Sometimes, there is no better treat than a gingerbread cookie. If you are getting bored with the classic sweet cookies, a gingerbread can surely be a breath of fresh air, thanks to its spicy kick.
The Bodum Electric Stand Mixer at Kitchen Couture is a great tool for making gingerbread. If you don’t have one, then it is about time that you get one! This kitchen equipment will surely make baking the following gingerbread recipes as easy as possible.
Chewy Chocolate Gingerbread Cookie
Bite into a crunchy cookie with gooey chunks of chocolate and lots of spices in the inside. Get the full list of ingredients at Handle The Heat.
Line parchment paper in the baking sheets. Place cinnamon, ginger, cloves, flour, cocoa and nutmeg in a bowl and mix it all together. Place the butter and fresh ginger on the bowl of the stand mixer. Beat on medium speed until the mixture become fluffy and light. This will take for about 4 minutes. Add in brown sugar and beat everything. Add in the molasses and continue beating. On a separate small bowl, pour boiling water and dissolve baking soda in it. Add half of your flour mixture into the butter mixture. Afterward, beat in the baking soda mixture. After that, beat in the remaining portion of the flour mixture. Add in chocolate and mix until everything is well combined. Cover the bowl with plastic wrap and put it in the refrigerator for about 2 hours to overnight. Preheat your oven to 325 degrees Fahrenheit. Mold the dough into 1 ½ inch balls and carefully arrange it on the baking sheet. Allow the cookies to chill for 20 minutes. After that, roll the dough balls in granulated sugar. Bake for 10-12 minutes and allow these to cool for 5 minutes before serving.
Gingerbread has never been this yummy! Up next, we have a healthy sandwich that is perfect for vegans!
Gluten-free Vegan Gingersnap Sandwich Cookies
A cookie that is gluten-free? Why not! Get the full list of ingredients at Petite Allergy Treats.
Place the can of coconut in the refrigerator overnight. Open the can and remove all the solid coconut. Place the remaining liquid in a bowl and set it aside. Place coconut solids in the bowl and beat it on high for about a minute. Add powdered or granulated sugar, little by little. Once all the sugar has been added, continue beating the mixture for 4 minutes more. Place the mixture in a ziplock bag. Cut one edge of the bag and pipe it into store-bought gluten and dairy free cookies.
It maybe gluten and dairy-free but it tastes just like a real delicious cookie! Lastly, we have some delicious ginger snaps that are perfect for the holidays!
Soft Chewy Brown Butter Gingersnaps
These ginger snaps have all the qualities you want in a cookie—crispy on the outside, chewy on the inside! Get the full list of ingredients at Baker By Nature.
Make the dough by placing cinnamon, ginger, cloves, salt, baking soda and flour in a large bowl. Whisk all the ingredients well. Place a small pan over medium heat then place butter in it and allow to melt. Once it exhibits the light brown shade, remove the pan from the heat immediately. Place the butter in a bowl and put it in a refrigerator. Wait for the butter to come back to room temp. Once the butter is ready, place it and the sugars to the body of your stand mixer. Beat the butter using medium-high speed for about 2 minutes. Add eggs, one at a time. Beat the mixture after every addition. Add in the orange zest and the molasses. Beat everything well. Turn the speed to low and add the dry ingredients slowly. Cover the bowl with plastic wrap and refrigerate for one hour to a day. Preheat the oven to 350 degrees Fahrenheit. Line the baking sheet with parchment paper. Mold the dough into 1-inch balls and carefully arrange them on the baking sheet. Press down at the center of the cookie. Sprinkle sugar on top. Bake for 9- 10 minutes. Place the cookies on the wire rack and allow to cool.
Yes, you can get creative with ginger! In fact, you can use it in making some of the most delicious cookies.