Best 12 Katys Gingerbread Cookies Recipes

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In the realm of holiday baking, few treats can rival the allure of gingerbread cookies. These delectable confections, characterized by their warm, spicy flavor and intricate designs, have been a cherished tradition for centuries. Originating in medieval Europe, gingerbread cookies were initially crafted by monks using a combination of honey, ginger, and other spices. Over time, these cookies evolved into elaborate works of art, often intricately decorated with icing and embellishments. Today, gingerbread cookies are enjoyed by people of all ages, bringing joy and festive cheer to homes around the world. This article presents a collection of tantalizing gingerbread cookie recipes that cater to every taste and skill level. From classic gingerbread cookies with their irresistible snap to chewy gingerbread cookies with a soft and fluffy texture, these recipes offer a delightful range of options. Whether you're a seasoned baker or just starting out, you're sure to find a recipe that suits your preferences. So gather your ingredients, preheat your oven, and embark on a culinary journey that will fill your home with the irresistible aroma of freshly baked gingerbread cookies.

Here are our top 12 tried and tested recipes!

GINGERBREAD COOKIES



Gingerbread Cookies image

These best gingerbread cookies are one of Ree Drummond's favorite recipes from her holiday cookbook. Decorate them with your kids-they're so easy to make too!

Categories     Christmas     comfort food     dessert     snack

Time 3h18m

Yield 24 servings

Number Of Ingredients 18

For the Cookie:
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
For the royal icing:
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

Steps:

  • In a large bowl, combine the flour, salt, allspice, cloves, ginger, nutmeg, and cinnamon. Set aside.
  • 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.
  • Wrap the dough in plastic wrap and refrigerate for at least 2 hours or more if you have time!
  • 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.
  • 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.

GINGERBREAD COOKIES



Gingerbread Cookies image

Everyone raves about these soft gingerbread cookies! Even people who don't love molasses cookies or gingersnaps ask for this easy gingerbread cookie recipe!

Provided by Christi Johnstone

Categories     Dessert

Time 35m

Number Of Ingredients 9

¾ cup unsalted butter (softened)
1 cup granulated sugar
1 large egg
¼ cup molasses
2 ½ cups all-purpose flour
2 tsp baking soda
½ tsp salt
1 tsp cinnamon (if you like a strong cinnamon flavor, increase to 2 tsp total )
½ tsp ginger (if you like a strong ginger flavor, increase to 1-2 tsp total)

Steps:

  • Preheat oven to 350 degrees F.
  • First, mix together butter and sugar until light and fluffy, approximately 2-3 minutes with an electric mixer.
  • Next, add egg and molasses and mix well.
  • In a separate bowl combine flour, baking soda, salt, cinnamon and ginger, stirring to combine.
  • Add dry ingredients to wet ingredients and mix until well combined.
  • Form or scoop balls of dough that are slightly smaller than a golf ball. Place them on a baking sheet approximately 2" to 3" apart to allow room for cookies to spread.
  • Finally, bake for 10-12 minutes, remove from oven and allow cookies to cool on baking for approximately ten minutes, then transfer to a wire rack to finish cooling.

Nutrition Facts : Calories 143 kcal, Carbohydrate 20 g, Protein 1 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 22 mg, Sodium 158 mg, Sugar 10 g, ServingSize 1 serving

GINGERBREAD MAN COOKIES



Gingerbread Man Cookies image

Gingerbread Man Cookies are my favorite Christmas treat to decorate with my kids. These soft gingerbread cookies are perfect for preschool or kindergarten Christmas parties, and they taste delicious!

