Gingerbread Cookies Recipe By Tasty

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.

GINGERBREAD HOUSES RECIPE BY TASTY

Steps:

• Preheat the oven to 350ºF (180ºC). Line 2 baking sheets with parchment paper.
• In a large bowl, sift together the flour, baking soda, ginger, nutmeg, cinnamon, and salt. Set aside.
• Grease the bottom and sides of a heavy-bottomed pot (such as a Dutch oven) with nonstick spray. This will ensure the dough doesn't stick to the pot as you turn it out.
• Melt the shortening in the greased pot over medium heat. Add the molasses and sugar, bring to a boil, then turn off the heat.
• Gradually stir in 4 cups (500 grams) of the flour mixture, 1 cup (125 grams) at a time, making sure to fully incorporate each addition before adding more. You'll have some of the flour mixture left over.
• Dust a work surface with some of the remaining flour mixture. Carefully turn the dough out onto the floured surface and work in the flour mixture. (You don't want the dough to be too crumbly. You may have some flour mixture left over, which can be used for rolling out the dough.)
• Once the flour is incorporated, shape the dough into a 12-inch (30.5 cm) log and cut into 3 portions, 1 piece slightly larger than the others for the roof.
• Set aside the smaller pieces of dough in the pot (it still should be warm, but not hot), cover with plastic wrap, and put the lid on. You'll want to work with the dough while it's warm as it tends to harden at room temperature. If it hardens, simply microwave for about 30 seconds.
• On the floured surface, roll out the larger piece of dough to a rectangle about ½-inch (1 ¼ cm) thick. Using a house template, cut the 2 pieces of the roof and set on a prepared baking sheet, spacing about 1 inch apart as the dough will expand while baking.
• Roll out the rest of the dough and cut out the front, back, and sides of the house using the templates. Place on a baking sheet.
• Wrap the leftover dough in plastic wrap and store at room temperature for up to 1 day. Microwave to soften and roll out to make decorations for the house or another gingerbread creation.
• Bake the gingerbread house pieces for 12-15 minutes, until they have hardened and baked through. Let cool completely.
• Make the royal icing: In a large bowl, beat the egg whites and cream of tartar with an electric hand mixer until frothy. Gradually add the powdered sugar, 1 cup (120 grams) at a time, until the icing is smooth and thick. NOTE: The icing is used for gluing the house together. It's very thick. To use the icing for decorating, add about 1 teaspoon of water at a time to thin the icing to your desired consistency.
• Assemble the gingerbread house with the royal icing. TIP: Put the roof pieces side by side with the underside up (and the eventual exposed part of the roof down). "Glue" a cut piece of a paper shopping bag across these two pieces with royal icing. Place two small glass bowls on either side of this upside-down roof to prop the pieces up into a "V" shape. Let dry completely. When assembling, this will help ensure that your roof doesn't slip down the sides of the house.
• Decorate the house with more royal icing and your desired decorations.
• Enjoy!

GINGERBREAD 3D COOKIES 4 WAYS RECIPE BY TASTY

Steps:

• In a large bowl, whisk the melted butter, brown sugar, molasses, salt, cinnamon, ginger, and allspice until smooth.
• Whisk in the egg until combined.
• Fold in the baking powder, baking soda, and half of the flour.
• Add the rest of the flour until dough comes together.
• Wrap in plastic wrap and chill in the refrigerator for 30 minutes.
• Preheat oven to 350°F (180°C).
• Roll out the dough to ¼-inch (6 mm) thickness. Cut into the desired shape using small knife.
• Take the extra dough and roll out again to ¼-inch (6 mm) thickness. Continue to cut shapes until dough is used. If dough gets too soft, transfer to fridge before rolling out.
• Transfer shapes to a parchment paper-lined baking sheet and bake for 8-10 minutes.
• Carefully transfer the cookies to a baking rack and cool completely.
• Equally divide the powdered sugar in three bowls.
• Add two tablespoons of milk to each and whisk until smooth. If too runny add more powdered sugar, if too thick add more milk.
• Add red food coloring to one bowl and green to the other.
• Transfer icings to three different piping bags with a thin tip.
• Decorate the cookies and allow to set before assembling.
• Fit the cookie pieces into each other to allow the cookies to stand.
• Enjoy!

GINGERBREAD MEN COOKIES

Steps:

• Cream butter and brown sugar until light and fluffy. Beat in molasses, egg and water. In another bowl, whisk together remaining ingredients minus frosting; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover. Refrigerate until easy to handle, about 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 4-in. gingerbread man cookie cutter. Place 2 in. apart on greased baking sheets., Bake until edges are firm, 8-10 minutes. Remove to wire racks to cool completely. Frost as desired.

GINGERBREAD MEN COOKIES

Steps:

• Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla;mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
• Preheat oven to 350 degrees F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.
• Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to5 days.

GINGERBREAD MEN

Steps:

• In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover, and chill dough until firm, about 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets. On a floured board, roll dough out to about 1/8 inch thickness, and cut into man shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.
• Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire racks.

