Gingerbread 3d Cookies 4 Ways Recipe By Tasty Recipes

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GINGERBREAD COOKIES RECIPE BY TASTY



Gingerbread Cookies Recipe by Tasty image

Here's what you need: unsalted butter, sugar, large egg, molasses, Pillsbury™ Best™ All-Purpose Flour, ground ginger, baking soda, ground cinnamon, ground cloves, kosher salt, Pillsbury™ Creamy Supreme® Vanilla Frosting, sprinkles

Provided by Pillsbury Baking

Categories     Desserts

Yield 24 cookies

Number Of Ingredients 12

1 ½ sticks unsalted butter, softened
1 ½ cups sugar, divided
1 large egg, room temperature
¼ cup molasses
2 ¼ cups Pillsbury™ Best™ All-Purpose Flour
2 teaspoons ground ginger
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon kosher salt
Pillsbury™ Creamy Supreme® Vanilla Frosting, 1 16-ounce tub
sprinkles

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!

Nutrition Facts : Calories 77 calories, Carbohydrate 16 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, Sugar 7 grams

GINGERBREAD 3D COOKIES 4 WAYS RECIPE BY TASTY



Gingerbread 3D Cookies 4 Ways Recipe by Tasty image

Here's what you need: butter, brown sugar, molasses, salt, cinnamon, ground ginger, allspice, egg, baking powder, baking soda, flour, powdered sugar, milk, red food coloring, green food coloring

Provided by Alix Traeger

Categories     Bakery Goods

Yield 12 servings

Number Of Ingredients 15

¾ cup butter, melted
¾ cup brown sugar
¾ cup molasses
1 teaspoon salt
2 teaspoons cinnamon
2 teaspoons ground ginger
1 teaspoon allspice
1 egg
1 teaspoon baking powder
½ teaspoon baking soda
3 ½ cups flour
3 cups powdered sugar
6 tablespoons milk
red food coloring
green food coloring

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!

Nutrition Facts : Calories 457 calories, Carbohydrate 83 grams, Fat 12 grams, Fiber 1 gram, Protein 4 grams, Sugar 54 grams

GINGERBREAD HOUSES RECIPE BY TASTY



Gingerbread Houses Recipe by Tasty image

Ready to make your own Gingerbread Houses? Check out our guide and template for this recipe.

Provided by Vaughn Vreeland

Categories     Desserts

Yield 12 servings

Number Of Ingredients 14

5 cups all purpose flour
1 teaspoon baking soda
3 teaspoons ground ginger
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon kosher salt
nonstick cooking spray, for greasing
1 cup vegetable shortening
1 cup granulated sugar
1 cup molasses
4 large egg whites
1 teaspoon cream of tartar
6 cups powdered sugar, sifted
water, as needed

Steps:

  • Preheat the oven to 350ºF (180ºC). Line 2 baking sheets with parchment paper.
  • In a large bowl, sift together the flour, baking soda, ginger, nutmeg, cinnamon, and salt. Set aside.
  • Grease the bottom and sides of a heavy-bottomed pot (such as a Dutch oven) with nonstick spray. This will ensure the dough doesn't stick to the pot as you turn it out.
  • Melt the shortening in the greased pot over medium heat. Add the molasses and sugar, bring to a boil, then turn off the heat.
  • Gradually stir in 4 cups (500 grams) of the flour mixture, 1 cup (125 grams) at a time, making sure to fully incorporate each addition before adding more. You'll have some of the flour mixture left over.
  • Dust a work surface with some of the remaining flour mixture. Carefully turn the dough out onto the floured surface and work in the flour mixture. (You don't want the dough to be too crumbly. You may have some flour mixture left over, which can be used for rolling out the dough.)
  • Once the flour is incorporated, shape the dough into a 12-inch (30.5 cm) log and cut into 3 portions, 1 piece slightly larger than the others for the roof.
  • Set aside the smaller pieces of dough in the pot (it still should be warm, but not hot), cover with plastic wrap, and put the lid on. You'll want to work with the dough while it's warm as it tends to harden at room temperature. If it hardens, simply microwave for about 30 seconds.
  • On the floured surface, roll out the larger piece of dough to a rectangle about ½-inch (1 ¼ cm) thick. Using a house template, cut the 2 pieces of the roof and set on a prepared baking sheet, spacing about 1 inch apart as the dough will expand while baking.
  • Roll out the rest of the dough and cut out the front, back, and sides of the house using the templates. Place on a baking sheet.
  • Wrap the leftover dough in plastic wrap and store at room temperature for up to 1 day. Microwave to soften and roll out to make decorations for the house or another gingerbread creation.
  • Bake the gingerbread house pieces for 12-15 minutes, until they have hardened and baked through. Let cool completely.
  • Make the royal icing: In a large bowl, beat the egg whites and cream of tartar with an electric hand mixer until frothy. Gradually add the powdered sugar, 1 cup (120 grams) at a time, until the icing is smooth and thick. NOTE: The icing is used for gluing the house together. It's very thick. To use the icing for decorating, add about 1 teaspoon of water at a time to thin the icing to your desired consistency.
  • Assemble the gingerbread house with the royal icing. TIP: Put the roof pieces side by side with the underside up (and the eventual exposed part of the roof down). "Glue" a cut piece of a paper shopping bag across these two pieces with royal icing. Place two small glass bowls on either side of this upside-down roof to prop the pieces up into a "V" shape. Let dry completely. When assembling, this will help ensure that your roof doesn't slip down the sides of the house.
  • Decorate the house with more royal icing and your desired decorations.
  • Enjoy!

Nutrition Facts : Calories 834 calories, Carbohydrate 142 grams, Fat 26 grams, Fiber 1 gram, Protein 8 grams, Sugar 96 grams

HANGING GINGERBREAD BISCUITS RECIPE BY TASTY



Hanging Gingerbread Biscuits Recipe by Tasty image

Here's what you need: butter, light brown sugar, egg, plain flour, baking powder, salt, nutmeg, cinnamon, ground ginger, white chocolate

Provided by Matthew Cullum

Categories     Desserts

Time 10m

Yield 30 biscuits

Number Of Ingredients 10

1 cup butter, softened
1 ½ cups light brown sugar
1 egg
2 ¾ cups plain flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon nutmeg
2 teaspoons cinnamon
3 teaspoons ground ginger
white chocolate, or icing to decorate

Steps:

  • Beat the butter and brown sugar together until fully mixed.
  • Add 1 egg and mix until smooth. Set aside.
  • Sift together the flour, baking powder, salt, and spices into a large bowl.
  • Add the butter mixture made earlier and incorporate until a stiff dough is formed.
  • Roll out between two pieces of clingfilm until about 3 mm (⅛ inch) thick. Refrigerate for 30 minutes.
  • Preheat oven to 350°F (180°C).
  • Cut out the shapes you would like with a cookie cutter and place on a baking tray lined with paper.
  • Use a small cocktail stick to create a small hole in each biscuit for the ribbon.
  • Bake for 8-10 minutes until golden brown. Cool on the tray for two minutes, opening up the hole again if closed while baking.
  • Transfer to a wire rack and let cool completely.
  • Decorate with chocolate or icing sugar, and use string/ribbon to hang off your tree.
  • Enjoy!

Nutrition Facts : Calories 110 calories, Carbohydrate 12 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, Sugar 4 grams

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