Provided by Lauren Allen

Categories     Dessert

Time 35m

Number Of Ingredients 13

3 cups all-purpose flour
3/4 cup dark brown sugar (, packed)
3/4 teaspoon baking soda
1 Tablespoon ground cinnamon
1 Tablespoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
12 Tablespoons butter (, room temperature, cut into 12 pieces)
3/4 cup molasses ((dark molasses))
2 Tablespoons milk
2 Tbs butter (, room temperature)
2 cups powdered sugar
2 Tablespoons milk

Steps:

  • Add flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt to a mixing bowl and mix.
  • Add the butter pieces and use a pastry blender to cut the butter in until the mixture resembles fine meal.
  • With a mixer running on low speed gradually add the molasses and milk and mix until combined, about 30 seconds.
  • Divide the dough in half, forming each into a ball. Wrap each in plastic wrap and refrigerate for 2 hours or overnight, or place in the freezer for about 20 minutes, until firm, if you're in a hurry.
  • Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
  • Remove one dough sheet from the fridge/freezer and place on the counter. Roll out the dough (use a little flour on your rolling pin if needed), until it's about ½ inch thick. Cut gingerbread men and place them on prepared baking sheets.
  • Refrigerate the gingerbread men for 5 minutes (meanwhile you can roll out the other dough ball).
  • Bake the cookies until set in the centers and the dough barely retains and imprint when touched very gently with fingertip, 8 to 11 minutes (depending on the size of your cookie cutter). Do not overbake!!
  • Remove the cookies to a wire rack. Allow to cool to room temperature before frosting.
  • Store gingerbread cookies in an airtight container with parchment paper between the layers. Freeze for up to 3 months.

Nutrition Facts : Calories 166 kcal, Carbohydrate 27 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 139 mg, Sugar 14 g, ServingSize 1 serving

GINGERBREAD COOKIES 101



Gingerbread Cookies 101 image

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.

Provided by Food Network

Categories     dessert

Yield Makes about 3 dozen (3-inch) cookies

Number Of Ingredients 17

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
Royal Icing (recipe follows)
1 pound (4 1/2 cups) confectioners' sugar
2 tablespoons dried egg-white powder
6 tablespoons water

Steps:

  • Position the racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
  • Sift the flour, baking soda, cinnamon, ginger, allspice, cloves, salt and pepper through a wire sieve into a medium bowl. Set aside.
  • 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.)
  • 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.
  • 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.)
  • 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.
  • 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.
  • 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.
  • Dried egg-white powder is also available by mail order from The Baker's Catalogue, 1-800-827-6836. Meringue powder, which is dehydrated egg whites with sugar already added, also makes excellent royal icing; just follow the directions on the package. However, the plain unsweetened dried egg whites are more versatile, as they can be used in savory dishes, too. Meringue powder is available from Adventures in Cooking (1-800-305-1114) and The Baker's Catalogue.
  • 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.)
  • 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.

KATY'S GINGERBREAD COOKIES



Katy's Gingerbread Cookies image

Make and share this Katy's Gingerbread Cookies recipe from Food.com.

Provided by Katy4

Categories     Dessert

Time 1h

Yield 30-40 cookies

Number Of Ingredients 14

1/2 cup butter, unsalted
1/2 cup white sugar or 1/2 cup brown sugar
1/2 cup molasses
3 1/2 cups flour
1/4 teaspoon salt
1/4 teaspoon clove
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
water
1/4 cup confectioners' sugar
water
food coloring

Steps:

  • Preheat over to 350*.
  • Blend together butter and sugar until fluffy.
  • In a separate small bowl combine molasses and 5 tbls. water with a fork.
  • Stir molasses mixture into butter mixture.
  • Sift together remaining dry ingredients.
  • Sift again, and then stir into the butter mixture, 1/2 a cup at a time, until blended.
  • Wrap dough in waxed paper and refrigerate for several hours.
  • You can also freeze the dough at this point for several weeks.
  • When ready to bake - take dough out of fridge a part at a time.
  • Grease cookie sheets.
  • Roll out on lightly floured surface until thin, roughly 1/8 of an inch thick.
  • Cut dough with floured cookie cutters.
  • Bake about 8 minutes. Cookies should be just slightly browned on the bottom.
  • Let cool on rack.
  • For icing: Combine confectioners sugar, a few drops of water and a few drops of food coloring.
  • Prep time is to make dough, cook time is the actual rolling and baking. Cookie yield is a guess as it depends on how big your gingerbread man cutter is!

THE BEST GINGERBREAD COOKIES



The Best Gingerbread Cookies image

Here's the perfect holiday cookie recipe for cut-outs and decorating. The balanced blend of warm spices and molasses adds just the right amount of seasonal flavor. A combination of butter and shortening creates a dough that rolls out easily and holds it shape during baking.

