ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe(tried): Best Gingerbread People I've ever had

Breads - Assorted

* Exported from MasterCook *

Gingerbread Dough /Pepparkakor

Recipe By : TVFN
Serving Size : 48 Preparation Time :0:00
Categories : Christmas Cookies
Holidays

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter (1 stick) -- room temperature
1/2 cup dark brown sugar
1/4 cup light molasses (or dark corn syrup)
1 Tablespoon ground cinnamon
1 Tablespoon ground ginger
1 1/2 teaspoons ground cloves
1 teaspoon baking soda
2 cups all-purpose flour
2 Tablespoons water
melted white chocolate or Royal Icing -- for decoration

In a large mixing bowl, cream the butter, brown sugar, molasses, cinnamon, ginger, cloves and baking soda together unti the mixture is smooth. Blend in the flour and mix it to form a stiff dough. Add the water as needed.

Chill at least 30 minutes or until firm. (I found that 2 hours or overnight worked best. 30 minutes just wasn't long enough in my fridge that was overstuffed with Christmas food already.)

Preheat oven to 375-deg. F.

On a lightly floured surface, roll the dough out to 1/8 inch (1/16-inch for more crisp cookies.) and cut into desired shapes using cookie cutters dipped in flour. Place about 2 inches apart on parchment covered baking sheet. (I used Magic Baking Sheets on my cookie sheets, but parchment should work just fine.) Bake cookies for 8 to 10 minutes until lightly browned. (Watch them, if you don't want crisp cookies. I found 8 minutes gave a crisp edge and soft cookie using 4-inch tall cookie cutters.)

Dip cooled cookies into melted white chocolate to decorate, or decorate with Royal Icing.

I thought the icing detracted from the wonderful taste of the cookies. These were the best gingerbread cookies that I've ever eaten. They remained soft and had the most delicious clear ginger taste and refreshing after-taste. I found the dough to be very soft and had to be stuck back into the fridge to harden between batches. I did add the 2 Tablespoons of water and think that next time I may add it according to necessity, since the water may be what made the dough so soft. Sufice it to say that my gingerbread men did not turn out in perfect shapes, but they were so good, no one cared.

- - - - - - - - - - - - - - - - - -



  • Read Replies (15)
  • Post Reply
  • Post New
  • Save to Recipe Box
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe(tried): Best Gingerbread People I've ever had
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!