How To make Gingerbread Cut Outs
1 c Butter
1 1/2 ts Baking soda
1 c Sugar
1/2 ts Salt
1 Egg
2 ts Ginger
1 c Dark molasses
1 ts Cinnamon
2 tb Vinegar
1 ts Ground cloves
5 c Flour
Frosting: 2 Egg whites
2 1/2 c Powdered sugar
1/4 c Light corn syrup
Food colors assortment Cream butter; add sugar gradually. Beat in egg, molasses and vinegar. Blend in sifted dry ingredients. Chill. Roll 1/8 to 1/4-inch thick on floured surface, and cut into desired shapes. Place on greased cookie sheets; decorate before baking, or frost when cool with Decorating Frosting. Bake at 375 degrees 5 to 15 minutes, depending on size and thickness of cookie. FROSTING: Beat egg whites until they hold a soft peak. Add sugar gradually, and beat until sugar is dissolved, and frosting stands in peaks. Add syrup, and beat 1 minute. Divide frosting into small portions. Color each amount as desired with food colors. Add a few drops of water if thinner frosting is needed. Keep well covered when not in use. Helen Jolly -----
How To make Gingerbread Cut Outs's Videos
Easy Cut-Out Chocolate Sugar Cookies | Just 5 Ingredients! | No Spread Cookie Recipe
No Spread 5 - Ingredient Cut Out Chocolate Sugar Cookies
:: Cook Me Food ::
These Chocolate Sugar Cookies are easy to make and perfect for any holiday decorating! They have slightly crisp edges with chewy, rich chocolatey centers! Cut them into festive shapes and dust them with powdered sugar, slather on some homemade frosting or even drizzle them with melted white chocolate.
You’ll need:
• 1 cup (225g) salted butter (at room temperature)
• 1 cup (200g) white sugar
• 1 medium to large egg
• 2 ¾ cup (358g) all-purpose flour (spooned & leveled)
• ½ cup (50g) unsweetened cocoa powder (preferably dutch- processed)
Cool completely. Serve. Enjoy!
:: HELPFUL HINTS ::
* Number of cookies will depend on cut out size and how thick you roll your dough. For thinner cookies, roll out your dough to 1/8 and 1/4 for thicker cookies.
* Bake thinner or smaller cookies for 8-9 minutes.
* Measure your flour correctly. Adding too much flour will result to crumbly texture or sandy taste when baked. Fluff the flour in the container before scooping it out. Lightly spoon the flour directly into the measuring cup until it mounds well above the top of the measuring cup. Using the back of the dinner knife (non-serrated side is facing the flour), sweep the knife over the top of the cup to remove the excess flour.
* Let your cookies cool completely before frosting them. If they are not cool, the icing will melt.
Happy baking!
Thanks for watching!
How To Make The Best Sugar Cookies
A guide to making the best sugar cookies:
Check us out on Facebook! - facebook.com/buzzfeedtasty
Credits:
GINGERBREAD COOKIES | gingerbread man recipe
Hello everyone! This is my favorite gingerbread recipe. The cookies are soft and very aromatic. Keeps soft for a long time when stored in a closed container.
INGREDIENTS:
150g honey
100g granulated sugar
1tsp ground cinnamon
1tsp ground ginger
1/2 tsp ground cloves (optional)
2 tsp baking soda
130g unsalted butter (room temperature)
1 egg
400-450g flour
COOKING METHOD:
1. Put honey, sugar, and spices in a saucepan. Bring to a boil, stirring occasionally.
2. Remove from heat and add baking soda, stir (the mixture will foam and increase).
3. Add butter gradually and stir. Add egg and stir.
4. Add sifted flour and knead the dough (I took a hand mixer with hook attachments). Form a ball.
5. Roll out the dough 5mm thick between two sheets of parchment or silicone mats. Put in the refrigerator for 30 minutes-1 an hour.
6. Cut out the cookies and transfer them to a baking sheet covered with parchment paper.
7. Bake at 350F/175C for 10 minutes.
#cookiesrecipe #gingerbreadcookies #christmascookiesrecipe
Thanks for watching! Make sure to subscribe for more videos:
Where I get MUSIC for all my videos: AMAZING for YouTubers!
I often use iHerb to get organic ingredients.
Go to:
or use the code SCH028 to get a discount of 5% on your purchase.
They ship internationally at a low price sometimes even free )))
INSTAGRAM:
PINTEREST:
Gingerbread Cut-Out Cookies are a Classic | Bake with Anna Olson
Gingerbread cut-out cookies anytime of year? You bet. This classic recipe from Anna Olson doesn't disappoint.
Subscribe for more recipes, cooking tips and Food Network Canada show content!
Find more great content from Food Network Canada:
Follow Food Network Canada on Twitter:
Like Food Network Canada on Facebook:
Follow Food Network Canada on Pinterest:
Follow Food Network Canada on Instagram:
The Ultimate Gingerbread Cookie Recipe | Williams Sonoma
Williams Sonoma Test Kitchen chef Belle English shares techniques, tips and tricks for classic holiday gingerbread cut-out cookies. Easy to make and ready for decorating with royal icing, these cookies are perfect for the holidays.
Recipe:
Visit our Holiday Cookie Shop:
Gingerbread Cutout Cookie Recipe
Gingerbread Cookies. There was a time, as a kid, when gingerbread was only there to make houses, not to eat. I wasn't a big fan. Growing up it was never a tradition in our house to make them either. In recent years I've really grown to love them, and no house smells better than when there are gingerbread cookies baking in the oven. I find this recipe to be quite easy, and the end product are these very delicious, slightly soft, and aromatic cookies. My full recipe is written out on my website, linked below!
GET THE FULL RECIPE HERE:
________________________________________________________
FOLLOW ME ON SOCIAL MEDIA!
Official Website -
Instagram -
Facebook -
Pinterest -
_______________________________________________________
If you would like to receive free recipes from my channel, please click below to subscribe!
_______________________________________________________
MUSIC by:
________________________________________________________