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Here are more recipes for our favorite food - Gingerbread. These recipes are for cookies and other special treats. I hope you will enjoy them.
This page was last updated on September 5, 2008.
Index of Gingerbread Recipes.
Gingerbread Cookies
Ginger Coin Cookies
Mrs. Gurney's Ginger Snaps
Rochester Ginger Snaps
Gingersnaps
Gingersnapwiches
Molasses Jumbos With Ginger Filling
Orkney Broonies
Parkin Cookies
Gingerbread Men
Jumbo Gingerbread Men
Gingerbread Doughnut Twists
Swedish Gingernuts
Gingerbread Scones
| GINGERBREAD COOKIES |
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Combine first 11 ingredients in processor and blend well, about 5 seconds. Transfer flour mixture to medium bowl and set aside. Mix egg and sugars in work bowl 1 minute. Add butter and mix 1 minute. Add molasses and blend 15 seconds. Return flour mixture to work bowl and mix using on/off turns just until flour is incorporated; do not overprocess. Transfer dough to plastic bag and flatten into disc. Seal tightly and chill at least 4 hours, preferably overnight.
Position rack in center of oven and preheat to 350'F Divide dough into 4 equal portions; return 3 to refrigerator. Lightly dust work surface with powdered sugar. Roll 1 portion of dough out to thickness of 1/4 inch. Cut out cookies using 1 1/2-inch round cutter. Arrange on baking sheet, spacing 1 inch apart. Repeat with remaining dough. Decorate cookies as desired. Bake until browned, about 12 minutes. Transfer cookies to wire rack and let cool. Store in airtight container. Makes about 10 dozen. A 5-inch gingerbread man cutter can be used; yield will be about 22 cookies. |
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GINGER COIN COOKIES
Minced crystallized ginger gives these refrigerator cookies their unusual flavor. |
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Cream butter with powdered sugar in large bowl. Add all remaining ingredients and blend well. Form dough into cylinder about 1 3/4 inches in diameter. Wrap in plastic and refrigerate until firm enough to slice, at least 2 hours, or freeze about 45 minutes. The dough can be made well ahead and frozen. Let thaw slightly before slicing into cookie rounds.
Preheat oven to 400'F Cut dough into 1/4-inch-thick slices. Arrange slices on ungreased baking sheets. Bake until lightly browned, about 8 minutes. Transfer cookies to wire racks to cool. Store in airtight container. (Cookies can be prepared ahead, wrapped tightly in foil and frozen.) Makes about 5 dozen. |
| MRS. GURNEY'S GINGER SNAPS |
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| Mix together the sugar, golden syrup, melted butter or butter and lard, and ginger. Dissolve the baking soda in the hot water and add to the ginger mixture. Work in just as much flour as will make a very stiff dough. Roll out on a floured board as thin as possible, about 1/8 inch (3 mm.) thick and cut into small rounds. Bake on baking sheets in a preheated 350' F. (180' C.) oven for about 15 minutes, or until beginning to brown. Makes about 50. |
| ROCHESTER GINGER SNAPS |
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| Boil together molasses, sugar, butter, spices and soda for five minutes. Cool and add the egg, beaten, and flour sifted with baking powder. Roll very thin on floured board and cut in strips one inch wide and about four inches long. Place on greased baking pans or cookie sheet and bake in moderate oven at 400' F. for 6 minutes. Makes eight dozen ginger snaps. |
| GINGERSNAPS |
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Combine brown sugar, molasses and egg in large bowl and mix well. Beat in butter. Stir in flour, ginger, cloves, cinnamon, baking soda and salt. Turn dough out onto lightly floured surface and shape into 4 long logs. Roll logs back and forth several times. Cut each in half crosswise. Shape logs to diameter of about 5/8 inch. Freeze until thoroughly chilled, about I hour.
Preheat oven to 350'F. Lightly grease baking sheet (preferably nonstick). Pour sugar into pie plate to depth of about 1/4 inch. Remove 1 log from freezer and cut into 1/4-inch slices. Dip slices into sugar, turning several times to coat entire surface and pressing dough to spread and flatten to thickness of about 1/8 inch. Transfer slices to prepared sheet, spacing about 1 inch apart. Bake until lightly browned but still soft, about 6 to 8 minutes. Let cool until almost hard, about 30 seconds. Using spatula, quickly transfer cookies to sheet of waxed paper; if cooled too long, cookies will cling to pan and break when removed. (if cookies harden before removal from baking sheet, return to oven for about 30 seconds.) Sprinkle with sugar. Repeat with remaining dough. (Cookies can be prepared 1 month ahead. Store in airtight container.) Makes about 30 dozen |
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GINGERSNAPWICHES
Ginger, chocolate and ice cream combine to make this terrific dessert. The shortbread cookie recipe makes enough for the eight large cookies used for the "snapwiches," plus dough to cut more in any size desired. 4 servings |
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| Mix ice cream and ginger. Divide among 4 cookies, spreading to edges. Top with remaining cookies. Roll edges in chocolate chips (freeze several minutes if ice cream is too soft). Wrap in plastic and freeze until firm. (Can be prepared 1 day ahead.) Serve frozen. |
| *Ginger Shortbread Cookies |
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Cream butter with 3/4 cup sugar, using electric mixer. Sift in remaining ingredients except additional sugar. Mix just until firm dough forms. Wrap tightly and refrigerate 30 minutes.
