were do you find gingerbread cookies recepi on the internet?

Answer 1

bettycrocker.com has recipes

as does foodtv.com if you saw a recipe you'd like to try from the Food Network

Answer 2

Better homes and Garden Recipes or Martha Stewart Recipes, or Country cooking Recipes. and I also use Kraft recipes. Good Luck there is a lot of recipes on the internet.

Answer 3

the best site would be in the welding section of your local internet

Answer 4

Spicy Gingerbread Cookies

1 cup unsalted butter
1 cup dark-brown sugar, packed
2 large eggs
1 cup unsulfured molasses
6 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1-1/2 teaspoons ground cloves
1/2 teaspoon finely ground black pepper
1-1/2 teaspoons salt
Raisins, dragées, and/or red hot candies for decoration (optional)
Royal Icing for decoration (optional)


In a large bowl, beat together butter and sugar until light and fluffy. Beat in eggs and molasses. In another bowl, sift together flour, baking soda, baking powder, spices and salt. Stir flour mixture into butter mixture. Divide dough into thirds and wrap each third in plastic wrap. Chill for about 1 hour. Preheat oven to 350 F. Roll dough 1/8 inch thick between two pieces of waxed paper. Cut into shapes with cookie cutters. Transfer shapes to ungreased cookie sheets. If desired, decorate with raisins, dragées, and/or red hot candies. Refrigerate about 15 minutes. Bake for 8-10 minutes or until crisp but not dark. Allow to cool on the cookie sheet for 1 minute, then remove to wire racks to cool completely. If desired, decorate with Royal Icing.

Note: If you are going to use the cookies for decorations, make a hole for the cord or hook by poking the cookies with a toothpick or skewer as soon as they come out of the oven. Source: based on a recipe from Martha Stewart. We just toned down the black pepper a little bit. Martha uses 1 teaspoon of black pepper but we found it was a little bit too much for the kids. Some kids, however, really prefer Martha's original, so to each his own! If you'd like to kick it up, add the whole teaspoon of black pepper.


OR Gingerbread Man Cookies Recipe

Cookies
3 1/4 cups sifted all-purpose flour
3/4 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter (room temperature, softened)
1/2 cup dark-brown sugar, packed
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoons ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon finely ground black pepper
1/2 teaspoon salt
1 large egg
1/2 cup unsulfured molasses
Optional raisins, chocolate chips, candy pieces, frosting

Royal Icing
1 egg white
1/2 teaspoon lemon juice
1 3/4 cup confectioners sugar (powdered sugar)

1 In a large bowl, sift together flour, baking soda, and spices. Set aside.

2 In an electric mixer fitted with the paddle attachment, cream butter. Add sugar and cream until fluffy. Mix in eggs and molasses. Gradually add the flour mixture; combine on low speed. (You may need to work it with your hands to incorporate the last bit of flour.) Divide dough in thirds; wrap each third in plastic. Chill for at least 1 hour or overnight. Before rolling out, let sit at room temperature for 5-10 minutes. If after refrigerating the dough feels too soft to roll-out, work in a little more flour.

3 Heat oven to 350°. Place a dough third on a large piece of lightly floured parchment paper or wax paper. Using a rolling pin, roll dough 1/8 inch thick. Refrigerate again for 5-10 minutes to make it easier to cut out the cookies. Use either a cookie cutter or place a stencil over the dough and use a knife to cut into desired shapes. Press raisins, chocolate chips, or candy pieces in the center of each cookie if desired for "buttons".

4 Transfer to ungreased baking sheets. Bake until crisp but not darkened, 8 to 10 minutes. Remove from oven. Let sit a few minutes and then use a metal spatula to transfer cookies to a wire rack to cool completely. Decorate as desired.

OR Gingerbread Cookies

4 ounces butter
4 ounces Crisco vegetable shortening
3/4 cup lightly packed brown sugar
1/2 cup unsulphured molasses
1 large egg
3 1/4 cup all-purpose flour
2 teaspoons ground ginger
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 teaspoon brown food coloring *


Preheat oven to 350° F. Line two cookie sheets with parchment paper and spray lightly with pan coating.

Cream the butter with flat paddle attachment of electric mixer on high speed about 3 minutes or until soft. Beat in sugar; continue beating for about 2 minutes until light and fluffy. Beat in molasses and then beat in egg, scraping down bowl once or twice.

Sift together flour, ginger, cinnamon, baking soda, nutmeg, cloves, and salt. Add the dry ingredients to the butter mixture in three batches, mixing just until each batch is blended. Shape into a large flat ball by hand, kneading a few times until smooth. Shape into two disks (6-inch by 9-inch). Wrap in plastic wrap and refrigerate at least 2 hours or until firm enough to roll out. Overnight is best.

Roll out dough on a lightly floured surface to 3/16" thickness. Cut out shapes as desired using either a gingerbread person shape or any other of your choice. Transfer to cookie sheets using a broad-angled spatula, leaving at least 1 inch between cookies. Place similar sized cookies on the same sheet. To make hanging ornaments, punch holes in the tops of the shapes with a straw.

Bake for 9 1/2 to12 minutes depending on size, rotating pans front to back once during baking. They should just begin to brown around the edges and feel firm to the touch. Remove from oven and cool pans on wire racks for a few minutes; transfer cookies to racks to cool completely. Let pans cool completely before proceeding with next batch; you may reuse the parchment. Store in airtight container at room temperature for up to two weeks or freeze for up to one month. Decorate as you desire with Royal Icing.