#Ginger Breads

12 Days of Holiday Recipes🎄 Day 1: Big Soft Gingerbread Cookies✨ Arguably the most underrated Christmas cookie. These are soft and pillowy and the blend of spices with the sugar coating is just perfection. Here’s what you need: 2 1/4 cups flour 2 tsp ginger 1 tsp cinnamon 1 tsp cloves 1/2 tsp nutmeg 1/4 tsp salt 1 tsp baking soda 3/4 cup butter, softened 3/4 cup white sugar, plus 2 tbsp for rolling 1 egg 1/4 cup molasses 1 tsp vanilla Preheat oven to 350F. Combine flour, baking soda, spices and salt in a bowl and set aside. In a large bowl, beat butter and 3/4 cup sugar until fluffy. Beat in egg, then fold in molasses and vanilla. Stir in the dry ingredients until combined. Scoop and form balls slightly bigger than the size of a golf ball (should get around 12-15 large cookies). Roll each ball in the sugar until coated. Place onto a baking sheet and bake for 9-11 minutes until the edges are golden. #christmascookies #christmascookierecipe #christmas #cookies #cookierecipes #gingerbread #gingerbreadcookeis #foodiesinternationalchat #holidayrecipes #holiday #christmasrecipes #12daysofcookies #gingerbreadcookierecipe

Easy gingerbread recipe 🤎🎄 Ingredients for about 15 cookies: 6 tablespoons butter, set out at room temp for about 30 minutes (you still want the butter to be a little cold) 1/3 cup brown sugar 3 tablespoons sugar 1 tsp vanilla 1 egg yolk 1/2 cup + 2 tablespoons molasses (divided) 1 + 3/4 cup all purpose flour 1/4 tsp baking soda Pinch of salt 1 + 1/2 tsp ginger 1 tsp cinnamon 1/2 tsp cloves Directions: preheat oven to 350. Line a baking sheet with parchment paper. Beat the butter and sugars together (if it’s crumbly and won’t come together, use your hands). Add in 1/2 cup of molasses, vanilla and egg yolk. Beat until well combined, scraping down the sides of bowl with a spatula. Add the flour, baking soda, salt, and spices. Mix with your hands until it starts turning into dough. Add the remaining molasses and keep mixing with your hands until a dough forms, it might be a little crumbly. Shape into a ball and place on a floured work surface. Roll the dough about 1/4 inch thick. Cut out gingerbread men. Place on cookie sheet and bake for about 10 minutes or until tops look dry and bottoms look lightly golden. Let set for about 5 minutes before transferring to a cooling rack. #gingerbread #christmasrecipes #christmasbaking #baking #bakingrecipes

Ginger bread com especiarias! Amo demais essa receita, faço a alguns anos pra presentear e vender no Natal, são um sucesso😍 Ingredientes: 100g de manteiga; 1 xícara de açúcar mascavo (da pra usar o refinado, mas vai alterar na cor do biscoito e na consistência, ficando mais crocante, com o mascavo fica mais macio); 2c/ sopa de melado de cana ou mel; 1 ovo; Essência de baunilha a gosto; 1c/sopa da bebida da sua preferência, usei rum, mas pode ser até água; 2 + 1/2 xícara de farinha de trigo; 1/2c/cha de Bicabornato de sódio; 1/2 c/cha de cada umas das especiarias da sua preferência (usei gengibre em pó, canela e noz moscada). Geladeira por 30 minutos antes de abrir a massa. Assar no forno pré aquecido a 180 graus por cerca de 10/15 minutos. Os biscoitos saem mais macios mesmo do forno, não ficam super duros. Para o glacê: 5c/sopa de açúcar impalpável; 1 + 1/2 c/sopa de suco de limão ou água.

