Gingerbread cookies are the most popular cookies during the holiday Xmas season at my house. It is a shame that I never posted on my blog.

The thing is I always thought that there are so many recipes online why would you even make mine. However, I decided to post all the holiday recipes because why not.

I really love making them with my kids. Well, I feel terribly sadden that they are growing so fast.

I just want to turn back the time and relive those days when they were little all over again.

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Although, I am happy to see them grow into these amazing individuals. I am like every mother or a parent out there.

Anyhow, I really enjoyed making these this year and doing it with my youngest one.

He will turn 13 soon, so I am treasuring this time before he finds his mom boring. hahaha (sobbing).

So, one fact about me that might not know before. I have never eaten these cookies before I came to the United States.

We have so many cookies that are served over the holiday season, but gingerbread cookies were just not traditional at all.

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That being said, I love them. I like the taste, soft texture on the inside and crunchy on the outside.

You can use any cookie cutter to make different shapes and sizes. Of course, the most popular gingerbread cookie is Gingerbread Man.

In my opinion, I love to make them in all shapes and sizes so I go crazy… maybe a bit too crazy.

I don’t have many cookies on my blog. However, I set my mind to start making different ones now that I am more comfortable around making baked goodies other than bread.

Jokes on the side, I am really getting better at making sweets and I am so very proud of that.

RECIPES YOU MIGHT LIKE:

French Toast Casserole

Old Fashioned Oatmeal Cookies

Mini Sunday Brunch Casseroles

Herbed Stuffing Sausage Casserole

Breakfast Brioche Bread Pudding

Easy Breakfast Strata

Breakfast Casserole

Hey, if you get inspired by me and make these yummy Gingerbread Cookies, please tag me on Instagram.

@sandraseasycooking using hashtag #sandraseasycooking. I would love to see your creations. Thank you!

Also, check my Amazon store. I am amazon affiliated and I add things that I love, use, or used in the past. I love Amazon and shop there often so it was a no-brainer to join their program.

Yield: Makes about 3 dozen cookies, depending on the size

Gingerbread Cookies

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Gingerbread cookies are the most popular cookies during the holiday Xmas season.

Prep Time 10 minutes

Chill Time 1 hour

Cook Time 10 minutes

Total Time 1 hour 20 minutes

Ingredients

• 6 oz, 170g unsalted butter (one and a half stick)
• 3⁄4 cup dark brown sugar
• 1 large egg, slightly mixed
• 1⁄2 cup original molasses
• 3 cups, 360g all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1 tablespoon, 5.2g ground ginger
• 2 teaspoons ground cinnamon
• 1⁄4 teaspoon allspice

Instructions

1. In a large bowl or a stand-up mixer bowl, beat softened butter, brown sugar, and egg on medium speed until well blended
2. Whisk the baking powder, baking soda, salt and spices into measured all-purpose flour.
3. Gradually stir in dry ingredients until blended and smooth, but do not add more flour because the dough will firm up once it's chilled.
4. Divide the dough in half, this way it will be easier to roll out, and then pat each half into a thick rectangle. Wrap well, and refrigerate for at least 1 hour.
5. The dough may be sticky and hard to roll if not thoroughly chilled, so make sure it's cold before continuing.
6. Preheat oven to 375F (190C)
7. Prepare baking sheets by lining with parchment paper.
8. Place one wrapped dough portion on a lightly floured surface or use two plastic wraps, on the bottom and top, large enough to roll out dough. Roll dough to a scant 1/4-inch thick.
9. Cut out cookies with a desired cutter; gingerbread man, flour, snowflakes, etc. Space cookies 2-inches apart because they will spread a bit due to the addition of baking soda.
10. Bake 1 sheet at a time for 10 minutes
11. Remove the cookies from the oven and allow the cookies to cool for a bit until they are firm enough to move to a cookie rack. After cookies are cool you may decorate them with traditional royal icing any way you desire.

Notes

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

I simply enjoy diving in and appreciating the food I prepare all the more since it is prepared in the traditional manner.

Well, I like to form them into bite-sized pieces, but you can go as big as you like with a water glass or a cookie cutter.

I cut them into triangles sometimes, squares other times… and whichever shape you choose, I am confident they will turn out great.