Preheat oven to 325'F. Roll dough out on lightly floured surface to thickness of 1/4 inch. Cut out eight 3-inch squares. Arrange on baking sheet. Cut remaining dough in any shapes desired and arrange on baking sheet. Sprinkle cookies with sugar. Bake until firm and lightly colored, about 20 minutes. Cool completely on racks before filling. |
| MOLASSES JUMBOS WITH GINGER FILLING |
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Molasses Cookies
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For cookies:
Stir sugar, molasses and butter in heavy 2- to 3-quart saucepan over low heat until butter melts. Cool mixture to lukewarm. Stir egg, vinegar and vanilla into molasses mixture. Combine dry ingredients and gradually stir into molasses mixture. Cover and chill 1 1/2 hours to firm. (Can be prepared 3 days ahead.) Invert baking sheets and cover undersides with foil. Brush with melted butter and dust with flour, shaking off excess. Form dough into 1-inch balls. Arrange on foil, spacing 3 inches apart. Flatten each cookie into 3-inch round (saucepan bottom wrapped in plastic works well). Chill 1 1/2 hours. Preheat oven to 325'F. Bake cookies until honey colored, about 14 minutes. Slide foil onto work surface. Gently press each cookie with spatula to flatten. Cool. (Can be prepared 2 days ahead. Store in airtight container.)
For filling:
Spread 1 tablespoon filling on bottom of cookie, smoothing to edges. Press bottom of another cookie firmly onto filling. Repeat with remaining cookies. (Can be prepared 6 hours ahead. Store uncovered to retain crispness.) Makes about 2 dozen.
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ORKNEY BROONIES
This traditional Scottish biscuit is similar to gingerbread. These are best when refrigerated at least one day. Makes about 2 dozen |
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| Preheat oven to 350'F Lightly grease 8- or 9-inch square baking pan. Combine oats and flour in large bowl. Rub in butter until coarse meal forms. Mix in sugar, ginger, baking powder, baking soda and salt. Combine buttermilk, corn syrup, molasses and egg; gently blend into dry ingredients. Turn batter into prepared pan. Bake until center is firm to touch, 30 to 35 minutes. Cool in pan on rack. Cover and chill overnight. (Can be prepared 1 week ahead.) Cut into 1 x 2-inch bars. |
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PARKIN COOKIES
A parkin is a traditional English oatmeal and ginger cake from Yorkshire. It is always eaten on Guy Fawkes Day, November 5. These cookies are great any time of year. Makes about 4 1/2 dozen |
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| Preheat oven to 325'F. Grease baking sheets. Combine oatmeal, flour, sugar, baking powder, cinnamon, ginger and allspice in large bowl and mix well. Cut in butter. Stir in syrup and egg and mix well. Form dough into 1-inch balls. Transfer to prepared baking sheets. Lightly press almond half into each ball. Bake until browned, about 15 minutes. Cool on rack. |
| GINGER PARKINS |
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Preheat oven to 350'F Line 10 x 15-inch jelly roll pan with parchment. Mix first 6 ingredients in medium bowl. Stir sugar, molasses and butter in heavy small saucepan over low heat until butter melts. Mix into dry ingredients. Combine milk and egg and gently stir into batter. Spread mixture evenly in prepared pan. Bake 15 minutes. Reduce temperature to 325'F. Continue baking until center springs back when touched, 10 to 15 minutes. Cool in pan on rack. Cover with waxed paper. Let stand at room temperature overnight. Just before serving, cut into 3 x 1/2-inch strips.
At serving time, spread the cut edges of these Scottish treats with butter. For maximum flavor, bake them one day ahead. Makes about 4 dozen |
| GINGERBREAD MEN |
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| Sift flour, baking powder, salt and ginger together. Mix molasses, sugar, egg and shortening together and add the dry ingredients to make soft dough. Shape in forms of little men, animals or plain cookies; bake on greased pan in moderate oven at 375' F 10 to 12 minutes. Makes eighteen small men about four inches high. |
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JUMBO GINGERBREAD MEN
You can give one of these charming breads to each member of the family on Christmas morning. Tie a wide silken red ribbon around the center and attach a gift card. To serve, pass a crock of sweet butter or orange marmalade. Excellent with cinnamon-spiked hot chocolate. Makes 6 |
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Heat milk with butter in heavy small saucepan over low heat until milk is scalded and butter melts. Remove from heat and stir in 2/3 cup molasses, crystallized ginger, ground ginger, orange peel, coriander, cinnamon, salt, cloves and mace. Let stand 1 hour.
