GINGERBREAD MAN COOKIE SHEET RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

GINGERBREAD COOKIES RECIPE | ALLRECIPES



Gingerbread Cookies Recipe | Allrecipes image

This is a very tasty Christmas dessert. This recipe is very nice for Christmas parties as it makes 2 1/2 dozen 2 1/2 inch cookies.

Provided by Heather

Categories     Gingerbread Cookies

Yield 2 1/2 dozen

Number Of Ingredients 12

1 ½ cups dark molasses
1 cup packed brown sugar
⅔ cup cold water
⅓ cup shortening
7 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground allspice
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 (16 ounce) package chocolate frosting

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease one cookie sheet.
  • Mix together the molasses, brown sugar, water and shortening.
  • Sift together the flour, baking soda, salt, allspice, ginger, cloves and cinnamon. Add to sugar mixture and mix well. Cover and refrigerate for 2 hours.
  • Roll dough 1/4 inch thick on floured board. Cut with floured gingerbread cutter. Place about 2 inches apart on cookie sheet. Bake for 10-12 minutes. Cool and decorate with frosting.

Nutrition Facts : Calories 263.9 calories, CarbohydrateContent 51.7 g, FatContent 5.3 g, FiberContent 1 g, ProteinContent 3.2 g, SaturatedFatContent 1.5 g, SodiumContent 198.7 mg, SugarContent 25.2 g

HOW TO MAKE GINGERBREAD COOKIES FROM SCRATCH | GINGER…



How to Make Gingerbread Cookies From Scratch | Ginger… 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.

More about "gingerbread man cookie sheet recipes"

EASY GINGERBREAD COOKIES RECIPE - PILLSBURY.COM
This Easy Gingerbread Cookie recipe lives up to its name by using refrigerated Pillsbury™ Sugar Cookie Dough to make the baking process easier (and tastier) than ever! Rich, gooey molasses and warm holiday spices create super easy gingerbread cookies that are perfect for decorating with little hands. Get creative with fun additions like cookie icing and candy sprinkles, and watch how family and friends have fun with these simple gingerbread cookies.
From pillsbury.com
Reviews 3.5
Total Time 1 hours 50 minutes
Calories 90 per serving
  • Bake 7 to 9 minutes or until cookies are set and light golden brown around edges. Cool on cookie sheet 3 minutes; remove to cooling rack to cool completely, about 20 minutes.
See details


WONDERFUL GINGERBREAD COOKIES RECIPE - FOOD.COM
This is my very favorite gingerbread cookie recipe. The dough is so firm and nice to work with and is so wonderful smelling that it is almost like a stress reliever. These disappear in lightning speed in my house! This recipe is adapted from a recipe in the Joy of Cooking and according to the entry they only have 3 grams of fat per cookie! If you want crisp cookies roll out very thin. Thicker cookies = softer cookies, thinner cookies= crisper cookies. If the dough is too sticky, chilling should help. **I noticed a lot of people have been having some sticky dough issues. You need to make sure you let the dough rest at LEAST two hours. For some reason this helps make the dough more workable. I live in FL and we have terrible humidity, but I have never had a problem with sticky dough in this recipe.
From food.com
Reviews 4.5
Total Time 2 hours 23 minutes
Calories 134.2 per serving
  • I usually brush them with a powdered sugar glaze when I am in a hurry, but they look wonderful decorated with Royal icing.
See details


THE BEST GINGERBREAD COOKIES RECIPE - FOOD NETWORK
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.
From foodnetwork.com
Reviews 4.3
Total Time 3 hours 0 minutes
  • 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.
See details


EASY GINGERBREAD COOKIES RECIPE - PILLSBURY.COM
This Easy Gingerbread Cookie recipe lives up to its name by using refrigerated Pillsbury™ Sugar Cookie Dough to make the baking process easier (and tastier) than ever! Rich, gooey molasses and warm holiday spices create super easy gingerbread cookies that are perfect for decorating with little hands. Get creative with fun additions like cookie icing and candy sprinkles, and watch how family and friends have fun with these simple gingerbread cookies.
From pillsbury.com
Reviews 3.5
Total Time 1 hours 50 minutes
Calories 90 per serving
  • Bake 7 to 9 minutes or until cookies are set and light golden brown around edges. Cool on cookie sheet 3 minutes; remove to cooling rack to cool completely, about 20 minutes.
See details


