Need Gingerbread Cookie Recipe--No Spreading????

Baking By Cookies4kids Updated 3 Dec 2014 , 12:40am by ConfectioneryH

Cookies4kids Posted 23 Oct 2009 , 11:58am
post #1 of 21

Does anyone have a good gingerbread cookie recipe that won't spread in baking? I want to make the beautiful snowflake cookies with all the cutouts but need a good recipe.
Thanks
Lily

20 replies
Elise87 Posted 23 Oct 2009 , 12:04pm
post #2 of 21

There is a good link in a similar post i did below that might help:

http://www.cakecentral.com/cake-decorating-ftopicp-6593139-.html#6593139

HTH

jdconcc Posted 23 Oct 2009 , 12:20pm
post #3 of 21

Hiya

This is a really yummy recipe and it doesn't spread it just rises slightly and tastes great:

300g Self raising flour
pinch salt
15ml of ground ginger
100g caster sugar
50g butter
3 x15ml golden syrup
4 x 15ml milk

Heat oven to 160 degrees C. Grease a baking tray
Place flour, salt and ginger in a bowl and mix
Warm sugar, butter and syrup together in a pan and add to the dry ingredients once melted. Mix well.
Add milk and mix to a firm consistency (add milk a little at a time as it depends on the flour how much you will need). knead lightly with hands, roll out and cut shapes. Cook for about 10-15 mins.

HTH

bobwonderbuns Posted 23 Oct 2009 , 12:29pm
post #4 of 21
Quote:
Originally Posted by JustDarling

Hiya

This is a really yummy recipe and it doesn't spread it just rises slightly and tastes great:

300g Self raising flour
pinch salt
15ml of ground ginger
100g caster sugar
50g butter
3 x15ml golden syrup
4 x 15ml milk

Heat oven to 160 degrees C. Grease a baking tray
Place flour, salt and ginger in a bowl and mix
Warm sugar, butter and syrup together in a pan and add to the dry ingredients once melted. Mix well.
Add milk and mix to a firm consistency (add milk a little at a time as it depends on the flour how much you will need). knead lightly with hands, roll out and cut shapes. Cook for about 10-15 mins.

HTH




For those of us in the States, do you have a standard measure equivalent?

jdconcc Posted 23 Oct 2009 , 7:25pm
post #5 of 21

opps sorry didn't think about that, I have no idea how to convert it. Do you guys not have scales at all?

cookiemookie Posted 23 Oct 2009 , 8:34pm
post #6 of 21

These 2 from Karenscookies.net are fantastic! All of her recipes are great, I have tested them all.


Gingerbread Cookies

3 ¼ cups all-purpose flour
½ tsp. baking soda
¼ tsp. salt
1 tsp. ground cinnamon
2 tsp. ground ginger
¼ tsp. ground cloves
1 cup butter, softened
¾ cup (packed) brown sugar
1 large egg
½ cup unsulfurized molasses

Combine flour, soda, salt and spices. Whisk well to combine. In another large bowl, cream butter and sugar with electric mixer on medium speed for about 3 minutes. Scrape down sides of bowl and add egg and molasses. Beat on medium speed until smooth. Scrape down sides again and then add flour mixture. Mix on low speed just until combined. Separate dough into halves or thirds, wrap in plastic wrap and refrigerate at least one hour, or up to 2 days.

Preheat oven to 325 degrees. Dust work surface and rolling pin with flour, and roll dough to ¼ inch thickness, sprinkling with extra flour as needed to prevent sticking. Cut into desired shapes and place on parchment or silicone-lined baking sheets. Bake for 12-14 minutes, depending on size of cookies.


Cinnamon Spice Cookies

1 ½ cup butter
2 cups packed brown sugar
1 egg
4 cups all-purpose flour
2 tsp. cinnamon
½ tsp. nutmeg
¼ tsp. cloves
1 tsp. ginger
¼ tsp. baking soda

Cream butter and sugar. Add egg. Beat until light and fluffy. Stir flour with spices and soda; add to creamed mixture. Mix well. This is a stiff dough. Divide dough in half. Flatten each half into a disk and wrap in plastic wrap. Refrigerate several hours or overnight. Roll out to 1/4 inch thickness. Cut into shapes. Bake at 350 degrees for about 10 minutes.


Hope this helps!

Cookies4kids Posted 24 Oct 2009 , 7:12pm
post #7 of 21

Thanks everyone for all the help. You can always count on CC'ers.
All these recipes sound just great.
Happy Fall
Lily

cakecookie6 Posted 24 Oct 2009 , 9:12pm
post #8 of 21
bobwonderbuns Posted 26 Oct 2009 , 12:40am
post #9 of 21
Quote:
Originally Posted by JustDarling

opps sorry didn't think about that, I have no idea how to convert it. Do you guys not have scales at all?




We do but some of the liquid ml and grams of butter measurements are tricky.

