????Gingerbread Cookies????A Simple Step-By-Step Recipe for Christmas Baked Goods. Part 1
⭐This is the first part of a video on making and painting Christmas Gingerbread. In this video is my secret recipe for caramel dough, cutting out the gingerbread and baking it. In the second part I will show you how to decorate the gingerbread and make a Christmas wreath and a garland of gingerbread men. The second part can be seen at the link:
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✅Linzer Christmas Cookies:
✅How to Cook Salmon: Fry Fish + lemon butter sauce???? Best Dinner recipes:
✅Christmas Baking Recipes:
0:00 -Christmas Gingerbread Recipe
0:33 -Making caramel
3:22 -Making caramel dough
5:16 -Shaping and baking cookies
❗ You can find all the recipes on the channel It's Tasty with the exact product dosage. Watch carefully and you will always have a great result????
✅You will need:
500 gr. sugar
200 ml. boiling water
200 gr. butter
2 yolks
800-850 gr. wheat flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
0.5 tsp. nutmeg
0.5 tsp. cloves
0.5 tsp. cardamom
0,5 tsp. salt
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Halloween Special Pt.1 | Skeleton Gingerbread Cookie Recipe | Cupcake Jemma
Its Halloween Week! It's Halloween Week! Yaaaay! Only 4 sleeps until the best day ever and I thought I'd show you what I'll be making for my partaay! I'm so excited, can you tell? Every night until the big day I will be showing you how to make neat little spooky treats so that your party can be as ace as mine! Tonight it's Skeleton Gingerbread Cookie time. GO!
RECIPE
350g plain flour, sifted
2 rounded tsp ground ginger
1 tsp cinnamon
1 tsp bicarbonate of soda
175g chopped cold unsalted butter
175g light soft brown sugar
90g Golden Syrup (if you can't find this Molasses will be a tasty alternative)
1 large egg
Extra flour for dusting
Royal Icing
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For the Cookies:
3 cups flour (360g)
2 teaspoons ground ginger (4g)
1 teaspoon cinnamon (2g)
1 teaspoon baking soda (6g)
1/4 teaspoon cloves
¼ teaspoon nutmeg (1g)
¼ teaspoon salt (1g)
¾ cup butter 170g) room temp
¾ cup firmly packed brown sugar (150g)
½ cup molasses (118mL)
1 egg room temp
1 teaspoon vanilla extract (5mL)
For the Icing:
2 egg whites
1 lb confectioners sugar (454g)
¼ tsp cream of tartar (1g)
1 tsp vanilla (5mL)
2-4 tsp water (10-20mL)
Instructions
For the Cookies:
In a large bowl, combine flour, ginger, cinnamon, cloves, baking soda, nutmeg and salt.
Using a stand mixer fitted with a paddle attachment, cream butter, and brown sugar on medium. Mix until fluffy.
Add in the molasses, then the egg and vanilla and mix until combined. Scrape the bowl down and mix once more.
Add in flour gradually while mixing on low until a nice dough form until combined.
Divide dough into two portions and roll into disks. Cover with plastic wrap.
Refrigerate for about 4 hours or overnight. This step is important because the dough gets soft quickly and really needs to be thoroughly chilled.
Preheat to 350 degrees F. Roll out chilled dough to about ¼-inch in thickness.
Cut out gingerbread people/ shapes with a cookie cutter. Carefully transfer to a baking sheet.
Bake cookies for 10 minutes. Let cool.
For the Icing and Decoration:
Sift the powdered sugar and cream or tartar into a bowl then whisk together.
Add the egg white in an mix together.
Once combined, mix in a teaspoon of vanilla and then add water until desired consistency is reached. Transfer to a piping bag fitted with a small round tip or with the tip snipped off.
Pipe decorations onto the cooled cookies with the royal icing.
Professional Baker Teaches You How To Make GINGERBREAD COOKIES!
Gingerbread Crinkle Cookies are the perfect sweet snack for your Perfect Thanksgiving, and Chef Anna Olson is here to show you how to bake these delectable holiday treats! Follow along with the recipe below!
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Ingredients
1/2 cup (115 g) unsalted butter, at room temperature
1 cup (200 g) packed light brown sugar
1 large egg, at room temperature
1/2 cup (130 g) fancy molasses
2 1/2 cups (375 g) all-purpose flour
2 tsp (6 g) ground ginger
1 1/2 tsp (4 g) ground cinnamon
1/2 tsp (2 g) baking soda
1/4 tsp (1 g) fine sea salt
1/4 tsp (1 g) ground cloves
1/4 tsp (1 g) ground nutmeg
1/2 cup (100 g) granulated sugar
Icing sugar, for rolling
Directions
1. Preheat the oven to 325°F (160°C) and line 2 baking trays with parchment paper.
2. Cream the butter and brown sugar in a large mixing bowl by hand for 1 minute, until lighter in colour and smooth. Beat in the egg, then the molasses.