WONDERFUL GINGERBREAD COOKIES RECIPE - FOOD.COM
This is my very favorite gingerbread cookie recipe. The dough is so firm and nice to work with and is so wonderful smelling that it is almost like a stress reliever. These disappear in lightning speed in my house! This recipe is adapted from a recipe in the Joy of Cooking and according to the entry they only have 3 grams of fat per cookie! If you want crisp cookies roll out very thin. Thicker cookies = softer cookies, thinner cookies= crisper cookies. If the dough is too sticky, chilling should help. **I noticed a lot of people have been having some sticky dough issues. You need to make sure you let the dough rest at LEAST two hours. For some reason this helps make the dough more workable. I live in FL and we have terrible humidity, but I have never had a problem with sticky dough in this recipe.
From food.com
Reviews 4.5
Total Time 2 hours 23 minutes
Calories 134.2 per serving
  • I usually brush them with a powdered sugar glaze when I am in a hurry, but they look wonderful decorated with Royal icing.
See details


THE BEST GINGERBREAD COOKIES RECIPE - FOOD NETWORK
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.
From foodnetwork.com
Reviews 4.3
Total Time 3 hours 0 minutes
  • 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.
See details


PEANUT BUTTER BLOSSOMS RECIPE - NYT COOKING
For as long as anyone can remember, wedding receptions in Pittsburgh have featured cookie tables, laden with dozens of homemade old-fashioned offerings like lady locks, pizzelles and buckeyes. For weeks ahead, sometimes months, mothers and aunts and grandmas and in-laws hunker down in the kitchen baking and freezing. These peanut butter and chocolate cookies were part of the spread at Laura Gerrero and Luke Wiehagen's wedding in 2009. The recipe came from the bride's family.
From cooking.nytimes.com
Reviews 5
Total Time 35 minutes
Calories 100 per serving
  • Roll cookies in sugar and place 2 inches apart on cookie sheet. Bake until very light brown and puffed, 6 to 8 minutes. Remove sheet from oven and lightly press a candy kiss into center of each cookie, allowing it to crack slightly. Return to oven until light golden brown, 2 to 3 minutes. Remove from oven, cool completely and store in an airtight container.
See details


PEANUT BUTTER BLOSSOMS RECIPE - NYT COOKING
For as long as anyone can remember, wedding receptions in Pittsburgh have featured cookie tables, laden with dozens of homemade old-fashioned offerings like lady locks, pizzelles and buckeyes. For weeks ahead, sometimes months, mothers and aunts and grandmas and in-laws hunker down in the kitchen baking and freezing. These peanut butter and chocolate cookies were part of the spread at Laura Gerrero and Luke Wiehagen's wedding in 2009. The recipe came from the bride's family.
From cooking.nytimes.com
Reviews 5
Total Time 35 minutes
Calories 100 per serving
  • Roll cookies in sugar and place 2 inches apart on cookie sheet. Bake until very light brown and puffed, 6 to 8 minutes. Remove sheet from oven and lightly press a candy kiss into center of each cookie, allowing it to crack slightly. Return to oven until light golden brown, 2 to 3 minutes. Remove from oven, cool completely and store in an airtight container.
See details


GINGERBREAD MEN COOKIES RECIPE | ALLRECIPES
This was my first time baking gingerbread man cookies. I love baking, but whenever there is a rolling pin involved, it's always hit or miss. We refrigerated the dough for 4 1/2 hours. …
From allrecipes.com
See details


BETTY CROCKER™ LIMITED EDITION: GINGERBREAD COOKIE MIX ...
Roll dough on lightly floured surface until 1/4 inch thick. (If dough is too sticky to roll out, cover and refrigerate 15 minutes). Cut with 2-inch cookie cutter and place 2 inches apart on ungreased cookie sheet.
From bettycrocker.com
See details


MY FAVORITE GINGERBREAD COOKIES - SALLY'S BAKING ADDIC…
Dec 01, 2015 · How to Make Gingerbread Cookies. Let’s walk through the gingerbread cookie recipe so you feel confident when you begin baking. Chill the dough: The dough is sticky once it’s all beaten together in your mixing bowl and therefore, it absolutely MUST be chilled for at least 3 hours. Give yourself enough time in the kitchen or make the cookie …
From sallysbakingaddiction.com
See details


SOFT AND CHEWY GINGERBREAD COOKIES - TASTES BETTER FROM ...
Dec 02, 2020 · Refrigerate: Cover the dough in plastic wrap and refrigerate it for 2 hours or overnight. Roll the dough: When ready to bake, roll out the dough to ½ inch thickness, use cookie cutters to cut gingerbread men, and place them on your cookie sheet…
From tastesbetterfromscratch.com
See details


