THE BEST GINGERBREAD COOKIES
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
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.
CHEWY GINGER COOKIES
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sift the flour, ground ginger, baking soda, cinnamon, salt, and allspice together into a mixing bowl; stir.
- Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat egg and molasses into creamed butter mixture. Gradually stir flour mixture into butter mixture until just coming together into a batter. Gently fold crystallized ginger through the batter.
- Roll rounded teaspoon-sized amounts of dough into small balls between your hands and place onto ungreased baking sheets about 2 inches apart.
- Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on baking sheets for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 167.9 calories, Carbohydrate 24.4 g, Cholesterol 27.6 mg, Fat 7.3 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 4.5 g, Sodium 239.4 mg, Sugar 12.9 g
ULTIMATE GINGER COOKIE
Bake Ina Garten's Ultimate Ginger Cookie recipe from Barefoot Contessa on Food Network for a spiced treat intensified with molasses and crystallized ginger.
Provided by Ina Garten
Time 35m
Yield 16 cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
- In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.
- Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.
GRANOLA OATMEAL COOKIES
Chef John's granola oatmeal cookies might be the best cookie you'll ever taste.
Provided by Chef John
Time 35m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat (such as Silpat™) or parchment paper.
- Combine flour, salt, baking powder, and baking soda in a bowl and whisk for 30 seconds until dry ingredients are well combined.
- Combine butter, light brown sugar, and granulated sugar in a second bowl. Cream with an electric beater until mixture is light and fluffy. Add egg and mix on high speed until well combined. Add vanilla extract and cinnamon and beat in.
- Fold in dry ingredients with a spatula just until flour disappears. Fold in granola and oats until well combined.
- Scoop out tablespoonfuls of dough onto the prepared baking sheet, leaving ample space between the dough balls as they will spread out, about 8 per baking sheet.
Nutrition Facts : Calories 122 kcal, Carbohydrate 12 g, Cholesterol 24 mg, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, Sodium 84 mg, Fat 7 g, UnsaturatedFat 0 g
PERFECT GINGER COOKIES
These are great. Besides almonds, ginger is my favorite flavor, both in asian cooking and COOKIES! Hope you like these!
Provided by spatchcock
Categories Dessert
Time 22m
Yield 27 cookies
Number Of Ingredients 11
Steps:
- Set the oven at 350°.
- Have 2 baking sheets on hand.
- Sift the flour, baking soda, salt, ground ginger, and cinnamon.
- In an electric mixer, cream the butter and sugar until light and fluffy.
- Beat in the egg, followed by the molasses.
- With the mixer set on its lowest speed, beat in the flour mixture followed by the crystallized ginger.
- Roll the batter in your hands into 1-inch balls, then roll them in the sugar mixture.
- Set them on the ungreased baking sheets.
- Bake the cookies for 10-12 minutes or until they are crisp on the outside but a little soft on top.
- Cool the cookies on wire racks.
- Store in an airtight container.
Nutrition Facts : Calories 124.5, Fat 5.4, SaturatedFat 3.3, Cholesterol 21.4, Sodium 176.7, Carbohydrate 17.9, Fiber 0.3, Sugar 9.2, Protein 1.4
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THE PERFECT SOFT GINGERBREAD COOKIES - SAVORY NOTHINGS
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4.7/5 (269)Calories 114 per servingCategory Dessert
- Place the sugar & butter in a large mixing bowl and beat with an electric mixer on medium-high speed until combined (you can also do this in a stand mixer with the paddle attachment, just be careful so you don't overmix the dough). Add the egg, molasses, vinegar and vanilla extract and beat on medium-low speed until fully combined.
- Cover the bowl and chill the cookie dough for at least 3 hours and up to overnight. If you chill it overnight, you may need to let it stand at room temperature for 15 minutes so it's easier to roll.
- Once you have filled a baking sheet, place it in the oven to bake. Medium-sized cookies take 8-10 minutes to bake. Large gingerbread men take 12-14 minutes to bake. Smaller cookies take 6-8 minutes to bake. They should spring back when you slightly touch their surface, but make sure to not overbake them or they'll turn out tough.
EASY CHEWY GINGER COOKIES (PERFECT FOR HOLIDAYS!)
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- In your stand mixture cream together the butter and 1 cup sugar until light and fluffy, about 2-3 minutes.
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