Chewy Gingerbread Latte Cookies | Vaughn Vreeland | NYT Cooking
Cookie Week is off to a tasty start, folks! Vaughn is in the kitchen studio making his Gingerbread Latte Cookies. Chewy, spicy, caffeinated and textural, these cookies are a delightful addition to any cookie box.
Get the recipe:
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EGGLESS GINGERBREAD COOKIES- NO EGGS, NO MOLASSES | EASY CHRISTMAS COOKIES RECIPE WITH ICING
I’m so happy to share another #Christmas recipe with you- #Eggless Gingerbread cookies, without molasses! If you like this recipe- please hit the like button and subscribe to my channel.
Written recipe-
For more recipes, follow me on Instagram @shivesh17
Decor by Rose Buck life -
Ingredients
For the cookies
1 cup maida
1 cup atta
½ tsp baking soda
1 tsp baking powder
¼ tsp cinnamon
¼ tsp ginger powder
⅛ tsp ground cloves
½ cup softened butter
½ cup brown sugar
¼ cup jaggery
1 tsp orange zest
1 tsp vanilla
3 + ½ tbsp warm milk
For icing
2 egg whites
4 cup icing sugar, sifted twice.
#231 | Vlogmas Day 18 | Christmas Cookies | Great Value Gingerbread Cookie Mix
Happy Holidays! Today we are making MORE christmas cookies ... however, these cookies are not to share with friends and family (sorry!). If you know me, you know I am a huge gingerbread anything fan. So we will gobble these cookies up probably in the next day or so. As always, thank you for watching ????
Link to the Great Value Gingerbread Cookie Mix I used:
Chewy Gingerbread Cookies:
1 pkg GV Gingerbread Cookie Mix
1 stick (1/2 cup) softened butter
1 egg
Combine all ingredients in a bowl, and work until a dough forms.
Scoop dough by the tablespoon onto a prepared cookie sheet. Bake in a preheated 350F oven for 10-12 minutes. Cool for five minutes and transfer to a cookie sheet.
Vanilla Glaze:
1 cup of powdered sugar
1 teaspoon vanilla extract
2-4 Tablespoons of Milk (cream or half & half)
Food coloring, optional
Sprinkles, optional
Combine the sugar, vanilla, and milk in a bowl and whisk until the lumps are out and the desired consistency is achieved. Dip cooled cookies into icing, and drain on a wired wrack. Decorate and enjoy!
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Holiday Gingerbread Cookies Recipe
LeGourmetTV Is Now Glen & Friends Cooking!
Your Holiday dessert table isn't complete without these cookies - trust us.
Ingredients
¾ cup (175 mL) unsalted butter, softened
¾ cup (175 mL) packed brown sugar
1 egg
¾ cup (175 mL) Blackstrap molasses
4½ cups (1.125 L) all-purpose flour
2 tsp (10 mL) ground ginger
1 tsp (5 mL) cinnamon
¾ tsp (4 mL) baking soda
½ tsp (2 mL) ground cloves
¼ tsp (1 mL) baking powder
pinch salt
Method
Cream together butter and brown sugar; then beat in egg and molasses.
In separate bowl; whisk together flour, ginger, cinnamon, baking soda, cloves, baking powder and salt.
Stir flour mixture into molasses mixture in 3 additions, blending with hands and kneading to combine.
Divide dough into thirds, and shape into flat rectangles.
Wrap each and refrigerate until firm, around 2 hours.
Roll out each rectangle to around ¼ (5 mm) thickness.
With a cookie cutter, cut out cookies.
Arrange, 1 (2.5 cm) apart, on parchment paper--lined baking sheets. Bake @325°F (160°C) until firm to the touch and light golden around the edges, ~15 minutes.
Transfer to racks and let cool completely.
#Cookies #CookieRecipes #GingerbreadCookies
- Le Gourmet TV is all about food, cooking, recipes, cocktails, and more.
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Making Hong Kong Egg Tarts:
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Please watch: ???? How To Make Bacon And Pea Pasta - Not Carbonara || Glen & Friends Cooking BEST LUNCH EVER!!!
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The Ultimate Gingerbread Cookie Recipe | Williams Sonoma
Williams Sonoma Test Kitchen chef Belle English shares techniques, tips and tricks for classic holiday gingerbread cut-out cookies. Easy to make and ready for decorating with royal icing, these cookies are perfect for the holidays.
Recipe:
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ROLL OUT THE DOUGH for this soft + chewy Gingerbread Cookies Recipe
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LEARN HOW TO MAKE EASY SOFT AND CHEWY GINGERBREAD MEN COOKIES FOR CHRISTMAS!
LAY HO LAY HO (how's it going in Cantonese), or should I say HO HO HO! The holidays will hit the ground running with this tasty holiday recipe. Join me in this episode and learn how to make an easy gingerbread man cookies recipe just in time for Christmas!
Gingerbread Cookie Ingredients:
3 cups all purpose flour (525g)*
1 tsp baking soda
2 tsp ground ginger
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 stick room temperature plantbased butter (115g)
1/2 tsp vanilla extract
1/2 cup blackstrap molasses
1/4 cup maple syrup
3/4 cups brown sugar
2 tbsp coconut or almond milk
Icing Ingredients:
1 cup Organic icing sugar
1 tbsp+ coconut or almond milk
splash of vanilla
Directions:
1. Sift the dry gingerbread cookie ingredients (minus the brown sugar) into a large mixing bowl. Then, whisk to combine
2. In another mixing bowl, vigorously whisk together the wet ingredients including the brown sugar
3. Use a spatula to combine the wet and dry mixtures together to form a dough. Then, use your hands to knead the dough into a ball. It should not be sticky and should have a play-dough like texture
4. Cover and let the dough chill in the fridge for about 30min
5. Lightly flour a work surface and divide the ball into 3 portions. Roll the dough into a ball, then use a rolling pin to roll into a 1/4 inch thick sheet
6. Use your favourite cookie cutter to cut out the shapes. Then, free the cookies and carefully release them using a spatula
7. Place the cookies onto a baking tray lined with parchment paper. Repeat with the rest of the dough (25-30 cookies)
8. Preheat the oven to 350F. Meanwhile, let the cookies chill in the fridge until the oven is preheated. Then, bake in the oven for 8-10min
9. Allow the cookies to cool for a couple of minutes, then carefully transfer them to a cooking rack. Once fully cooled, transfer the cookies into airtight containers for storage until ready to decorate
10. Make the icing by combining the icing sugar ingredients together. Add more milk if needed but the icing should feel quite thick
11. Transfer the icing to a small bag. Cut a small hole on one corner and let the decorating commence!
*in this episode, we used Bob’s Red Mill unbleached white all purpose flour which weighs a bit more. The 3 cups used in this episode weighed in at about 525g
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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