Gingerbread cookies are a favourite when it comes to holiday cookie recipes. Those cute little gingerbread men with their happy faces painted on with sweet icing are the perfect Christmas treat to make for holiday gatherings, bake sales or as gifts. The spicy flavour of ginger mixed with the sweet taste of sugar and the syrupy molasses all combine together to create the most deliciously soft cookies. This is one of the dessert recipes from our Grandmother's collection that we love to make, and we're sure you'll enjoy it as much as we do. Get your kids involved in the baking process making these homemade cookies too, and it can be a fun filled activity for the whole family to enjoy. Once those little men are done baking, every one can have a chance to decorate their own gingerbread men which is so much fun. Think of different colours of icing and different sprinkles and edible decorations you can use for your own gingerbread men.
Gingerbread cookies are the classic holiday cookie recipe that is fun to make. With this easy homemade cookies recipe, you can make gingerbread men and then decorate them for holiday fun. This holiday cookie recipe is a great idea when you have kids coming over to visit. You could throw a holiday party for your kids and let them have some friends over to help decorate their own gingerbread man. Gingerbread cookies are the classic holiday cookie recipe that both kids and adults love. The unique flavor of this holiday cookie recipe comes from the blend of spices to include ground ginger, cinnamon, nutmeg, clove and unsulphured molasses. There is nothing quite like the taste of gingerbread, and this holiday cookie recipe is a nice blend to try.
When making this holiday cookie recipe, you will want to gather up all your recipe ingredients and read through the directions once to make sure you follow the instructions properly to help ensure recipe success. This holiday cookie recipe is easy to make provided you use the right ingredients and follow a few simple tips. For starters, you always want to use real butter, as substituting with margarine just won't be the same. You want to start by beating the room temperature butter with the butter and then adding the eggs. Some people make the mistake of simply adding all of the ingredients together at once, and you should avoid this. Also, always make sure to use room temperature butter, it's a good idea to take the butter out of the fridge the night before you are going to m ake this holiday cookie recipe. Melting butter in the microwave might seem like a simple remedy, but you risk melting the butter and thus altering the final results of the easy homemade cookies recipe.
Once all of the ingredients for the holiday cookie recipe are combined, you can form the dough. It is important to follow the directions and chill the cookie dough for at least one hour, or until the cookie dough is firm. You can even leave the cookie dough in the fridge overnight or freeze to use later. When you are ready to bake the easy homemade cookies you can take the cookie dough out of the fridge and start to roll it out, then cut the desired cookie shapes. Make sure not to roll the cookie dough out too thick or too thin, about 1/4 inch is a good thickness. Once the cookie dough is cut into the desired shapes, you can place them onto a parchment lined baking sheet, and then put in the fridge to chill for at least ten minutes. Chilling the cookie dough before you bake the cookies, helps to solidify the fat in the cookies. As the holiday cookie recipe bakes, the fat in the chilled gingerbread cookie dough takes longer to melt than that of room-temperature fat. And the longer that the fat in the cookie dough remains solid, the less the easy homemade cookies spread. This is also a good tip for sugar cookies. When it comes time to bake the gingerbread holiday cookie recipe you can set the racks in the oven to the middle and upper thirds of the oven. Always make sure to preheat the oven to the right temperature before putting the cookies in the oven. **
Makes about 24 cookies, depending on size
This is a printable recipe.
4 cups unbleached all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon grated nutmeg
1/2 teaspoon clove
1/2 teaspoon baking soda
1/2 lb unsalted butter
2/3 cup light brown sugar or 2/3 cup dark brown sugar
2 large eggs
2/3 cup unsulphured molasses
1 pound confectioners' sugar
3 large egg whites
1 drop lemon juice or 1 drop vinegar
food coloring, if desired
For the dough, sift the dry ingredients (except sugar) into a mixing bowl and stir or whisk well to combine.
Beat the butter and sugar by machine and beat in the eggs, one at a time.
Continue beating until the mixture is smooth, scraping down often.
Beat in half the flour mixture, then stop and scrape down the bowl and beaters.
Beat in the molasses, scrape again, and beat in the remaining flour mixture, just until combined.
Divide the dough into several pieces and press each piece into a rectangle slightly more than 1/4" thick between 2 sheets of plastic wrap (this step is important).
Chill the dough for at least 1 hour or until firm.
Can be left overnight or frozen at this point.
Set racks in the middle and upper thirds of the oven.
Preheat the oven to 350F.
Roll the dough, one piece at a time, on a floured surface just to make the dough flat and even but not much thinner.
The cookies should be 1/4 inch thick.
Cut with floured cutters and arrange on the pans at an inch or more apart, to make room for expansion during baking.
Repeat with remaining dough.
Re-roll the scraps immediately or press together, chill and re-roll later.
Bake the cookies for 8-10 minutes, until firm when pressed with a fingertip.
They wont have much extra color and should dent slightly when touched.
Cool the cookies on pans a minute or two, then transfer to racks.
Meanwhile, for the icing, combine the confectioners sugar and egg whites in a mixing bowl and beat by machine until combined.
Add the lemon juice or vinegar and continue beating till fluffy.
Divide the icing into several small bowls and add the coloring.
Keep plastic wrap pressed directly on the surface of the icing to prevent a crust from being formed.
Use a pastry bag or spread icing on cookies to decorate.
Use raisins, currants and other decorative sweet bits for extra garnish.
If you would like to use the cookies to hang on a Christmas tree, make a small hole near the top of the cookie, while they are warm and soft, as soon as they come out of the oven so you can get a narrow ribbon or string through.
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Nutrition Facts for: Gingerbread Cookies From Grandmother's Kitchen
Ingredients: All-purpose flour, ground ginger, ground cinnamon, salt, grated nutmeg, clove, baking soda, unsalted butter, brown sugar, eggs, molasses, confectioners' sugar, lemon juice or vinegar.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 24 servings. * Per Serving: Calories 269, Calories from Fat 76, Total Fat 8.4g 13%, Saturated Fat 5.0g 25%, Cholesterol 36mg 12%, Sodium 194mg 8%, Potassium 181mg 5%, Carbohydrates 45.9g 15%, Dietary Fiber 0.7g 3%, Sugars 27.6g, Protein 3.2g, Vitamin A 5%,Vitamin C 0%, Calcium 3%, Iron 9%
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