Gingerbread Nyc Cookies Recipes

GINGERBREAD COOKIES

Steps:

• In a small saucepan, combine brown sugar, molasses and shortening. Place over medium-low heat and stir just until mixture is melted and smooth. Remove from heat and mix in baking soda and 1/4 cup cold water. Set aside and allow to cool to room temperature.
• Add egg, salt, baking powder, ginger, cinnamon and cloves; stir to mix well. Add 4 cups flour and mix well, adding up to 1/2 cup more if dough seems sticky. Shape into a ball, cover and refrigerate for at least 2 hours, up to 24 hours.
• Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside. On a lightly floured surface, roll out dough to 1/4-inch thickness, and cut into gingerbread boy shapes with a 5-inch-long cookie cutter. Arrange on baking sheets 1 1/2 inches apart, and bake until risen and no longer shiny, about 10 minutes. Remove from heat and allow cookies to cool. If desired, decorate with royal icing and cinnamon candies. Store in an airtight container.

THE BEST GINGERBREAD COOKIES

Steps:

• For the cookies: Whisk together the flour, ginger, cinnamon, baking soda, salt, allspice and cloves in a large bowl.
• Mix the butter, shortening, brown sugar and molasses in the bowl of a stand mixer fitted with the paddle attachment. Beat in the egg. Beat the dry ingredients into the wet ingredients in two additions. Divide the dough in half, wrap in plastic and pat to 1/2-inch thick. Refrigerate for 2 hours.
• Preheat the oven to 350 degrees F.
• On a lightly floured surface, roll out one piece of dough to 1/4-inch thick, dusting with flour if needed. Cut into 3- to 5-inch cookies with a gingerbread man cutter or desired shape. Brush off the excess flour and refrigerate for 15 minutes. Repeat with the second piece of dough.
• Bake the cookies in batches until they are golden around the edges, 12 to 15 minutes. Transfer to a wire rack and cool completely.
• For the royal icing: Whisk the confectioners' sugar with the meringue powder in the bowl of a stand mixer fitted with a paddle attachment. Beat in 6 tablespoons of water until well combined and you have stiff glossy peaks, adding 1 tablespoon more water at a time to reach a smooth pipeable consistency. Mix in food coloring as desired. Fill pastry bags fitted with tips. Decorate the gingerbread cookies with the icing.

CHEWY GINGERBREAD COOKIES

Steps:

• In a medium saucepan over medium, melt butter until foamy, about 3 minutes. Continue cooking butter, stirring and scraping frequently with a stiff silicone spatula, until the sputtering has subsided and the butter solids look deeply browned, 3 to 5 minutes. Remove from heat, then whisk in the fresh ginger and ground spices. Scrape the butter and any brown bits at the bottom into the bowl of a stand mixer (or into a large bowl if using a hand mixer). Set aside until cool, slightly solid, but still creamy, about 20 minutes in the refrigerator or 2 hours at room temperature.
• Add confectioners' sugar, molasses, vanilla, salt and baking soda to the cooled butter. Mix on low with the paddle attachment, stopping once to scrape the bowl and paddle, until creamy and combined, about 1 minute.
• Add the egg and mix on medium until pale and fluffy, stopping once to scrape the bowl and paddle, about 2 minutes. Add flour and mix until evenly combined, about 30 seconds. Cover and chill for at least 2 hours and up to 3 days before baking.
• Prepare the sugar coating: In a small bowl, stir together the sugar and ground ginger. Line two sheet pans with parchment paper, arrange the racks in the upper and lower thirds of the oven, and heat oven to 375 degrees.
• Using a #40 cookie scoop or two spoons, scoop the cookie dough into 2-tablespoon portions (30 grams). Roll the portioned cookie dough into balls and coat in the ginger sugar. Arrange on the sheet tray at least 1 inch apart and bake until set and lightly browned around the edges, about 10 minutes. Transfer to a wire rack to cool.

