Please help me with a gingerbread recipe for beginners?

Question

I know it is not the easiest thing to make...I am basing this on watching other people fail! Is there an easy recipe?? I want to make gingerbread men. I am not looking to make a complicated house or anything that would require perfect sheets of gingerbread.

Answer 1

try this easy and simple gingerbread loaf

-Gingerbread Recipes

Ingredients:
2 cups flour
1 cup sugar
1 cup dark molasses
1 cup vegetable oil
2 eggs
4 teaspoons cinnamon
***
1 cup milk
mixed with
1 tablespoon vinegar (let stand 15 minutes)
***
1 teaspoon baking soda
1 teaspoon ginger
1 dash of nutmeg

Directions:

Mix all ingredients together and place in a greased and floured 13x9 inch pan. Bake at 350 F for 35 minutes. Top with powdered sugar, whipped topping or lemon sauce.

This recipe for Easy Gingerbread serves/makes 14

or try this one

Easy Gingerbread Bars

1 1/4 cups granulated sugar
1 cup LAND O LAKES® Soft Baking Butter with Canola Oil
1 large egg
3 tablespoons molasses
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
3 tablespoons decorator sugar OR granulated sugar

1. Heat oven to 350°F.
2. Combine sugar, Soft Baking Butter with Canola Oil, egg and molasses in large mixer bowl. Beat at medium speed until creamy. Reduce speed to low; add flour, baking soda, cinnamon and ginger. Beat until well mixed.
3. Press dough into ungreased 15 x 10 x 1-inch jelly roll pan. Sprinkle with decorator sugar. Bake for 16 to 20 minutes or until lightly browned around edges. Cool completely. Cut into desired shapes with cookie cutter or cut into bars.

Makes 48 bars.

TIP: Crumble any leftover gingerbread bars by hand; sprinkle over ice cream, pudding or yogurt. Serve at room temperature or warm crumbs in microwave oven on HIGH for 15 to 20 seconds.

TIP: Place any leftover gingerbread bars into food processor bowl fitted with metal blade. Cover; process for 15 to 30 seconds or until mixture resembles fine crumbs. Substitute gingerbread crumbs for graham cracker crumbs in any crumb crust recipe.

Answer 2

I got some gingerbread graham crackers at the supermarket. They have a easy gingerbread house recipe.

But here is an easy cookie recipe.

Instructions

STEP 1: Gather ingredients. You will need 5 c. sifted all-purpose flour, 1 tsp. ground cinnamon, 2 tsp. baking powder, 1 1/2 tsp. each ground ginger and ground cloves, 1 tsp. baking soda, 1 tsp. ground nutmeg, 1 tsp. salt, 2 sticks unsalted butter, 1 c. sugar, 2 eggs, 1 c. molasses, and 2 tbsp. water.

STEP 2: Mix butter and sugar until creamy.
STEP 3: Add eggs, molasses and water. Mix well.
STEP 4: Mix the dry ingredients together.

STEP 5: Blend the dry ingredients into the butter mixture.

STEP 6: Chill for at least three hours or overnight.

STEP 7: Roll out dough onto lightly floured cookie sheet.

STEP 8: Using cookie cutters, cut out shapes.

STEP 9: Place cookies about an inch apart on the cookie sheet and bake for five minutes at 375 degrees.
STEP 10: Cool on rack and then decorate cookies.
Tips & Warnings

There are many variations on the gingerbread recipe. This one is a basic way to get started. Add more ginger and cinnamon for spicier cookies, more sugar for sweeter cookies, or more butter or shortening for moister cookies.

Answer 3

Gingerbread Teddy Bears(bite all the ears off and they'll look like men)

Ingredients


1 c Butter (or margarine)
2/3 c Brown sugar
2/3 c Corn syrup and/or molasses
4 c Flour
1 1/2 ts Cinnamon
1 ts Ginger
1/2 ts Ground cloves
3/4 ts Baking soda
1 Egg; lightly beaten
1 1/2 ts Vanilla extract

Instructions

In a saucepan combine butter, brown sugar and corn syrup. Cook and stir over medium heat until sugar dissolves. Pour into large mixing bowl; cool 5 minutes. Sift together flour, cinnamon, ginger, cloves and baking soda. Add egg and vanilla to butter mixture; mix well. Add flour mixture; beat til well mixed. Divide dough in half, cover and chill 2 hours or overnight. For each bear, shape dough into one 1-inch ball, one 3/4-inch ball, six 1/2-inch balls and one 1/4-inch ball. On ungreased cookie sheet flatten the 1-inch ball to 1/2" thickness for body. Attach the 3/4-inch ball for head and flatten to 1/2" thickness. Attach the 1/2-inch balls for arms, legs and ears. Attach the 1/4-inch ball for nose. Bake at 350 degrees for 8 to 10 minutes, cool and decorate. I usually make these smaller than described here; about 1/2 the size. Also, the ears start to look like MOUSE ears if they're not a little smaller than the arms and legs. Roll the nose ball to make it more oval in shape and place it on the LOWER half of the bear's face. These can be decorated with any icing-- I use tinted Royal icing made from meringue powder to add eyes, nose and bow tie to each bear. For Easter, make these into bunnies. Use only light corn syrup, no molasses. Substitute white sugar for the brown sugar. Omit spices and add a bit of almond extract if desired. Make them the same way, but make two long ears on the top and two cheek-balls instead of the nose-ball. Decorate with pastel icings

Answer 4

Chocolate Gingerbread With Warm Pear Sauce:

Chocolate teams with gingerbread for an interesting flavor combo. Prep: 17 min., Cook: 1 hr.

1 cup buttermilk
1/2 cup molasses
3/4 teaspoon baking soda
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 cup butter
1 (3-ounce) package cream cheese, softened
3/4 cup granulated sugar
1/4 cup firmly packed light brown sugar
1 large egg
1 (2-ounce) jar crystallized ginger, finely chopped
1 cup (6-ounce package) semisweet chocolate morsels
1/4 cup butter
1/4 cup firmly packed light brown sugar
2 (15 1/4-ounce) cans pear halves, drained and chopped

Whisk together first 3 ingredients in a small bowl; set aside.

Combine flour, salt, ginger, and cardamom; set aside.

Beat 1/2 cup butter and cream cheese at medium speed with an electric mixer until fluffy. Add granulated sugar and 1/4 cup brown sugar; beat until creamy. Add egg, and beat until blended. Slowly add buttermilk mixture to butter mixture; beat 2 minutes. Stir flour mixture into butter mixture just until combined. Fold in crystallized ginger and chocolate morsels. Pour mixture into a lightly greased 9-inch square pan.

Bake at 350° for 53 minutes or until cake springs back when lightly touched in center. Cool completely in pan on a wire rack.

Melt 1/4 cup butter in a large skillet over medium heat. Add 1/4 cup brown sugar, stirring until sugar dissolves. Add pears; cook 5 minutes or until slightly thickened, stirring gently to coat. Serve warm sauce over cake.

Yield: Makes 9 servings

Answer 5

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