Whats your best gingerbread cookie recipe?

Question by curiousgeorge_ina: Whats your best gingerbread cookie recipe?
I am making gingerbread cookies, and i need your best recipes, ones that are tried and true, not just ones you got on the internet. and i need classic, not weird ingredients. thanks!
and also, a good tasting but easy and fast to make icing recipe to decorate the cookies with. thanks!

Best answer:

Answer by Saturn
This recipe has been used (and LOVED) each year for the last 30 years.

http://www.recipezaar.com/195584

We have made houses and cookies out of it. Either way, it works great.

What do you think? Answer below!

Posted by in Gingerbread Cookies and tagged with BEST, Cookie, Gingerbread, Recipe, What's | Trackback
  1. Wedge says:

    I have made these for years as part of my Christmas goodie packages that I give as gifts to my friends and family.

    Chewy Molasses Ginger Cookies
    about 4 dozen
    Prep: 25 minutes
    Chill: 1 hour
    Bake: 10 minutes

    Ingredients
    Nonstick cooking spray
    1/3 cup butter, softened
    2/3 cup packed brown sugar
    1 teaspoon baking soda
    1 teaspoon ground ginger
    1/2 teaspoon ground cinnamon
    1 egg
    1/4 cup dark molasses
    1-1/2 cups all-purpose flour
    1/2 cup whole wheat flour
    1/4 cup granulated sugar
    1 teaspoon ground cinnamon

    Directions
    1. Spray cookie sheet with nonstick spray; set aside.

    2. In a large mixing bowl beat the margarine with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking soda, ginger, and 1/2 teaspoon cinnamon; beat until combined. Beat in egg and molasses. Beat in as much of the all-purpose and whole wheat flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Cover and chill in the refrigerator for 1 hour.

    3. Shape dough into 1-inch balls. Combine the granulated sugar and 1 teaspoon cinnamon. Roll balls in sugar-cinnamon mixture. Place 2 inches apart on prepared cookie sheet. Bake in a 350 degree F oven for 10 to 11 minutes or until set and tops are cracked. Remove from cookie sheet. Cool on a wire rack. Makes about 4 dozen.
    **********************************************************************
    I am not the best when it comes to rolled out cookie cutter type cookies, but so far, even I haven’t been able to goof this one up.

    Gingerbread People
    about 25 gingerbread people
    Prep: 30 minutes
    Chill: 3 hours
    Bake: 5 minutes per batch

    Ingredients
    3 cups all-purpose flour
    3/4 teaspoon baking soda
    1/2 teaspoon ground cinnamon
    1/8 teaspoon ground cloves
    1/2 cup butter
    1/2 cup sugar
    1 egg
    1/2 cup molasses
    1 teaspoon vanilla
    1/4 cup grated fresh ginger
    Royal Icing
    Assorted colors of paste food coloring

    Directions
    1. In a medium mixing bowl stir together flour, baking soda, cinnamon, and ground cloves; set aside. In a large mixing bowl beat butter for 30 seconds with an electric mixer. Add sugar; beat until fluffy. Add egg, molasses, and vanilla; beat until combined. Beat in ginger and as much of the flour mixture as you can with the mixer. Stir in remaining flour with a wooden spoon. Cover; chill dough about 3 hours, or overnight, or until easy to handle.

    2. Preheat oven to 375 degree F. On a lightly floured surface roll dough to about 1/8-inch thickness. Cut dough using 5-inch gingerbread people cookie cutters. Arrange the cutouts about 1 inch apart on a lightly greased cookie sheet.

    3. Bake for 5 to 6 minutes or until edges are firm and bottoms are light brown. Cool cookies on a wire rack. Pipe designs on cookies with tinted Royal Icing. Makes about 25 gingerbread people.

    To Store: Place in layers separated by waxed paper in an airtight container; cover. Store piped cookies at room temperature for up to 3 days. Freeze unfrosted cookies for up to 3 months. Thaw, and if desired, pipe with icing.

    Royal Icing: In a small bowl combine 2 cups sifted powdered sugar, 4 teaspoons meringue powder, and 1/4 teaspoon cream of tartar. Stir in 1/4 cup warm water. Beat with an electric mixer on low speed until combined, then on high speed 7 to 10 minutes or until very stiff. Add 1 to 2 tablespoons additional warm water, 1 teaspoon at a time, until of glazing consistency. To tint, divide the glaze into small portions. Add enough paste food coloring or liquid food coloring to each portion to make desired color.

  2. Kate M says:

    have you tried visiting the website http://www.northpole.com . it has everything christmas . good luck and happy cooking .

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