Q&A: Gingerbread Cookies????

Question by maddiejunebug: Gingerbread Cookies????
Does anyone have a favorite (easy) recipe for gingerbread cookies????? We are doing Christmas stuff today, and we would like to make some………Thanks!

Best answer:

Answer by tigger73
go to www.all recipes.com good luck

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  1. Good Housekeeping says:

    This is a great recipe for gingerbread cookies. We’ve included the recipe for ornamental frosting – in case you really want to get creative. Hope you like it!

    Gingerbread Cookies

    **triple-tested at the Good Housekeeping Research Institute**

    1/2 cup(s) sugar
    1/2 cup(s) light (mild) molasses
    2 teaspoon(s) ground ginger
    1 1/2 teaspoon(s) ground cinnamon
    1/2 teaspoon(s) ground cloves
    1/2 teaspoon(s) ground nutmeg
    1/4 teaspoon(s) ground black pepper
    2 teaspoon(s) baking soda
    1/2 cup(s) (1 stick) butter or margarine, cut into chunks
    1 large egg, beaten
    3 1/2 cup(s) all-purpose flour

    1. In 3-quart saucepan, heat sugar, molasses, ginger, cinnamon, cloves, nutmeg, and pepper to boiling over medium heat, stirring occasionally. Remove saucepan from heat; stir in baking soda (mixture will foam up in pan). Stir in butter until melted. With fork, stir in egg, then flour.
    2. On lightly floured surface, knead dough until thoroughly mixed. Divide dough in half. Wrap half of dough with plastic wrap and set aside.
    3. Preheat oven to 325 degrees F. With floured rolling pin, roll remaining half of dough slightly thinner than 1/4 inch. With floured 3- to 4-inch assorted cookie cutters, cut dough into as many cookies as possible; reserve trimmings. Place cookies, 1/2 inch apart, on ungreased large cookie sheet. Reroll trimmings and cut out more cookies.
    4. Bake cookies 12 minutes or until edges begin to brown. Remove cookies to wire rack to cool. Repeat with remaining dough.

    When cookies are cool, you can prepare the Ornamental Frosting and use it to decorate cookies as desired. While frosting is still wet, you can sprinkle with sugar crystals or glitter, or attach sprinkles, candies, and/or gumdrops if you like. Set cookies aside to allow frosting to dry completely, about 1 hour. Store cookies in tightly covered container (with waxed paper between layers, if decorated) at room temperature up to 2 weeks, or in freezer up to 3 months. See Ornamental Frosting recipe below!

    Ornamental Frosting

    **triple-tested at the Good Housekeeping Research Institute**

    1 package(s) (16-ounce) confectioners’ sugar
    3 tablespoon(s) meringue powder
    Assorted food colorings (optional)

    1. In bowl, with mixer at medium speed, beat confectioners’ sugar, meringue powder, and 1/3 cup warm water until blended and mixture is so stiff that knife drawn through it leaves a clean-cut path, about 5 minutes.
    2. If you like, tint frosting with food colorings as desired; keep covered with plastic wrap to prevent drying out. With small spatula, artist’s paintbrushes, or decorating bags with small writing tips, decorate cookies with frosting. (You may need to thin frosting with a little warm water to obtain the right spreading or piping consistency.)

    For other Gingerbread Cookie recipes, check out: http://www.goodhousekeeping.com/search/fast_search_recipes/?search_term=gingerbread+cookies?src=syn&mag=ghk&dom=yah_ans

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