GINGER CUTTING RECIPES

SOFT GINGER CUT-OUTS RECIPE | ALLRECIPES

Soft Ginger Cut-Outs Recipe | Allrecipes image

These are a soft cake-like, low fat gingerbread cookie frosted with white frosting. They are also known as Sally Ann Cookies.

Provided by Karin Christian

Categories Desserts Cookies Spice Cookie Recipes

Yield 6 dozen

Number Of Ingredients 14

Ingredients

1?½ cups white sugar
1 cup molasses
½ cup strong brewed coffee, room temperature
5 cups all-purpose flour
2 teaspoons baking soda
¾ teaspoon salt
1 teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
1?½ cups white sugar
½ cup water
1 teaspoon distilled white vinegar
1 cup miniature marshmallows
2 egg whites

Steps:

In a large mixing bowl, combine 1 1/2 cups of the white sugar, molasses and coffee.
Combine the flour, baking soda, salt, ground nutmeg, ground cloves and ground ginger. Add the flour mixture to the molasses mixture and mix well. Cover and refrigerate dough for 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Spray baking sheets with non-stick cooking spray.
Roll chilled dough on a floured surface to 1/4 inch thick. Cut with 3 or 4 inch sized cookie cutters. Place cookies on the prepared baking sheets.
Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes or until set. Let cookies cool on wire racks.
To Make Frosting: Combine the remaining 1 1/2 cups white sugar, the water and vinegar in a heavy saucepan. Cover and bring to a boil. Uncover and cook over medium-high heat until a candy thermometer reads 234-240 degrees F (112-115 degrees C), softball stage. This should take about 5 to 10 minutes. Remove form the heat and stir in the marshmallows until smooth.
In a clean bowl beat the egg whites until frothy. Gradually beat in the sugar/marshmallow mixture and continue beating, on high, for 7 to 8 minutes or until stiff peaks form. Frost the cooled cookies. Let the frosting harden before storing the cookies in an airtight container.

Nutrition Facts : Calories 160 calories, CarbohydrateContent 37.9 g, FatContent 0.2 g, FiberContent 0.5 g, ProteinContent 2 g, SaturatedFatContent 0.1 g, SodiumContent 126.5 mg, SugarContent 22.6 g

GINGER CUT-OUT COOKIES - HY-VEE RECIPES AND IDEAS

Ginger Cut-Out Cookies - Hy-Vee Recipes and Ideas image

Classic gingerbread cookies are served! Our easy recipe doesn't use every ingredient in your pantry and takes less than 2 hours to make start to finish.

Provided by Hy-Vee Seasons Magazine

Prep Time 1 hours 15 minutes

Cook Time 1 hours 45 minutes

Yield 35 1 cookie

Number Of Ingredients 9

Ingredients

0.5 c. of Hy-Vee unsalted butter
0.5 c. of Hy-Vee dark brown sugar
2.5 tsp. of pumpkin pie spice
1 tsp. of Hy-Vee baking powder
1 tsp. of Hy-Vee baking soda
0.333 c. of mild-flavor molasses
1 Hy-Vee large egg
2 c. of Hy-Vee all-purpose flour
0 Royal Icing

Steps:

1.
Place butter in a large mixing bowl. Beat with an electric mixer on medium speed for 30 seconds. Add brown sugar, pumpkin pie spice, baking powder, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in molasses and egg until combined.
2.
Beat in as much flour as you can; stir in any remaining flour with a wooden spoon. Divide dough into quarters. Cover and chill for 3 hours or until easy to handle.
3.
Preheat oven to 350 degrees. Line cookie sheets with parchment paper. On a lightly floured surface, roll one portion of dough at a time to 1/4-inch thickness. Using to 2-to-3-1/2-inch cookie cutter, cut out shapes. Place 1-inch apart on prepared cookie sheets. Reroll scraps as desired.
4.
Bake 8 to 10 minutes or until set. Cool on cookie sheets for 1 minute. Transfer cookies to wire rack and cool completely. Frost and decorate cookies as desired with Royal Icing

Nutrition Facts : Calories 0

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SOFT GINGER CUT-OUTS RECIPE | ALLRECIPES

These are a soft cake-like, low fat gingerbread cookie frosted with white frosting. They are also known as Sally Ann Cookies.
From allrecipes.com
Reviews 3.8
Category Desserts, Cookies, Spice Cookie Recipes
Calories 160 calories per serving

In a clean bowl beat the egg whites until frothy. Gradually beat in the sugar/marshmallow mixture and continue beating, on high, for 7 to 8 minutes or until stiff peaks form. Frost the cooled cookies. Let the frosting harden before storing the cookies in an airtight container.

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