Lcubed82 Posted 26 Oct 2009 , 3:39pm
post #10 of 21
Quote:
Quote:

Cinnamon Spice Cookies

1 ½ cup butter
2 cups packed brown sugar
1 egg
4 cups all-purpose flour
2 tsp. cinnamon
½ tsp. nutmeg
¼ tsp. cloves
1 tsp. ginger
¼ tsp. baking soda

Cream butter and sugar. Add egg. Beat until light and fluffy. Stir flour with spices and soda; add to creamed mixture. Mix well. This is a stiff dough. Divide dough in half. Flatten each half into a disk and wrap in plastic wrap. Refrigerate several hours or overnight. Roll out to 1/4 inch thickness. Cut into shapes. Bake at 350 degrees for about 10 minutes.




This is one of our favorites (from Karen's Cookies)!

FromScratch Posted 26 Oct 2009 , 10:48pm
post #11 of 21

it's pretty easy to go on line and covert measurements...

1 ml = 1/4 tsp
15ml = ~1 TBSP

a stick of butter is about 110 grams

100 grams of sugar is 1/2 cup

300 grams of self rising flour would be about 2.5 cups


I use the scale for everything... it's much easier for lazies like me... LOL... no scooping... just spoon it into the scale and voila!

HeidiCrumbs Posted 28 Oct 2009 , 6:35pm
post #12 of 21

I just used the Karen's Cookies recipe for gingerbread and it turned out FANTASTIC! I will never use another GB recipe again. I cut them out kind of thick and they didn't spread and got nice and soft. Next time I'll bake longer to get them a little crunchier, I like my GB that way!

majka_ze Posted 28 Oct 2009 , 6:59pm
post #13 of 21
Quote:
Originally Posted by HeidiCrumbs

I just used the Karen's Cookies recipe for gingerbread and it turned out FANTASTIC! I will never use another GB recipe again. I cut them out kind of thick and they didn't spread and got nice and soft. Next time I'll bake longer to get them a little crunchier, I like my GB that way!




Be careful how long you bake the cookies - any gingerbread cookie recipe I know depends on right baking. Too long (and I don't mean burned cookies) and they become quite hard after cooling and won't get ever soft, unlike "right" baked cookies which can get hard after baking, but with time will get softer. One minute too long can make all the difference. They could get rock hard, not crunchy. Make the adjustment in baking time in small steps.

bonniebakes Posted 28 Oct 2009 , 8:19pm
post #14 of 21

can't wait to try those recipes - thanks!

fat-sissy Posted 25 Nov 2009 , 12:32am
post #15 of 21

Glad to find this. I wanted a good gingerbread cutout recipe!

KitchenConvert Posted 3 Jan 2010 , 7:02pm
post #16 of 21

I used one of the recipes on here to do gingerbread this Christmas, but really struggled with how fast the dough seemed to get soft at room temperature. I tried freezing it in between and beforehand, working with small batches, etc. Is this just a function of the molasses? Any way around this or tips?

littlejewel Posted 3 Jan 2010 , 7:21pm
post #17 of 21

You asked a great question. Thank you for starting the forum. I was looking for another gingerbread cookie recipe myself. Also, thanks to all who are sharing their recipes

stanmosha Posted 29 Nov 2014 , 9:24pm
post #18 of 21

This is what happens when American "COOKS" attempt to "BAKE" I need to go through hoops to find actual recipes with "weights" because unlike cooking (where a pinch and a glob is acceptable) BAKING is precision chemistry where 1/4 teaspoon could weigh 10 - 15 grams I want to know which one it is for sure.

thank you for posting this. It takes away all my guesswork and is precise. You should expect to receive mixed feedback once this is converted to cups as the "cook" mentality will just scoop the cup into the bag of flour making it almost doubled and complain when it's "like concrete"

mcaulir Posted 30 Nov 2014 , 7:27am
post #19 of 21

^Really? Your first post is to respond to a 4-year-old thread, insulting some of its participants?

Cevamal Posted 30 Nov 2014 , 2:20pm
post #20 of 21

A

Original message sent by KitchenConvert

I used one of the recipes on here to do gingerbread this Christmas, but really struggled with how fast the dough seemed to get soft at room temperature. I tried freezing it in between and beforehand, working with small batches, etc. Is this just a function of the molasses? Any way around this or tips?

I like to roll it out between sheets of plastic wrap, freeze it, and then cut it out frozen. Keep it in the bottom layer of plastic wrap so if it starts getting soft you can pop it back in the freezer.

ConfectioneryH Posted 3 Dec 2014 , 12:40am
post #21 of 21

This is our "Confectionery House Signature Gingerbread Cookie Recipe". My mom has used it for years and it has never failed me.  It is egg and dairy free and never spreads out. It is also a nice and sturdy gingerbread so it works great with gingerbread houses as well.

 

https://www.confectioneryhouse.com/recipes/gingerbread-house-recipe

 

Just wanted to share :)

 

-Ashley

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