Sprinkle yeast over 1/3 cup warm water in bowl of heavy-duty electric mixer. Add 1 tablespoon molasses and stir to dissolve yeast. Cover and let stand until foamy, about 5 minutes. Blend milk mixture into yeast, using dough hook. Add eggs 1 at a time, mixing until well combined. Blend in graham flour. Add enough all purpose flour 1 cup at a time to form elastic dough that pulls away from sides of bowl. Knead until very smooth and no longer sticky, at least 5 minutes. (Bread can also be made by hand.) Transfer dough to large buttered bowl, turning to coat entire surface. Cover bowl with plastic and kitchen towel. (Can be prepared 1 day ahead and refrigerated. Let rise in refrigerator until doubled. Punch down when doubled and cover tightly.) Let dough rise in warm draft-free area until just doubled in volume, about 11/2 hours for room temperature dough or 3 hours for chilled. Line baking sheets with buttered parchment. Punch dough down. Divide into 6 pieces. Pinch 1/4 off 1 piece to use for head. Form larger piece into oval. Flatten lightly with rolling pin to 7-inch-long oval. To form arms, start 1/3 down from top of oval on right side and cut diagonally 1/2 way to center of oval. Repeat on left side. Cut center of oval 1/3 up from bottom to form legs. Transfer to prepared sheet. Swing arms away from body; flatten slightly. Press ends to form round, fat hands. Separate legs and flatten slightly. Press ends to form round feet. Roll reserved small piece of dough into ball. Flatten slightly to form head. Moisten 1 end and attach to body, overlapping slightly at neck. Form 5 more men with remaining dough pieces. Press 2 allspice in center of each head for eyes. Press cherry half below eyes for mouth. Press 3 almonds down front for buttons. Brush each gingerbread man with egg-milk glaze. Preheat oven to 350'F. Let bread rise for 15 minutes while oven is heating. Bake bread until rich golden brown, 20 to 25 minutes. Cool on racks. (Can be prepared 1 day ahead. Cool completely. Wrap airtight. Reheat in 350'F oven 5 to 10 minutes.) Serve warm. |
| GINGERBREAD DOUGHNUT TWISTS |
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| Stir together flour, baking powder, ginger, soda, and salt. Beat eggs till thick and lemon-colored; beat in sugar, sour cream, molasses, and cooking oil. Stir in dry ingredients just till moistened. Roll dough on lightly floured surface to 9-inch square. Cut into strips 1 inch wide. Cut each strip in half crosswise. Shape strips of dough into 12-inch ropes. Fold in half; twist several times. Pinch to secure ends. Fry in deep hot fat (375'F) for 1 to 11/2 minutes per side, turning once. Drain. Dip in Lemon Glaze. Makes 18. |
| Lemon Glaze |
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| Mix the ingredients together and glaze over doughnut twists. |
| SWEDISH GINGERNUTS |
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| Heat the syrup and sugar together until the sugar dissolves. Pour the mixture into a large bowl and stir in the butter, cream, candied peel, ginger, cinnamon, cloves, cardamom, if using, and baking soda. Work the flour into the mixture, adding just enough to make a firm dough. Roll the dough about 1/4inch [6 mm.] thick. Cut it into 2-inch [5-cm.] rounds and arrange the rounds---spacing them well apart---on buttered baking sheets. Bake the cookies in a preheated 400' F. 200'C.] oven for about 15 minutes, or until lightly browned. Makes about 70. |
| GINGERBREAD SCONES |
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Directions:
Prep Time: 20 minutes Cooking Time: 12 minutes In a large mixing bowl combine the flour, brown sugar, baking powder, ground ginger, baking soda, salt, and cinnamon. Using a pastry blender, cut in the butter or margarine till mixture resembles coarse crumbs. Make a well in the center. In a small mixing bowl stir together the egg yolk, molasses, and milk; add all at once to center of the flour mixture. With fork, stir till combined (mixture may seem dry). Turn dough onto a lightly floured surface. Quickly knead dough for 10 to 12 strokes or till nearly smooth. Pat or lightly roll dough into a 7-inch circle. Cut into 8 wedges. Arrange wedges on an ungreased baking sheet about 1 inch apart. Brush with egg white and sprinkle with coarse sugar, if desired. Bake in a 400° F oven for 12 to 15 minutes or till light brown. Cool scones on a wire rack for 20 minutes. Serve warm with Nutmeg Whipped Cream, if desired.
Freezer directions:
Nutmeg Whipped Cream:
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This web page was created on November 7, 1999
by Margo Osti
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