SOFT-BATCH GINGERBREAD COOKIES

Steps:

• For the gingerbread cookie dough: Preheat the oven to 350 degrees F (175 degrees C) and line 2 large baking sheets with parchment paper or silicone mats. Set aside.
• Cream the butter, granulated sugar and dark brown sugar in a large bowl with an electric hand mixer or stand mixer fitted with a paddle attachment. Mix on a medium-high speed for about 2 minutes, or until the mixture becomes lighter in color. Mix in the egg and molasses on a medium speed until combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
• Sift the dry ingredients (flour, ginger, cinnamon, baking soda, cloves and salt) into the wet ingredients. Mix on low until just combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
• Use a cookie scoop or large spoon to shape and roll 14 cookie dough balls using about 3 tablespoons of dough per cookie. Place the cookies on the prepared baking sheets and bake for 11 to 12 minutes, or until the cookies seem set in the center. Let the cookies cool on the sheets for 10 minutes, then place on a wire rack to finish cooling.
• For the buttercream frosting: While the cookies bake and cool, mix the butter on a medium speed in a large bowl for 30 seconds, or until smooth. Add the vanilla extract and salt. Mix on a medium speed until combined. Mix in the powdered sugar and milk on a low speed. Scrape the sides and bottom of the bowl as needed with a rubber spatula. Once the powdered sugar is incorporated, mix for an additional minute on a low speed to give the frosting a super smooth consistency.
• For the cookie decorations: Spread a thin layer of frosting on top of the cooled cookies using a small offset spatula or butter knife. Top with sprinkles, then enjoy!

GINGERBREAD COOKIES

Steps:

• Beat together the butter, treacle, brown sugar and salt in a large mixing bowl. Add the egg, then beat through all of the remaining dry ingredients apart from the caster sugar. Chill the mixture in the fridge for 1 hr.
• Heat the oven to 200C/180C fan/gas 4. Line two baking sheets with baking parchment. Roll the mixture into 20 even-sized balls (weighing for accuracy, if you like). Tip the caster sugar onto a small plate, then add each ball and roll around to coat. Space each ball out on the baking sheets. Bake for 9-10 mins until golden brown. Leave to cool completely on a wire rack.

THE MOST WONDERFUL GINGERBREAD COOKIES

Steps:

• In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
• In a large bowl (KitchenAid's great for this) beat butter, brown sugar, and egg on medium speed until well blended.
• Add molasses, vanilla, and lemon zest and continue to mix until well blended.
• Gradually stir in dry ingredients until blended and smooth.
• Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
• Preheat oven to 375 deg. Prepare baking sheets by lining with parchment paper.
• (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.
• Grease or line cookie sheets with parchment paper.
• Place 1 portion of the dough on a lightly floured surface.
• Sprinkle flour over dough and rolling pin.
• Roll dough to a scant 1/4-inch thick.
• Use additional flour to avoid sticking.
• Cut out cookies with desired cutter-- the ginger bread man is our favorite of course.
• Space cookies 1 1/2-inches apart.
• Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!).
• Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
• After cookies are cool you may decorate them any way you like.
• I usually brush them with a powdered sugar glaze when I am in a hurry, but they look wonderful decorated with Royal icing.

GINGERBREAD COOKIES

Steps:

• In a medium bowl, whisk together flour, spices, baking soda, and salt; set aside. With an electric mixer, beat butter and brown sugar until smooth. Beat in molasses and egg. With mixer on low, add dry ingredients; mix just until a dough forms. Place dough on floured plastic wrap; pat into an 8-inch square. Wrap well; chill until firm, 1 to 2 hours.
• Preheat oven to 350 degrees. Divide dough in half. Working with one half at a time (rewrap and refrigerate other half), place dough on floured parchment or waxed paper; roll out 1/8 inch thick, turning, lifting, and flouring dough (and rolling pin) as needed. Freeze dough (on paper) until firm, about 20 minutes.
• Loosen dough from paper. Cut out shapes, and transfer to baking sheets. Decorate with sugar or sprinkles, as desired.
• Bake until firm and edges just begin to darken, 10 to 18 minutes, depending on size. Cool completely on baking sheets.