3. In a separate bowl, sift the flour, ginger, cinnamon, baking soda, salt, cloves and nutmeg together. Add all at once to the butter mixture, stir until evenly blended, then stir in the granulated sugar just until combined.
4. Use a small ice cream scoop or 2 teaspoons to shape the batter into balls. Roll the balls in the icing sugar to generously coat and place them on the baking trays, 2 inches (5 cm) apart. Press down on the cookies with the palm of your hand to flatten slightly.
5. Bake for 10 to 12 minutes, until they have puffed up and appear set at the edges. Carefully smack the tray down on the counter to deflate the cookies (for the crackle effect). Let cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Recipe from Set for the Holidays with Anna Olson, Appetite by Random House, 2018
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GINGERBREAD COOKIES | easy recipe with 30 mins chill time
These Gingerbread Cookies are soft, moist, and taste exactly like traditional gingerbread men but without all of the added sugar. Made healthier, they are make ahead and freezer friendly!⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️
►INGREDIENTS:
►Cookies
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour, more for dusting
1 tbsp ground ginger
1 tbsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened to room temperature
1/2 cup cane sugar, coconut sugar or brown sugar
1 large egg
1/2 cup unsulphured molasses
►Icing
1/2 cup icing sugar
1 tbsp cold water
????Printable recipe
►DIRECTIONS:
1. In a large bowl, add whole wheat flour, all-purpose flour, ginger, cinnamon, nutmeg, cloves, baking soda and salt. Whisk until no lumps and set aside.
2. In another large bowl, add butter and sugar. Beat with an electric mixer until combined and creamy.
3. Add egg and molasses. Beat until combined well (don't overbeat to prevent butter separation).
4. Add flour mixture, first stir with spatula and then mix with your hands until a ball of dough forms.
5. Divide it into two balls, place on two separate sheets of plastic wrap, flatten into discs, wrap and refrigerate for 30 minutes.
6. Preheat oven to 350 degrees F and line two large baking sheets with unbleached parchment paper or silicone baking mats. Set aside.
7. Remove chilled dough from the fridge, let warm up on the counter for 5 minutes, and unwrap from plastic. Dust the surface and rolling pin with flour and roll the dough 1/4 inch thick. If dough is hard and crumbly, roll it out as best as you can, let warm up a few minutes and roll more until 1/4 inch thick.
8. Using your favorite cookie cutters, cut out cookies and transfer to previously prepared baking sheet (loosening with small spatula if necessary), leaving just 1/2 inch in between. These cookies do not spread much. Combine the dough scraps into a ball, roll it out, cut out cookies and repeat until you run out of dough. Repeat the same step with the second disc of dough.
9. Bake for 8 minutes for soft cookies and 12 minutes for crunchy cookies. Do not overbake as cookies will harden during resting. Remove from the oven and let gingerbread cookies first cool off on a baking tray for 15 minutes, then transfer onto a cooling rack to cool off completely.
To decorate cookies (optional)
1. In a small bowl, add icing sugar and water; whisk until smooth and no lumps.
2. Transfer to a sandwich size resealable bag, push to one corner, twist bag on top and cut a tiny hole at the tip. The smaller the better as you can always make the hole bigger but not smaller.
3. Decorate cookies as you wish by pushing icing through the hole. Let icing dry and it will harden and set within a couple of hours. Do not stack them until then.
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Chocolate chip cookies
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????PRODUCTS USED IN VIDEO (affiliate):
Measuring cups
Measuring spoons
Glass bowls
Unbleached parchment paper
Baking sheets
Unsulphured molasses
Disclaimer: product links may include affiliate links.
⏰TIMESTAMPS:
00:00 Intro
00:18 Combine dry ingredients
00:51 Cream butter and sugar
01:58 Make cookie dough
02:33 Chill the dough and roll it out
03:08 Do gingerman cutouts and bake
03:48 Decorate the cookies
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????ABOUT IFOODREAL
My name is Olena Osipov and I have spent the last 11 years making it my mission for you to cook quick and easy healthy meals for your family. I grew up in Ukraine watching my grandma cook with real food. Now I combine her recipes with a sprinkle of my nutrition education and budget and time-saving skills (as a mom of 2), to help you eat healthy while living a busy life! Read more about me
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The BEST Gingerbread Cookie Recipe
Gingerbread cookies are the perfect Christmas treat! These gingerbread cookies combine just the right amount of softness and crispiness to create a delightful taste and texture. This has been my tried and tested recipe for baking gingerbread cookies for over 10 years.
These gingerbread cookies are decorated with royal icing and look very cute and festive. Feel free to get creative with your cookies and make gingerbread men, snowflakes, or candy canes topped with sprinkles!
To download the recipe, visit
Merry Christmas and Happy Holidays everyone! :)
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