Gingerbread 3d Cookies 4 Ways Recipe By Tasty Recipes

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!

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

Steps:

• Beat margarine and sugar in a large bowl with an electric mixer on low speed until mostly incorporated, 1 to 2 minutes. Increase speed to medium-high and beat until light and fluffy, another 2 to 3 minutes. Beat in egg yolk, then molasses.
• Whisk sifted flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg in a separate bowl until well combined. Gradually add flour mixture to the molasses mixture, beating until well blended and smooth.
• Divide dough in half and form each into a 1-inch-thick disk. Wrap in plastic wrap and refrigerate for at least 1 to 3 hours, or overnight.
• When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
• Working with one disk at a time, and leaving remaining disk in the refrigerator, unwrap chilled dough and place on a lightly floured surface. Working from the center to the edges, roll dough with a floured rolling pin to a thickness of 1/4 inch.
• Cut dough into desired shapes with cookie cutters, dipping the cutters into flour as needed so they don't stick to the dough. Fit the cookie cutters as closely together as possible to cut as many cookies as you can. This will minimize the number of times you have to re-roll the dough.
• Transfer gingerbread cookies to ungreased cookie sheets, spacing them 2 inches apart. Gather any dough scraps into a ball, flatten, re-wrap with plastic wrap, and refrigerate to use for later batches.
• Bake each sheet in the preheated oven until firm, 8 to 10 minutes. Transfer cookies to wire racks to cool while you finish rolling, cutting, and baking the remaining cookies.
• Frost or decorate cooled gingerbread cookies as desired.

HANGING GINGERBREAD BISCUITS RECIPE BY TASTY

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!