Betty Crocker Gingerbread Cookies Recipe

Listing Results Betty Crocker Gingerbread Cookies Recipe

2 teaspoons ground ginger 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1 teaspoon ground cloves 1/2 teaspoon salt …

Rating: 4/5(134)
Category: DessertServings: 108Total Time: 4 hrs 45 mins1. In large bowl, stir together brown sugar, shortening, molasses and water. Stir in remaining cookie ingredients. Cover and refrigerate at least 2 hours.
2. Heat oven to 350°F. Lightly grease cookie sheet. On floured surface, roll dough 1/8 inch thick. Cut with floured gingerbread cutter or other favorite shaped cutter. Place about 2 inches apart on cookie sheet.
3. Bake 10 to 12 minutes or until no indentation remains when touched (for a softer, chewier cookie, bake 8 to 10 minutes). Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
4. In large bowl, stir together all frosting ingredients until smooth and spreadable. Decorate cookies with frosting.

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Place almond flour, granulated sweetener, ginger, clove, nutmeg, allspice, baking soda, and salt into a food processor. Pulse a few times to blend dry ingredients together. Add the butter, egg and molasses flavor. Pulse the food processor …

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In a large mixing bowl, whisk together the almond flour, coconut flour, cinnamon, ginger, cloves, nutmeg, salt, baking soda and xanthan gum together until combined. Using a stand mixer or a hand mixer, cream together …

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Cut the gingerbread with a cookie cutter shape of your choice. Place cookies 1 or 2 inches apart on a silpat-lined baking sheet. Bake 10-12 minutes. For the icing: Mix the egg whites with lemon juice. Combine with …

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Heat oven to 350 degrees F. Line cookie sheets with cooking parchment paper or silicone baking mat. In small bowl, place granulated sugar. Shape dough into 1-inch balls; roll in sugar. On cookie

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