My Ginger bread cookie dough is runny, help...?

Question

I followed instructions on ingrediants to the letter, but I may have made a mistake in using the mixer to add the flour which seemed to make the dough runny, I left it in the refridgerator over night and never thickened up, can anyone help. This is my first ever attempt at Ginger bread cookies. I wanted to surprise my nieces and nephews, I'm not sure that drinking the ginger bread mixture would be the kind of surprise they wanted, can anyone help...Thanks

Answer 1

Here is a recipe for the dough that you might like:

GINGERBREAD COOKIE DOUGH

Ingredients needed:

One-half cup sugar
One-half cup shortening
One-half cup dark molasses
One-fourth cup water
Three-fourths teaspoon salt
Three-fourths teaspoon ground ginger
One-half teaspoon baking soda
One-fourth teaspoon allspice
Two and one-half cups all-purpose flour
Raisins or currants

Beat the sugar, shortening, molasses and water in a large bowl on low speed until blended. Beat on medium speed 1 minute. Stir in the remaining ingredients except the raisins. Cover and refrigerate until chilled, 1to 2 hours. Heat the oven to 375 degrees. Sprinkle a cloth-covered surface lightly with the flour; turn the dough onto the surface. Roll the dough with a rolling pin until one-fourth-inch thick. Cut with a 5 to 8-inch gingerbread kid cutter. Lift the cookies carefully with a large spatula onto an ungreased cookie sheet. Decorate the cookies with the raisins. Bake until set, 8 to 10 minutes. Cool the cookies for 3 minutes, then carefully remove from the cookie sheet with a spatula. Cool; decorate with the frosting.

Makes about eleven 5-inch or six 8-inch cookies

Here is a recipe you might want to try:

GINGER SHORTBREAD COOKIES
These delicate, buttery cookies are nice with a cup of tea or coffee.
2 1/3 cups unbleached all purpose flour
3/4 cup powdered sugar
2 teaspoons ground ginger
1/4 teaspoon salt
1/4 cup coarsely chopped crystallized ginger (about 1 1/2 ounces)
1 tablespoon sugar
1 cup (2 sticks) unsalted butter, room temperature
2 teaspoons grated lemon peel
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract

Additional powdered sugar (optional)

Combine flour, 3/4 cup powdered sugar, ground ginger and salt in medium bowl. Combine crystallized ginger and 1 tablespoon sugar on work surface; chop finely.
Using electric mixer, beat butter in large bowl until light. Add lemon peel and extracts. Beat in crystallized ginger mixture. Beat dry ingredients into butter mixture in 4 additions.

Transfer dough to floured work surface. Divide dough in half. Roll each half into 6-inch log. Shape each log into 2x1x6-inch-long rectangular log. Wrap in plastic and refrigerate 2 hours.

Preheat oven to 325°F. Lightly butter 2 large baking sheets. Cut each dough log into 1/3-inch-thick cookies. Transfer cookies to prepared baking sheets, spacing 1 inch apart (cookies will spread slightly during baking). Bake cookies until edges are pale golden, about 24 minutes. Cool cookies on baking sheets 3 minutes. Using metal spatula, transfer cookies to racks. Sift additional powdered sugar over warm cookies, if desired. Cool completely. (Can be made ahead. Store in airtight container at room temperature up to 1 week.)

Good Luck.

Answer 2

You could try adding more flour to it, or start over with another recipe. Some recipes are useless, maybe even faulty.

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 3

you don't have enough flour in the recipe.