
• Once the cookies have cooled, spread 1-2 tablespoons of Pillsbury™ Creamy Supreme® Vanilla Frosting over each one and decorate with festive sprinkles.
• Enjoy!

HANGING GINGERBREAD BISCUITS RECIPE BY TASTY

Steps:

• Beat the butter and brown sugar together until fully mixed.
• Add 1 egg and mix until smooth. Set aside.
• Sift together the flour, baking powder, salt, and spices into a large bowl.
• Add the butter mixture made earlier and incorporate until a stiff dough is formed.
• Roll out between two pieces of clingfilm until about 3 mm (⅛ inch) thick. Refrigerate for 30 minutes.
• Preheat oven to 350°F (180°C).
• Cut out the shapes you would like with a cookie cutter and place on a baking tray lined with paper.
• Use a small cocktail stick to create a small hole in each biscuit for the ribbon.
• Bake for 8-10 minutes until golden brown. Cool on the tray for two minutes, opening up the hole again if closed while baking.
• Transfer to a wire rack and let cool completely.
• Decorate with chocolate or icing sugar, and use string/ribbon to hang off your tree.
• Enjoy!