Omas Danish Gingerbread Cookies Recipes
OMA'S GINGER COOKIES
These little cookies are my grandmother's specialty. Perfect to keep in the freezer for later as well! I used to make these all the time with my grandmother, now I get a huge basket of them for every holiday and birthday! In my grandmother's instructions, it tells you to sift some of the ingredients. It makes for a nicer batter, but I don't own a sifter and it's not particularly necessary, I used a whisk or a fork to turn and fluff the dry ingredients before adding.
Provided by Abby Cobb
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 25m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.
- Beat 1 cup sugar, butter, molasses, and egg together in a mixing bowl using an electric mixer.
- Sift flour, baking soda, ginger, 1 teaspoon cinnamon, cloves, salt, and nutmeg together in a bowl. Beat into butter mixture until combined.
- Combine 1/8 cup sugar and 1/2 teaspoon cinnamon in a shallow bowl. Roll cookie dough into 1-inch balls. Roll cookies in the sugar-cinnamon mixture to coat. Place on the prepared cookie sheet.
- Bake in the preheated oven until golden and edges are set, about 11 minutes. Remove from the oven and let cool at least 5 minutes before serving or storing.
Nutrition Facts : Calories 138.7 calories, Carbohydrate 20.1 g, Cholesterol 22.1 mg, Fat 6.1 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 3.7 g, Sodium 226.7 mg, Sugar 11.3 g
GINGERBREAD COOKIES
Put your feet up and enjoy these moreish gingerbread cookies with a cuppa, made with aromatic cloves, ginger, cinnamon and rich black treacle
Provided by Esther Clark
Categories Afternoon tea, Dessert
Time 32m
Yield Makes 20 cookies
Number Of Ingredients 11
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.
Nutrition Facts : Calories 135 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.18 milligram of sodium
OMA'S DANISH GINGERBREAD COOKIES
Steps:
- Have all ingredients at room temperature. Cream together: butter, sugar & brown sugar. Add to mixture: molasses & corn syrup. Sift together dry ingredients and then add to creamed mixture. Mix well. When good consistency for rolling, divide into small batches & wrap in waxed paper. Chill over night. Bring to right temperature for rolling, roll, cut using gingerbread men molds and place on cookie sheet. Decorate the cookies with current eyes, red hots for noses. Make a tiny hole at the head to insert wire for hanging. Bake at 350 degrees for 8 minutes. After the cookies have cooled completely, ice the bottom half, making skirts and pants. Insert wires for hanging.
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- First, melt the butter, sugar, and molasses over a low heat until the sugar dissolves and everything combines. Let this cool for 5-10 minutes, or until room temperature.
- Combine the flour, cinnamon, ginger, cloves, baking soda, and salt in a separate bowl. If using potaske, dissolve it in 1 tsp water and omit the baking soda.
- Add the dry ingredients (and potaske, if using it) into the molasses mixture, and stir together until no dry spots remain. Wrap the final dough in cling film and place in the fridge overnight (or longer). You can also shape the dough into a log and cool it in this shape, if you want to cut out the cookies with a knife instead of rolling them out.
- When you are ready to bake the cookies, preheat the oven to 350 F (175 C). Line two or three baking sheets with parchment paper (I do two at a time, but up to you and how much oven space you have).
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