How to Make Gingerbread Cookies
Classic old-fashioned gingerbread cookies. Bust out your cookie cutter and make this classic Christmas treat! You can cut them into gingerbread men or use any other fun shape.
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✅Ingredients
• 6 tablespoons salted butter, softened
• 1/4 cup brown sugar, tightly packed
• 1/3 cup dark molasses
• 1 large egg
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1¾ cups all-purpose flour
✅Instructions
00:03:25 - Quick recap Ginger Bread Cookies recipe
1️⃣ 00:00:12 - Use a hand mixer or stand mixer to cream butter and brown sugar until fluffy. Mix in molasses, egg, cinnamon, ginger, allspice, cloves, baking soda, and salt until smooth, scraping the sides as necessary. Add in the flour until well incorporated.
2️⃣ 00:01:22 - Remove the dough from the bowl and wrap the dough in plastic wrap. Refrigerate 1 hour.
3️⃣ Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
4️⃣ 00:01:36 - Roll the dough out to 1/4-inch thickness on a lightly floured surface. Use a gingerbread man cookie cutter (or other shapes) to cut out cookies. Lay cut cookies on the prepared baking sheet, 1 to 2 inches apart. Re-roll the dough as necessary to cut out cookies until dough is gone.
5️⃣ 00:02:06 - Bake in the preheated oven for 10-12 minutes.
6️⃣ 00:02:12 - Let cool on pan for 2 minutes before removing and cooling on a wire rack. Cool completely (about 30 minutes) before decorating.
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How to Make Chewy Gingerbread Cookies | Bite Size
In this episode of #BiteSize, Food52’s Resident Baking BFF Erin McDowell shares one of her favorite gingerbread recipes: chewy gingerbread cookies! From making this special dough to decorations and more, Erin covers everything you need to know. This will surely be the cookie your loved ones will devour this holiday season! GET THE RECIPE ►►
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VIDEO CHAPTERS:
0:00:00 Intro
0:00:58 The Special Dough
0:05:39 Let's Roll
0:11:14 Decor and More
PREP TIME: 45 minutes
COOK TIME: 10 minutes
MAKES: about 3 pounds (1.37 kg) dough and about 2 dozen cookies, depending on the size of your cookie cutters
INGREDIENTS
4 1/4 cups (510 grams) all purpose flour
1 cup (212 grams) light or dark brown sugar
1 tablespoon (9 grams) ground cinnamon
1 tablespoon (9 grams) ground ginger
3/4 teaspoon (4 grams) baking soda
3/4 teaspoon (3 grams) fine sea salt
3/4 teaspoon (2 grams) ground allspice
1/2 teaspoon (2 grams) ground cloves
1/4 teaspoon (less than 1 gram) freshly ground black pepper
1/4 teaspoon (less than 1 gram) freshly grated nutmeg
1 cup (226 grams) unsalted butter, at room temperature, cut into 1 tablespoon (15 gram) portions
1 large (56 grams) egg, at room temperature
1 cup (340 grams) molasses (not blackstrap)
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Vegan Gingerbread Recipe » Let's get baking!
Merry Christmas everyone! Just fitting in some last minute baking and thought I'd take you along with me as I bake some delicious and cute little gingerbread cookies! These are perfectly crispy on the outside but still soft and chewy on the inside and make a great addition to your Christmas menu! ????
GINGERBREAD RECIPE (Plant-based)
Ingredients for Gingerbread:
2 + 3/4 cups of plain flour
2 Tablespoons Applesauce
1/2 cup Brown Sugar
1/2 cup softened vegan butter/spread (I used Nuttelex)- softened at room temperature
1/2 cup unsulphured molasses
2 teaspoons ground ginger
1 teaspoon mixed spice
1/2 teaspoon baking soda
Ingredients for Icing:
1/2 cup icing sugar
1 teaspoon lemon juice
1 teaspoon glucose syrup
3/4 teaspoon water
METHOD:
Gingerbread:
1. Add brown sugar, apple sauce, butter and molasses into a bowl and mix it up until it is well combined (you can use an electric mixer or the back of a spoon/fork to press out any lumps and mix it all together)
2. Add in plain flour, baking soda, ground ginger and mixed spice and using your hands, mix that up until it is a well combined dough.
3. Depending on the climate/temperature in your area- the dough may feel sticky but that is ok (try not to add more flour). Divide mixture into 2 seperate halves, wrap it up with some cling wrap and place in fridge for 60 minutes to allow the dough to set (this makes it a lot easier to roll out your dough)
4. Place the dough in between 2 sheets of baking paper and roll out to approximately 1/2 cm thickness. Use your cookie cutters to cut out your gingerbread and then peel away any excess dough.