Anyway, I adore my wok and I must admit that a wok is one of my favorite pieces of cookware, aside from a skillet, which I use on a daily basis.

To fry these, you may use any large pot or skillet; a Dutch oven also works well.

Let’s get this party started.

STEP BY STEP INSTRUCTIONS:

If you decide to make these tasty Homestyle Doughnuts do not forget to tag me on social media. You can find me on Instagram most of the time so use tag @sandraseasycooking with the same hashtag #sandraseasycooking. If you are private you can DM me a pic.

Tap on the link for my Amazon Store and items that I am using for my BBQ Party!

https://amzn.to/3sZa94x

NOTE:

SANDRA’S EASY COOKING a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking recommended products to Amazon.com and affiliated sites. My Amazon Store.

In the other news, I am opening another blog, Lifestyle Blog! I am working on a website, but you are welcome to follow my Instagram page for now called Semisweet Life. Thanks!

Yield: 10 servings

Homestyle Doughnuts

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I love donuts however you make them; filled with jam or Nutella, smothered in sugar, or glazed with chocolate. Delightful breakfast and yummy snack. I didn’t say it’s healthy, but, hey, sometimes we need to feed our soul, too

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 1 hour 30 minutes

Total Time 2 hours

Ingredients

• 1 1/2 cups lukewarm milk
• 1 package of Active dry yeast
• 1/4 teaspoon sugar
• 2 eggs, large
• 5 cups all-purpose flour plus more for rolling out the dough
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 2 quarts of neutral oil for frying

Instructions

1. Heat the milk until it is warm TO TOUCH and in 1/2 cup of milk combine sugar and the yeast. Stir lightly, and let sit until the mixture is bubbly or when foam starts to foam, about 5 minutes. This means that the yeast is active and ready.

2. Mix 2 eggs in the remaining warm milk to warm them up and set aside.

3. In a large bowl add flour, salt, and sugar. Stir to combine, then make a well in the middle.

4. First, add activated yeast in the well, then mixed eggs and milk. Using a spatula or a wooden spoon, mix everything together. When everything is combined, knead the dough for about 10 minutes. You may use a stand mixer with hook attachment if you find that easier.

5. Let rise at room temperature until it doubles in size, about 1 hour, or up to 3 hours.

6. Turn the dough out onto a well-floured surface, and roll it to 1/2-inch thickness. Cut out the doughnuts with a doughnut cutter, or a glass and a shot glass, flouring the cutters as you go. Reserve the doughnut holes. (If you’re making filled doughnuts, don’t cut out the middle. Knead any scraps together, being careful not to overwork, and let rest for a few minutes before repeating the process)

7. Put the doughnuts on two floured baking sheets to rise before frying. Cover with a kitchen towel, and let rise in the room temperature until they are slightly puffed up about 20-30 minutes.

8. About 15 minutes before the doughnuts are done rising, put the oil in a heavy-bottomed pot over medium heat, and heat it to 375 Fahrenheit. Meanwhile, prepare cooling cookie racks, or large plates with kitchen paper towels.

9. Carefully add the doughnuts to the oil, a couple at a time. Don't overcrowd the pot.

10. When the bottoms are deep golden, after 45 seconds to a minute on one side, use a slotted spoon or two large forks to flip; cook until they’re deep golden all over. Transfer the doughnuts to the prepared cookie rack or a large plate lined with kitchen paper towel, and repeat with the rest of the dough, adjusting the heat as needed to keep the oil at 375 Fahrenheit. Glaze or fill your donuts, and serve as soon as possible.

11. I like using sugar and cinnamon powder, or sugar infused with vanilla flavor. If they are without a hole, then I like filling them with Nutella or jam.

Notes

Examples of Neutral oils: Grapeseed oil Avocado oil Canola/ Sunflower oil Light olive oil

― I used Canola because it is my go-to oil for its neutral flavor, good value, and high smoke point.

Non-neutral oils: Peanut oil Sesame oil Chili oil Walnut/Hazelnut/Almond oil coconut oil

― I used Canola because it is my go-to oil for its neutral flavor, good value, and high smoke point.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 1639Total Fat: 156gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 137gCholesterol: 33mgSodium: 282mgCarbohydrates: 55gFiber: 2gSugar: 6gProtein: 8g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

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