Gingerbread Boy Cookies ????#shorts #shortsmas
#shortsmaschallenge
INGREDIENTS:
1 cup unsalted butter, softened
1 cup molasses
1 cup brown sugar
2 eggs
4 cups flour
1 tsp baking soda
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
1 tsp salt
Royal icing
Mini M&M’s
Place the butter, sugar, molasses, and eggs into a large mixing bowl. Beat until light and fluffy.
Sift the dry ingredients into the bowl. Mix until well incorporated and a dough has formed.
(It will be a bit sticky at this stage)
Wrap the dough in cling wrap, flatten into a disc, and place into the fridge for at least two hours to chill.
Roll the dough on a floured surface and cut out gingerbread men.
Place onto a lined baking rack and bake for about 10 minutes at 350F. (Bake longer if you prefer a crunchy cookie)
Allow cookies to cool, then decorate with royal icing and mini M&M’s.
Classic Gingerbread cookies recipe (No chill!) | 12 days of EASY Christmas cookies (Day 11)
This easy no chill gingerbread cut out cookie recipe is a must for the Christmas season! With the perfect balance of warm winter spices, rich molasses flavour and just a hint of sweetness this classic gingerbread cookie recipe is sure to be a hit! These easy cut out Christmas cookies can be baked to have a nice soft texture or baked longer for a crispy gingerbread cookie. This gingerbread recipe is also great for making gingerbread houses. The dough can be prepared and cut in advance and the unbaked cookies can be stored in the freezer for 1-2 months to bake fresh for Christmas! Jut remove the cookies from the freezer and place on parchment(optional) lined cookie sheets 30 minutes before baking!
Gingerbread cookie cutouts recipe:
Ingredients:
1 cup softened butter 226g
1 cup packed brown sugar 180g
1/2 cup molasses 65g
2 large room temperature eggs 100-120g
1/3 cup corn starch 50g
2 teaspoons cinnamon 5g
1 tablespoon ginger 8g
1/8 teaspoon ground cloves .33g
1/2 teaspoon fine sea salt 1.5g
4 cups all purpose flour * 520g
Optional glaze/icing for decorating (recipe below)
Optional 1/4 cup sugar for dipping 50g
*You may need up to an additional 1/3 cup (45g) of all purpose flour
Directions:
Preheat oven to 350F/175C. In a small bowl combine corn starch, spices and salt. Whisk until well combined. In the bowl of a stand mixer or a large bowl combine softened butter and packed brown sugar. Using your paddle attachment cream this on low for two to three minutes or until the butter and sugar are well incorporated and the mixture is light in color. Add molasses and mix on low until combined. Add in two large room temperature eggs and mix until well combined. It's important to scrape down your bowl throughout this process. Add in cornstarch, salt and spice mixture and mix until it's just incorporated. Start adding flour gradually, mixing after each addition. Once the full four cups has been added if the dough is still sticky add up to an additional 1/3 of a cup of flour. Divide it into four balls and flatten those into discs. Next you will need to generously flour your rolling surface or cutting board. Place a disk of dough onto the surface and then lightly flour the top as well. Roll this to about a quarter inch thickness ensuring that you turn your dough and add more flour as needed so it doesn't stick. Cut out desired shapes and place onto parchment lined cookie sheets. For a soft cookie bake for seven to nine minutes and for a crispier cookie bake for 10 to 12 minutes. Allow them to cool on the pan for a few moments and move them to a wire rack to finish cooling completely. Decorate with your favourite glaze or icing. I'll include my glaze recipe as well! Dip into sugar for a sparkly snow effect!
Easy glaze icing recipe:
Ingredients:
1 cup powdered sugar 100g
1 tablespoon water 15g
1/2 teaspoon vanilla 2g
Directions:
In a small bowl combine all ingredients, whisking until you have a smooth icing with a fairly thick consistency. You want it to be thick enough to stay where you pipe it, but still be fluid. Use a piping bag with a small hole cut in the tip or your favourite piping tip to decorate your gingerbread cookies!
Join us tomorrow for the final recipe in this 12 days of Christmas cookies series. I'll link the rest of the series here!
12 days of Christmas cookies 2021
Chewy ginger molasses cookies :
Chewy chocolate coconut cookies:
Snickerdoodles :
Jam thumbprints :
Peppermint brownie cookies :
White chocolate cranberry cookies :
Slice and bake shortbread :
Lemon sugar cookies :
Chocolate crinkle cookies :
Peppermint meringues :
Gingerbread cut out cookies :
Chocolate walnut shortbread :
Professional Baker Teaches You How To Make GINGERBREAD COOKIES!
Gingerbread Cut Out is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes about 4 dozen large cookies
Ingredients
½ cup (115 g) unsalted butter at room temperature
¾ cup (150 g) packed dark brown sugar
½ cup (125 ml) fancy molasses
2 large eggs at room temperature
3 ¼ cups (485 g) all-purpose flour
1 Tbsp (6 g) ground ginger
½ tsp (2 g) ground cinnamon
½ tsp (2 g) ground allspice
½ tsp (2 g) baking powder
½ tsp (2 g) baking soda
½ tsp (2 g) salt
Directions
1. Beat the butter, brown sugar and molasses together until light and fluffy. Add the eggs, beating well after each addition.
2. In a separate bowl, sift the flour, ginger, cinnamon, allspice, baking powder, baking soda and salt. Add this to the butter mixture and stir until blended. Shape the dough into 2 disks, wrap and chill for about an hour up to 2 days (the dough will still be soft, even once chilled).
