Hi everyone. since gingerbread is coming back soon and i never attempt to bake any gb cookies. does anyone has a good recipe that would roll out and can be decorated on. Thanks
I am still looking for a good recipe. All the ones I've tried taste great, but spread. I haven't tried these, but they're both from reputable cookie makers.
*raises hand* Pick Me Pick Me!!
I made gingerbread cookies for the first time this past Christmas, just as an activity to do with my DD. I wasn't planning on eating them, as I normally don't like gingerbread cookies. However, this recipe on Epicurious was OUTSTANDING, I actually could not stop eating the cookies (to my DD's chagrin ). http://www.epicurious.com/recipes/food/views/GINGERBREAD-SNOWFLAKES-107445
I used Toba's glaze rather than the icing on the recipe and of course used my own gingerbread cutouts, not "snowflakes" like the recipe title suggests. But, DO follow one reviewer's suggestion and double the spices and up the ginger even more (e.g. triple the ginger). I was nervous they would be overpowering but they were actually perfect that way; several reviewers stated they were bland without the spices pumped up.
They did not spread, but rather "puffed up." The finished cookie stayed soft even after several days. Oh yum, I am looking forward to making them again this year.
For decorating I like the "Melissa's Gingerbread" from the Martha Stewart Christmas" book.
It sounds a lot like the Epicurious one posted above!
It tastes great also. It works great for houses also!
Sorry, forgot to post the recipe.
Melissa's Gingerbread Cookies
1 cup dark molasses
1/2-cup light brown sugar
1/2-cup granulated sugar
4 teaspoons ground ginger
4 teaspoons ground cinnamon
3/4 tablespoons baking soda
1 cup (2 sticks) unsalted butter, at room temperature
2 large eggs, lightly beaten
6 cups sifted all-purpose flour
Place the molasses, sugar, ginger, and cinnamon in a double boiler over medium heat. When the sugar has melted, add the baking soda and stir. When the mixture bubbles up, remove from heat.
Place butter in a large mixing bowl. Add the hot molasses mixture and stir well. Let mixture cool to about 90 degrees, then add the eggs. Gradually add the flour, 1 cup at a time, while beating. (This is best done in an electric mixer, but you can use a wooden spoon.)
Preheat the oven to 325 degrees and line thick baking sheets with parchment paper.
Shape the dough into a neat rectangle, place on a well-floured board, and roll out until 1/4-inch thick. Cut into shapes, place shapes on the baking sheets, and bake for 15 to 20 minutes or until firm to the touch. Let cool on racks.
Number Of Servings: Makes 3 to 4 Dozen
That's the other recipe I forgot. The one from the Martha Stewart cookie book. It was in her cookie magazine, too -- the gorgeous snowflakes. Which reminds me, I need to order that cutter!
cookiemookie & ceshell, thanks for the recipes I will try those, too.
It's funny, I love making cookies and one of my favorites to eat is gingerbread. It is if course, the one that gives me the most trouble. I'm looking forward to the day when I find my NFGB (No Fail GINGERBREAD)!!!
thanks everyone i will try these recipes and let you know