Indulge in the delightful symphony of flavors with Spicy Gingerbread Thins, a delightful treat that tantalizes your taste buds. These crispy, delectable cookies, also known as Speculaas, offer a unique blend of sweet, spicy, and aromatic notes. With a rich history dating back to the Netherlands, these thins have become a beloved delicacy enjoyed worldwide. Our collection of recipes caters to various dietary preferences, including gluten-free and vegan options, ensuring everyone can savor this delectable treat. Embark on a culinary journey as we explore the art of crafting these irresistible cookies, providing step-by-step instructions, insightful tips, and variations to suit your unique palate.
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THE SPICIEST GINGERBREAD COOKIES EVER
This gingerbread cookie is super-spicy from the very first bite. Molasses makes it chewy and white sugar rounds out the spices. Cayenne, allspice and a hefty dose of black pepper result in a complex, lingering heat that is surprising and pleasant.
Provided by Food Network Kitchen
Categories dessert
Time 5h20m
Yield Eighteen 4-inch gingerbread people
Number Of Ingredients 17
Steps:
- Make the cookies: Whisk together the flour, ginger, cinnamon, black pepper, salt, baking soda, allspice, nutmeg, cayenne, and baking powder in a medium bowl.
- Beat the butter and granulated sugar in a large bowl with an electric mixer on medium speed until pale and fluffy, about 3 minutes (scrape down the sides of the bowl, as needed). Beat in the molasses until combined, then the egg (the mixture will look curdled). Add the flour mixture and beat on low speed until the dough comes together. Divide the dough in 2 pieces, flatten each half into a disk and wrap each disk in plastic wrap. Refrigerate at least 2 hours or up to overnight.
- Position 2 racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Keeping one disk refrigerated, roll the other disk on a well-floured work surface to 1/4 inch thick, sprinkling flour on and under the dough as needed and sliding a spatula underneath every so often to prevent sticking (If the dough looks crackly or breaks apart, press it back together from the outside edge in). Using cookie cutters, cut out gingerbread shapes as close together as possible. Pull away the extra dough around each shape then use a small offset spatula to transfer the shapes to the prepared cookie sheets, spacing them 1 inch apart. Reroll the scraps and cut out more cookies. Freeze the cookies until firm, about 15 minutes.
- Bake the cookies, rotating the baking sheets from top to bottom and from front to back halfway through cooking, until they are slightly firm to the touch but not browned at the edges, about 12 minutes. Repeat the rolling, cutting and baking with the remaining dough disk.
- Cool the cookies for 5 minutes on the baking sheet then transfer them to a cooling rack to cool completely, about 20 minutes (The cookies will continue to firm as they cool).
- Make the icing: Combine the confectioners' sugar, meringue powder and 3 tablespoons water in a large bowl and beat with an electric mixer on low speed until the frosting thickens, trying not to incorporate too much air. (The icing should be pure white and thick, but not fluffy and bubbly.)
- Scrape the icing into a resealable plastic bag and snip the corner to the desired size. Pipe the icing onto the cookies to decorate, as desired, sticking the candy onto the icing while it is still wet. Let the cookies stand at room temperature until the icing hardens, at least 1 hour.
GINGERBREAD COOKIE THINS
These little thins are super gingery and satisfying, and two are less than 100 calories. They are best eaten within a day or two--although they won't last that long!
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield About 30 cookies
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F; line three baking sheets with parchment paper and lightly coat with cooking spray. Sift together the flour, baking powder, cinnamon, ginger, salt, baking soda and cloves in a small bowl and set aside.
- Combine the brown sugar, butter, molasses, milk and egg yolk in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until smooth, about 1 minute. Add the flour mixture and mix on low, increasing the speed gradually to medium high, until a ball of dough forms, about 3 minutes.
- Lightly coat two pieces of parchment paper with cooking spray. Sandwich the dough between the two pieces (sprayed side touching the dough). Roll out until about 1/16-inch thick. Freeze so the dough gets really firm, about 30 minutes. Cut out with 2-inch cookie cutters and transfer to the prepared baking sheets. Whisk the egg white in a small bowl, brush onto the tops of the cookies and sprinkle with the crystallized ginger. Re-roll and cut out the scraps if desired.
- Bake until golden, rotating the sheets about halfway through, 10 to 12 minutes. Let cool a few minutes on the sheets, and then transfer to a rack to cool.
Nutrition Facts : Calories 70 calorie, Fat 2 grams, SaturatedFat 1 grams, Cholesterol 20 milligrams, Sodium 70 milligrams, Carbohydrate 12 grams, Protein 2 grams, Sugar 6 grams
GINGERBREAD THINS
Mix. Roll. Bake. And share. These crispy Gingerbread Thins make a memorable addition to your Christmas cookie tray. McCormick® gingerbread spice - a convenient blend of allspice, ginger, nutmeg and cinnamon - creates the perfect amount of subtle spice and sweetness.
