Gingerbread Cookie Recipes -

Gingerbread Cookie Recipes

Gingerbread Cookies – Ginger Bread House – This Christmas, we have everything you’ll need to master this classic gingerbread cookie recipe. December 12th is Gingerbread House Day.

Life, Love and Sugar Gingerbread Cookies

These easy Gingerbread Cookies brought to you by Life, Love and Sugar are soft, chewy and full of holiday goodness! A classic Christmas cookie recipe that’s perfect for decorating.

Recipe Courtesy Of: Lindsay, Life Love and Sugar

Total Time: 2 hours 45 minutes

Yield: 30-32cookies 1x

Cookie Ingredients:

3 3/4 cups (488g) all purpose flour

3/4 tsp baking soda

1/4 tsp baking powder

1 tbsp ground ginger

1 tbsp ground cinnamon

1/2 tsp ground cloves

1/4 tsp ground nutmeg

1/2 tsp salt

3/4 cup (168g) unsalted butter, room temperature

10 tbsp (140g) packed dark brown sugar

1 large egg

1 1/2 tsp vanilla extract

1/2 cup (172g) unsulfured molasses

Icing Ingredients:

1 1/2 cups (173g) powdered sugar

1 1/2 – 2 tbsp water or milk

1 tbsp corn syrup

1/2 tsp vanilla extract

Instructions:

1. Preheat oven to 350 degrees.

2. Combine the flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg and salt in a medium sized bowl and set aside.

3. Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it’s ready.

4. Add the egg and vanilla extract mix until well combined.

5. Add the molasses and mix until well combined.

6. Add the dry ingredients and mix just until the dough is well combined. Dough will be thick.

7. Divide the cookie dough into two equal parts, then roll each out to about 1/4 an inch thickness between two pieces of parchment paper. It helps to shape the cookie dough into a bit of a log and then roll it out.

8. Transfer the parchment lined cookie dough onto a cookie sheet and into the freezer for about 6-8 minutes.

9. Remove cookie dough from freezer and immediately cut into shapes. You’ll leave the cutouts on the parchment paper to bake them, so try to space them as they should be for baking with about an inch between each cookie.

10. While cookie dough is still cold, transfer the parchment paper/cookies onto a cookie sheet and bake for 6-8 minutes.

11. Remove cookies from oven and allow to cool on baking sheet for 3-4 minutes, or until you can transfer them. Transfer cookies to a wire rack to cool completely.

12. Repeat process with remaining cookie dough.

13. When cookies are baked and you’re ready to decorate them, making the icing. Add the powdered sugar to a small-medium sized bowl, then add 1 tablespoon of water, the corn syrup and vanilla extract and whisk until well combined. It will be thick to start, just keep whisking together. Add additional water as needed, for it to come together. You want to be careful not to thin it out too much. You can always add more liquid, but you can’t remove it once you add it. You want the icing to just be drip-able (and therefore pipeable), but not so thin it won’t stay in place.

14. Add the icing to a piping bag fitted with a small round piping tip (I used Wilton tip 3) and decorate your cookies. Add sprinkles or other decorations, if you’d like.

15. Allow cookies to dry, then store in an airtight container. If well sealed, cookies should be good for 5-7 days.

@lifeloveandsugar on Instagram and hashtag it #lifeloveandsugar 

Watch how to make this recipe:  https://www.lifeloveandsugar.com/best-gingerbread-cookies/

Spicy Gingerbread Cookies

The dough must be chilled for at least three hours and up to two days. The cookies can be prepared up to one week ahead, stored in an airtight container at room temperature. I had to bake many batches to finally accomplish the perfect gingerbread cookie. When the dough is rolled thin, it will bake crisp and almost cracker-like. Yet, when rolled thick (my preference), the cookies turn out plump and moist. In either case, the flavor will be complex and almost hot-spicy.

