Best 11 Natasha And Atrinas Gingerbread Cookies Recipes

SOFT GINGERBREAD COOKIES

Steps:

• In a stand mixer, whisk 1 egg yolk and 1 cup brown sugar until blended then whisk in 1 cup sour cream.
• Put 1/2 tsp baking soda in a large spoon ramekin and stir in 1/2 tsp white vinegar. It will foam, then pour into the mixing bowl and stir into batter.
• Add 1/4 tsp salt, 1/2 tsp vanilla, 1 1/2 tsp ginger, 1 1/2 tsp cinnamon, and 1/4 tsp ground nutmeg, and whisk until well blended. Now using paddle attachment, add flour 1/2 cup at a time letting it incorporate before adding more. Dough will be very sticky.
• Scoop a rounded teaspoon of dough into well-floured hands and roll into 1" balls. Space balls evenly on a silpat or parchment lined cookie sheet and bake at 350˚F for 20- 25 minutes (I baked for 22 min) or until barely golden. Remove immediately.
• In the bowl of a mixer, beat egg whites on high speed with whisk attachment until foamy and tripled in volume (2-3 min). Reduce speed to low and add 2 cups powdered sugar and 1 tsp vanilla, mixing until well blended, scraping down the bowl as needed. Increase speed to medium and beat another 2 minutes or until creamy and smooth (do not over-beat).
• Once cookies are out of the oven and still warm, dip each one in the vanilla glaze, coating only the top of the cookie then set on a wire rack and let rest until glaze is dry. If you want to use crystal sugar or sprinkles, apply right after the glaze so the sprinkles stick to cookies.
• If using color, divide remaining glaze between ramekins and add desired colors. I used green, red and blue. Transfer colored glaze to individual ziploc bags and snip off the very tip of the bag. Once the glaze on the cookies is set, pipe on desired designs.

ULTIMATE GINGER COOKIE

Steps:

• Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
• In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.
• Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.

NATASHA AND ATRINA'S GINGERBREAD COOKIES

Steps:

• Sift the flour, spices and baking powder in the bowl of an electric mixer. At low speed, add the sugar, bacon drippings, syrup and cream. Blend thoroughly and continue to mix for about five minutes.
• Remove the dough from the bowl and knead on a lightly floured surface for about one minute. Divide the dough in four equal parts and wrap in waxed paper. Refrigerate overnight.
• Preheat the oven to 375 degrees.
• Lightly butter 4 to 6 cookie sheets and set aside.
• Roll out each section of dough on a lightly floured surface to a thickness of an eighth-inch. Using varied cookie cutters, cut out the cookies and remove each shape carefully with a metal spatula and place them a half-inch apart on the buttered cookie sheets. Form the remaining dough into a small ball and roll out the dough again until most of it has been used. Decorate the cookies and bake for about four to five minutes. Remove from the oven and allow to cool for one minute. Remove the cookies with a metal spatula to a clean surface covered with wax paper and allow to cool. Repeat the process with the remaining dough.

GINGERBREAD COOKIES

Steps:

