Best 3 Natasha And Atrinas Gingerbread Cookies Recipes

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Indulge in the heartwarming aroma of freshly baked gingerbread cookies, a classic holiday treat that brings joy to kitchens and hearts alike. These delectable cookies, with their crisp edges and chewy centers, are a staple of the festive season. Whether you prefer the traditional gingerbread flavor or crave something unique, this collection of recipes has something for every palate. From classic gingerbread cookies adorned with intricate royal icing to gluten-free and vegan variations, these recipes cater to diverse dietary preferences. Embrace the magic of the holidays with these delightful gingerbread cookies, perfect for sharing with loved ones or gifting to friends. Let the sweet aroma of ginger, cinnamon, and nutmeg fill your home as you embark on this culinary journey.

Let's cook with our recipes!

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

SOFT GINGERBREAD COOKIES



Soft Gingerbread Cookies image

These glazed gingerbread cookies are easy to make and stay soft for days! They have deep gingerbread cookie flavor and the glaze is perfect for decorating!

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 37m

Number Of Ingredients 17

For the Gingerbread Cookies:
1 large egg yolk
1 cup packed light brown sugar
1 cup sour cream
1 /2 tsp baking soda
1/2 tsp white vinegar
1/4 tsp salt
1/2 tsp vanilla extract
1 1/2 tsp ginger
1 1/2 tsp cinnamon
1/4 tsp ground nutmeg
2 1/4 cups all-purpose flour **
2 large egg whites
2 cup powdered sugar
1 tsp vanilla extract
Food coloring gels as desired.
Crystal Sprinkles or any sprinkles really

Steps:

  • In a stand mixer, whisk 1 egg yolk and 1 cup brown sugar until blended then whisk in 1 cup sour cream.
  • Put 1/2 tsp baking soda in a large spoon ramekin and stir in 1/2 tsp white vinegar. It will foam, then pour into the mixing bowl and stir into batter.
  • Add 1/4 tsp salt, 1/2 tsp vanilla, 1 1/2 tsp ginger, 1 1/2 tsp cinnamon, and 1/4 tsp ground nutmeg, and whisk until well blended. Now using paddle attachment, add flour 1/2 cup at a time letting it incorporate before adding more. Dough will be very sticky.
  • Scoop a rounded teaspoon of dough into well-floured hands and roll into 1" balls. Space balls evenly on a silpat or parchment lined cookie sheet and bake at 350˚F for 20- 25 minutes (I baked for 22 min) or until barely golden. Remove immediately.
  • In the bowl of a mixer, beat egg whites on high speed with whisk attachment until foamy and tripled in volume (2-3 min). Reduce speed to low and add 2 cups powdered sugar and 1 tsp vanilla, mixing until well blended, scraping down the bowl as needed. Increase speed to medium and beat another 2 minutes or until creamy and smooth (do not over-beat).
  • Once cookies are out of the oven and still warm, dip each one in the vanilla glaze, coating only the top of the cookie then set on a wire rack and let rest until glaze is dry. If you want to use crystal sugar or sprinkles, apply right after the glaze so the sprinkles stick to cookies.
  • If using color, divide remaining glaze between ramekins and add desired colors. I used green, red and blue. Transfer colored glaze to individual ziploc bags and snip off the very tip of the bag. Once the glaze on the cookies is set, pipe on desired designs.

GINGER GINGERBREAD



Ginger Gingerbread image

The Blackbird Bakery, in Austin, Tex., sells gluten-free baked goods and was founded by Karen Morgan, who was diagnosed with celiac disease in 2002. This gingerbread, a favorite at the bakery, is generously-laced with aromatic spices and calls for both fresh ginger and candied ginger.

Provided by Tara Parker-Pope

Time 1h30m

Yield Serves 8

Number Of Ingredients 20

2/3 cup sorghum flour
1 cup cornstarch
1 cup tapioca flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
2 teaspoons guar gum
1/2 cup packed light brown sugar
1/2 cup packed dark brown sugar
1/3 cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 cup (1 stick) plus 3 tablespoons unsalted butter at room temperature
1 tablespoon grated fresh ginger
2/3 cup organic buttermilk
1/3 cup blackstrap molasses
2 large eggs, beaten
1 tablespoon pure vanilla extract
1/4 cup crystallized (candied) ginger

Steps:

  • Position an oven rack in the center of the oven. Preheat the oven to 350 degrees Fahrenheit. Liberally grease a 5- by 9-inch loaf pan.
  • In a stand mixer fitted with the paddle attachment, combine all the dry ingredients, including the sugars and spices, and mix on low speed to blend evenly. Add the butter and mix until blended. Add the fresh ginger, buttermilk, molasses, eggs and vanilla and mix on medium-high speed until light and fluffy. Fold in the crystallized ginger.
  • Transfer the batter to the prepared pan, smooth the top, and cover loosely with aluminum foil. Bake for 45 minutes, or until lightly browned and a wooden skewer inserted into the center of the bread comes out clean. You can also bake this in an 8- by 8-inch square pan. Simply reduce the baking time to 25 to 30 minutes.
  • Remove from the oven and let cool in the pan for 10 minutes. Unmold onto a wire rack, and let cool slightly or completely. Cut into slices and serve warm or at room temperature.

Nutrition Facts : @context http, Calories 537, UnsaturatedFat 6 grams, Carbohydrate 93 grams, Fat 17 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 249 milligrams, Sugar 52 grams, TransFat 1 gram

Tips:

  • Use Fresh Ginger: Fresh ginger provides a more intense and flavorful taste compared to ground ginger.
  • Chill the Dough: Chilling the dough before baking helps prevent the cookies from spreading too much and keeps them from losing their shape.
  • Roll the Dough Thin: Rolling the dough to a thickness of 1/8 inch or less ensures that the cookies bake evenly and have a crispy texture.
  • Use Parchment Paper: Line your baking sheets with parchment paper to prevent the cookies from sticking and for easy cleanup.
  • Bake until Golden Brown: Keep an eye on the cookies while they bake and remove them from the oven as soon as the edges start to brown.
  • Let the Cookies Cool: Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack. This helps them to set and firm up.

Conclusion:

Natasha and Atrina's gingerbread cookies are a delicious and festive treat that can be enjoyed by people of all ages. These cookies are easy to make and can be customized with different shapes, decorations, and flavors. With their warm and inviting aroma, these cookies are sure to fill your home with holiday cheer. Whether you're baking them for a special occasion or just because, these gingerbread cookies are sure to be a hit.

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