Recipe Printed On: Food Network, https://www.foodnetwork.com/recipes/gingerbread-cookies-101-recipe-1963337

Recipe courtesy of Rick Rodgers, Christmas 101, Random House, 1999

Yield: Makes about 3 dozen (3-inch) cookies

Cookie Ingredients:

3 cups all-purpose flour

1 teaspoon baking soda

3/4 teaspoon ground cinnamon

3/4 teaspoon ground ginger

1/2 teaspoon ground allspice

1/2 teaspoon ground cloves

1/2 teaspoon salt

1/4 teaspoon freshly milled black pepper

8 tablespoons (1 stick) unsalted butter, at room temperature

1/4 cup vegetable shortening, at room temperature

1/2 cup packed light brown sugar

2/3 cup unsulfured molasses

1 large egg

Icing Ingredients:

1 pound (4 1/2 cups) confectioners’ sugar

2 tablespoons dried egg-white powder

6 tablespoons water

Instructions:

1. 1. Position the racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
2. 2. Sift the flour, baking soda, cinnamon, ginger, allspice, cloves, salt and pepper through a wire sieve into a medium bowl. Set aside.
3. 3. In a large bowl, using a hand-held electric mixer at high speed, beat the butter and vegetable shortening until well-combined, about 1 minute. Add the brown sugar and beat until the mixture is light in texture and color, about 2 minutes. Beat in the molasses and egg. Using a wooden spoon, gradually mix in the flour mixture to make a stiff dough. Divide the dough into two thick disks and wrap each disk in plastic wrap. Refrigerate until chilled, about 3 hours. (The dough can be prepared up to 2 days ahead.)
4. 4. To roll out the cookies, work with one disk at a time, keeping the other disk refrigerated. Remove the dough from the refrigerator and let stand at room temperature until just warm enough to roll out without cracking, about 10 minutes. (If the dough has been chilled for longer than 3 hours, it may need a few more minutes.) Place the dough on a lightly floured work surface and sprinkle the top of the dough with flour. Roll out the dough 1/8 inch thick, being sure that the dough isn’t sticking to the work surface (run a long meal spatula or knife under the dough occasionally just to be sure, and dust the surface with more flour, if needed). For softer cookies, roll out slightly thicker. Using cookie cutters, cut out the cookies and transfer to nonstick cookie sheets, placing the cookies 1 inch apart. Gently knead the scraps together and form into another disk. Wrap and chill for 5 minutes before rolling out again to cut out more cookies.
5. 5. Bake, switching the positions of the cookies from top to bottom and back to front halfway through baking, until the edges of the cookies are set and crisp, 10 to 12 minutes. Cool on the sheets for 2 minutes, then transfer to wire cake racks to cool completely. Decorate with Royal Icing. (The cookies can be prepared up to 1 week ahead, stored in airtight containers at room temperature.)

Icing Instructions:

1. 1. Make ahead: The icing can prepared up to 2 days ahead, stored in an airtight container with a moist paper towel pressed directly on the icing surface, and refrigerated.
2. 2. This icing hardens into shiny white lines, and is used for piping decorations on gingerbread people or other cookies. Traditional royal icing uses raw egg whites, but I prefer dried egg-white powder, available at most supermarkets, to avoid any concern about uncooked egg whites.
3. 3. When using a pastry bag, practice your decorating skills before you ice the cookies. Just do a few trial runs to get the feel of the icing and the bag, piping the icing onto aluminum foil or wax paper. If you work quickly, you can use a metal spatula to scrape the test icing back into the batch.

4. 4. In a medium bowl, using a hand-held electric mixer at low speed, beat the confectioners’ sugar, egg-white powder and water until combined. Increase the speed to high and beat, scraping down the sides of the bowl often, until very stiff, shiny and thick enough to pipe; 3 to 5 minutes. (The icing can be prepared up to 2 days ahead, stored in an airtight container with a moist paper towel pressed directly on the icing surface, and refrigerated.)
5. 5. To pipe line decorations, use a pastry bag fitted with a tube with a small writing tip about 1/8-inch wide, such as Ateco No. 7; it may be too difficult to squeeze the icing out of smaller tips. If necessary, thin the icing with a little warm water. To fill the pastry bag, fit it with the tube. Fold the top of the bag back to form a cuff and hold it in one hand. (Or, place the bag in a tall glass and fold the top back to form a cuff.) Using a rubber spatula, scoop the icing into the bag. Unfold the cuff and twist the top of the bag closed. Squeeze the icing down to fill the tube. Always practice first on a sheet of wax paper or aluminum foil to check the flow and consistency of the icing.

