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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Classic Gingerbread cookies recipe (No chill!) | 12 days of EASY Christmas cookies (Day 11)
This easy no chill gingerbread cut out cookie recipe is a must for the Christmas season! With the perfect balance of warm winter spices, rich molasses flavour and just a hint of sweetness this classic gingerbread cookie recipe is sure to be a hit! These easy cut out Christmas cookies can be baked to have a nice soft texture or baked longer for a crispy gingerbread cookie. This gingerbread recipe is also great for making gingerbread houses. The dough can be prepared and cut in advance and the unbaked cookies can be stored in the freezer for 1-2 months to bake fresh for Christmas! Jut remove the cookies from the freezer and place on parchment(optional) lined cookie sheets 30 minutes before baking!
Gingerbread cookie cutouts recipe:
Ingredients:
1 cup softened butter 226g
1 cup packed brown sugar 180g
1/2 cup molasses 65g
2 large room temperature eggs 100-120g
1/3 cup corn starch 50g
2 teaspoons cinnamon 5g
1 tablespoon ginger 8g
1/8 teaspoon ground cloves .33g
1/2 teaspoon fine sea salt 1.5g
4 cups all purpose flour * 520g
Optional glaze/icing for decorating (recipe below)
Optional 1/4 cup sugar for dipping 50g
*You may need up to an additional 1/3 cup (45g) of all purpose flour
Directions:
Preheat oven to 350F/175C. In a small bowl combine corn starch, spices and salt. Whisk until well combined. In the bowl of a stand mixer or a large bowl combine softened butter and packed brown sugar. Using your paddle attachment cream this on low for two to three minutes or until the butter and sugar are well incorporated and the mixture is light in color. Add molasses and mix on low until combined. Add in two large room temperature eggs and mix until well combined. It's important to scrape down your bowl throughout this process. Add in cornstarch, salt and spice mixture and mix until it's just incorporated. Start adding flour gradually, mixing after each addition. Once the full four cups has been added if the dough is still sticky add up to an additional 1/3 of a cup of flour. Divide it into four balls and flatten those into discs. Next you will need to generously flour your rolling surface or cutting board. Place a disk of dough onto the surface and then lightly flour the top as well. Roll this to about a quarter inch thickness ensuring that you turn your dough and add more flour as needed so it doesn't stick. Cut out desired shapes and place onto parchment lined cookie sheets. For a soft cookie bake for seven to nine minutes and for a crispier cookie bake for 10 to 12 minutes. Allow them to cool on the pan for a few moments and move them to a wire rack to finish cooling completely. Decorate with your favourite glaze or icing. I'll include my glaze recipe as well! Dip into sugar for a sparkly snow effect!
Easy glaze icing recipe:
Ingredients:
1 cup powdered sugar 100g
1 tablespoon water 15g
1/2 teaspoon vanilla 2g
Directions:
In a small bowl combine all ingredients, whisking until you have a smooth icing with a fairly thick consistency. You want it to be thick enough to stay where you pipe it, but still be fluid. Use a piping bag with a small hole cut in the tip or your favourite piping tip to decorate your gingerbread cookies!
Join us tomorrow for the final recipe in this 12 days of Christmas cookies series. I'll link the rest of the series here!
12 days of Christmas cookies 2021
Chewy ginger molasses cookies :
Chewy chocolate coconut cookies:
Snickerdoodles :
Jam thumbprints :
Peppermint brownie cookies :
White chocolate cranberry cookies :
Slice and bake shortbread :
Lemon sugar cookies :
Chocolate crinkle cookies :
Peppermint meringues :
Gingerbread cut out cookies :
Chocolate walnut shortbread :
Christmas Gingerbread cut out cookies
Not too sweet, but full of flavor.
Have fun with this one. And yes, you cam use this recipe to make a gingerbread house. Just roll it a little thicker, and bake a little longer
350° for 2 cookies, 10-12 minutes
sowwy I forgot to add these
1/2 tsp salt
1 tsp vanilla
Christmas Cookies! (Cut out sugar cookies)
These cut-out sugar cookies are classic vanilla biscuits that are made for cutting out shapes because they hold their shape perfectly when baked.
NO CHILL time, make them soft OR crispy. Ice them my EASY way, dip in chocolate, dust with icing sugar or serve them plain!