Provided by Food Network Kitchen

Time 3h

Yield 2 to 3 dozen cookies

Number Of Ingredients 15

3 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon fine salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
6 tablespoons unsalted butter, melted
1 tablespoon vegetable shortening, melted
2/3 cup light brown sugar
3/4 cup molasses
1 large egg
1 pound confectioners' sugar (3 1/2 cups)
2 tablespoons meringue powder
Food coloring, if desired

Steps:

  • For the cookies: Whisk together the flour, ginger, cinnamon, baking soda, salt, allspice and cloves in a large bowl.
  • Mix the butter, shortening, brown sugar and molasses in the bowl of a stand mixer fitted with the paddle attachment. Beat in the egg. Beat the dry ingredients into the wet ingredients in two additions. Divide the dough in half, wrap in plastic and pat to 1/2-inch thick. Refrigerate for 2 hours.
  • Preheat the oven to 350 degrees F.
  • On a lightly floured surface, roll out one piece of dough to 1/4-inch thick, dusting with flour if needed. Cut into 3- to 5-inch cookies with a gingerbread man cutter or desired shape. Brush off the excess flour and refrigerate for 15 minutes. Repeat with the second piece of dough.
  • Bake the cookies in batches until they are golden around the edges, 12 to 15 minutes. Transfer to a wire rack and cool completely.
  • For the royal icing: Whisk the confectioners' sugar with the meringue powder in the bowl of a stand mixer fitted with a paddle attachment. Beat in 6 tablespoons of water until well combined and you have stiff glossy peaks, adding 1 tablespoon more water at a time to reach a smooth pipeable consistency. Mix in food coloring as desired. Fill pastry bags fitted with tips. Decorate the gingerbread cookies with the icing.

GINGERBREAD COOKIES



Gingerbread Cookies image

These traditional spice cookies are just right for the holidays.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 3h30m

Yield Makes 36

Number Of Ingredients 12

2 cups all-purpose flour (spooned and leveled), plus more for rolling
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup packed dark-brown sugar
1/3 cup unsulfured molasses
1 large egg
Decorating sugar or sprinkles (optional)

Steps:

  • In a medium bowl, whisk together flour, spices, baking soda, and salt; set aside. With an electric mixer, beat butter and brown sugar until smooth. Beat in molasses and egg. With mixer on low, add dry ingredients; mix just until a dough forms. Place dough on floured plastic wrap; pat into an 8-inch square. Wrap well; chill until firm, 1 to 2 hours.
  • Preheat oven to 350 degrees. Divide dough in half. Working with one half at a time (rewrap and refrigerate other half), place dough on floured parchment or waxed paper; roll out 1/8 inch thick, turning, lifting, and flouring dough (and rolling pin) as needed. Freeze dough (on paper) until firm, about 20 minutes.
  • Loosen dough from paper. Cut out shapes, and transfer to baking sheets. Decorate with sugar or sprinkles, as desired.
  • Bake until firm and edges just begin to darken, 10 to 18 minutes, depending on size. Cool completely on baking sheets.

BIG SOFT GINGER COOKIES



Big Soft Ginger Cookies image

These are just what they say: big, soft, gingerbread cookies. They stay soft, too. My oldest son's favorite.

Provided by AMY1028

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 50m

Yield 24

Number Of Ingredients 12

2 ¼ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
¾ cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
¼ cup molasses
2 tablespoons white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  • In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Nutrition Facts : Calories 142.8 calories, Carbohydrate 21.1 g, Cholesterol 7.8 mg, Fat 6 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 147 mg, Sugar 11.4 g

SOFT GINGERBREAD COOKIES



Soft Gingerbread Cookies image

These cookies are warm and delicious on a cold winter's day. Cut them into any shape to fit your holiday celebrations.

