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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Gingerbread Cookies | Christmas Special Recipe | Nick Saraf's Foodlog
Learn how to make Gingerbread Biscuits, with Chef Nick Saraf, only on Get Curried
When it comes to making your Christmas treat perfect & complete, Gingerbread cookies are undoubtedly one of the best in the league! So, stay glued to your browsers as Chef Nick Saraf takes you through the recipe of gingerbread cookies, also telling you how to make them in different shapes. Grab your aprons now!
Ingredients
For Batter
- 125gms of butter
- 175gms of brown sugar
- 1 egg
- 4tsp of Golden Syrup/ molasses/ honey
- 350gms of flour
- 2tsp of ground ginger
- 1 tsp of ground Cinnamon
- 1/2 tsp of ground nutmeg
- 1/2 tsp of salt
- 1 tsp of baking soda
- 1- 2 tsp of milk
For Icing
- 2 egg whites
- 350gms of icing sugar
- juice of half a lemon
Method:
- Add butter, brown sugar and a egg together and whisk it properly.
- Add golden syrup to the wet ingredients and mix the mixture properly and keep it aside.
- Add the dry ingredients together - ground ginger, ground cinnamon, ground nutmeg, salt and baking soda.
- Mix both the wet and dry ingredients together and mix it add milk and create a dough.
-Wrap the dough in plastic and refrigerate it for half hour
- Take half the dough, dust the silicon mat with flour and roll the dough.
-Trim of the sides of the rolled dough.
- Cut out the biscuits with biscuit cutter of different shapes, take of the excess dough gently.
- Preheat the oven and put the silicon mat on the tray and put in the oven for 110 degrees for 10 minutes.
- Whisk together – egg whites, icing sugar and juice of half a lemon.
- Cover the icing with plastic.
- Take a piping bag, add the icing to it and design the biscuits.
Host: Nick Saraf
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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
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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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Gingerbread Cookies | Christmas Recipes
If you want to know how to make the Gingerbread Cookies, please find below the recipe and if you want to see more don't forget to subscribe!
They are soft in the centers, crisp on the edges and perfectly spiced.
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Ingredients
• 145g/ 6tbsp Unsalted Butter
• 150g/ ¾ Cups Brown Sugar
• 200g/ 1 Cup Honey
• 1 Egg
• 1 tsp Vanilla Extract
• 430g/ 3 Cups All-Purpose Flour
• 1tbsp Ground Nutmeg
• 1 tbsp Ground Cinnamon
• 1 tsp Baking Soda
• 1 tbsp Ground Ginger
• 1 tsp Cloves Powder
• 1 tsp Cardamom
Step 1
In a bowl add the butter and using a hand mixer, beat it for 1 minute at medium speed until creamy. Add the brown sugar and mix it until fully incorporated. Add the honey and continue mixing until creamy, for about 1 minute. Next, beat in the egg with the vanilla extract on high speed for 2 full minutes. Scrape down the sides and bottom of the bowl as needed.
Step 2
In a separate bowl, whisk the flour with, 1 tablespoon ground nutmeg, 1 tablespoon ground cinnamon, 1 teaspoon baking soda, 1 tablespoon ground ginger, 1 teaspoon cloves powder and 1 teaspoon cardamom. Add the dry ingredients into the wet ones and mix until the dough is formed.
Step 3
The cookie dough will be quite thick and slightly sticky. Divide dough in half and place each onto a large piece of plastic wrap. Create a disk shape and wrap each piece. Refrigerate them for 3 hours and up to 3 days. I chilled mine overnight.
Step 4
Once ready, transfer the dough on a well-floured surface and roll out a disc. Cut it into your favorite shapes. Remove the dough scraps and re-roll them until all the dough is shaped.
Step 5
Preheat the oven to 180°C. Line the baking sheets with parchment paper and transfer the shapes. Bake cookies for about 8 to 10 minutes. Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely. Once completely cool, decorate as desired! Bon appetit!
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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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