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Nov 23

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Gingerbread Cookie Recipe

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Decorated Nutcracker Cookies

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I couldn’t resist; a few weeks ago I put up a Christmas tree (yes, I know, ahem, a few weeks ago), with some of these nutcracker ornaments.

This little guy got me thinking about nutcracker cookies.

Or cookie I should say.  I only ended up making the one… He took a little longer than usual to finish.  This pic shows the beginning stages of decoration.

Since I’m not very skilled at drawing (or adept at chosing the right side of the cookie apparently), I used an image of Christmas stickers with my KopyKake projector.  First piped the dark outlines, then flooded the first layer.  After that dried I added more layers of detail.

I’m thinking I’d like to try another one with him {below} as the inspiration:

Gingerbread has never been my favorite cookie, but I do like the taste of the recipe I use from my sister-in-law.  It had a bit of a ‘bite’ to it originally (spicy), so I’ve changed it a bit over the years to make it a little more neutral.  (Especially for kids!)  If you like a bit more of a ‘kick’, add one teaspoon more of the ginger, cinammon and cloves and one teaspoon of pepper.

It’s a great recipe for gingerbread houses as well.  If you’d like to try it out, check out the recipe below.

For the royal icing recipe, click here.

For a video on how I made the dough click here.

*Happy baking!

xo,

Marian

Gingerbread Cut-Out Cookie Recipe

Yield: Approx. 30 cookies (depending on size and shape)

Ingredients

  • 800 g all-purpose flour
  • 1 teaspoon baking powder *omit if you do not want cookies to spread/rise
  • 250 g unsalted butter
  • 1 cup packed dark-brown sugar
  • 2 large eggs
  • 1 cup molasses
  • 3 teaspoons ground cinnamon
  • 3 teaspoons ground ginger
  • 1 teaspoons ground cloves
  • 1 teaspoon salt

Instructions

  1. In the bowl of an electric mixer fitted with the paddle attachment; mix butter and brown sugar on medium speed until fluffy. Scrape down the sides of the bowl and spatula as needed.
  2. Mix in eggs, one at a time, and then molasses. Reduce speed to low. Scrape down bowl as needed.
  3. Sift together flour, spices and salt and add to bowl; mix on low until just combined. Note that you would sift in the baking powder here as well, if you aren't concerned about the cookies spreading. Even environment and ingredients used affect baking, so if your dough is a bit sticky add flour until it's soft to the touch but doesn't stick to your fingers.
  4. Roll dough out between parchment or the Dough E-Z mat, and let it rest by refrigerating until cold, about 1 hour.
  5. Preheat oven to 350 degrees Fahrenheit. Cut out cookie shapes and place on baking sheet lined with parchment paper, approximately 2 inches apart, and re-roll out dough and cut shapes as needed. Refrigerate until firm; at least 15 minutes to 1 hour.
  6. Bake cookies until lightly golden; 10 to 14 minutes, depending on the size and thickness of the cookie. Let cool on sheets on wire racks and serve as is or decorate with royal icing.
https://sweetopia.net/2010/11/gingerbread-cookie-recipe/

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244 Comments

  1. Leah
    November 20, 2017 at 4:24 pm | Permalink
    174

    Hi there. I’m sorry as I am sure this question has been asked a dozen times but I can’t find the thread – so here it is…

    Can this gingerbread recipe be doubled??? I am really excited to give it a try this week. I love all of your other cookie recipes soooo much.

    Thank
    Leah

    • marian
      November 20, 2017 at 9:12 pm | Permalink
      175

      Hi Leah,
      Yes, you can double it but will need a larger mixer. Have fun!

  2. November 24, 2017 at 6:12 am | Permalink
    176

    nice recipe, will try it out

  3. December 17, 2017 at 11:34 pm | Permalink
    177

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  4. Niki M
    April 8, 2018 at 4:42 pm | Permalink
    178

    Hi there, how do you prevent the biscuit from cracking? I’m making a gingerbread church with my daughter for a school project. I make the biscuits and put the sections in tupperware until I was ready to ice them and found a week later that they’d got huge cracks in them – which eventually broke.

    Also, the second batch I’ve made – the dough felt ok to touch, not sticky. But when I came to cutting out, the dough kept sticking to the paper and templates. It became one big sticky mess and very frustrating. Any tips gratefully received! Thank you.

    • marian
      April 16, 2018 at 11:23 am | Permalink
      179

      Hi Niki,

      I actually leave my pieces out instead of putting them in tupperware. The cookies enclosed in tupperware absorb moisture.
      If your dough is a bit sticky add flour at the last stage of mixing, or if you’re already rolling it out, add flour to the surface. Hope that helps!

  5. July 6, 2018 at 5:44 pm | Permalink
    180

    the dough felt ok to touch, not sticky. But when I came to cutting out

  6. Laurel
    September 14, 2018 at 9:26 am | Permalink
    181

    Hi Marian,

    Is this nutcracker made with a cutter or did you use a template?

    Thanks,
    Laurel

  7. Rose
    November 13, 2018 at 12:52 pm | Permalink
    183

    Hi Marian, could you please tell me the conversion of 800g of all purpose flour and the 250g unsalted butter? I want to be sure that my cookies turn out. Can you also tell me why you use unsalted butter and not salted?

  8. Helen Kurtz
    December 17, 2018 at 11:45 pm | Permalink
    185

    Hi Marian!!
    I’ve converted 800 grams of flour to about 6.5 cups but the dough is crumbly when I stop the mixer. I have to press them to form a ball, is this correct? After chill, if it is still crumbly when I roll it out, what can I add to save the dough? Thanks!!

    • marian
      December 18, 2018 at 12:33 pm | Permalink
      190

      Hi Helen,

      It shouldn’t be crumbly, no. Add some milk or water if it’s not too late. The dough with the 800 grams as weighed is smooth and easily stays together.
      In the future, if you have a recipe you’re not sure about the flour, add a little flour at a time until you’re happy with the dough’s texture. xo

  9. Kathy
    December 18, 2018 at 5:01 am | Permalink
    186

    I’ve been using this recipe since you posted it a few years ago. I love the flavour and clean edges. I’ve tried a few other recipes but I keep coming back to yours. They don’t spread or puff up at all. The surface is smooth and a dream to pipe royal icing onto. The finished cookies are sturdy and transport well. Thank you for such a wonderful recipe (and for including the gram measurements). Wishing you and your family a wonderful Christmas season!

    • marian
      December 18, 2018 at 12:31 pm | Permalink
      189

      Hi Kathy,

      Thank you so much for taking the time to comment and Merry Christmas to you and yours as well!

  10. Smita Maitra
    December 18, 2018 at 10:38 am | Permalink
    187

    Hi,

    Is this recipe enough to make the gingerbread house in one of your other posts?

    Thanks,

    Smita

    • marian
      December 18, 2018 at 12:30 pm | Permalink
      188

      Hi Smita,

      Just enough yes, if you make the pieces not too thick and place it on a non-gingerbread base. I like to make 2 batches to have a little extra to make some cookies too.
      Happy decorating!

  11. April 16, 2019 at 10:47 am | Permalink
    191

    The recipe is enough to make the gingerbread house in one of your other posts

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