gingerbread cookies?

Question

I am in the middle of making gingerbread cookies. I just realized i forgot to buy ginger. I havent added flour yet. If i put the mixture in the fridge until morning and then add the ginger and flour will it be okay?

Answer 1

Here is a site with 8 different gingerbread cookie recipes:

http://www.epicurious.com/recipes/find/results?search=Gingerbread+cookies%3F

Here are some more sites you might like to check out:

http://www.netcooks.com/recipes/Cookies/Gingerbread.Cookies.html

http://tgcmagazine.com/recipes/html/453.shtml

http://www.dltk-kids.com/recipes/gingerbread_cookies.htm

http://holidays.cdkitchen.com/recipes/recs/32/GingerbreadCookies72317.shtml

http://www.cs.cmu.edu/~mjw/recipes/cookies/gingerbread-cookies.html

Yes. You could even add the flour and then put it in the fridge and then add the ginger in the morning.

Good Luck and Have Fun.

Answer 2

I think this recipe can help you....

Molasses Cut-out Cookies for Gingerbread Men

This is my favorite gingerbread man recipe for the holidays. It is an eggless recipe and really has a great molasses flavor. This dough can be frozen for several weekes or you can roll, cut out and flash freeze the cut-out cookies to bake at a later date. Decorate with a simple smile, eyes and "mittens" using a confectioners sugar frosting piped out of a small ziplock sandwich bag.

2¼ hours 2 hours prep

INGREDIENTS

1 cup sugar
1 cup molasses
1 cup shortening
3/4 cup hot water
4-5 flour, enough to make a smooth dough
1 teaspoon cinnamon
4 teaspoons baking soda
2 teaspoons cream of tartar
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon cloves

DIRECTIONS

Mix sugar and shortening together until light and fluffy.
Add molasses and beat until it is incorporated Add hot water and stir well.
Sift dry ingredients into mixture a cup at a time and stir until mixed well Chill for at least 2 hrs.
Roll out a small amount, cut out a cookie round and test by cooking in a preheated 375F oven.
If cookies are spreading out too much, add and knead in a bit more flour.
Roll out dough a quarter at a time, keeping the rest chilled.
This makes handling the dough easier.
Roll out (using an equal mixture of confectioners sugar and flour) and cut into gingerbread men shapes.
Bake in a preheated 375F oven for about 12 minutes

Answer 3

Yes. You could even add the flour and then put it in the fridge and then add the ginger in the morning.

Answer 4

It'l be fine, but it might be stiffer, when you take it out of the fridge, and try to add the flour and spices. Why don't you go to the store, soon as possible or even to a nieghbor for some ground ginger?
GINGERBREAD KIDS:

4 1/2 cups flour
1 Tablespoon ground cinnamon
2 teaspoons ground ginger
/4 teaspoon ground cloves
1 1/4 teaspoons baking soda
1/2 cup butter, softened (imported works fine)
1/2 cup packed bronw sugar
2 large eggs (any color)
3/4 cup molasses
Tubes of white decorating icing
reg and green m&ms plus skittles.


A. In a medium size bowl, sift the flour, spices and baking soda. Set aside the dry ingredients.

B. In a large bowl, blend the butter and bronw sugar. Add teh eggs, 1 at a time, then the molasses. Slowly add teh flour mixture (the dry ingredients) to the molasses mixture, stirring afte each addition with your wooden spoon or mixer (The dough will be stiff.).

C. Divide the dough in half, flatten into thick pancakes ( a fun step for kids set up with a rlling pin, if you have kids) and cover with plastic wrap (any color). Refigerate for 2 hours, or until the dough is firm enough to roll ( but if it becomes too stiff, soften with for 10 minutes at room tepmp.).

D. Preheat oven to 350 f. On a floured counter (be sure it's not falling apart), roll out the dough to a 1/4 inch thickness. Use cookie cutters to cut out gingerbread men or people and a spatula to transfer them to a greased cookie sheet, spacing them 1 inch apart. bak 10 minutes.

E. Once the cookies have coo9led, invigte teh kids to pope frosting on features adn clothing (they can make boys and girls o even a whole family). Add the canies for buttons. makes approximately 25 cookies.


Chewy Chocolate Gingerbread Cookies

Serves
12

7 ounces best-quality semisweet chocolate
1 1/2 cups all-purpose flour
1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon cocoa powder
8 tablespoons unsalted butter
1 tablespoon freshly grated ginger
1 tablespoon dark brown sugar, packed
1/2 cup unsulfured molasses
1 teaspoon baking soda
1/4 cup granulated sugar
Nutrition InfoServing size: 12 servings


2. Cooking Directions
Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
Heat oven to 325 degrees F. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.
Yield: 12 servings (Serving size: 12 servings)



CHIPS AHOY! Pie

Prep Time 10 min.
Cook Time 30 min.
Serves 8

Recipe Provided By: Kraftfoods.com

See more from
Kraftfoods.com on Yahoo! Food

16 CHIPS AHOY! Real Chocolate Chip Cookies
1/3 cup butter, melted
1 1/2 cups cold milk
1 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
2 cups thawed COOL WHIP LITE Whipped Topping
Nutrition Info
Serving size: 8 Servings

Calories: 197 kcal
Carbohydrates: 16 g
Dietary Fiber: 0 g
Fat: 13 g
Protein: 2 g
Sugars: 8 g

2. Cooking Directions
Crush cookies in resealable plastic bag until fine crumbs form. Mix 1-1/2 cups of the crumbs with butter; press firmly onto bottom and up side of 9-in. pie plate to form crust. Reserve remaining crumbs for later use.
Add milk to pudding mix in a medium bowl; beat with wire whisk 2 min. Gently stir in whipped topping.
Spoon into crust. Refrigerate 30 min. or until set. Top with reserved cookie crumbs just before serving.
Yield: 8 servings (Serving size: 8 Servings)

Answer 5

it's ok