** Traditional Royal Icing: Substitute 3 large egg whites for the powder and water.

Watch how to make this recipe. – http://fw.to/8aeUtJP 

Frosted Gingerbread Cookies

Cookie Ingredients:

2 3/4 cups all-purpose flour

2 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1 teaspoon baking soda

1/2 teaspoon salt

12 tablespoons (1 and 1/2 sticks) unsalted butter, at room temperature

3/4 cup granulated sugar

3/4 cup light brown sugar, packed

2 teaspoons pure vanilla extract

2 large eggs, at room temperature

1/4 cup molasses

Cream Cheese Frosting Ingredients:

1 8-ounce block full-fat cream cheese, softened

1/4 cup unsalted butter, softened

1 tablespoon vanilla pure extract

2 cups confectioners’ sugar, sifted

2 teaspoons freshly squeezed lemon juice

1 teaspoon lemon zest

Sprinkles, optional

Instructions:

1. In a large bowl, combine your flour, ginger, cinnamon, cloves, baking soda, and salt, then set aside.

2. In another large bowl, add your butter, both sugars, and vanilla. Using a mixer with a paddle attachment (or a handheld mixer), beat your ingredients until light and fluffy, scraping down the sides of the bowl as needed. Then, add your eggs one by one, beating your mixture after each egg. Finally, add your molasses and beat until everything is thoroughly combined.

3. Next, grab your dry mixture and slowly incorporate it into your wet mixture, beating on low. Continue to mix until everything is just combined — don’t overdo it. Once your mixture is combined, cover with plastic wrap and let it sit in the fridge for at least two hours but up to one day.

4. When you’re ready to bake, preheat your oven to 350 degrees and line baking sheets with parchment paper.

5. Roll your dough into 2-inch balls and place them on your lined baking sheets, about 2 inches apart. Gently press down in the middle of each ball to flatten them slightly.

6. Bake one sheet at a time, for about 9-10 minutes or until your cookies have puffed out and look golden.

7. Remove cookies from the oven and allow them to fully cool before adding the frosting.

8.For the frosting, in a large bowl, beat your cream cheese, butter, and vanilla on medium speed until the mixture is smooth, about 2 minutes. Reduce the speed and add in your confectioners’ sugar a little at a time, until everything is combined. Then, add in your lemon juice and zest, and beat until your frosting is thoroughly mixed and smooth.

9.Once your cookies have cooled, spread your frosting over the top of the cookies and optionally decorate with sprinkles.

Read more about this recipe  – https://www.popsugar.com/food/frosted-gingerbread-cookies-recipe-48045045

Pioneer Woman Gingerbread Cookies

A deliciously dark, rich gingerbread dough. Cut out and decorate whatever shapes you’d like!

Recipe Courtesy Of: Rea Drummond, The Pioneer Woman

Total Time: 3 hours 18 minutes

Yields: 24 cookies

Cookie Ingredients:

6 c. all-purpose flour

1 tsp. salt

1/2 tsp. allspice

1/2 tsp. ground cloves

1/2 tsp. ground ginger

1/2 tsp. Ground Nutmeg

1/2 tsp. ground cinnamon

3/4 c. margarine or softened butter

1 1/2 c. firmly packed dark brown sugar

1 c. molasses

2 whole eggs

1 tbsp. maple extract

Icing Ingredients:

2 lb. powdered sugar, sifted

1/3 c. whole milk, plus more if needed for thinning

2 whole large egg whites

Miscellaneous candies, sprinkles, and other decorations

Instructions:

1. In a large bowl, combine the flour, salt, allspice, cloves, ginger, nutmeg, and cinnamon. Set aside.
2. In a mixer, beat the margarine (or butter) and brown sugar until fluffy. Drizzle in the molasses, mixing well and scraping the sides of the bowl a couple of times to make sure it’s evenly combined. Add the eggs and maple extract and mix. Add the flour mixture in three batches, beating until just combined after each addition. 
3. Wrap the dough in plastic wrap and refrigerate for at least 2 hours or more if you have time!
4. When you’re ready to bake the cookies, remove the dough from the fridge and preheat the oven to 350 F. When the dough is soft enough to roll but still firm, divide it in half and roll out each half between 2 sheets of plastic wrap (dividing it in half just makes it more manageable.) Cut out shapes of your choosing and place on a baking sheet lined with parchment or a baking mat. Bake for 12-15 minutes, depending on the size of cutters used, until the cookies are baked through but still soft. Remove with a spatula and allow to cool completely.

***IMPORTANT NOTE: Bake for less time if you desire a softer cookie and if cookies are small. Keep an eye on them and don’t let them get too crisp.

Icing Instructions:

To make the royal icing, beat the powdered sugar, milk, and egg whites until thick but still able to be piped. Transfer to a piping bag fitted with a fine tip (or a squirt bottle.)

Decorate the cookies however you’d like, using icing as an accent and as glue to hold on the candies. Allow icing to set before transporting or serving.

