BEST GINGERBREAD MIX RECIPES

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THE BEST GINGERBREAD COOKIES RECIPE - FOOD NETWORK



The Best Gingerbread Cookies Recipe - Food Network 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 its shape during baking.

Provided by Food Network Kitchen

Total Time 3 hours 0 minutes

Cook Time 1 hours 0 minutes

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. Gradually beat the dry ingredients into the wet ingredients in four additions, making sure each batch is completely incorporated before adding the next. Divide the dough in half, wrap each piece 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 on a baking sheet 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 let 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.

BEST GINGERBREAD CAKE RECIPE - HOW TO MAKE GINGERBREAD CAKE



Best Gingerbread Cake Recipe - How to Make Gingerbread Cake image

This easy gingerbread cake with cream cheese frosting is the perfect holiday dessert. This recipe deserves a spot on your Christmas table!

Provided by Lauren Miyashrio; Recipe by Maggie Chaplain

Categories     autumn    Christmas    New Year's Eve    Thanksgiving    baking    dessert    snack

Total Time 2 hours

Prep Time 20 minutes

Cook Time 0S

Yield 12 servings

Number Of Ingredients 20

2 1/2 c. all-purpose flour
2 tsp. baking powder
2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. salt
1/4 tsp. baking soda
1 c. unsulphured molasses
1 c. hot water
3/4 c. granulated sugar
1 stick butter, melted
2 large eggs
2 tsp. vanilla extract
Nonstick spray baking spray with flour
8 oz. cream cheese, softened
2 sticks unsalted butter, softened
5 c. powdered sugar
2 tsp. grated lemon zest (from 1 lemon)
Chopped candied ginger, optional 
White or gold sparkling sugar, optional

Steps:

  • Preheat the oven to 350F. 
  • For the cake: In a large bowl, whisk together the flour, baking powder, ginger, cinnamon, cloves, salt, and baking soda.
  • In a medium bowl, stir together the molasses and hot water until fully combined. Whisk in the butter, sugar, eggs, and vanilla until smooth. Pour the wet mixture into dry mixture and whisk just until no dry streaks are left (do not over mix). 
  • Spray a 13x9-inch cake pan with baking spray (or grease with butter). Pour the batter into the prepared pan. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely in the pan on a wire rack. 
  • For the frosting: Combine the cream cheese and butter in a large bowl. Beat with a hand mixer (or use a stand mixer with a paddle attachment) until fully combined, about 1 minute. Gradually add the powdered sugar and beat until combined. Beat in the lemon zest and continue beating until light and fluffy, 1 more minute. Spread the frosting over the cooled cake. Garnish with candied ginger and gold sparkling sugar, if desired.

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