Gingerbread Cookie Recipe...not Rock Hard Please

Baking By Jopalis Updated 14 Dec 2009 , 8:59pm by xiswtsawluiix

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Jopalis Posted 4 Dec 2008 , 7:29pm
post #1 of 13

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

12 replies
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yankeegal Posted 4 Dec 2008 , 10:14pm
post #2 of 13

I use Martha Stewart's recipe:
I have had great success with it.

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Lindakbh Posted 5 Dec 2008 , 6:37am
post #3 of 13

This recipe converted me into a huge gingerbread fan. They are nice and soft/chewey.

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JanH Posted 5 Dec 2008 , 8:50am
post #4 of 13

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!


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Frankyola Posted 5 Dec 2008 , 6:59pm
post #5 of 13

Thank You guys for the recipe I will try them and let you guys know how the come out.

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KrissieCakes Posted 5 Dec 2008 , 7:13pm
post #6 of 13

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!!!

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Jopalis Posted 5 Dec 2008 , 8:42pm
post #7 of 13

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. mean gingerbread cutout cookies right? Not gingerbread? I do love fresh gingerbread... yum! Thank you!

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JanH Posted 6 Dec 2008 , 11:55am
post #8 of 13

The gingerbread house thread was just a convenient depository for all the gingerbread info I found - including several soft gingerbread cookie recipe threads. icon_smile.gif


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Lindakbh Posted 7 Dec 2008 , 3:10am
post #9 of 13

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.

Have fun!

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Getus Posted 7 Dec 2008 , 3:28am
post #10 of 13

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. thumbs_up.gif

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katiecake Posted 7 Dec 2008 , 9:19pm
post #11 of 13

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

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Jopalis Posted 10 Dec 2008 , 8:31pm
post #12 of 13

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!

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xiswtsawluiix Posted 14 Dec 2009 , 8:59pm
post #13 of 13

Great thread! thumbs_up.gif

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