No Chill No Spread Gingerbread Cookie Cut-Out Gingerbread House Dough The Perfect Gingerbread
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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
Gingerbread Cookies Recipe l No Molasses Gingerbread Cookies l Gingerbread Keksi
Gingerbread Cookies Recipe l No Molasses Gingerbread Cookies l Gingerbread Keksi
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▶Ingredients
˙ 170 g butter (room temperature)
˙ lemon zest
˙ 200 g brown sugar
˙ 1 egg
˙ 1 tsp vanilla extract
˙ 550 g flour
˙ pinch of salt
˙ 1 tsp baking soda
˙ 2 tsp cinnamon
˙ 200 g honey
˙ 2 tsp gingerbread spice mix
Bake at 340°F/170°C, 10 minutes (baking time depends on the thickness of the cookies)
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Keksi Od Vanilije i Nutelle:
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Krešenti:
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Tiramisu Torta:
▶Sastojci
˙ 170 g maslaca (sobne temperature)
˙ limunova korica
˙ 200 g smeđeg šećera
˙ 1 jaje
˙ 1 žličica ekstrakta vanilije
˙ 550 g glatkog brašna
˙ prstohvat soli
˙ 1 žličica sode bikarbone
˙ 2 žličice cimeta
˙ 200 g meda
˙ 2 žličice začina za medenjake
Pecite na 170°C, 10 minuta (vrijeme pečenja ovisi o debljini keksa)
How to Make Chewy Gingerbread Cookies | Bite Size
In this episode of #BiteSize, Food52’s Resident Baking BFF Erin McDowell shares one of her favorite gingerbread recipes: chewy gingerbread cookies! From making this special dough to decorations and more, Erin covers everything you need to know. This will surely be the cookie your loved ones will devour this holiday season! GET THE RECIPE ►►
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Looking for something specific?
VIDEO CHAPTERS:
0:00:00 Intro
0:00:58 The Special Dough
0:05:39 Let's Roll
0:11:14 Decor and More
PREP TIME: 45 minutes
COOK TIME: 10 minutes
MAKES: about 3 pounds (1.37 kg) dough and about 2 dozen cookies, depending on the size of your cookie cutters
INGREDIENTS
4 1/4 cups (510 grams) all purpose flour
1 cup (212 grams) light or dark brown sugar
1 tablespoon (9 grams) ground cinnamon
1 tablespoon (9 grams) ground ginger
3/4 teaspoon (4 grams) baking soda
3/4 teaspoon (3 grams) fine sea salt
3/4 teaspoon (2 grams) ground allspice
1/2 teaspoon (2 grams) ground cloves
1/4 teaspoon (less than 1 gram) freshly ground black pepper
1/4 teaspoon (less than 1 gram) freshly grated nutmeg
1 cup (226 grams) unsalted butter, at room temperature, cut into 1 tablespoon (15 gram) portions
1 large (56 grams) egg, at room temperature
1 cup (340 grams) molasses (not blackstrap)
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
The BEST Gingerbread Recipe For Gingerbread Houses & More! ~ Recipe & Tutorial
In this video I will show you step by step how to make my favorite gingerbread recipe. This recipe is suited specifically for making gingerbread houses or anything that needs to hold it's structure while still tasting delicious! Enjoy :)
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Gingerbread Recipe
Ingredients US Measurements:
6 cups All Purpose Flour
½ tsp Baking Powder
4 tsp Ground Ginger
4 tsp Ground Cinnamon
½ tsp Ground All Spice
½ tsp Salt
3 Sticks (1½ cups) Unsalted Butter, Room Temperature
1½ cups Packed Light Brown Sugar
2 Large Eggs
1 cup Dark Molasses
1 tbsp Water
Ingredients by weight:
780 grams All Purpose Flour
½ tsp Baking Powder
4 tsp Ground Ginger
4 tsp Ground Cinnamon
½ tsp Ground All Spice
½ tsp Salt
339 grams (12 oz) Unsalted Butter, Room Temperature
330 grams Light Brown Sugar
2 Large Eggs
325 grams Dark Molasses
1 tbsp Water
Directions:
Sift together the dry ingredients and set aside.
Cream together the brown sugar and butter until fluffy (2-4 min). Then add in the eggs, water and molasses and mix until well combined.
Add the dry ingredients in two parts, scraping down the bowl in between each addition.
Divide the dough in two and wrap each section with cling film. Refrigerate the dough for at least two hours, preferably overnight.
After the dough has chilled, let it sit out for a few minutes before rolling it out to a ¼ inch thick.
Preheat the oven to 350F.
I like to set my pieces on a parchment covered baking sheet and into the freezer for 10 minutes before baking. This step is optional, but it helps the cookies maintain their shape while in the oven.
The baking time varies depending on the size of your cookie, so just keep an eye on them as they bake. Large pieces will take about 11-15 minutes and small pieces will take about 6-8 minutes. You know they are done when the edges of the cookie begin to darken.
*Helpful tip when making a gingerbread house or anything that requires precise edges: Immediately after you take a tray of cookies out of the oven, take a knife and cut any sides of the cookie that have spread. You will have to work quickly as this only works when the cookie is hot.
Allow the cookies to cool on the sheet pan for about 10 minutes, then transfer them to a wire rack to cool completely.
Gingerbread Two Ways - BBC Good Food
Kick your weekend off with some festive baking! Our @bakingtheliberty is here to show you two ways with gingerbread - a gingerbread & honey loaf that's perfect for toasting, and classic biscuits to make with the kids. Which one will you bake? Find these recipes in our Christmas issue, available to order to your door here:
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Recipe Gingerbread Cutouts
Recipe - Gingerbread Cutouts
INGREDIENTS:
-Basic Cookie Dough
●1/2 teaspoon(s) baking soda
●2 teaspoon(s) ground cinnamon
●2 teaspoon(s) ground ginger
●1/2 teaspoon(s) ground nutmeg
●1/4 teaspoon(s) ground cloves
●3/4 cup(s) (packed) dark brown sugar
●1/4 cup(s) dark (robust) molasses
●Ornamental Frosting
●Small red candies