September 4th, 2010 • 15:09
I Want Make Ginger Bread Cookies(people)………i Need A Recipe …please Read All Details Before You Answer?
yes we all know i can just look up recipes on the internet but i would recipes from people who have actually used a recipe…..i want to make the ginger bread people like the ones you see in the movies and i want them to be soft and chewy …..not like the ones from the grocery stores that all hard
********so my question to you is……..do you have a recipe that i can use that ***YOU**HAVE** used before???. ive gotten several recipes for other things from the net and i dont think those ever went through a taste test……….
thanks for reading and thanks so much for your answer
Sep 4th 2010 • 15:09
by bRoWn eYeD BuTTeRfLy®210~TX
yes we all know i can just look up recipes on the internet but i would recipes from people who have actually used a recipe…..i want to make the ginger bread people like the ones you see in the movies and i want them to be soft and chewy …..not like the ones from the grocery stores that all hard
********so my question to you is……..do you have a recipe that i can use that ***YOU**HAVE** used before???. ive gotten several recipes for other things from the net and i dont think those ever went through a taste test……….
thanks for reading and thanks so much for your answer
Sep 4th 2010 • 16:09
by Kat H
I made this recipe this year and the dough was super easy to work with. I decreased the flour to 2 cups to make them soft. also I didn’t bother to boil anything, just warmed the butter to room temp. and mixed them up.
Swedish Ginger Cookies
1/2 cup Molasses
1/2 cup Sugar
1/2 cup Butter
1 Egg — well beaten
2 1/2 cups Sifted all-purpose flour
1/4 teaspoon Salt
1/4 teaspoon Baking soda
1/2 teaspoon Ginger
1/2 teaspoon Cinnamon
Heat molasses in small saucepan to boiling point. The boil 1 minute. Add sugar and butter and stir until butter is melted. Cool.
Beat in egg. Sift together flour, salt, soda and spices. Add to first mixture and mix thoroughly. Cover bowl tightly and chill overnight. Roll out a portion of the dough at a time on lightly floured pastry cloth. Roll out thin. Cut into desired shapes. Bake in a moderate oven (350) 6 to 8 minutes.
Yield: 10 dozen cookies
Note: The dough may be shaped into a roll and wrapped in waxed paper. Chill thoroughly overnight or longer.
Slice thin and bake in moderate oven (350). These should be stored in an air-tight container – allow flavor to “ripen”.
Sep 4th 2010 • 16:09
by littlebe
2 1/2 cups flour
1 teaspoon ginger
1 teaspoon baking powder
1/2 teaspoon cloves
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup margarine
1/4 cup molasses
2 tablespoons sugar
1 teaspoon brown sugar
1/4 cup water
In a small bowl combine flour, ginger, baking powder, cloves, cinnamon and nutmeg.
Set aside. In small saucepan heat over low heat (melt) margarine, sugars and molasses.
Pour in large bowl; cool for 10 minutes.
Alternately stir in flour mixture and 1/4 cup water until well blended.
Cover; chill an hour.
Preheat oven to 350 degrees.
Roll out dough 1/8-inch thick, using 6-inch long cookie cutter.
Bake on sheet, sprayed with nonstick vegetable spray.
Decorate with raisins.
Bake 5 to 7 minutes.
Sep 4th 2010 • 18:09
by Ali
Okay, I found this online, but I used it last year- makes beautiful cookies. I used my kitchenaid mixer because I don’t have a food processor, but it still worked. Give it a try.
Thick and Chewy Gingerbread Cookies
Because flour is not added during rolling, dough scraps can be rolled and cut as many times as necessary. Don’t overbake the cookies or they will be dry. Store soft gingerbread in a wide, shallow airtight container or tin with a sheet of parchment or waxed paper between each cookie layer. These cookies are best eaten within one week. If you make gingerbread people, this recipe will make about twenty 3-inch people.
3 cups unbleached all-purpose flour
3/4 cup packed dark brown sugar
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon table salt
3/4 teaspoon baking soda
12 tablespoons unsalted butter (1 1/2 sticks), cut into 12 pieces and softened slightly
3/4 cup unsulphured molasses
2 tablespoons milk
In food processor workbowl fitted with steel blade, process flour, sugar, cinnamon, ginger, cloves, salt, and baking soda until combined, about 10 seconds. Scatter butter pieces over flour mixture and process until mixture is sandy and resembles very fine meal, about 15 seconds. With machine running, gradually add molasses and milk; process until dough is evenly moistened and forms soft mass, about 10 seconds. Alternatively, in bowl of standing mixer fitted with paddle attachment, stir together flour, sugar, cinnamon, ginger, cloves, salt, and baking soda at low speed until combined, about 30 seconds. Stop mixer and add butter pieces; mix at medium-low speed until mixture is sandy and resembles fine meal, about 1 1/2 minutes. Reduce speed to low and, with mixer running, gradually add molasses and milk; mix until dough is evenly moistened, about 20 seconds. Increase speed to medium and mix until thoroughly combined, about 10 seconds.
Scrape dough onto work surface; divide in half. Working with one portion of dough at a time, roll 1/4-inch thick between two large sheets of parchment paper. Leaving dough sandwiched between parchment layers, stack on cookie sheet and freeze until firm, 15 to 20 minutes. (Alternatively, refrigerate dough 2 hours or overnight.)
Adjust oven racks to upper- and lower-middle positions and heat oven to 350 degrees. Line two cookie sheets with parchment paper.
Remove one dough sheet from freezer; place on work surface. Peel off top parchment sheet and gently lay it back in place. Flip dough over; peel off and discard second parchment layer. Cut dough into 5-inch gingerbread people or 3-inch gingerbread cookies, transferring shapes to parchment-lined cookie sheets with wide metal spatula, spacing them 3/4 inch apart; set scraps aside. Repeat with remaining dough until cookie sheets are full. Bake cookies until set in centers and dough barely retains imprint when touched very gently with fingertip, 8 to 11 minutes, rotating cookie sheets front to back and switching positions top to bottom halfway through baking time. Do not overbake. Cool cookies on sheets 2 minutes, then remove with wide metal spatula to wire rack; cool to room temperature.
Gather scraps; repeat rolling, cutting, and baking in steps 2 and 4. Repeat with remaining dough until all dough is used.
Sep 4th 2010 • 19:09
by Cister
JOLLY PEANUT BUTTER GINGERBREAD COOKIES
Ingredients:
1-2/3 cups (10-oz. pkg.) REESE’S Peanut Butter Chips
3/4 cup (1-1/2 sticks) butter or margarine, softened
1 cup packed light brown sugar
1 cup dark corn syrup
2 eggs
5 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
Directions:
1. Place peanut butter chips in small microwave-safe bowl. Microwave at HIGH (100%) 1 to 2 minutes or until chips are melted when stirred.
2. Beat melted peanut butter chips and butter in large bowl until well blended. Add brown sugar, corn syrup and eggs; beat until fluffy. Stir together flour, baking soda, cinnamon, ginger and salt. Add half of flour mixture to butter mixture; beat on low speed of mixer until smooth. With wooden spoon, stir in remaining flour mixture until well blended. Divide into thirds; wrap each in plastic wrap. Refrigerate until dough is firm enough to roll, at least 1 hour.
3. Heat oven to 325°F. On lightly floured surface, roll 1 dough portion at a time to 1/8-inch thickness; with floured cookie cutters, cut into holiday shapes. Place on ungreased cookie sheet.
4. Bake 10 to 12 minutes or until set and lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Frost and decorate as desired. About 6 dozen cookies.