Ginger bread cookies! Welcome back to my Christmas cookie series!! This is episode 22 Ingredients: 1 cup unsalted butter, softened 1 cup dark brown sugar, packed 1 cup molasses 1 tablespoon vanilla extract 4 cups all purpose flour 1 & 1/4 teaspoon salt 1 tablespoon ground ginger 1 tablespoon ground cinnamon 3/4 teaspoon ground cloves 1/2 teaspoon ground allspice How to: In a mixing bowl combine butter and sugar and mix well. Are in molasses and vanilla and mix. In a separate bowl combine flour, salt, and spices. Add in to your wet ingredients and mix well. Separate the dough into thirds and wrap in plastic wrap and chill in the refrigerator for 2 hours. Next using a kitchen cloth dusted with flour begin rolling out one of your chilled doughs. Roll from the center out evenly using your rolling pin coated in flour. Roll dough until 1/8th inch thickness. Next use your cookie cutter to cut cookies. Place the gingerbread men on a parchment lined pan and bake at 350 degrees for 8-10 minutes. Let cool. Decorate any way you want! We like icing and sprinkles. Made 30+ gingerbread cookies! #recipe #gingerbreadman #baking #cookies #cookie #cookierecipe #recipes #recipeshare #bakingrecipe #christmas #christmascookies #merrychristmas #christmastime #happyholidays #holidays #holidaysesson #howto

have you ever made something so adorable you just have to bite its head off? 🤗 meet these soft and chewy ginger bread men: the perfect addition to your holiday baking list. full recipe on my blog and in my bio! #holidaybaking #gingerbreadcookies #christmascookies

Gingersnap Cookies - chewy and so addicting The perfect autumn cookies Ingredients: 100g Unsalted Butter, softened 200g Caster/Granulated Sugar 1 Egg, room temp  100g Molasses/ Dark Treacle Splash of Vanilla Extract Pinch of salt 300g Plain Flour 2-3tsp Ground Ginger Pinch of Ground Cloves 1/8tsp of Ground Nutmeg Pinch Ground Cinnamon  2tsp Baking Soda A bowl of Granulated Sugar for the coating Steps: 1. In a large bowl, whisk together butter and sugar 2. Add egg, molasses, vanilla, and salt. Whisk until fully combined 3. Sift in the rest of the ingredients including flour, ginger, cloves, nutmeg, cinnamon, and baking soda 4. Fold everything together with a spatula until it is a cohesive cookie dough  5. Cover with clingfilm and leave in the fridge for 1hr or overnight (It is easier to work with when it is cold) 6. Preheat oven to 170°C and line a baking tray with parchment 7. Roll cookie dough into balls (~45g balls will give you a total of 17-18 cookies) 8. Toss it into the bowl of granulated sugar and make sure there is a nice coat of sugar on there, shake off excess, and place onto the lined baking tray with sufficient space between each cookie as they will spread 9. Bake for 10-12min at 170°C. I recommend aiming for the lower end for a chewier cookie and the higher end for a crunchier texture around the edges #gingersnaps #cookierecipe #chewycookies #fallbaking #bakinginspo #calming

Gingerbread cookies 🎅🏼🎄 Download my Christmas eBook for the full recipe (link in bio) ❤️ #christmas #gingerbread #cookies #baking #recipe #easyrecipe #breakfast #dessert #food #brunch #christmasbaking

✨🤎Gingerbread Cake🤎✨ Filled with warm, cozy spices, this gingerbread cake brings all the festive aromas straight into your home💕 I made this easy, moist, and tender bake using @zulkasugar ’s pure cane sugar—organic, non-GMO, bone-char free, and 100% vegan. Their less-processed sugars have a natural hint of molasses that complements the rich molasses flavor in this gingerbread cake perfectly. A match made for holiday baking🥰 ✨Dry Ingredients 2 cups all-purpose flour (240g) 3/4 cup Zulka Pure Cane Sugar (150g) 2 tsp baking powder ½ tsp baking soda 1 ½ tsp ginger 1 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp cloves ½ tsp salt ✨Wet Ingredients 1 cup dairy-free milk 1/4 cup molasses + 1/4 cup hot water ½ cup neutral oil 2 tsp vanilla extract or vanilla bean paste ✨Vegan Vanilla Frosting Ingredients 1 1/2 cups Zulka Powdered Pure Cane Sugar (195g) 170g vegan butter 1 tsp vanilla bean paste or vanilla extract a pinch of salt ✨ Directions Start by mixing the molasses with boiling water and whisking until combined. In a large mixing bowl, combine all of the dry and wet ingredients, including the molasses mixture from the step above. Transfer the batter to a parchment-lined, greased baking dish (I used a 6x11 inch one). Bake at 350°F/175°C for 35-40 minutes, until a toothpick comes out clean. You may have to bake for more or less time depending on the size of baking dish you use. While the cake is cooling, create the frosting. Use a stand mixer to beat the butter for about a minute. Then add the vanilla and salt, and slowly start adding the powdered sugar until everything is well incorporated and you get a fluffy frosting. Make sure the cake has fully cooled before frosting, then add the frosting to the cake. I topped mine with homemade mini gingerbread men. Slice and enjoy! You will get about 8 slices of cake. #baking #dessert