GINGERY BROWNIE CRINKLE COOKIES

Steps:

• Heat oven to 350 degrees. Combine flour, cocoa powder, baking powder and salt in a medium bowl, and whisk to combine. Set aside.
• Combine the 8 ounces bittersweet chocolate and the butter in a small heatproof bowl that fits on top of a small saucepan without falling in. Bring 1 inch of water to a boil in the saucepan over high, reduce to a simmer, then set the bowl on top. Stir occasionally until completely melted. Remove bowl from saucepan to cool slightly.
• Combine eggs, granulated sugar and light brown sugar in the bowl of an electric stand mixer fitted with the whip attachment. Beat on medium speed to combine, scraping down the sides once. Increase speed to high and beat until pale and fluffy, about 5 minutes, scraping the bowl as needed. Add the ginger and vanilla. Beat to combine.
• Add the melted chocolate mixture and beat on medium speed to combine. Add the flour mixture and beat on low speed until just combined. Remove bowl from mixer, scrape sides and fold a few times to make sure everything is well combined. Add the 4 ounces bittersweet chocolate chips and fold to combine.
• Use a small cookie scoop to scoop dough (which will be pretty runny) into generous 1-tablespoon portions. Transfer to parchment-lined baking sheets, setting each scoop 3 inches apart. Top each cookie with a good pinch of candied ginger. Bake until surface is crinkled and edges are firm, 8 to 10 minutes, rotating sheets from front to back and top to bottom halfway through.
• Let cookies cool for a few minutes on the baking sheets, and transfer them to a wire rack to cool further. Scoop any remaining dough onto one of the baking sheets - it's O.K. to reuse the parchment - and repeat. Cookies will keep in an airtight container at room temperature for 3 to 4 days.

SPARKLY GINGERBREAD

Steps:

• In a medium bowl, whisk together flour, baking soda, salt and spices. Using an electric mixer fitted with the paddle attachment or hand-held electric beaters, beat brown sugar and butter on medium speed until light and fluffy, 2 to 3 minutes. Add egg, molasses and fresh ginger, and mix until well combined.
• Reduce speed to low and gradually add dry ingredients. Mix until just incorporated.
• Divide dough in half and scrape onto two pieces of plastic wrap, wrapping each piece separately into a flat disk. Refrigerate for at least 2 hours, or up to 5 days.
• When ready to bake, heat oven to 350 degrees. Use parchment paper or nonstick liners to line 3 baking sheets, or lightly grease them with nonstick cooking spray. (You may need to bake the cookies in batches.)
• On a clean, lightly floured work surface, roll one disk of dough 1/8-inch thick. Using cookie cutters, cut out all the dough. With a small metal spatula, place the gingerbread cut-outs onto the prepared baking sheets, leaving about 1 inch between cookies. Repeat with remaining dough. You can reroll the scraps once. Collect them from both pieces of dough, smush them together into a disk and chill before rerolling again.
• Bake small cookies for 8 to 12 minutes, and larger ones for 10 to 15 minutes, or until cookies are firm to the touch and their edges are slightly darker in color. Rotate cookie sheets halfway through for even baking.
• Let cookies cool on baking sheets until firm enough to lift, about 5 minutes. Using a metal spatula, transfer cookies to wire rack to cool completely before decorating.
• To decorate, thin the royal icing with water until it's as thick as heavy cream (thinner than you'd use for piping). Divide it into small bowls (or a muffin tin), and use food coloring to tint it different colors. Use a brush to paint the cookies with icing, and, if you like, use toothpicks to apply more icing to make patterns. Sprinkle with colored sugar or other decorations, if you like, while the icing is still wet. Put the decorated cookies on baking sheets to set, then move them to tins or other airtight containers with parchment between the layers.

GINGERBREAD COOKIES

Steps:

• Mix together the ginger, cinnamon, cardamom, nutmeg, cloves, baking soda and salt. Set aside.
• Melt the butter in a small saucepan. Remove from heat and stir in the molasses and sugar. Beat in the spice mixture and blend completely. Blend in the water, then the egg.
• Place the flour in a large bowl and make a large well in the center. Pour the butter mixture into the well. Stir about one quarter of the flour, the part closest to the center, into the butter mixture. Gradually stir in the rest of the remaining flour. When all the flour has been incorporated, turn the dough out onto a board and knead just until smooth. Roll the dough into a ball, wrap in plastic, and refrigerate overnight, or up to two weeks.
• Preheat the oven to 350 degrees. Grease two baking sheets.
• Roll out some of the dough until it is 1/8-inch thick, keeping the rest well wrapped in plastic. Cut into men, candy canes, trees or other shapes with a 5-inch cookie cutter. Continue rolling and cutting the rest of the dough.
• Bake the cookies on the sheets for 12 minutes. Remove from the oven, gently lift off the cookies with a spatula and cool them on a rack.