Holiday Gingerbread Cookies Recipe
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Your Holiday dessert table isn't complete without these cookies - trust us.
Ingredients
¾ cup (175 mL) unsalted butter, softened
¾ cup (175 mL) packed brown sugar
1 egg
¾ cup (175 mL) Blackstrap molasses
4½ cups (1.125 L) all-purpose flour
2 tsp (10 mL) ground ginger
1 tsp (5 mL) cinnamon
¾ tsp (4 mL) baking soda
½ tsp (2 mL) ground cloves
¼ tsp (1 mL) baking powder
pinch salt
Method
Cream together butter and brown sugar; then beat in egg and molasses.
In separate bowl; whisk together flour, ginger, cinnamon, baking soda, cloves, baking powder and salt.
Stir flour mixture into molasses mixture in 3 additions, blending with hands and kneading to combine.
Divide dough into thirds, and shape into flat rectangles.
Wrap each and refrigerate until firm, around 2 hours.
Roll out each rectangle to around ¼ (5 mm) thickness.
With a cookie cutter, cut out cookies.
Arrange, 1 (2.5 cm) apart, on parchment paper--lined baking sheets. Bake @325°F (160°C) until firm to the touch and light golden around the edges, ~15 minutes.
Transfer to racks and let cool completely.
#Cookies #CookieRecipes #GingerbreadCookies
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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
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
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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Chewy Gingerbread Latte Cookies | Vaughn Vreeland | NYT Cooking
Cookie Week is off to a tasty start, folks! Vaughn is in the kitchen studio making his Gingerbread Latte Cookies. Chewy, spicy, caffeinated and textural, these cookies are a delightful addition to any cookie box.
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Healthy Gingerbread Cookies (SOFT and CHEWY - Gluten Free, No Butter)
Healthy Gingerbread Cookies
Today I'm going to show you how to make gingerbread cookies without molasses.
These healthier gingerbread cookies have no sugar, no white flour and no butter.
They're more nutritious than regular Christmas cookies, and you can enjoy these without feeling guilty.
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This is why you'll love these gingerbread man cookies:
They're soft in the center, but crispy on the edges.
They're packed with holiday spices.
They're great recipe to make with your family.
They're gluten free and almost vegan.
????FREE ebook: 5 Ways to Turn ANY Treat Into a Delicious Healthy Recipe:
GINGERBREAD COOKIE RECIPE
(makes 12 cookies)
Ingredients:
2 cups ground oats or oat flour (200g)
1/4 cup tapioca starch or cornstarch (30g)
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp salt
1/2 tsp baking soda
1/4 cup maple syrup (60ml)
2 tbsp unsweetened applesauce
1 tsp vanilla extract
1 egg
NUTRITIONAL INFO (per cookie):
97 calories, fat 1.4g, carb 18.4g, protein 2.5g
Healthier icing:
2 tbsp coconut cream
2 tbsp extra virgin coconut oil
1/2 tbsp tapioca starch
1/2 tbsp powdered coconut sugar
Preparation:
In a medium sized bowl, mix the dry ingredients, oats, tapioca, cinnamon, ginger, nutmeg, cloves, salt and baking soda. Set aside.
In another bowl, add maple syrup, applesauce, vanilla extract and egg or flax egg. Whisk it up well.
Pour the dry ingredients into the wet ingredients, and using a wooden spoon mix until the dough starts to form.
Tranfer the dough to a working surface, and gently knead into a ball. Shape into a disc, wrap it up in foil and place in the fridge for 1 hour.
When chilled, place the dough between two pieces of parchment paper and roll into the 1/4 inch thick.
Cut with your favorite cookie cutter and line the cookies onto a lined baking tray.
Bake cookies at 350F (180C) for 8-10 minutes.
Let it cool in a tray for 5 minutes, then transfer to a cooling rack.
When completely cool, decorate with melted dark chocolate or this healthier icing.
Enjoy!
Soft and Chewy Gingerbread Christmas Cookies Recipe, Chewy & Soft Gingerbread Holiday Cookies Recipe
In today's Christmas cookies recipe video we are making soft and chewy gingerbread cookies! This is honestly one of the best holiday cookie recipes for soft cookies, perfect in gingerbread men shapes and christmas tree shapes. Once decorated they are the ultimate christmas dessert recipe!
Cookies:
3 cups all-purpose flour
1 Tbsp ground ginger
2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup packed dark brown sugar
10 Tbsp butter softened
1 large egg yolk
1 1/2 tsp vanilla extract
1/2 cup molasses (not blackstrap)
1-5 Tbsp milk
Preheat oven to 350 degrees. In a mixing bowl whisk together flour, ginger, cinnamon, cloves, nutmeg, baking powder, baking soda and salt for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment cream together sugar and butter until well combined, occasionally stopping and scraping down bowl. Mix egg yolk and vanilla. Mix in molasses and 1 Tbsp milk. With mixer set on low speed slowly add in dry ingredients and mix until combined, while adding additional milk as needed just to bring dough together. Divide dough into two equal portions then roll each portion out evenly to 1/4-inch thickness (into more of a oblong or rectangular shape so it will fit on a cookie sheet) between two sheets of parchment paper. Chill on a cookie sheet in freezer 10 minutes, or in the refrigerator overnight, or until firm then cut into shapes using cookie cutters. Remove from paper using a thin metal spatula or pastry scraper if needed then transfer to a cookie sheet, spacing cookies about 1-inch apart, and bake in preheated oven 8 minutes or until slightly set (they should leave a slight indentation when touched). Repeat process with remaining cookies. Remove from oven and let cookies cool completely. Once cool pipe icing over cookies to decorate and add sprinkles if desired. Let icing set at room temperature and store in an airtight container.
Royal Icing:
3 cups confectioner's sugar
1/4 tsp cream of tartar
2 egg whites
In a bowl, sift together confectioners' sugar and cream of tartar. Using electric mixer, beat in 2 beaten egg whites for about 5 minutes or until mixture is thick enough to hold its shape.
Cookies recipe adapted from
Royal Icing recipe adapted from
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#christmascookies #gingerbreadcookies #christmasbaking #gingerbread #softcookies #christmascookiesrecipe #christmasdesserts
Christmas Gingerbread Cookies with Dani Fiori | Holiday Décor | Martha Stewart
Go into Martha's kitchen with cookie decorator Dani Fiori as they bedazzle gingerbread cookies with shiny icing and shimmering glitter.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Gingerbread Cookies with Dani Fiori ⎢Martha Stewart