Shelbs Christmas Gingerbread Cookies Recipes

SHELB'S CHRISTMAS GINGERBREAD COOKIES

Steps:

• Sift together flour, spices, and baking soda; set aside.
• In another bowl combine melted margarine and brown sugar together until well combined. Add milk, molasses, vanilla and lemon juice. Add flour mixture. Mix well.
• Let chill in fridge for about an hour.
• Preheat oven to 350°F.
• Take cookie dough out of fridge, roll and shape into various shapes(gingerbread men, xmas trees, hearts, what ever tickles your fancy!) and decorate with sprinkles or chocolate chips for eyes, mouth, and buttons if desired.(you can wait until afterwards to decorate with icing too!).
• Tranfer cookie shapes to ungreased cookie sheet and bake for 8-10 minutes.
• Eat right hot of the oven or transfer to wire racks to cool.

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.

BEST-EVER CHEWY GINGERBREAD COOKIES

Steps:

• In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in egg and molasses. Stir in remaining ingredients except granulated sugar. Cover; refrigerate at least 2 hours.
• Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone baking mat. In small bowl, place granulated sugar. Shape dough into 1-inch balls; roll in sugar. On cookie sheets, place balls 2 inches apart.
• Bake 8 to 10 minutes or just until set and soft in center. Cool 2 minutes; remove from cookie sheets to cooling racks. Store tightly covered up to 1 week.

CHRISTMAS GINGERBREAD COOKIES

Steps:

• Sift flour, ginger, cinnamon, cloves, nutmeg, baking soda and salt together. Set aside.
• Beat butter and sugar together until light and fluffy.
• Beat in molasses and egg.
• Gradually add flour mixture to make a soft dough.
• Wrap dough in plastic wrap and refrigerate at least 4 hours, or overnight.
• Preheat oven to 350°F.
• On a lightly floured board, roll dough out to about 1/4" thickness. Do not roll too thin.
• Cut out shapes with cookie cutters.
• Place on lightly greased baking sheets.
• Bake for about 8 minutes, or until just firm when pressed. Do not overbake.
• Cool 2 minutes on baking sheet.
• Remove and place on racks to finish cooling.
• Frost if desired. (Optional.).

GINGERBREAD COOKIES

Steps:

• In a large bowl, prepare the dry ingredients by sifting flour, baking soda, ginger, cinnamon, allspice and salt. Keep aside.
• In the bowl of a stand mixer fitted with a paddle attachment, beat butter until smooth and creamy. Add brown sugar, beat until combined. Beat in the egg, followed by adding vanilla extract and molasses.
• Slowly add prepared dry ingredients, beat on a low speed until well combined. The dough should be thick.
• Divide the dough into two equal parts and transfer to a plastic wrap. Using your hands, shape it into a ball and tightly wrap in two plastic wraps. Refrigerate the dough for 1-2 hours or overnight.
• Remove the dough from the refrigerator and allow it to rest for 10 minutes before working on it.
• Preheat oven to 350-degree F. Line a baking tray with parchment paper or silicone baking mats and keep aside.
• Dust your work surface and rolling pin generously with flour. Roll the dough until its 1/8 inch thick. If its sticky, dust the dough with more flour and roll.
• Use your cookie cutters to cut out the dough as desired and carefully transfer them to the baking sheet. Place them with an inch's gap in-between.
• Re-roll the leftover dough and repeat step 8; cutting and transfer to the baking sheet.
• Bake for 8-10 minutes until the edges brown; mine took 10 minutes. Remove from the oven and allow it to sit at room temperature for 5 minutes, then transfer to a wire rack to cool completely.
• Once the cookies have cooled, decorate with simple icing or sprinkles. Allow the icing to cool and set. The cookies can be stored in an air tight container for up to one week.
• In a large bowl, whisk together powdered sugar, vanilla extract and milk until smooth. You can add more sugar if its runny or add more milk if its too thick.
• Fill the icing in a piping bag or squeeze bottle and draw/decorate your cookies as desired. Allow it to set at room temperature for 2-3 hours.

SOFT GINGERBREAD COOKIES

Steps:

• Add brown sugar, molasses, and shortening to a medium saucepan. Melt mixture over medium-low heat just until smooth. Remove from heat and stir in baking soda and 1/4 cup cold water. Let cool to room temperature.
• When cool, mix in egg, salt, baking powder, ginger, cinnamon, and cloves until well combined. Add 4 cups flour and mix well, adding up to 1/2 cup more flour if the dough seems sticky. Shape into a ball, cover in plastic wrap and refrigerate for at least 2 hours, up to 24 hours.
• Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside.
• Using a medium cookie scoop, shape dough into balls. Place on cookie sheets, 2 inches apart, do not flatten.
• Bake in preheated oven, 10-12 minutes or until risen and no longer shiny. Set cookie sheets on a wire rack and allow cookies to cool a few minutes on cookies sheet then transfer to a wire rack and cool completely.
• In a small mixing bowl, whisk together confectioners' sugar, 1/4 teaspoon of ginger, and 2 tablespoons of milk until smooth. Whisk in remaining milk, as needed, to get a texture that can be drizzled.
• Set completely cooled cookies on wax paper. Drizzle glaze with the end of a fork on cookies. Let glaze set completely before serving.