Ginger Cookies Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make Ginger Cookies. Ginger Cookies are aptly named, as they are both ginger colored and ginger flavored. They have a sugar coated crackly surface, and when you bite into one you will find the texture soft and chewy with a flavor that is buttery and spicy. The combination of molasses with ground cinnamon, ground ginger, and cloves makes eating one just about impossible.
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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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Ginger & Dried Fruit Gingerbread House #recipe #gingerbread #christmas #christmasbaking
Ginger & Dried Fruit Gingerbread House Recipe
500g strong white bread flour, plus extra for dusting
30g caster sugar
1 tsp salt
7g (1 teaspoon or 1 packet) fast-action dried yeast
300ml whole milk
75g unsalted butter, plus extra for greasing
the zest of 1 clementine
2 tsp mixed spice
1 large free-range egg
100g mixed dried fruit and peel
4 or 5 pieces of @opiesfoods stem ginger
A little syrup from the stem ginger jar.
Place the flour, caster sugar, salt and yeast into a large bowl and set aside. Put the milk, butter, clementine zest and mixed spice into a small saucepan and cook over a low-medium heat until all the butter has melted. Set aside until just lukewarm.
Make a well in the middle of the flour mixture, then pour in the milk mixture and add the egg. Mix with your hands to form a rough, soft dough. Tip out onto a lightly floured work surface and knead for about 10-15 minutes until smooth and elastic. (I did this in my stand mixer, using the dough hook on low speed for 10 minutes.) then put the dough in a lightly greased bowl and cover with cling film. Leave it to rise for about 1-1½ hours or until it has doubled in size.
Once it’s risen, knock it back with your fist and tip in the dried fruit and stem ginger and pour in a little of the syrup from the jar. Knead the fruit into the dough.
Prepare you Bundt tin by brushing it with some liquid release. Place the dough into the mould and cover with a tea towel and set aside for 30 mins.
Preheat the oven to 200c / 392f
Bake in the oven for 45 mins. Once baked, remove from over and carefully invert on a wire rack. Once cool, dust liberally with icing sugar.
For the recipe hop over to Dom's page
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#gingerbread #christmas #holidaybaking #gingerbreadhouse
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Homemade Gingerbread Syrup Recipe
Our final homemade gift is Gingerbread Syrup. We recommend drizzling over vanilla ice cream, stirring into hot chocolate, or topping pumpkin spice pancakes. While boiling the ingredients takes some time, the finished syrup is worth it!
Ingredients
1 cup water
1 ½ cups brown sugar
1 ½ Tbsp. ground ginger
1 tsp. ground cinnamon
To prepare
Stir the water, brown sugar, ginger, and cinnamon into a saucepan and bring to a gentle boil. Simmer until the brown sugar has completely dissolved and the syrup reaches your desired consistency, 5-10 minutes. Pour into an 8 oz. glass bottle or jar. When pouring, be careful and fill slowly after allowing the syrup to cool.
If storing for longer than a few days, sterilize the bottle before use. The gift tags in the video are available to print for free on our blog:
Gingerbread Spice Mix Recipe
Gingerbread spice mix is easy to make at home and adds amazing flavors to baked goods like cakes, cookies, and of course gingerbread men! This gingerbread spice mixture can be added to cute jars and given as DIY gifts around the holidays. You can add cardamom to make this mix more like a traditional German gingerbread spice.
Ingredients
3 tbsp ground cinnamon
2 tbsp ground ginger
1 tsp ground cloves
1 tsp ground allspice
1/2 tsp ground nutmeg
1/2 tsp ground cardamom (optional)
Add all ground spices to a small bowl and stir together breaking up any clumps of ground spices until completely mixed.
Other Videos to Watch!
Apple Pie Spice-
Pumpkin Pie Spice-
Cinnamon Sugar Recipe-
Gingerbread Biscotti-
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Small bowls with lids-
Mini Whisks-
Spice Containers-
Small Mason Jars-
Photo & Video Equipment Used:
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Song: Infinite Rumors by Dvine
ROLL OUT THE DOUGH for this soft + chewy Gingerbread Cookies Recipe
ORDER YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE:
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
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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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