Soft Gingerbread Cutout Cookie Recipe

The Ultimate Healthy Gingerbread Cookies Amy's Healthy Baking

WEBDec 4, 2016 · An easy recipe for classic soft gingerbread cookies. They have the same traditional cozy flavors – but no butter, refined flour or sugar! (Low calorie too!)

Rating: 5/5(25)

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Cutout Gingerbread Cookies Thick and Chewy Mel's …

WEBDec 2, 2009 · These thick and chewy cutout gingerbread cookies have an intense gingerbread flavor with a delicious and surprising soft …

1. With an electric mixer, stir together the flour, brown sugar, soda, cinnamon, ginger, cloves and salt at low speed until combined, about 30 seconds. Stop the mixer and add the butter pieces. Mix at medium-low speed until the mixture is sandy and resembles fine meal, 1 to 2 minutes. Reduce the speed to low and with the mixer running, gradually add the molasses and milk; mix until the dough is evenly moistened about 20 seconds. Increase the speed to medium and mix until thoroughly combined, about 10 seconds.
2. Scrape the dough onto a work surface and divide it in half. Working with one portion at a time, roll the dough ¼ inch thick between 2 large sheets of parchment or wax paper. Leaving the dough sandwiched between the parchment or wax paper, stack the dough on a baking sheet and freeze until firm, 15 to 20 minutes. (Alternatively, refrigerate the dough for 2 hours or overnight.)
3. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silpat liners.
4. Remove one dough sheet from the freezer and place on the counter. Peel off the top parchment or wax paper sheet. Gently cut the dough into 5-inch gingerbread people or 3-inch gingerbread cookies, transferring the shapes to the prepared baking sheets with a wide metal spatula and spacing them ¾ inch apart. Set the scraps aside. Repeat with the remaining dough until the baking sheets are full. Because flour is not added during rolling, dough scraps can be rolled and cut as many times as necessary.

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Cutout Soft Gingerbread Cookies Crazy for Crust

WEBFeb 29, 2024 · The BEST Gingerbread Cookies Recipe is this one: they're soft, chewy and hold their shape. This is our family favorite …

1. Beat butter, sugar, and molasses in a stand mixer (or very large bowl with a hand mixer) until smooth. Mix in the egg, then add the vinegar, baking soda, salt, and spices. Mix until combined (mixture may look a bit curdled, that's normal.)
2. While cookies are cooling, make the frosting. Add meringue powder, powdered sugar, vanilla, and water to the bowl of a stand mixer. Beat until peaks form and it's lost it's glossy sheen, about 7-10 minutes. Add a bit more water as needed for piping consistency.

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