Provided by sal

Categories     Desserts     Cookies     Gingerbread Cookie Recipes

Time 3h45m

Yield 36

Number Of Ingredients 10

¾ cup molasses
⅓ cup packed brown sugar
⅓ cup water
⅛ cup butter, softened
3 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon ground allspice
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground cinnamon

Steps:

  • In a medium bowl, mix together the molasses, brown sugar, water and butter until smooth. Combine the flour, baking soda, allspice, ginger, cloves and cinnamon, stir them into the wet mixture until all of the dry is absorbed. Cover the dough and chill for at least 3 hours.
  • Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut out into desired shapes. Place cookies 1 inch apart onto ungreased cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Remove from the cookie sheets to cool on wire racks.

Nutrition Facts : Calories 74.7 calories, Carbohydrate 15.8 g, Cholesterol 1.7 mg, Fat 0.8 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 0.4 g, Sodium 42.9 mg, Sugar 5.8 g

BEST-EVER CHEWY GINGERBREAD COOKIES



Best-Ever Chewy Gingerbread Cookies image

Crisp gingerbread cookies have their place, of course, but sometimes, you want to soften them up a little bit, don't you? These tender cookies are the perfect fix for that craving, combining the classic spice flavors we all love and a chewy crumb that just about melts in your mouth. Making them from scratch allows for control in the texture, and these are calibrated to a just-right tenderness that we (and many others) find irresistible. And speaking of irresistible, we guarantee that the aroma coming from your kitchen as you bake these will make it the gathering place of the entire house. While that scent (and those flavors) are especially welcome when temperatures outside start to dip, these tender cookies are welcome at any time of year.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h30m

Yield 90

Number Of Ingredients 13

1 cup plus 2 tablespoons unsalted butter, softened
1 cup packed brown sugar
1 egg
1/4 cup plus 2 tablespoons molasses
2 1/2 cups Gold Medal™ all-purpose flour
2 1/4 teaspoons baking soda
1/2 teaspoon kosher (coarse) salt
1 tablespoon ground ginger
1 tablespoon ground cinnamon
2 teaspoons ground cloves
1 1/2 teaspoons ground nutmeg
1/2 teaspoon ground allspice
2/3 cup granulated or coarse sugar

Steps:

  • In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in egg and molasses. Stir in remaining ingredients except granulated sugar. Cover; refrigerate at least 2 hours.
  • Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone baking mat. In small bowl, place granulated sugar. Shape dough into 1-inch balls; roll in sugar. On cookie sheets, place balls 2 inches apart.
  • Bake 8 to 10 minutes or just until set and soft in center. Cool 2 minutes; remove from cookie sheets to cooling racks. Store tightly covered up to 1 week.

Nutrition Facts : Calories 50, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 5 g, TransFat 0 g

GINGERBREAD COOKIES



Gingerbread Cookies image

Gingerbread cookies are a must for the holidays, and these spiced gingerbread men have a festive taste that doesn't disappoint! Originally titled "Eileen's Spicy Gingerbread Men," this gingerbread cookie recipe is easy to make and fun to decorate with kids. Adjust the spices to your liking, and use any shape cookie cutter for a nice variety of holiday cookies.

Provided by Stephanie Schneidewind

Categories     Gingerbread Cookies

Time 1h40m

Yield 30

Number Of Ingredients 12

½ cup margarine, softened
½ cup white sugar
1 large egg yolk
½ cup molasses (not blackstrap)
2 cups sifted all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon, or to taste
½ teaspoon ground cloves, or to taste
½ teaspoon ground ginger, or to taste
½ teaspoon ground nutmeg, or to taste

Steps:

  • Beat margarine and sugar in a large bowl with an electric mixer on low speed until mostly incorporated, 1 to 2 minutes. Increase speed to medium-high and beat until light and fluffy, another 2 to 3 minutes. Beat in egg yolk, then molasses.
  • Whisk sifted flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg in a separate bowl until well combined. Gradually add flour mixture to the molasses mixture, beating until well blended and smooth.
  • Divide dough in half and form each into a 1-inch-thick disk. Wrap in plastic wrap and refrigerate for at least 1 to 3 hours, or overnight.
  • When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
  • Working with one disk at a time, and leaving remaining disk in the refrigerator, unwrap chilled dough and place on a lightly floured surface. Working from the center to the edges, roll dough with a floured rolling pin to a thickness of 1/4 inch.
  • Cut dough into desired shapes with cookie cutters, dipping the cutters into flour as needed so they don't stick to the dough. Fit the cookie cutters as closely together as possible to cut as many cookies as you can. This will minimize the number of times you have to re-roll the dough.
  • Transfer gingerbread cookies to ungreased cookie sheets, spacing them 2 inches apart. Gather any dough scraps into a ball, flatten, re-wrap with plastic wrap, and refrigerate to use for later batches.
  • Bake each sheet in the preheated oven until firm, 8 to 10 minutes. Transfer cookies to wire racks to cool while you finish rolling, cutting, and baking the remaining cookies.
  • Frost or decorate cooled gingerbread cookies as desired.