5. Place your cut gingerbread cookies onto a baking tray and bake in the over at 180ºC for 7-10 minutes until the tops are just set (but they are still soft when you press on them)
6. Allow to cool for 5 mins in baking tray before transferring onto wire rack to cool down completely before icing
Icing:
1. Sift icing sugar into a bowl
2. Add in the lemon juice, glucose syrup, water and mix until well combined
3. Place into your piping bag (if you don’t have one then spoon into a zip lock back and cut a small hole in the corner)
4. Decorate your gingerbread and allow 2 hours for the icing to set completely!
Enjoy ❤︎
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#plantbased #gingerbreadrecipe
Quick And Easy Keto Gingerbread Cookies (Nut Free And Gluten Free)
This video is designed ot teach everyone how to make quick and easy keto gingerbread cookies. These cookies are low carb, keto friendly, nut free, gluten free, sugar free and diabetic friendly
Written recipe:
#shorts #ketocookies #youtubeshorts
Gingerbread Boy Cookies ????#shorts #shortsmas
#shortsmaschallenge
INGREDIENTS:
1 cup unsalted butter, softened
1 cup molasses
1 cup brown sugar
2 eggs
4 cups flour
1 tsp baking soda
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
1 tsp salt
Royal icing
Mini M&M’s
Place the butter, sugar, molasses, and eggs into a large mixing bowl. Beat until light and fluffy.
Sift the dry ingredients into the bowl. Mix until well incorporated and a dough has formed.
(It will be a bit sticky at this stage)
Wrap the dough in cling wrap, flatten into a disc, and place into the fridge for at least two hours to chill.
Roll the dough on a floured surface and cut out gingerbread men.
Place onto a lined baking rack and bake for about 10 minutes at 350F. (Bake longer if you prefer a crunchy cookie)
Allow cookies to cool, then decorate with royal icing and mini M&M’s.
The Most Flavorful Gingerbread Man You'll Ever Have
These Gingerbread Men are the ultimate Christmas cookies! This recipe yields soft, yet firm gingerbread cookies that are perfectly spiced, buttery, and hold their shape beautifully. Top them off with a foolproof icing that makes plenty for decorating, and you've got yourself a fun holiday activity for the whole family.
Recipe:
Ingredients
½ cup unsalted butter softened (113g)
½ cup light or dark brown sugar, tightly packed (100g)
½ cup unsulphured molasses (120ml) (I use Grandma's brand)
1 large egg
2 teaspoons vanilla extract
2 ¾ cups all purpose flour (315g)
¾ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoon ground ginger
1 ½ teaspoons ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
For Icing:
3 cups powdered sugar sifted (375g)
2-4 Tablespoons milk
2 Tablespoons light corn syrup
½ teaspoon vanilla extract
Decorative candies and sprinkles as desired
Instructions
00:00 Introduction
For Gingerbread Men:
00:23 Using a stand mixer or electric mixer, combine butter and sugar and beat until well-creamed.
00:41 Add molasses and beat until combined (mixture may look piece-y, this is OK).
01:01 Stir in egg and vanilla extract.
01:27 In a separate, medium-sized bowl, whisk together flour, baking soda, salt, and spices.
01:59 With mixer on low speed, gradually add dry ingredients to wet until completely combined.
02:18 Scrape dough roughly into a ball (it will be sticky, use a spatula), wrap completely in plastic wrap and refrigerate for at least 3 hours or overnight.
03:17 Once dough has chilled, preheat oven to 375F (175C).
03:37 Generously flour a clean surface and lightly flour the dough as well (see note).
03:45 Use a rolling pin to roll the dough to ¼” thickness, and use a cookie cutter (my cookie cutter for these was about 3.5” long) to cut out shapes. 0 Transfer to a parchment paper lined cookie sheet (or an ungreased cookie sheet), transfer to 375F oven, and bake for 8-10 minutes.
05:04 Allow cookies to cool on baking sheet for at least 5 minutes then transfer to cooling rack to cool completely before decorating.
Once cookies have cooled, prepare frosting and decorate.
Gingerbread Men Icing
05:13 Combine sugar, 2 Tablespoons of milk, corn syrup, and vanilla extract in a medium-sized bowl and stir until combined. If frosting is too thick, add more milk, about a teaspoon at a time, until the frosting is thick but pipeable. If you accidentally add too much milk, add powdered sugar until desired texture is reached.
06:57 Transfer to a piping bag with a piping tip (I used Wilton #5), or place in a Ziploc bag and snip a small piece of the corner off (not as neat, but this will still work, just take care that the frosting isn’t so thick that it breaks open the seam of the bag when you are squeezing).
07:17 Pipe frosting on cookies and decorate with decorative candies, if desired.
07:51 Allow frosting to harden before enjoying (this took only about 30 minutes for me, but may take longer if your frosting is wetter)
Keep uneaten cookies sealed in an airtight container at room temperature.
Notes
Flour
Don't be afraid to add flour as needed. Generously dust your surface so the cookies don't stick, and if the dough still seems sticky while rolling dust the dough and rolling pin with additional flour as needed. This is a softer dough by nature but it should not be so sticky that it isn't manageable.
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