• In the bowl of an electric mixer fitted with a paddle, add the butter, sugar and orange zest and beat until smooth, 5 to 8 minutes.
• Meanwhile, in a medium bowl, sift together the flour, baking powder, baking soda, dry ginger, nutmeg, allspice, cinnamon, cloves and salt. Whisk to blend. Set aside.
• In another bowl, whisk together the eggs, molasses and lemon juice.
• Preheat the oven to 350 degrees F.
• When the butter and sugar are integrated, lower the speed of the mixer and add the dry ingredients. Add the egg mixture and when blended, remove the bowl from the machine. Divide the cookie dough in half. Press the first half of the dough in between 2 sheets of waxed paper or plastic wrap and chill for 15 minutes. Repeat with the second half. This step will make it easier to finish rolling out the dough when it has chilled. It will also mean you only have half of the dough getting warm as you roll it.
• Lightly flour a flat surface. Use a floured rolling pin to gently roll the first half of the dough about 1/2-inch thick. Lightly flour the cookie cutter(s) and cut the shapes, making as few scraps as possible. Use a metal spatula to gently transfer them, cookie by cookie, (the cookies should be similar size) to a baking sheet. Repeat with the other half of the dough and transfer them to another baking sheet. A note about crowding the tray(s): these particular cookies can spread a little. Leave room between the cookies. Better to use 3 baking sheets with fewer cookies than to crowd them on 2 trays. Bake until brown around the edges, 8 to 10 minutes.
• Got scraps? Form the scraps into a ball, press it flat and chill in the refrigerator. These cookies may be a little more "tough" because the dough will have been worked a little more than the others. Why not have a little frosting on your gingerbread?
• In a medium bowl add all of the ingredients and whisk together to combine. If too thick in consistency, add a touch more orange juice or water to thin out.
• Use a pastry bag fitted with a star tip to pipe the frosting between 2 of the gingerbread cookies. Press the 2 cookies halves gently together.
• Variation: I love springerle, the German anise-flavored cookies, for the delicate molds (and carved rolling pins) used to make them. I have made this recipe with springerle molds with stunning results. The kind of cookies that make people marvel at how great they look before they eat a half a plate of them! Simply dust the decorative molds (or rolling pin) with flour, shaking lightly to remove any excess. Roll the dough very thin (between 1/2 and 1/4-inch thick). Press or roll the dough into the molds and trace the shapes with a sharp knife to extract the cookies. Arrange them on a greased baking sheet (with some space between them) and bake for 6 to 8 minutes. Not using molds? Scoop the batter in teaspoons and roll them into balls. Press the balls onto a greased baking sheet or press with the tines of a fork to make ridges. Bake until brown around the edges, about 10 to 12 minutes. These cookies are so beautiful, they can stand alone. Or...make gingerbread sandwiches using the above frosting as the filling...

GINGERBREAD COOKIES

Steps:

• Preheat the oven to 325 degrees F.
• Sift the flour, baking powder, spices and salt together in a large bowl, and set aside.
• In a small saucepan combine the butter, honey, sugar, lemon juice and the lemon and orange zest. Bring this to medium heat and cook until the butter has melted and the sugar has dissolved. Let cool to about room temperature and beat in the eggs.
• Make a well in the flour/spice mixture and add the egg/sugar mixture to the well. Using a fork, begin to gradually incorporate the flour into the egg mixture. When the flour has mostly been incorporated, turn the mixture out onto a clean work surface and gently knead until the mixture is smooth and homogenous. Knead in a little more flour if the dough seems sticky. Chill dough for 1 hour or overnight.
• Using a rolling pin, roll the dough to an even thickness of about 1/4-inch. Cut into desired shapes with cookie cutters. Place on a lightly greased or parchment-lined cookie sheet and bake for 20 to 25 minutes or until the cookies are firm and lightly browned. Let the cookies cool for 3 to 4 minutes and transfer to a cooling rack.
• When the cookies are completely cool decorate, as desired.
• Cook's Note: If you are planning to hang the cookies, make a hole for the string before baking.

GINGERBREAD COOKIES

Steps:

• For the cookies: In the bowl of an electric mixer, cream the shortening and granulated sugar together until light and fluffy. Add the molasses, vinegar and egg and beat on high speed to blend thoroughly.
• Sift together the ginger, baking soda, cinnamon, cloves, salt and 4 cups of the flour in a separate bowl. Add the dry ingredients to the creamed shortening and sugar and mix to make a firm, manageable dough, adding more flour if needed. Wrap the dough in plastic and refrigerate until firm, about 3 hours.
• Preheat the oven to 375 degrees F. Lightly spray 2 baking sheets with cooking spray.
• Spray a rolling pin with cooking spray and lightly flour your work surface. Roll the dough to 1/8-inch thickness and cut it into desired shapes with a knife or cookie cutters. (You can reroll the scraps to make a few more cookies.) Place the cookies 1 inch apart on the prepared baking sheets and bake for 5 to 6 minutes. Cool the cookies for 2 minutes on the baking sheets before removing to a wire rack to cool completely. Repeat with the remaining dough.
• For the royal icing: Beat the egg whites and 1/3 cup of the confectioners' sugar with a wire whisk or the whisk attachment of your mixer. Add another 1/3 cup sugar and the cream of tartar and beat 10 minutes longer. Add the remaining sugar and beat until the mixture is smooth and thick. The icing can be tinted as desired with food coloring.
• Ice the cooled cookies with the royal icing as desired.

