i need a recipe for ginger bread cookies people?

Question

most of the ones i see you have to put in the fridge overnite I don't have time for that is there one that doesn't reqiure fridged over nite? My daughter decided a the last min. she wants to make these.Thank you so much and MERRY CHRISTMAS!!

Answer 1

Soft Gingerbread Cookies

INGREDIENTS
3/4 cup molasses
1/3 cup packed brown sugar
1/3 cup water
1/8 cup butter, softened
3 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground allspice
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
DIRECTIONS
In a medium bowl, mix together the molasses, brown sugar, water and butter until smooth. Combine the flour, baking soda, allspice, ginger, cloves and cinnamon, stir them into the wet mixture until all of the dry is absorbed. Cover the dough and chill 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 out into desired shapes. Place cookies 1 inch apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Remove from the cookie sheets to cool on wire racks.

Nauvoo Gingerbread Cookies

INGREDIENTS
1 cup white sugar
1 cup molasses
3/4 cup lard
1/2 cup hot water
2 eggs
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
6 cups all-purpose flour
DIRECTIONS
Combine first four ingredients, rinse molasses out of cup with the hot water. Add the eggs and mix.
Add the rest of the ingredients and mix well. Refrigerate dough until firm.
Roll out and cut with a cookie cutter. Bake at 350 degrees F (175 degrees C) for 10 minutes.

Gingerbread Cookies I

INGREDIENTS
1 cup white sugar
2 teaspoons ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 cup margarine, melted
1/2 cup evaporated milk
1 cup unsulfured molasses
3/4 teaspoon vanilla extract
3/4 teaspoon lemon extract
4 cups unbleached all-purpose flour
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
In a large bowl, stir together the sugar, ginger, nutmeg, cinnamon, salt, and baking soda. Mix in the melted margarine, evaporated milk, molasses, vanilla, and lemon extracts. Stir in the flour, 1 cup at a time, mixing well after each addition. The dough should be stiff enough to handle without sticking to fingers. If necessary, increase flour by up to 1/2 cup to prevent sticking.
When the dough is smooth, roll it out to 1/4 inch thick on a floured surface, and cut into cookies. Place cookies on the prepared cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. The cookies are done when the top springs back when touched. Remove from cookie sheets to cool on wire racks.

Answer 2

Nauvoo Gingerbread Cookie Recipe

Answer 3

components: 2 a million/4 cups all-purpose flour 2 ½ teaspoons floor ginger a million teaspoon baking soda a million teaspoon floor cinnamon ½ teaspoon floor cloves a million/8 teaspoon salt ¼ teaspoon nutmeg ½ cup butter, softened ½ cup white sugar ½ cup brown sugar a million egg a million tablespoon orange juice ¼ cup molasses 2 tablespoons white sugar instructions: a million. Preheat oven to 350 tiers F (one hundred seventy five tiers C). Sift together the flour, ginger, baking soda, cinnamon, cloves, nutmeg, and salt. set aside. 2. In a great bowl, cream together the butter and sugar till easy and fluffy. Beat in the egg, then stir in the orange juice and molasses. steadily stir the sifted components into the molasses mixture. shape dough into walnut sized balls, and roll them in the the rest 2 tablespoons of sugar. place the cookies 2 inches aside onto an ungreased cookie sheet, and flatten rather. 3. Bake for 13-14 minutes in the preheated oven. enable cookies to relax on baking sheet for 5 minutes till now removing to a twine rack to relax thoroughly. save in an hermetic container. Yields 24 cookies

Answer 4

After playing around with a recipe for the better part of three years I finally perfected it. Well, at least to me it’s perfect. There is something so comforting about the smell of gingerbread baking in the oven, the whole house smells divine and there are tons of design options once they’ve cooled off. You can go the simple route and decorate them before you bake them or get elaborate and create ‘look alike’ cookies that you decorate to look like your family and friends. I honestly think that baking cookies like this is a dying art; supermarkets whip these out by the thousands and most people opt to buy them rather than to make their own. If you are someone that has always wanted to make gingerbread boys or girls for the holidays, here is a recipe that is easy to make, yields a nice looking cookie and can be decorated in a plethora of different ways.

Ingredients

1/4 cup butter - softened
1/2 cup brown sugar
1/2 cup dark molasses [black strap is a great pick]
3 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon
1/4 cup water

Mix the butter and brown sugar until it blended then pour in the molasses and mix. In a separate bowl sift together the flour, baking soda, ginger, salt, cloves and cinnamon. Take the dry mix and start adding it to the wet mix; when everything is combined start to add the water a little at a time until you have a nice firm dough. You can add more cinnamon or cloves depending on how strong you want them but remember, it is easy to add more but hard to take away excess amounts so don’t go hog wild with the spices. You can do this by hand or with a mixer, just make sure you don’t add too much of the water - if you don’t use it all that’s no problem, just don’t go adding more than a quarter cup or your cookies will be paper thin.

When you have the mix completed you may want to refrigerate it if you are working in a warmer climate or right next to the oven. Roll out the dough on a floured surface until it is between a half and quarter inch; use any type of cookie cutter you wish to cut out the figures. I tried this with the Wilton 5 Point Perimeter Cookie Cutter and they looked so incredible when I frosted them. Once you have the shapes cut out, place them on a cookie sheet that you have lined with parchment paper and bake them in a 350 degree oven for eight to twelve minutes. [Reduce the heat by 25 degrees if you are cooling them on a dark cookie sheet] The baking time depends on the size of the cookie, how many are on a sheet and their shape. Larger ones will take more time, smaller ones less time. If they start to rise on you give the cookie sheet a good whack when you take it out of the oven to ‘drop’ them. This will give you nice level cookies to decorate. Remove them carefully from the cookie sheet and allow them to cool on a wire cooling rack.

If you are going to prepare a royal icing to decorate with I highly suggest using a meringue powder instead of an egg white mixture; this is easier to work with and there are fewer health risks involved with it. You can decorate these with anything you wish but if you want to save time, use raisins for eyes, dried cranberries for buttons, assorted candies for accents - pretty much anything that you can shove into the raw dough. If you are going to decorate them after they have baked you will want to make sure that they are completely cooled. Most people think that you have to use gingerbread shaped cookie cutters with this type of recipe but you can make them in any shape you like. Good picks to start with are basic Christmas trees, circles that you can decorate like tree ornaments, hearts, angels and don’t forget mans best friend .. be sure to make a couple of gingerbread dog bones for your favorite pooch.

These will keep for up to two weeks if you wrap them when you’ve decorated them. You can pop them into plastic zipper storage bags but I wouldn’t freeze them. When ever I tried to freeze them they ended up being rock hard after they thawed; if you like crunchy cookies than this might be something that you’ll want to do for a snack after the holidays. If you want a cute treat to take to work or to send off to school, consider making mini gingerbread people; you can decorate them with a couple of eyes and a piece of licorice for a smile and make a ton of them in no time at all. People have this notion that making gingerbread cookies takes forever when in fact, the recipe is simple to make and they take almost no time to bake. So stop wasting all that money on store bought cookies ... enlist the kids to help out with cutting out the figures and decorating them and put some quality back into the phrase “quality time”!

Answer 5

I found great recipes at www.recipes.com.

Answer 6

www.pillsbury.com/bakeoff