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 COOKIES

Steps:

• Preheat oven to 350 degrees F.
• First, mix together butter and sugar until light and fluffy, approximately 2-3 minutes with an electric mixer.
• Next, add egg and molasses and mix well.
• In a separate bowl combine flour, baking soda, salt, cinnamon and ginger, stirring to combine.
• Add dry ingredients to wet ingredients and mix until well combined.
• Form or scoop balls of dough that are slightly smaller than a golf ball. Place them on a baking sheet approximately 2" to 3" apart to allow room for cookies to spread.
• Finally, bake for 10-12 minutes, remove from oven and allow cookies to cool on baking for approximately ten minutes, then transfer to a wire rack to finish cooling.

GINGERBREAD WOOKIEE COOKIES RECIPE BY TASTY

Steps:

• Combine all ingredients in a medium mixing bowl. Once dough begins to form a ball in the center.
• Dust generously with flour.
• Separate into three sections to make rolling easier. Cover dough with plastic wrap or wax paper.
• Chill for at least 4 hours, or overnight.
• Dust a smooth surface with flour, and roll out a section of the dough to about ¼ inch (6 mm) thick. Use a gingerbread man cookie cutter, or a knife to slice out your Wookiees.
• Wookiees are tall, so you may want to stretch out the head and feet! Place on parchment paper on a baking sheet, and score the cookie's surface to look like fur.
• Bake at 350˚F (180˚C) for 10-12 min. Your Wookiees will puff up quickly!
• Melt the chocolate and put into a piping bag.
• Add the bandolier, eyes and nose.
• Serve these soft and *chewie* Wookiee cookies
• Enjoy!

SIMPLE GINGERBREAD COOKIES

Steps:

• Preheat your oven to 350 F (170 C). Line two sheet pans with parchment paper and set aside.
• Put the cold cubed butter and brown sugar in the bowl of a stand mixer fit with a paddle attachment, or in a large bowl with a hand mixer. Mix the butter and sugar on medium speed for about 3 minutes, until well combined. It won't really be creamed. Scrape down the sides and bottom of the bowl with a rubber spatula.
• Add the egg, salt, ginger, cinnamon, clove, and allspice (if using) to the bowl. Mix for 1 minute more on medium speed until all the ingredients are incorporated. Scrape down the bowl again.
• With the mixer running on low speed, slowly add the flour into the bowl. Mix just until combined. This will be a very thick dough, and you may need to knead it gently with your hands until it comes together.
• Gather the dough together into a ball and divide it in half. Lightly flour a clean work surface and start with half of the dough. Lightly flour the top of the dough and a rolling pin. Roll out to about 1/4"-1/3" thick. Thicker will produce softer cookies and thinner will produce crispier cookies. Alternatively, you can roll the dough between 2 pieces of parchment paper.
• Cut out your cookies and place them on a parchment or silicone mat lined baking sheet.
• Bake at 350 F (170 C) for 9-12 minutes. I like my cookies cut out 1/3" thick and baked for about 10 minutes. This produces cookies with slightly crispy edges and soft centers. Longer baking times will produce crispier cookies.
• If you are decorating the cookies with candies and sprinkles, as I did in the pictures, press them into the cookies when they are still hot. If you are frosting the cookies, allow them to cool completely first. I like to use this super simple 3 ingredient icing.
• Store cooled cookies in an airtight container at room temperature for up to 5 days.

BIG SOFT GINGER COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well. , Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° until puffy and lightly browned, 10-12 minutes. Remove to wire racks to cool.

SOFT-BATCH GINGERBREAD COOKIES

Steps:

• For the gingerbread cookie dough: Preheat the oven to 350 degrees F (175 degrees C) and line 2 large baking sheets with parchment paper or silicone mats. Set aside.
• Cream the butter, granulated sugar and dark brown sugar in a large bowl with an electric hand mixer or stand mixer fitted with a paddle attachment. Mix on a medium-high speed for about 2 minutes, or until the mixture becomes lighter in color. Mix in the egg and molasses on a medium speed until combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
• Sift the dry ingredients (flour, ginger, cinnamon, baking soda, cloves and salt) into the wet ingredients. Mix on low until just combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
• Use a cookie scoop or large spoon to shape and roll 14 cookie dough balls using about 3 tablespoons of dough per cookie. Place the cookies on the prepared baking sheets and bake for 11 to 12 minutes, or until the cookies seem set in the center. Let the cookies cool on the sheets for 10 minutes, then place on a wire rack to finish cooling.
• For the buttercream frosting: While the cookies bake and cool, mix the butter on a medium speed in a large bowl for 30 seconds, or until smooth. Add the vanilla extract and salt. Mix on a medium speed until combined. Mix in the powdered sugar and milk on a low speed. Scrape the sides and bottom of the bowl as needed with a rubber spatula. Once the powdered sugar is incorporated, mix for an additional minute on a low speed to give the frosting a super smooth consistency.
• For the cookie decorations: Spread a thin layer of frosting on top of the cooled cookies using a small offset spatula or butter knife. Top with sprinkles, then enjoy!

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!