Sophies Gingerbread Recipes

THE BEST GINGERBREAD COOKIES

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.

SOPHIE'S GINGERBREAD

Steps:

• 1. Preheat oven to 375. Grease or flour a cookie sheet. 2. Combine the sugar, ginger, nutmeg,cinnamon, salt and baking soda. Mix well. 3. Add the melted margarine, evaporated milk, and molasses 4. Add the extracts if desired. Mix well. Add the flour 1 cup at a time, stirring constantly. The dough should be stiff enough to handle without sticking to fingers. (Good LUCK) Knead the dough for a smoother texture. Add up to 1/2 cup additional flour if necessary to prevent sticking. 5. When the dough is smooth, roll it out 1/4 inch thick on a floured surface and cut it into cookies. Bake on floured or greased cookie sheets in a preheated 375 degree oven for 10-12 minutes. The cookies are done if they spring back when touched.

EASY VEGAN GINGERBREAD COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Sift flour, baking powder, cinnamon, baking soda, ginger, allspice, and salt into a bowl.
• Cream coconut oil, molasses, and sugar in a bowl with an electric mixer; add vanilla extract. Stir in flour mixture; mix until a sticky dough forms, about 2 minutes. Wrap dough in plastic wrap and chill for 2 hours.
• Roll out dough on a floured surface to 1/4 to 1/2-inch thickness. Dip cookie cutter in flour, cut out cookies, and place on the prepared baking sheets.
• Bake in the preheated oven until lightly golden, 8 to 10 minutes.

SOFT GINGERBREAD COOKIES

Steps:

• In a medium bowl, mix together the molasses, brown sugar, water and butter until smooth. Combine the flour, baking soda, allspice, ginger, cloves and cinnamon, stir them into the wet mixture until all of the dry is absorbed. Cover the dough and chill for at least 3 hours.
• Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut out into desired shapes. Place cookies 1 inch apart onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Remove from the cookie sheets to cool on wire racks.