Fresh Ginger Cookies Ingredients: 2 Cups Flour 3/4 Cups Butter (1.5 Sticks) 1/2 Cup White Sugar 1/2 Cup Brown Sugar 1/4 Cup Molasses 2 Tbs Grated Fresh Ginger Root(about 2”) 1 Egg 1 Tsp Baking Soda 1/2 Tsp Cinnamon 1/2 Tsp Cloves Pinch of Nutmeg (about 1/4 tsp) Pinch of Salt Method: Preheat oven to 350º Add sugar and butter to a mixer and cream for 6-7 minutes (I start with a whisk attachment.) In a separate bowl combine flour, baking soda, cinnamon, cloves, nutmeg, and salt. Whisk to combine. Once the sugar and butter is creamed add in the molasses, egg, and grated ginger. Combine well. Slowly incorporate the flour mixture, the dough will start to become thick, so you might need to swap out a whisk attachment for the dough hook, and mix until all of the ingredients are combined well. Roll into 1.5” balls, add them to a lined baking sheet spaced about 3 inches apart, and chill for 20-30 minutes (It is chilly here, so I popped them outside, but in the fridge works too!) Bake for 12-15 minutes. You’ll see the balls puff up and then deflate leaving the beautiful cracks! Closer to 12 minutes will leave a softer cookie and closer to 15 will give the bottoms a bit of a crunch! If your cookies spread too far, you can easily round these cookies out by using a mug/cup/small bowl that is slightly wider in diameter than your cookie and swirl the cookie around inside while they’re still warm! Cover Photo: @beckyduffyhill.creative #holidayrecipe #urbanhomestead #slowliving #gingercookie

Ginger Snap Cookie Recipe 👇 These gluten-free ginger snaps are chewy in the middle, crisp on the edges, and packed with cozy spice. Super easy, no one will know they’re GF 🤍 Ingredients (makes 24) • 2¼ cups gluten-free 1:1 flour (if you don’t want it gluten-free, you can just use regular all-purpose flour) • 2 tsp baking soda • 1½ tsp ground ginger • 1 tsp cinnamon • ¼ tsp cloves • ½ tsp salt • ¾ cup room-temp butter • ¾ cup white sugar • ¼ cup brown sugar • ⅓ cup molasses • 1 egg • Extra sugar for rolling Instructions 1. Mix all dry ingredients in a bowl and set aside. 2. Cream butter with both sugars until fluffy. 3. Mix in molasses and egg. 4. Add dry ingredients and mix just until combined. 5. Chill dough for 30 minutes. 6. Heat oven to 350°F and line baking trays. 7. Scoop dough (about 1½ tbsp each), roll in sugar, and space out on tray. 8. Bake 13–15 min for chewy or 16–18 min for crisp. 9. Cool slightly, then enjoy ✨ #homecook #baking #cooking #homemade #fromscratch #recipes #cookies #dessert

These are the BEST gingerbread cookies!! I’m super picky about gingerbread cookies, so I reworked my original recipe to make these everything a gingerbread cookie should be - soft, chewy, and full of rich flavor from lots of spices and molasses. Gingerbread cookies are especially nostalgic for me, so I hope these cookies create sweet holiday memories for you and your family too 🫶🏻 Comment “recipe” and I’ll send it to you, or find the full recipe on my website!

Gingerbread Cookies 🎄🍪 Classic holiday cookies spiced with cinnamon, ginger, and cloves, perfect for decorating or enjoying with a warm drink. A festive favorite for the season! Enjoy! 🥰 • • • • • • • • • By: @michaelalifestyle #GingerbreadCookies #HolidayBaking #CozyTreats #FestiveDesserts #holidaybaking #gingerbreadcookies