Soft and Chewy Gingerbread Cookies

indulgent and chewy Gingerbread Cookies made with a simple gingerbread recipe and decorated however you like ! Everyone loves this classic recipe and they taste delightful !
Looking for more vacation treats ? Don ’ t miss our ginger molasses cookies, homemade turtles, and cocoa truffles !
Two small hands holding up a Gingerbread cookie with more cookies on a white board in the background. When I was unseasoned, we much decorated the “ kids ” Christmas corner with gingerbread cookies. We had then much fun make and frosting the cookies into little gingerbread men and I remember that the gingerbread bake made the house spirit amazing. This year I had so much fun decorating these gingerbread cookies with my kids. Each of them got to decorate a gingerbread man with frost and candy and you can bet they enjoyed eating them afterwards !

What I LOVE about these Gingerbread Cookies:

  • Soft and chewy: gingerbread cookies have a reputation for being hard and crispy, but not this recipe! Follow my baking tips and they will turn out perfectly soft and chewy.
  • Make ahead or freeze:  you can prepare the gingerbread dough or cookies in advance.  See tips below in the post.
  • Fun to decorate: If you are looking for a preschool of kindergarten activity, decorating Christmas gingerbread man cookies would be a huge hit!  You can make the cookies and frosting ahead of time so that the kids can just enjoy decorating.

How to make Gingerbread cookies:

Gingerbread is made with the following dim-witted ingredients : brown university carbohydrate, flour, baking pop, cinnamon, pep, cloves, salt, butter, milk, and molasses !
Make the gingerbread : mix flour, brown sugar, baking sodium carbonate, cinnamon, ginger, cloves, and salt in a large mix bowl. Add chunks of butter and incorporate them with a pastry blender until the mix resembles finely crumbs. Mix in the molasses and milk until combined .
Six process photos for mixing the gingerbread dough to make gingerbread men cookies.
Refrigerate: Cover the dough in fictile wrapping and refrigerate it for 2 hours or nightlong .
Roll the dough: When fix to bake, roll out the boodle to ½ edge thickness, use cookie cutters to cut gingerbread men, and place them on your cookie sail. Bake them for about 10 minutes at 350 degrees F. Once cool, frost and dress, if desired ! You can use any kind of frost or internal-combustion engine, and candies .
Gingerbread men cookies cut and placed on a baking sheet, then baked.

Make Ahead And Freezing Instructions:

To make ahead:  Make the gingerbread and store it, well covered, in the refrigerator for 3-4 days. Roll out and cut into cookies when ready to bake. You can besides bake the cookies and freeze them .
To freeze:  form the boodle into a ball ( step 4 of the recipe ) and wrap it very well in plastic wrap. place it in a deep-freeze safe bag and store in the deep-freeze for 2-3 months. Allow the boodle to thaw nightlong in the refrigerator before attempting to roll. broil cookies can besides be frozen for up to 3 months .
For more vacation magic trick, try roasting chestnuts !
Gingerbread cookies decorated as gingerbread men with white frosting and colored gumdrops. FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
recipe
Gingerbread cookies decorated as gingerbread men with white frosting and colored gumdrops.

4.95

from

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Gingerbread Man Cookies

Soft and chewy Gingerbread Cookies recipe made with a simple gingerbread recipe and decorated however you like! Everyone loves this classic recipe and they taste delicious!

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generatorLauren Allen

Course

Dessert

Cuisine

American

Servings

24

(depending on size of cookie cutter)

Calories

214

Prep

25

mins

Cook

10

mins

refrigerate

2

hrs

Total

35

mins

Save Recipe

Equipment

  • Rolling Pin
  • Pastry Blender
  • Hand mixer

Ingredients  

  • 3 cups general-purpose flour

  • 3/4 cup night brown carbohydrate , packed

  • 3/4 teaspoon baking pop

  • 1 tablespoon crunch cinnamon

  • 1 tablespoon ground ginger

  • 1/2 teaspoon ground cloves

  • 1/2 teaspoon salt

  • 12 Tablespoons butter , room temperature, cut into 12 pieces

  • 3/4 cup molasses ( dark molasses )

  • 2 Tablespoons milk

For the frosting:

Instructions 

  • Add flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt to a 

    mixing bowl and mix.

    Flour and gingerbread spices in a mixing bowl.

  • Add the butter pieces and use a pastry blender to cut the butter in until the mixture resembles fine meal.

    Butter being cut into flour in a mixing bowl.

  • With a mixer running on low speed gradually add the molasses and milk and mix until combined, about 30 seconds.

  • Divide the dough in half, forming each into a ball. Wrap each in plastic wrap and refrigerate for 2 hours or overnight, or place in the freezer for about 20 minutes, until firm, if you’re in a hurry.

    Two balls of gingerbread dough wrapped in plastic wrap.

  • Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.

  • Remove one dough sheet from the fridge/freezer and place on the counter. Roll out the dough (use a little flour on your rolling pin if needed), until it’s about ½ inch thick. Cut gingerbread men and place them on prepared baking sheets.

    Dough for gingerbread men on a baking sheet.

  • Refrigerate the gingerbread men for 5 minutes (meanwhile you can roll out the other dough ball).

  • Bake the cookies until set in the centers and the dough barely retains and imprint when touched very gently with fingertip, 8 to 11 minutes (depending on the size of your cookie cutter). Do not overbake!!

    Baked gingerbread men cookies on a wire cooling rack.

  • Remove the cookies to a wire rack. Allow to cool to room temperature before frosting.

  • Store gingerbread cookies in an airtight container with parchment paper between the layers. Freeze for up to 3 months.

For the frosting:

  • Add butter, milk, and 1 cup of powdered sugar to a bowl. Mix until smooth. Add additional cup of powdered sugar and mix until smooth. Add frosting to piping bag if desired.

Notes

Make Ahead Instructions: Make the gingerbread and shop it, well covered, in the refrigerator for 3-4 days. Roll out and cut into cookies when ready to bake. You can besides bake the cookies and freeze them .
Freezing Instructions: F orm the dough into a ball ( step 4 of the recipe ) and wrap it truly well in credit card wrapping. identify it in a deep-freeze safe base and storehouse in the deep-freeze for 2-3 months. Allow the dough to thaw overnight in the refrigerator before attempting to roll. adust cookies can besides be frozen for up to 3 months .

Nutrition

Calories:

214

kcal

Carbohydrates:

37

g

Protein:

2

g

Fat:

7

g

Saturated Fat:

4

g

Polyunsaturated Fat:

0.3

g

Monounsaturated Fat:

2

g

Trans Fat:

0.3

g

Cholesterol:

18

mg

Sodium:

143

mg

Potassium:

190

mg

Fiber:

1

g

Sugar:

24

g

Vitamin A:

210

IU

Vitamin C:

0.01

mg

Calcium:

39

mg

Iron:

1

mg

Did You Make This Recipe ? Tag @ TastesBetterFromScratch on Instagram with # TastesBetterFromScratch [email protected] Check out my webstory !

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.
I primitively shared this recipe December 2018. Updated December 2020.

march photos by Nikole from The Travel Palate

source : https://thaitrungkien.com
Category : Tutorial

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