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Healthy Gingerbread Cookies (SOFT and CHEWY - Gluten Free, No Butter)
Healthy Gingerbread Cookies
Today I'm going to show you how to make gingerbread cookies without molasses.
These healthier gingerbread cookies have no sugar, no white flour and no butter.
They're more nutritious than regular Christmas cookies, and you can enjoy these without feeling guilty.
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This is why you'll love these gingerbread man cookies:
They're soft in the center, but crispy on the edges.
They're packed with holiday spices.
They're great recipe to make with your family.
They're gluten free and almost vegan.
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GINGERBREAD COOKIE RECIPE
(makes 12 cookies)
Ingredients:
2 cups ground oats or oat flour (200g)
1/4 cup tapioca starch or cornstarch (30g)
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp salt
1/2 tsp baking soda
1/4 cup maple syrup (60ml)
2 tbsp unsweetened applesauce
1 tsp vanilla extract
1 egg
NUTRITIONAL INFO (per cookie):
97 calories, fat 1.4g, carb 18.4g, protein 2.5g
Healthier icing:
2 tbsp coconut cream
2 tbsp extra virgin coconut oil
1/2 tbsp tapioca starch
1/2 tbsp powdered coconut sugar
Preparation:
In a medium sized bowl, mix the dry ingredients, oats, tapioca, cinnamon, ginger, nutmeg, cloves, salt and baking soda. Set aside.
In another bowl, add maple syrup, applesauce, vanilla extract and egg or flax egg. Whisk it up well.
Pour the dry ingredients into the wet ingredients, and using a wooden spoon mix until the dough starts to form.
Tranfer the dough to a working surface, and gently knead into a ball. Shape into a disc, wrap it up in foil and place in the fridge for 1 hour.
When chilled, place the dough between two pieces of parchment paper and roll into the 1/4 inch thick.
Cut with your favorite cookie cutter and line the cookies onto a lined baking tray.
Bake cookies at 350F (180C) for 8-10 minutes.
Let it cool in a tray for 5 minutes, then transfer to a cooling rack.
When completely cool, decorate with melted dark chocolate or this healthier icing.
Enjoy!
Gingerbread Cookies (Soft Cutouts that HOLD THEIR SHAPE!)
These soft and chewy Gingerbread Cookies are my favorite gingerbread cut out cookies! They are PERFECT every time and THEY HOLD THEIR SHAPE! Frosted with an easy royal icing, they’re the perfect holiday cookie.
PRINTABLE RECIPE:
RECIPE:
INGREDIENTS
FOR THE COOKIES:
1 cup unsalted butter softened
1 cup granulated sugar
1 cup molasses
1 large egg
2 tablespoons white vinegar
1 ½ teaspoons baking soda
½ teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
5 Cups All purpose flour Sifted
FOR THE FROSTING:
3 tablespoons meringue powder
4 cups powdered sugar
1 teaspoon vanilla extract
5 tablespoons water
INSTRUCTIONS
MAKE THE COOKIES:
Beat butter, sugar, and molasses in a stand mixer (or very large bowl with a hand mixer) until smooth. Mix in the egg, then add the vinegar, baking soda, salt, and spices. Mix until combined (mixture may look a bit curdled, that’s normal.)
Mix in flour, 1 cup at a time, until dough forms. Divide dough into two sections.
Lay out a sheet of Reynolds Kitchens Parchment Paper with SmartGrid on your work surface. Add half the cookie dough and add a second sheet of parchment paper on the top. Use a rolling pin to roll the dough to ¼″ thick, in between the pieces of parchment. Periodically, gently lift the parchment off the layer to make sure it’s not sticking. Repeat with second half of dough.
Chill the rolled out dough in the refrigerator for at least 30 minutes.
Preheat oven to 375°F. Line two cookie sheets with Reynolds Kitchens Parchment Paper with SmartGrid. Cut shapes from chilled dough, placing on the prepared pans. Chill another 10 minutes before baking.
Bake for 8-12 minutes, depending on cookie size. Re-roll any scraps of dough and re-chill and repeat.
Cool cookies completely before frosting.
MAKE THE FROSTING:
While cookies are cooling, make the frosting. Add meringue powder, powdered sugar, vanilla, and water to the bowl of a stand mixer. Beat until peaks form and it’s lost it’s glossy sheen, about 7-10 minutes. Add a bit more water as needed for piping consistency.
At this point you can color the frosting if you want, using food coloring. Frost cookies and top with sprinkles. (I used a small piping tip in a disposable pastry bag.) Let set for at least an hour before stacking.
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Easy Gingerbread Cake
This Gingerbread Cake recipe is a classic holiday treat! It’s perfectly spiced with a combination of ginger, cinnamon, and cloves! Cozy and festive with rich and warm flavors, you will fall in love with this delicious old-fashioned dessert. I paired mine with an optional buttercream but it is just as delicious with a dusting of powdered sugar! It's one of my favorite Christmas cakes.
RECIPE:
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Gingerbread Men | Easy Traditional Recipe :)
Recipe
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______________________________________________________________________________________________________
Hello folks!
Today I made a batch of these super festive gingerbread men! These are so much fun to make…and taste amazing too :)
Everything I used will be listed below,
-Cheryl x
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What I used - Makes 15-20 biscuits (depending on the size of your cutter!)
125g (4.4 oz) Soft Unsalted Butter
175g (6 oz) Soft Light Brown Sugar - or dark brown sugar, which will give a more caramel flavour
1 Large free range egg
80g (2.8 oz) Golden Syrup (corn syrup/King syrup will also work) or treacle/light molasses for a darker biscuit
350g (12.3 oz) Plain Flour
1 Teaspoon of Baking Powder
1 Heaped teaspoon of ground Cinnamon
2 Teaspoons of ground Ginger
1/2 Teaspoon of ground Nutmeg
1/4 Teaspoon of ground Clove
A good pinch of salt
Decorations of your choice
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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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