Fluff Stuffed Gingerbread Christmas Cookies Recipe By Tasty Recipes

GINGERBREAD 3D COOKIES 4 WAYS RECIPE BY TASTY

Steps:

• In a large bowl, whisk the melted butter, brown sugar, molasses, salt, cinnamon, ginger, and allspice until smooth.
• Whisk in the egg until combined.
• Fold in the baking powder, baking soda, and half of the flour.
• Add the rest of the flour until dough comes together.
• Wrap in plastic wrap and chill in the refrigerator for 30 minutes.
• Preheat oven to 350°F (180°C).
• Roll out the dough to ¼-inch (6 mm) thickness. Cut into the desired shape using small knife.
• Take the extra dough and roll out again to ¼-inch (6 mm) thickness. Continue to cut shapes until dough is used. If dough gets too soft, transfer to fridge before rolling out.
• Transfer shapes to a parchment paper-lined baking sheet and bake for 8-10 minutes.
• Carefully transfer the cookies to a baking rack and cool completely.
• Equally divide the powdered sugar in three bowls.
• Add two tablespoons of milk to each and whisk until smooth. If too runny add more powdered sugar, if too thick add more milk.
• Add red food coloring to one bowl and green to the other.
• Transfer icings to three different piping bags with a thin tip.
• Decorate the cookies and allow to set before assembling.
• Fit the cookie pieces into each other to allow the cookies to stand.
• Enjoy!

GINGERBREAD COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• In a large bowl, combine the butter and 1 cup (200 G) sugar with an electric hand mixer on medium speed for about 5 minutes, until light and fluffy.
• Add the egg and molasses, and beat until smooth.
• In a medium bowl, combine the Pillsbury™ Best™ All-Purpose Flour, ginger, baking soda, cinnamon, cloves, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
• Spread the remaining ½ cup (100 G) sugar in a shallow dish.
• Using a 1-tablespoon cookie scoop with a spring release, scoop a slightly heaped portion of dough and roll into a ball about 1½ inches (3.81 cm) in diameter. Roll the dough ball in the sugar to coat (optional), then place on a prepared baking sheet. Repeat with the remaining dough, spacing the balls 2 inches (5 cm) apart. (Bake in batches if needed so the cookies have ample room to spread.)
• Bake the cookies for 10-12 minutes, until puffed and lightly browned. Transfer to a wire rack to cool.
• Once the cookies have cooled, spread 1-2 tablespoons of Pillsbury™ Creamy Supreme® Vanilla Frosting over each one and decorate with festive sprinkles.
• Enjoy!

DOUBLE-STUFFED GINGERBREAD COOKIES

Steps:

• For the gingerbread cookies: Beat the butter, granulated sugar and brown sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the molasses, vanilla and egg until smooth and combined, scraping down the sides of the bowl with a rubber spatula as needed. Meanwhile, whisk the flour, gingerbread spice, baking soda, baking powder and salt in a medium bowl. With the electric mixer on low, gradually add the dry mix into the wet until just combined.
• Using a 3/4-ounce cookie scoop, scoop the dough onto a parchment-lined plate or baking sheet into uniform balls (you should have about 30 balls, each about 1 heaping tablespoon of dough). Sprinkle generously with sanding sugar. Refrigerate until chilled through, about 1 hour.
• Preheat the oven to 350 degrees F and line 2 rimmed baking sheets with parchment.
• Transfer the chilled dough balls to the prepared baking sheets, leaving about 2 inches between each. Bake until the tops are matte and the cookies puff slightly and are just set at the edges, 12 to 15 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
• For the cookie butter filling: Beat the butter, cookie butter spread and salt in a large bowl with an electric mixer on medium-high speed until fluffy and thoroughly combined, about 5 minutes. Slowly add the confectioners' sugar 1/2 cup at a time, beating until combined and smooth. Transfer to a piping bag fitted with a large star tip.
• Flip half the cookies over and evenly pipe on the cookie butter filling, then sandwich with the remaining cookies to make 15 cookie sandwiches. Refrigerate until the filling is just set, about 15 minutes. Serve immediately or refrigerate in an airtight container for up to 5 days.

CHRISTMAS GINGERBREAD COOKIES

Steps:

• Sift flour, ginger, cinnamon, cloves, nutmeg, baking soda and salt together. Set aside.
• Beat butter and sugar together until light and fluffy.
• Beat in molasses and egg.
• Gradually add flour mixture to make a soft dough.
• Wrap dough in plastic wrap and refrigerate at least 4 hours, or overnight.
• Preheat oven to 350°F.
• On a lightly floured board, roll dough out to about 1/4" thickness. Do not roll too thin.
• Cut out shapes with cookie cutters.
• Place on lightly greased baking sheets.
• Bake for about 8 minutes, or until just firm when pressed. Do not overbake.
• Cool 2 minutes on baking sheet.
• Remove and place on racks to finish cooling.
• Frost if desired. (Optional.).

COOKIES AND CREAM-STUFFED DOUGHNUTS RECIPE BY TASTY

Steps:

• Pour the cookies into a ziplock bag, fasten, and bash into crumbs using a rolling pin.
• Pour half of the cookie crumbs into a bowl and mix with the cream cheese. Set aside.
• Prepare the doughnut mixture by combining the flour, sugar, baking powder, and salt in a bowl. Make a well in the middle of the dry ingredients.
• Add the milk, melted butter, and sunflower oil into the well of dry ingredients.
• Mix together with a fork until a dough is formed. Start rolling the dough into golf ball-size balls and then flatten using your thumb.
• Spoon in a teaspoon of the cream cheese mixture and a square of chocolate. Close the dough with your hands, pinching the seams if necessary, and roll into a ball.
• Heat up the liter of sunflower oil in a pan until it reaches 375°F (190.5°C).
• Deep-fry the doughnut balls for about 4-5 minutes, until golden brown. Then leave donuts to drain and cool on a wiring rack or paper towel.
• Drizzle over the melted white chocolate and remaining half of the cookie crumbs.
• Enjoy!