3. Preheat the oven to 350 F (175 C) and line 2-3 baking trays with parchment paper. On a lightly floured surface, roll out the first disk of dough until just over 1/8-inch thick. Use a cookie cutter of your choosing to cut out cookie shapes and lift then carefully to the prepared trays, leaving about ½-inch between them. Continue with the second piece of dough – any scraps can be stored chilled and then re-rolled until it has all been used.
4. Bake the cookies for 15-18 minutes until you see them brown a little just around the edges. Let the cookies cool for a few minutes on the tray before removing to cool completely.
The cookies will keep for up to 10 days in an airtight container.
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No Chill No Spread Gingerbread Cookie Cut-Out Gingerbread House Dough The Perfect Gingerbread
printable download:
1 cup shortening
1 cup sugar
1/2 cup molasses
2 large eggs cold
635g. (5 cups) flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
2 tsp. cinnamon
2 tsp. ginger
1/2 tsp. clove
1/4 tsp. nutmeg
Using a paddle attachment beat shortening & sugars on medium speed for 5 minutes.
Scrape down the sides and add the molasses. Beat to mix in.
Add the COLD eggs one at a time and beat until mixed and no longer glossy.
Combine flour, baking powder, baking soda, spices and salt in a bowl. Add flour mix to the
bowl.
(I use wrap cling wrap over the top to make sure the flour doesn't mix out of the bowl and all over me!)
Beat until the dough starts to come together and flour is mixed in. It may not come clean from
the bowl.
Turn dough out and knead a couple of times before wrapping it in plastic wrap.
Dough will become less sticky as it rests.
Allow the wrapped dough to rest at room temp for AT LEAST AN HOUR.
(Up to 3 hours) DO NOT RUSH THIS PART.
This is where the fats/oils soak into the flour to create the best texture and flavor.
It's aging. Aging is good. No chilling is necessary.
Roll out between parchment paper.
(Keep parchment in place by slightly dampening the surface or use a silicone mat)
If it seems too soft/sticky after resting, give it a couple of kneads and it will firm up.
DO NOT add additional flour.
This recipe is very forgiving and can be rolled and rerolled a few times without issues.
The dough can be baked on parchment or silicone mats. (I use parchment.)
350°f (I have convection/fan) 8-11mins.
For softer cookies:
Roll thicker and bake just until the tops are no longer “wet” looking.
Ovens and elevations vary. It may be necessary to adjust time and temperature to yours.
After resting the wrapped dough can be refrigerated for 3 days or frozen for 3 months.
Bring the dough to room temperature before rolling and cutting.
***PRO TIP: For the BEST texture
Freeze baked, cooled, wrapped cookies for at least 24 hours prior to thawing and decorating
rest at least 1 hour.
roll between parchment
bake 350° 8-11mims
#gingerbread #gingerbreadhouse #decoratedcookies #buttercream #cookiedecoratingvideo #cookietutorial #royalicing #holidaybaking
Vegan Gingerbread Recipe » Let's get baking!
Merry Christmas everyone! Just fitting in some last minute baking and thought I'd take you along with me as I bake some delicious and cute little gingerbread cookies! These are perfectly crispy on the outside but still soft and chewy on the inside and make a great addition to your Christmas menu! ????
GINGERBREAD RECIPE (Plant-based)
Ingredients for Gingerbread:
2 + 3/4 cups of plain flour
2 Tablespoons Applesauce
1/2 cup Brown Sugar
1/2 cup softened vegan butter/spread (I used Nuttelex)- softened at room temperature
1/2 cup unsulphured molasses
2 teaspoons ground ginger
1 teaspoon mixed spice
1/2 teaspoon baking soda
Ingredients for Icing:
1/2 cup icing sugar
1 teaspoon lemon juice
1 teaspoon glucose syrup
3/4 teaspoon water
METHOD:
Gingerbread:
1. Add brown sugar, apple sauce, butter and molasses into a bowl and mix it up until it is well combined (you can use an electric mixer or the back of a spoon/fork to press out any lumps and mix it all together)
2. Add in plain flour, baking soda, ground ginger and mixed spice and using your hands, mix that up until it is a well combined dough.
3. Depending on the climate/temperature in your area- the dough may feel sticky but that is ok (try not to add more flour). Divide mixture into 2 seperate halves, wrap it up with some cling wrap and place in fridge for 60 minutes to allow the dough to set (this makes it a lot easier to roll out your dough)
4. Place the dough in between 2 sheets of baking paper and roll out to approximately 1/2 cm thickness. Use your cookie cutters to cut out your gingerbread and then peel away any excess dough.
5. Place your cut gingerbread cookies onto a baking tray and bake in the over at 180ºC for 7-10 minutes until the tops are just set (but they are still soft when you press on them)
6. Allow to cool for 5 mins in baking tray before transferring onto wire rack to cool down completely before icing
Icing:
1. Sift icing sugar into a bowl
2. Add in the lemon juice, glucose syrup, water and mix until well combined
3. Place into your piping bag (if you don’t have one then spoon into a zip lock back and cut a small hole in the corner)
4. Decorate your gingerbread and allow 2 hours for the icing to set completely!
Enjoy ❤︎
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A B O U T M E
Hi, I’m Kavya! I’m a registered physio and creative entrepreneur from Melbourne, Australia. Life of Kotts is a platform where I share videos related to holistic wellness, home, lifestyle & music. So welcome friend, hope you’ll stay a while ❤︎
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#plantbased #gingerbreadrecipe
Dog friendly gingerbread cookies recipe