Provided by McCormick
Categories Cookies and Brownies,
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Mix flour, gingerbread spice and salt in medium bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in egg and molasses. Gradually beat in flour mixture on low speed until well blended, scraping sides of bowl occasionally. (Dough will be dry.)
- Roll out dough to 1/16- to 1/8-inch thickness on generously floured work surface. Cut into round shapes with 1- to 1 1/2-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.
- Bake 8 to 10 minutes or until edges of cookies are lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
Nutrition Facts : Calories 170 Calories
SPARKLY GINGERBREAD
Made with a combination of fresh and ground ginger, cardamom, cinnamon and cloves, these gingerbread cookies are extra-spicy and very crisp. You could leave them plain, if you like, but painting them with brightly colored royal icing and sprinkling them with sugar makes them shine. Gingerbread keeps better than many other kinds of cookies. These will last for at least 2 weeks - probably even longer - stored in an airtight container at room temperature.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h30m
Yield 12 dozen cookies
Number Of Ingredients 17
Steps:
- In a medium bowl, whisk together flour, baking soda, salt and spices. Using an electric mixer fitted with the paddle attachment or hand-held electric beaters, beat brown sugar and butter on medium speed until light and fluffy, 2 to 3 minutes. Add egg, molasses and fresh ginger, and mix until well combined.
- Reduce speed to low and gradually add dry ingredients. Mix until just incorporated.
- Divide dough in half and scrape onto two pieces of plastic wrap, wrapping each piece separately into a flat disk. Refrigerate for at least 2 hours, or up to 5 days.
- When ready to bake, heat oven to 350 degrees. Use parchment paper or nonstick liners to line 3 baking sheets, or lightly grease them with nonstick cooking spray. (You may need to bake the cookies in batches.)
- On a clean, lightly floured work surface, roll one disk of dough 1/8-inch thick. Using cookie cutters, cut out all the dough. With a small metal spatula, place the gingerbread cut-outs onto the prepared baking sheets, leaving about 1 inch between cookies. Repeat with remaining dough. You can reroll the scraps once. Collect them from both pieces of dough, smush them together into a disk and chill before rerolling again.
- Bake small cookies for 8 to 12 minutes, and larger ones for 10 to 15 minutes, or until cookies are firm to the touch and their edges are slightly darker in color. Rotate cookie sheets halfway through for even baking.
- Let cookies cool on baking sheets until firm enough to lift, about 5 minutes. Using a metal spatula, transfer cookies to wire rack to cool completely before decorating.
- To decorate, thin the royal icing with water until it's as thick as heavy cream (thinner than you'd use for piping). Divide it into small bowls (or a muffin tin), and use food coloring to tint it different colors. Use a brush to paint the cookies with icing, and, if you like, use toothpicks to apply more icing to make patterns. Sprinkle with colored sugar or other decorations, if you like, while the icing is still wet. Put the decorated cookies on baking sheets to set, then move them to tins or other airtight containers with parchment between the layers.
GINGER THINS
I like to serve these special treats with lemon curd or lemon sherbet, either of which it complements the ginger flavor. —Eleanor Senske, Rock Island, Illinois
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and 1/2 cup sugar until light and fluffy, 5-7 minutes; set remaining sugar aside. Beat molasses and coffee into creamed mixture. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; add to creamed mixture until well combined (dough will be soft). Cover and freeze for 15 minutes. Shape dough into a 7-in. roll; flatten to 1-in. thickness. Wrap and freeze for 8 hours or overnight., Preheat oven to 350°. Unwrap dough and cut into 1/8-in. slices; place 2 in. apart on parchment-lined baking sheets. Sprinkle with reserved sugar. Bake 8-10 minutes or until firm. Remove from pans to wire racks to cool. If desired, dip cookies in melted chocolate and sprinkle with ginger.
Nutrition Facts : Calories 33 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 28mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
Tips:
- For a crispier cookie, bake for an additional 2-3 minutes.
- If you don't have crystallized ginger, you can use 1/4 cup of chopped ginger.
- To make the cookies ahead of time, bake them according to the recipe and then store them in an airtight container at room temperature for up to 3 days.
- You can also freeze the cookies for up to 2 months. To freeze, place the cookies in a single layer on a baking sheet and freeze for 1 hour. Then, transfer the cookies to an airtight container and freeze for up to 2 months.
Conclusion:
These spicy gingerbread thins are a delicious and festive treat that are perfect for the holidays. They are easy to make and can be enjoyed by people of all ages. Whether you serve them at a party or give them as gifts, these cookies are sure to be a hit.
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