Hi... I would like to make some gingerbread cutouts that hold their shape but are not rock hard like the ones made for ornaments. I have a mold I would like to use and keep the detail. I really appreciate your time in sharing! please... Jo
I use Martha Stewart's recipe:
I have had great success with it.
This recipe converted me into a huge gingerbread fan. They are nice and soft/chewey.
Here's an everything you ever wanted to know about gingerbread houses thread:
(Has many cookie recipes and so much more.)
Look forward to seeing pics of your cookies!
Thank You guys for the recipe I will try them and let you guys know how the come out.
I can't say enough good things about the Peggy Porschen recipe! It's in another thread here on CC. Typing with one hand...would look it up for you otherwise. It is soooooooo good!!!
Thank you so much for the responses. I will look through them and give one a shot! I find that the one for gingerbread houses is usually pretty hard for the structure. Linda...you mean gingerbread cutout cookies right? Not gingerbread? I do love fresh gingerbread... yum! Thank you!
The gingerbread house thread was just a convenient depository for all the gingerbread info I found - including several soft gingerbread cookie recipe threads.
Yes, mine are cut-outs. I roll the gingerbread out between parchment paper while still soft and then chill it until very firm before cutting it out. It's a little more delicate than a regular sugar cookie, but worth it. It's too soft to make a house with but not too soft for ginerbread men.
I forgot to mention that I do cut back on the cloves and add more cinnamon.
I have tried more gingerbread cookie recipes than I care to count...searching for the one that is easy, consistent, not too "spicy", and definitely not too hard. I have finally landed a keeper! Here is the recipe I am happy with:
4 cups all purpose flour
1 Tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon baking soda
1/2 lb unsalted butter (2 sticks)
2/3 cup brown sugar
2 large eggs
2/3 cup molasses
Sift dry ingredients (except the brown sugar) with a whisk, in a large bowl.
Cream the butter and brown sugar with mixer.
Add the eggs, one at a time. Continue beating until mixture is smooth, scraping down often.
Beat in half of the flour mixture, scraping down the bowl and beaters.
Beat in the molasses, scrape again, and beat in the remaining flour mixture, just until combined.
Divide the dough into several pieces and press each piece into a rectangle slightly more than 1/4" thick, between layers of plastic wrap.
Chill the dough for at least 1 hr. or until firm.
Can be left overnight, or even frozen, at this point.
Preheat oven to 350 F.
Roll the dough, once divided piece at a time, on a floured surface, just to make the dough flat and even, but not much thinner. ( I made mine all 1/4" thick).
Cut with floured cutters and arrange on cookie sheets an inch apart.
Re-roll the scraps and use again.
Bake the cookies 8-10 minutes, just until slightly firm when pressed with a fingertip. They should still dent slightly when touched.
Cool cookies on cookie sheets a minute or two, then transfer to racks.
I got this recipe from recipezarr....recipe # 74608.
just make sure you dont over bake them my recipe doesnt really need to be cooked as no eggs and if you do 1 min to long they are really hard
Thank you again. I didn't know I had more replies! Wow! I really appreciate the input. Thanks also to Jan... I will check that out for sure!