How Not to Mess Up Cookies: The Best Gingerbread Cookies | Food Network
The BEST gingerbread cookies are chewy in the middle and crispy on the edges ???? Pastry chef Ben Hardy has all the secrets so you WON'T mess them up!
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The Best Gingerbread Cookies
Level: Easy
Total: 3 hr (includes chilling time)
Active: 1 hr
Yield: 2 to 3 dozen cookies
Ingredients
Cookies:
3 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon fine salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
6 tablespoons unsalted butter, melted
1 tablespoon vegetable shortening, melted
2/3 cup light brown sugar
3/4 cup molasses
1 large egg
Royal Icing:
1 pound confectioners' sugar (3 1/2 cups)
2 tablespoons meringue powder
Food coloring, if desired
Directions
For the cookies: Whisk together the flour, ginger, cinnamon, baking soda, salt, allspice and cloves in a large bowl.
Mix the butter, shortening, brown sugar and molasses in the bowl of a stand mixer fitted with the paddle attachment. Beat in the egg. Gradually beat the dry ingredients into the wet ingredients in four additions, making sure each batch is completely incorporated before adding the next. Divide the dough in half, wrap each piece in plastic and pat to 1/2-inch thick. Refrigerate for 2 hours.
Preheat the oven to 350 degrees F.
On a lightly floured surface, roll out one piece of dough to 1/4-inch thick, dusting with flour if needed. Cut into 3- to 5-inch cookies with a gingerbread man cutter or desired shape. Brush off the excess flour and refrigerate on a baking sheet for 15 minutes. Repeat with the second piece of dough.
Bake the cookies in batches until they are golden around the edges, 12 to 15 minutes. Transfer to a wire rack and let cool completely.
For the royal icing: Whisk the confectioners' sugar with the meringue powder in the bowl of a stand mixer fitted with a paddle attachment. Beat in 6 tablespoons of water until well combined and you have stiff glossy peaks, adding 1 tablespoon more water at a time to reach a smooth pipeable consistency. Mix in food coloring as desired. Fill pastry bags fitted with tips. Decorate the gingerbread cookies with the icing.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
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How Not to Mess Up Cookies: The Best Gingerbread Cookies | Food Network
No Chill No Spread Gingerbread Cookie Cut-Out Gingerbread House Dough The Perfect Gingerbread
printable download:
1 cup shortening
1 cup sugar
1/2 cup molasses
2 large eggs cold
635g. (5 cups) flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
2 tsp. cinnamon
2 tsp. ginger
1/2 tsp. clove
1/4 tsp. nutmeg
Using a paddle attachment beat shortening & sugars on medium speed for 5 minutes.
Scrape down the sides and add the molasses. Beat to mix in.
Add the COLD eggs one at a time and beat until mixed and no longer glossy.
Combine flour, baking powder, baking soda, spices and salt in a bowl. Add flour mix to the
bowl.
(I use wrap cling wrap over the top to make sure the flour doesn't mix out of the bowl and all over me!)
Beat until the dough starts to come together and flour is mixed in. It may not come clean from
the bowl.
Turn dough out and knead a couple of times before wrapping it in plastic wrap.
Dough will become less sticky as it rests.
Allow the wrapped dough to rest at room temp for AT LEAST AN HOUR.
(Up to 3 hours) DO NOT RUSH THIS PART.
This is where the fats/oils soak into the flour to create the best texture and flavor.
It's aging. Aging is good. No chilling is necessary.
Roll out between parchment paper.
(Keep parchment in place by slightly dampening the surface or use a silicone mat)
If it seems too soft/sticky after resting, give it a couple of kneads and it will firm up.
DO NOT add additional flour.
This recipe is very forgiving and can be rolled and rerolled a few times without issues.
The dough can be baked on parchment or silicone mats. (I use parchment.)
350°f (I have convection/fan) 8-11mins.
For softer cookies:
Roll thicker and bake just until the tops are no longer “wet” looking.
Ovens and elevations vary. It may be necessary to adjust time and temperature to yours.
After resting the wrapped dough can be refrigerated for 3 days or frozen for 3 months.
Bring the dough to room temperature before rolling and cutting.
***PRO TIP: For the BEST texture
Freeze baked, cooled, wrapped cookies for at least 24 hours prior to thawing and decorating
rest at least 1 hour.
roll between parchment
bake 350° 8-11mims
#gingerbread #gingerbreadhouse #decoratedcookies #buttercream #cookiedecoratingvideo #cookietutorial #royalicing #holidaybaking