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 | perfect for gingerbread house
Happy Holidays, everyone! Today we are preparing another version of the gingerbread dough. The cookies hold their shape very well, but they are harder than the previous recipe with honey. I like the honey version better, but this dough is perfect for a gingerbread house (which I want to bake;)
INGREDIENTS:
120g unsalted butter
100g brown sugar
1 egg
150g molasses
400g flour
1 1/2tsp ground ginger
1 1/2tsp ground cinnamon
COOKING METHOD:
1. Put butter and brown sugar in a mixer bowl. Beat for 3 minutes.
2. Add egg and molasses and beat.
3. Add sifted flour, ground ginger, and ground cinnamon. Mix.
4. Knead the dough and form a ball.
5. Roll out the dough 5mm thick between two sheets of parchment or silicone mats. Put in the refrigerator for 30 minutes-1 hour.
6. Cut out the cookies and transfer them to a baking sheet covered with parchment paper.
7. Bake at 350F/175C for 10 minutes.
#cookiesrecipe #gingerbreadcookies #christmascookiesrecipe
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Lebkuchen German Gingerbread Cookies // 2022 Cookie Recipe Exchange Collab/ Jeni Gough
Lebkuchen German Gingerbread Cookies // 2022 Christmas Cookie Recipe Exchange // Jeni Gough
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Gingerbread Man Cookie Recipe - Laura Vitale - Laura in the Kitchen Episode 253
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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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