JOHANNA'S GINGERBREAD COOKIES

Steps:

• Sift the flour, cinnamon, ginger, cloves, and baking soda in a bowl.
• In a large mixing bowl, blend the butter and brown sugar until combined. Add the eggs, 1 at a time, and then the molasses. Slowly add the flour mixture. Mix well after each addition of flour. The dough will be stiff.
• Divide dough in half, flatten into 2 thick circles and wrap in plastic wrap.
• Refrigerate for 2 hours or until firm enough to roll out.
• Preheat oven to 350 degrees F.
• Roll out, cut into desired shapes and bake until golden brown.

GINGERBREAD COOKIES

Steps:

• In a small saucepan, combine brown sugar, molasses and shortening. Place over medium-low heat and stir just until mixture is melted and smooth. Remove from heat and mix in baking soda and 1/4 cup cold water. Set aside and allow to cool to room temperature.
• Add egg, salt, baking powder, ginger, cinnamon and cloves; stir to mix well. Add 4 cups flour and mix well, adding up to 1/2 cup more if dough seems sticky. Shape into a ball, cover and refrigerate for at least 2 hours, up to 24 hours.
• Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside. On a lightly floured surface, roll out dough to 1/4-inch thickness, and cut into gingerbread boy shapes with a 5-inch-long cookie cutter. Arrange on baking sheets 1 1/2 inches apart, and bake until risen and no longer shiny, about 10 minutes. Remove from heat and allow cookies to cool. If desired, decorate with royal icing and cinnamon candies. Store in an airtight container.

THE BAREFOOT CONTESSA'S ULTIMATE GINGER COOKIES

Steps:

• Preheat oven to 350°F.
• Line 2 sheet pans with parchment paper.
• Sift together flour, baking soda, cinnamon, cloves, ginger, and salt and then combine the mixture with your hands.
• Beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the speed to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute.
• With the mixer on low, slowly add the dry ingredients, then mix on medium speed for 2 minutes.
• Add crystallized ginger and mix until combined.
• Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers.
• Press both sides of each cookie in granulated sugar and place on sheet pans.
• Bake for exactly 13 minutes. The cookies will be cracked on the top and soft inside.
• Let the cookies cool for a minute or two and the transfer to wire racks to cool completely.

GINGERBREAD COOKIES II

Steps:

• Sift together the flour, baking powder, ginger, nutmeg, cloves, and cinnamon; set aside.
• In a medium bowl, mix together the shortening, molasses, brown sugar, water, egg, and vanilla until smooth. Gradually stir in the dry ingredients, until they are completely absorbed. Divide dough into 3 pieces, pat down to 1 1/2 inch thickness, wrap in plastic wrap, and refrigerate for at least 3 hours.
• Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto an ungreased cookie sheet.
• Bake for 10 to 12 minutes in the preheated oven. When the cookies are done, they will look dry, but still be soft to the touch. Remove from the baking sheet to cool on wire racks. When cool, the cookies can be frosted with the icing of your choice.

GINGERBREAD COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease one cookie sheet.
• Mix together the molasses, brown sugar, water and shortening.
• Sift together the flour, baking soda, salt, allspice, ginger, cloves and cinnamon. Add to sugar mixture and mix well. Cover and refrigerate for 2 hours.
• Roll dough 1/4 inch thick on floured board. Cut with floured gingerbread cutter. Place about 2 inches apart on cookie sheet. Bake for 10-12 minutes. Cool and decorate with frosting.