Nutrition Facts : Calories 88.4 calories, Carbohydrate 14 g, Cholesterol 6.8 mg, Fat 3.3 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 0.6 g, Sodium 103.4 mg, Sugar 6.4 g

GINGERBREAD COOKIES



Gingerbread Cookies image

These traditional cookies came to The Times by way of Jennifer Steinhauer in an article about her grandmother's beloved Christmas cookie recipes. Isabelle Steinhauer would bake between "15 and 20 varieties each season: cream cheese wreaths shot from a cookie press; papery wafers carefully dipped in colored sugar; elaborate cutout cookies of nursery rhyme characters, their eyes fashioned from metallic dragées that the F.D.A. has written off as inedible; all manner of confections with nuts." There's nothing fancy about these gingerbread cookies, but they are tender, gently spiced (feel free to add more to taste) and completely wonderful with a glass of cold milk. If you don't like using shortening, some readers have had good luck using half solid coconut oil and half softened butter instead.

Provided by Jennifer Steinhauer

Categories     brunch, easy, lunch, dessert

Time 1h

Yield 3 dozen cookies

Number Of Ingredients 12

1 cup light brown sugar
1 cup light molasses
1 cup vegetable shortening
1 tablespoon baking soda
1 egg, lightly beaten
1/4 teaspoon salt
2 teaspoons baking powder
1 tablespoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
4 to 4 1/2 cups all-purpose flour, more for rolling dough
Royal icing and cinnamon candies, for decorating, optional.

Steps:

  • In a small saucepan, combine brown sugar, molasses and shortening. Place over medium-low heat and stir just until mixture is melted and smooth. Remove from heat and mix in baking soda and 1/4 cup cold water. Set aside and allow to cool to room temperature.
  • Add egg, salt, baking powder, ginger, cinnamon and cloves; stir to mix well. Add 4 cups flour and mix well, adding up to 1/2 cup more if dough seems sticky. Shape into a ball, cover and refrigerate for at least 2 hours, up to 24 hours.
  • Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside. On a lightly floured surface, roll out dough to 1/4-inch thickness, and cut into gingerbread boy shapes with a 5-inch-long cookie cutter. Arrange on baking sheets 1 1/2 inches apart, and bake until risen and no longer shiny, about 10 minutes. Remove from heat and allow cookies to cool. If desired, decorate with royal icing and cinnamon candies. Store in an airtight container.

Nutrition Facts : @context http, Calories 149, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 132 milligrams, Sugar 11 grams, TransFat 1 gram

Tips:

  • Chill the dough: Chilling the dough before baking helps prevent the cookies from spreading too much and keeps them from losing their shape.
  • Use parchment paper: Line your baking sheets with parchment paper to prevent the cookies from sticking and make cleanup easier.
  • Bake the cookies until the edges are just set: The cookies will continue to cook as they cool, so it's important to take them out of the oven before they're fully browned.
  • Let the cookies cool completely: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This will help them keep their shape.
  • Decorate the cookies as desired: Once the cookies are completely cool, you can decorate them with royal icing, sprinkles, or other decorations of your choice.

Conclusion:

Katy's Gingerbread Cookies are a delicious and festive treat that can be enjoyed by people of all ages. With their soft and chewy texture and warm, spicy flavor, these cookies are perfect for Christmas gatherings or any other special occasion. So next time you're looking for a sweet and satisfying treat, be sure to give Katy's Gingerbread Cookies a try!

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