BETTY CROCKER™ GINGERBREAD CAKE MIX - BETTYCROCKER.COM
To create the gingerbread man cookies, use 3 tablespoons water and 2 tablespoons softened butter. Roll dough 1/4 inch thick and cut with cookie cutter. Bake 7-9 minutes.
From bettycrocker.com
See details


SOFT AND CHEWY GINGERBREAD COOKIES - TASTES BETTER FROM ...
Dec 02, 2020 · Refrigerate: Cover the dough in plastic wrap and refrigerate it for 2 hours or overnight. Roll the dough: When ready to bake, roll out the dough to ½ inch thickness, use cookie cutters to cut gingerbread men, and place them on your cookie sheet…
From tastesbetterfromscratch.com
See details


BETTY CROCKER™ GINGERBREAD CAKE MIX - BETTYCROCKER.COM
To create the gingerbread man cookies, use 3 tablespoons water and 2 tablespoons softened butter. Roll dough 1/4 inch thick and cut with cookie cutter. Bake 7-9 minutes.
From bettycrocker.com
See details


GLUTEN-FREE GINGERBREAD COOKIES - KING ARTHUR BAKING
Cut the dough with your choice of cutters,and place on a parchment-lined baking sheet. Chill the baking sheets of cut dough for about 15 minutes before baking for 8 to 12 minutes. The cookie …
From kingarthurbaking.com
See details


OLD-FASHIONED GINGERBREAD MEN RECIPE - REAL SIMPLE
Preheat oven to 350° F. On a floured surface, roll each disk to 1/8 inch thick. Use gingerbread-man cutters to make shapes. Transfer them to a large, parchment-lined baking sheet, …
From realsimple.com
See details


10 BEST CHRISTMAS COOKIE RECIPES | TASTE OF HOME
Dec 21, 2021 · Gingerbread Men Cookies. No holiday treat platter would be complete without gingerbread man cookies! This is a tried-and-true recipe I’m happy to share with you. —Mitzi …
From tasteofhome.com
See details


BAKING SUPPLIES - ONLINE BAKING SUPPLY STORE - WILTON
Shop Wilton's online baking supply store for your all your baking needs! Browse supplies for baking cakes, cupcakes, cookies, brownies, tarts and more! Featuring baking tools, ingredients, …
From wilton.com
See details


BEST AUTHENTIC PFEFFERNüSSE - THE ... - THE DARING GOURMET
Dec 20, 2015 · Dip each cookie in the glaze, letting the excess drip off, and place them on a wire rack positioned over a cookie sheet (to catch the drips) and let them sit until the glaze is fully …
From daringgourmet.com
See details


3-INGREDIENT SHORTBREAD COOKIES - THE COMFORT OF COOK…
Mar 21, 2022 · Instructions. Preheat oven to 350 degrees F. Prepare two large baking sheets lined with parchment paper or a Silpat. In a large bowl, cream together butter and sugar.
From thecomfortofcooking.com
See details


OLD-FASHIONED GINGERBREAD MEN RECIPE - REAL SIMPLE
Preheat oven to 350° F. On a floured surface, roll each disk to 1/8 inch thick. Use gingerbread-man cutters to make shapes. Transfer them to a large, parchment-lined baking sheet, …
From realsimple.com
See details


10 BEST CHRISTMAS COOKIE RECIPES | TASTE OF HOME
Dec 21, 2021 · Gingerbread Men Cookies. No holiday treat platter would be complete without gingerbread man cookies! This is a tried-and-true recipe I’m happy to share with you. —Mitzi …
From tasteofhome.com
See details


BAKING SUPPLIES - ONLINE BAKING SUPPLY STORE - WILTON
Shop Wilton's online baking supply store for your all your baking needs! Browse supplies for baking cakes, cupcakes, cookies, brownies, tarts and more! Featuring baking tools, ingredients, …
From wilton.com
See details


BEST AUTHENTIC PFEFFERNüSSE - THE ... - THE DARING GOURMET
Dec 20, 2015 · Dip each cookie in the glaze, letting the excess drip off, and place them on a wire rack positioned over a cookie sheet (to catch the drips) and let them sit until the glaze is fully …
From daringgourmet.com
See details


3-INGREDIENT SHORTBREAD COOKIES - THE COMFORT OF COOK…
Mar 21, 2022 · Instructions. Preheat oven to 350 degrees F. Prepare two large baking sheets lined with parchment paper or a Silpat. In a large bowl, cream together butter and sugar.
From thecomfortofcooking.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »