#gingerbreadgoodness

[forkfulofflavor]

Gingerbread Cookie Bars Ingredients: For the Gingerbread Cookie Bars: 2 1/2 cups all-purpose flour 1 1/2 tsp ground ginger 1 tsp cinnamon 1/4 tsp ground nutmeg 1/4 tsp ground cloves 1/2 tsp baking soda 3/4 cup unsalted butter, softened 1 cup brown sugar (light or dark) 1/3 cup unsulphured molasses 1 large egg 1 large egg yolk (discard the white) 2 tsp vanilla extract For the Cream Cheese Frosting: 1/2 cup unsalted butter, softened 8 oz brick-style cream cheese (full-fat) 2-3 cups powdered sugar 1-2 tbsp whipping cream or milk Directions: Make the Gingerbread Cookie Bars: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan with non-stick spray or line with parchment paper. In a medium bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, cloves, and baking soda. In a separate large bowl, cream together the softened butter and brown sugar until fluffy. Beat in the molasses and vanilla extract, followed by the egg and egg yolk, until fully combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Press the cookie dough into the prepared pan, using lightly greased hands if necessary. Bake for 22-25 minutes or until the edges start to pull away from the pan and a toothpick inserted comes out clean. Allow the cookie bars to cool completely in the pan before frosting. Make the Cream Cheese Frosting: In a large mixing bowl, beat the softened butter until light and fluffy. Add the cream cheese and beat until smooth. With the mixer on low speed, gradually add the powdered sugar, one cup at a time, alternating with 1 tablespoon of whipping cream or milk. Continue beating until the frosting reaches your desired consistency and sweetness. Spread the frosting evenly over the cooled gingerbread cookie bars. Optionally, top with festive sprinkles. Prep Time: 15 minutes | Cooking Time: 22-25 minutes | Total Time: 40 minutes Calories: 280 kcal per bar | Servings: 24 bars These Gingerbread Cookie Bars offer all the warm, spiced flavors of classic gingerbread in a soft and chewy cookie bar form. The addition of a rich, creamy cream cheese frosting elevates the bars, making them a perfect festive treat for holiday gatherings. With hints of ginger, cinnamon, and molasses, each bite is full of cozy winter flavors. These cookie bars are easy to make, and their delightful texture and frosting make them a great choice for entertaining or gifting. Add some colorful sprinkles on top for a festive touch, and you’ll have a holiday dessert that’s both beautiful and delicious!

[forkfulofflavor]

Gingerbread Crinkle Cookie Sandwiches with Vanilla Bean Frosting Ingredients: For the Gingerbread Crinkle Cookies: 2 1/4 cups all-purpose flour 2/3 cup firmly packed brown sugar 2 tsp ground cinnamon 2 tsp ground ginger 1/2 tsp salt 1/2 tsp baking soda 1/2 tsp ground cloves 1/2 cup + 1 tbsp cold, unsalted butter (cubed) 1/2 cup unsulphured molasses 2 tbsp milk Granulated sugar and powdered sugar for rolling For the Vanilla Bean Cream Cheese Frosting: 4 oz cream cheese (room temperature) 1/4 cup unsalted butter (softened) 2 cups powdered sugar 1 tsp vanilla bean paste Directions: For the Gingerbread Crinkle Cookies: In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), combine flour, brown sugar, cinnamon, ginger, salt, baking soda, and ground cloves. Mix until well combined. Add the cold, cubed butter and mix using a fork, your fingers, or a pastry cutter until small pea-sized pieces form and the mixture resembles wet sand. With the mixer on low speed, slowly pour in the molasses and milk. Beat until the dough is evenly moistened. Increase to medium speed and beat until well combined. The dough may look crumbly but will come together. Transfer the dough to a work surface and shape it into a disk. Wrap in plastic wrap and refrigerate for 1-2 hours or overnight. Preheat the oven to 350°F. Line two baking sheets with parchment paper. Once the dough is chilled, use a 1-tablespoon cookie scoop to portion the dough and roll into balls. Roll each ball in granulated sugar, then in powdered sugar, until fully coated. Place the dough balls on the baking sheets about 1 1/2 inches apart. Bake for 10-12 minutes, or until the centers are set. Let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely. Once cooled, pipe or spread vanilla bean cream cheese frosting on the flat side of one cookie. Sandwich with the flat side of another cookie. Repeat with the remaining cookies. For the Vanilla Bean Cream Cheese Frosting: In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), beat the cream cheese and softened butter on high speed until smooth and creamy. Add powdered sugar and vanilla bean paste, then beat on low speed for 30 seconds to combine. Increase speed to high and beat for an additional 2 minutes until light and fluffy. Use the frosting to fill the gingerbread cookies and enjoy! Prep Time: 20 minutes Chill Time: 1-2 hours Cook Time: 12 minutes Total Time: 1 hour 30 minutes Kcal: 210 per cookie sandwich Servings: 12 cookie sandwiches Tags: These Gingerbread Crinkle Cookie Sandwiches with Vanilla Bean Frosting are the perfect blend of holiday spices and sweet, creamy goodness. The soft, chewy gingerbread cookies are packed with warm cinnamon, ginger, and cloves, giving you that quintessential holiday flavor. A layer of rich vanilla bean cream cheese frosting is sandwiched between each cookie, adding a delightful creaminess that perfectly balances the spices. Ideal for holiday gatherings, cookie exchanges, or as a special treat for yourself, these cookies are easy to make and even more fun to eat! The crinkled sugar coating gives them a festive touch, while the vanilla bean frosting elevates them to gourmet status. Perfect for any cookie lover looking to embrace the season with a sweet and spicy treat.

