Gingerbread cookies

by McCormick

3 c flower
2 tsp. ginger
1 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. nutmeg
3/4 tsp. salt
3/4 (1 1/2 sticks) butter
3/4 c brown sugar
1/2 cup molasses
1 egg
1 tsp. Vanilla

 

Mix first 6 ingredients  Add vanilla molasses, egg and vanilla. Press on thick disk and keep on cold for 4 hours.
Roll out dough to a 1/4 in lightly flowered surface. Cut Place 1 in apart on ungreased baking sheets.
Bake in preheated 350F oven 8-10 min cool, decorate and store up to 5 days.

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Gingerbread Cut-Out Cookies
Recipe adapted from Glorious Treats recipe
1 cup butter
1 cup molasses
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg *
1/2 teaspoon ground cloves *
1/4 teaspoon ground black pepper *
6 1/4 cups all-purpose flour

In large bowl, beat butter until smooth.
Mix in brown sugar, molasses, eggs and vanilla.
Add in baking powder and spices and mix well.
Finally, mix in flour until stiff dough is formed.
On lightly floured surface, roll dough to desired thickness (mine are 3/8" thick).
Preheat oven to 325 degrees.
Cut into desired shapes and placed on parchment- or Sil Pat-lined cookie sheet.
Bake for 11-15 minutes (depending on size of cookies).
Once cooled, decorate the cookies with glaze icing just as done with sugar cookies.
* Note: Adjust the spices to fit your tastes. We like it not too spicy, with less ground clove.

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Gingerbread Cookies Recipe
by Visit justimagine-ddoc.com

Ingredients:

• 6 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon ground ginger
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 cup shortening, melted and cooled slightly
• 1 cup molasses
• 1 cup packed brown sugar
• 1/2 cup water
• 1 egg
• 1 teaspoon vanilla extract

Directions:

1. Sift together the flour, baking powder, ginger, nutmeg, cloves, and cinnamon; set aside.
2. In a medium bowl, mix together the shortening, molasses, brown sugar, water, egg, and vanilla until smooth. Gradually stir in the dry ingredients, until they are completely absorbed. Divide dough into 3 pieces, pat down to 1 1/2 inch thickness, wrap in plastic wrap, and refrigerate for at least 3 hours.
3. Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto an ungreased cookie sheet.
4. Bake for 10 to 12 minutes in the preheated oven. When the cookies are done, they will look dry, but still be soft to the touch. Remove from the baking sheet to cool on wire racks. When cool, the cookies can be frosted with the icing of your choice.

Original recipe makes 6 dozen

PREP  20 mins

COOK 12 mins

READY IN 4hrs

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Gingerbread Cookies
by http://www.glorioustreats.com/2010/11/gingerbread-cookies-recipe.html?crlt.pid=camp.ls0qrD181yp0

6 cups all-purpose flour
1 Tablespoon baking powder
1 Tablespoon ground ginger
1Tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1/4 teaspoon ground black pepper
1 cup butter
1 cup molasses
1 cup brown sugar
2 eggs
2 teaspoons vanilla extract

1.  In a large bowl, gently stir together flour, baking powder, and all spices. Set aside.
2.  In the bowl of your electric mixer (or other large bowl), beat butter until smooth.  Add brown sugar, molasses, eggs and vanilla.
3.  Gradually stir in the dry ingredients until they are fully incorporated.
4.  Divide the dough into 3 pieces, and flatten into rounded disk (about 1 1/2 inches thick).  Wrap dough in plastic wrap and refrigerate for at least 3 hours.
5. When dough has chilled, preheat oven to 350*F.  On a lightly floured surface, roll the dough out to desired thickness (1/4- 1/2 inch thick).  (The dough can be rolled out and handled just as I described in my post HERE).  Cut into desired shapes with cookie cutters.  Place cookies at least 1 inch apart on a baking sheet lined with parchment paper or a Silpat type liner.  If the dough is too sticky or soft to work with, put it in the refrigerator or freezer for a few minutes to firm up.
6.  Bake for 9-12 minutes (depending on the size of cookies).  Cool slightly on cookie sheet, then move to a cooling rack to cool completely.
7.  Frost with royal icing, if desire.  HERE is the royal icing recipe I use, as well as some decorating tips to get you started.

Recipe Source:  My own slight variation on several widely available recipes.

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Gingerbread Cookies Recipe
by http://www.babysavers.com/gingerbread-cookies-recipe/

• 1/2 cup butter, softened
• 1/2 cup butter-flavored shortening
• 1 1/2 cups white sugar
• 1 egg
• 1 tablespoon vanilla
• 3 tablespoons molasses
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt

Directions for the Gingerbread Cookies recipe:

1. Cream the butter, shortening and the sugar together. Add the egg, vanilla and molasses and mix until well-blended.
2. Add the flour, baking soda, cinnamon, ginger, ground cloves and salt, mixing until well combined. Use a wooden spoon if your mixer can’t handle it.
3. Transfer the dough to an airtight container and chill for 2-3 hours.
4. Preheat your oven to 375 degrees.
5. Lightly flour a surface and roll the dough out to 1/4 inch thick.
6. Use cookie cutters to cut out the dough in Gingerbread Men or other shapes
7. Place cookies 1″ apart on greased cookie sheets.
8. Bake for 10-12 minutes until cookies are light brown along the edges.

Enjoy!

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Chocolate Gingerbread Cookie Recipe
by http://www.fancyflours.com/product/chocolate-gingerbread-cookies-recipe/basic-recipes-and-tips#.UCQ5aHS0AYw.pinterest

Ingredients:
- 5 cups all-purpose flour
- 1 cup unsweetened non-alkalized cocoa powder
- 1 1/2 tsp. baking soda
- 1 tsp. salt
- 2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1 tsp. allspice
- 1 cup solid vegetable shortening
- 1 cup granulated sugar
- 1 cup unsulphured molasses
- 1 large egg
- 1 teaspoon vanilla extract
Instructions:
1. In a large bowl, gently stir together the flour, cocoa powder, baking soda, salt, cinnamon, ginger and allspice until well blended; set aside.
2. In a 4 1/2 quarter bowl of a heavy-duty electric mixer, using the paddle attachment, beat together shortening and sugar at medium speed until well blended and light, about 2 minutes.
3. Add the molasses, egg and vanilla and beat until blended. Gradually add half of the dry ingredients to the sugar mixture. As the dough begins to stiffen, remove the bowl from the mixer stand and add remaining dry mixture, stirring it in with a wooden spoon. When all of the flour mixture is added you may complete the blending using your hands. Blend thoroughly to form smooth, homogenous dough. Shape the dough into three flattened disks. Wrap each disc in plastic wrap and refrigerate at least an hour (or up to one month) before rolling.
4. Position a rack in the center of the oven and preheat to 375°F. Place dough between two sheets of parchment paper and roll to desired thickness. Using cookie cutters, cut out dough. Gently lift the dough scraps in between the cut pieces and save to re-roll. Do not attempt to move the cut pieces, slide the entire sheet of parchment onto a baking sheet. Repeat this process if you have enough dough.
5. Bake pieces for 12-14 minutes, or until they feel firm to the touch. Carefully slide the parchment off the baking sheet and onto a flat surface to cool. Let the cookies cool completely flat. When the cookies are cool, gently lift them off the parchment. Store the baked gingerbread in a cool, dry place, wrapped or placed in a plastic storage container, until ready to use (for up to two weeks at room temperature or frozen up to 3 months).
6. Decorate with royal icing and sparkling sugar.