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
The Ultimate Gingerbread Cookie Recipe | Williams Sonoma
Williams Sonoma Test Kitchen chef Belle English shares techniques, tips and tricks for classic holiday gingerbread cut-out cookies. Easy to make and ready for decorating with royal icing, these cookies are perfect for the holidays.
Recipe:
Visit our Holiday Cookie Shop:
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.
Facebook:
Instagram:
Pinterest:
Email List:
The Tastiest Gingerbread Cookie Recipe Ever!
This is one of my all-time favorite recipes and the tastiest gingerbread cookie you’ll ever taste! Please give this a try while you're home for the holidays!
6 Tablespoons unsalted butter (85 g)
1/2 cup brown sugar (107 g)
1/4 cup granulated sugar (100 g)
1 egg
1/2 cup molasses (4 oz)
1 teaspoon vanilla (5 g)
3 cups all purpose flour (360 g)
1/2 teaspoon salt (2.5 g)
1 1/2 teaspoons ginger (8 g)
1 1/2 teaspoons cinnamon (8 g)
1/2 teaspoon cloves (2.5 g)
1/4 teaspoon nutmeg (1.5 g)
375° F (190° C) 7-12 minutes depending on size and thickness. Check out my new online course Stay-At-Home Baker where you'll learn everything you need to know to thrive on your baking journey!
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.
Subscribe to my channel
VISIT MY BLOG FOR ALL RECIPES!
Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
CONTACT ME - I'd love to work with you! dorothy@crazyforcrust.com
YOU CAN FIND AND FOLLOW ME ON SOCIAL MEDIA: @CRAZYFORCRUST
BLOG: crazyforcrust.com
FACEBOOK: facebook.com/crazyforcrust
PINTEREST: pinterest.com/crazyforcrust
INSTAGRAM: instagram.com/crazyforcrust
TWITTER: twitter.com/crazyforcrust
Dog friendly gingerbread cookies recipe