Quick And Easy Keto Gingerbread Cookies (Nut Free And Gluten Free)
This video is designed ot teach everyone how to make quick and easy keto gingerbread cookies. These cookies are low carb, keto friendly, nut free, gluten free, sugar free and diabetic friendly
Written recipe:
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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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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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Gingerbread Recipe: How to Make Gingerbread Dough from Cookies Cupcakes and Cardio
Learn how to make homemade gingerbread dough.
Candyland Gingerbread Castle Cake:
Watch our other Christmas videos:
See our detailed gingerbread dough recipe blog post here --
How to Make a Gingerbread House:
How to Make a Gingerbread Man:
Items used in this gingerbread recipe:
• 2 3/4 cups all purpose flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 tablespoon ground ginger
• 1/2 tablespoon ground cinnamon
• 3/4 teaspoon cloves
• 1/2 teaspoon nutmeg
• 1/2 cup butter
• 1/2 cup brown sugar
• 1 egg
• 3/4 cup molasses
Gingerbread Dough Procedure:
Mix together flour, baking soda, salt and spices in a medium bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy. Add in the egg and molasses and continue to mix until combined. Add flour mixture and mix on low speed until the dough is mixed together. Separate dough into two discs and wrap each in plastic wrap. Place in fridge for at least one hour. When dough is ready to be used, roll it out to about 1/4 thickness and cut as desired. Cookies can be baked in the oven at 350F for around 14 minutes.
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Gingerbread Men!?!
@NickDiGiovanni
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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PRINTABLE RECIPE: ????️ ????️
????????????Christmas Recipes: ????????????
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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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