***IMPORTANT BAKING NOTE: If you like a softer cookie, bake them for less time. Keep an eye on them in the oven and remove them as soon as the cookies have begun to set.

Read more about this recipe: https://www.thepioneerwoman.com/food-cooking/recipes/a11913/gingerbread-cookies-11913/

Classic Gingerbread Cookies

Classic gingerbread cookies are dense, heavy on the ginger, and usually flavored with molasses. This recipe is traditional, though it’s been refined over the years. The spice mix has been adjusted to boost the pepperiness of the ginger and intensify the cinnamon aroma, and it has just enough nutmeg and cloves to round things out. A mild molasses flavors the cookies and finely grated orange zest adds a layer of complexity. See more gorgeous cutout cookie recipes.

Recipe Courtesy Of:  By Carolyn Weil, Fine Cooking

Yields: Yields about 4 dozen 4-1/4-inch cookies

This recipe calls for a 4-1/4-inch cookie cutter, but you can use any size; just keep in mind that the baking time and yield will vary.

Cookie Ingredients:

15-3/4 oz. (3-1/2 cups) unbleached all-purpose flour; more as needed

2-1/2 tsp. ground ginger

1 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. freshly grated nutmeg

1/4 tsp. ground cloves

1/4 tsp. table salt

4 oz. (1/2 cup) unsalted butter, softened

3/4 cup packed light brown sugar

1 large egg

3/4 cup mild molasses

1 Tbs. finely grated orange zest (from about 1-1/2 large oranges)

Icing Ingredients:

8 oz. (2 cups) confectioners’ sugar

2 tsp. powdered egg whites

1/4 tsp. cream of tartar

Instructions:

1. In a medium bowl, whisk the flour, ginger, baking soda, cinnamon, nutmeg, cloves, and salt. In a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, about 2 minutes. Add the egg, mixing until combined, then add the molasses and orange zest and beat on medium speed until smooth, stopping to scrape the bowl as necessary, about 2 minutes. On low speed, slowly add the dry ingredients and mix just until the flour is incorporated, scraping the bowl as necessary, about 2 minutes. The dough will be very stiff and sticky.
2. Scrape the dough onto a lightly floured baking sheet and pat it flat to a 1-inch thickness. Cover with plastic wrap and freeze for at least 1 hour and up to 4 weeks.
3. Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Line 2 baking sheets with parchment.
4. Cut the chilled dough into quarters On a well-floured work surface, roll out one piece of dough to 1/8 inch thick (keep the remaining dough in the freezer). If the dough sticks to your work surface, slide an offset spatula under the dough to release it and dust the work surface with more flour.
5. With a 4-1/4-inch cookie cutter, cut out the cookies and use an offset spatula to transfer them to the baking sheets, spacing them at least 1/2 inch apart. Brush off any excess flour.
6. Gather and press the dough scraps together, then roll to 1/8 inch thick, and cut out more shapes. Add any remaining scraps to the next quarter of chilled dough. Continue rolling and cutting until the baking sheets are full.
7. Bake the cookies, rotating and swapping the sheets’ positions halfway through baking, until firm to the touch and the edges are slightly golden, about 10 minutes. Slide the cookies on their parchment onto racks and let cool. Roll out and bake the remaining dough in batches on fresh sheets of parchment.

Make the royal icing

1. In a stand mixer fitted with the whisk attachment (or in a medium bowl with a hand mixer) mix the confectioners’ sugar, powered egg whites, and cream of tartar on low speed. Increase the speed to medium low and add 3 to 5 Tbs. of water, 1 Tbs. at a time, mixing well and scraping the bowl as necessary, until the mixture is evenly moistened and the whisk leaves small trails that disappear quickly, 2 to 3 minutes. Continue to beat on medium low until the icing is thick, glossy, smooth, and free of lumps, about 5 minutes more.
2. To test for proper consistency, put a dot of icing on the counter with a toothpick. If, when you pull up the toothpick, the icing forms a peak that slowly melts back into the dot, the icing is ready. If the peak stays up, it’s too stiff: Add 1 tsp. of water to the icing, beat to combine, and test again. Repeat if necessary.

Decorate the cookies

Scrape the icing into a pastry bag fitted with a small tip. (You can also use a plastic squeeze bottle or a plastic sandwich bag with a corner trimmed off.) Decorate the cookies as you like and let sit until the icing is completely set, about 40 minutes.

Store baked and decorated cookies in an airtight container at room temperature for up to 5 days.

Read more about this recipe: https://www.finecooking.com/recipe/classic-gingerbread-cookies