[forkfulofflavor]

Gingerbread Delight Bars These Gingerbread Delight Bars combine the classic flavors of gingerbread in a chewy, bar form topped with a luscious cream cheese frosting. Perfect for holiday celebrations, they bring warmth and sweetness to every gathering. Ingredients: For the Gingerbread Delight Bars: 2 1/2 cups all-purpose flour 1 1/2 tsp ground ginger 1 tsp cinnamon 1/4 tsp ground nutmeg 1/4 tsp ground cloves 1/2 tsp baking soda 3/4 cup unsalted butter, softened 1 cup brown sugar (light or dark) 1/3 cup unsulphured molasses 1 large egg 1 large egg yolk (discard the white) 2 tsp vanilla extract For the Cream Cheese Frosting: 1/2 cup unsalted butter, softened 8 oz brick-style cream cheese (full-fat) 2-3 cups powdered sugar 1-2 tbsp whipping cream or milk Directions: Make the Gingerbread Delight Bars: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan with non-stick spray or line with parchment paper. In a medium bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, cloves, and baking soda. In a separate large bowl, cream together the softened butter and brown sugar until fluffy. Beat in the molasses and vanilla extract, followed by the egg and egg yolk, until fully combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Press the cookie dough into the prepared pan, using lightly greased hands if necessary. Bake for 22-25 minutes or until the edges start to pull away from the pan and a toothpick inserted comes out clean. Allow the cookie bars to cool completely in the pan before frosting. Make the Cream Cheese Frosting: In a large mixing bowl, beat the softened butter until light and fluffy. Add the cream cheese and beat until smooth. With the mixer on low speed, gradually add the powdered sugar, one cup at a time, alternating with 1 tablespoon of whipping cream or milk. Continue beating until the frosting reaches your desired consistency and sweetness. Spread the frosting evenly over the cooled gingerbread delight bars. Optionally, top with festive sprinkles. Prep Time: 15 minutes | Cooking Time: 22-25 minutes | Total Time: 40 minutes Calories: 280 kcal per bar | Servings: 24 bars These Gingerbread Delight Bars are a wonderful way to enjoy the comforting flavors of gingerbread in a delightful bar format. Topped with creamy frosting and optionally adorned with sprinkles, they are sure to be a hit at any festive occasion.

[forkfulofflavor]

Gingerbread Crinkle Cookie Delight with Vanilla Bean Frosting These Gingerbread Crinkle Cookie Delights are a festive twist on a classic favorite. Soft and chewy gingerbread cookies are rolled in sugar for a delightful crinkle effect, then filled with a luscious vanilla bean cream cheese frosting that complements the warm spices perfectly. Ingredients: For the Gingerbread Crinkle Cookies: 2¼ cups all-purpose flour ? cup firmly packed brown sugar 2 tsp ground cinnamon 2 tsp ground ginger ½ tsp salt ½ tsp baking soda ½ tsp ground cloves ½ cup + 1 tbsp cold, unsalted butter (cubed) ½ cup unsulphured molasses 2 tbsp milk Granulated sugar and powdered sugar for rolling For the Vanilla Bean Cream Cheese Frosting: 4 oz cream cheese (room temperature) ¼ cup unsalted butter (softened) 2 cups powdered sugar 1 tsp vanilla bean paste Directions: For the Gingerbread Crinkle Cookies: In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), combine flour, brown sugar, cinnamon, ginger, salt, baking soda, and ground cloves. Mix until well combined. Add the cold, cubed butter and mix using a fork, your fingers, or a pastry cutter until small pea-sized pieces form and the mixture resembles wet sand. With the mixer on low speed, slowly pour in the molasses and milk. Beat until the dough is evenly moistened. Increase to medium speed and beat until well combined. The dough may look crumbly but will come together. Transfer the dough to a work surface and shape it into a disk. Wrap in plastic wrap and refrigerate for 1-2 hours or overnight. Preheat the oven to 350°F. Line two baking sheets with parchment paper. Once the dough is chilled, use a 1-tablespoon cookie scoop to portion the dough and roll into balls. Roll each ball in granulated sugar, then in powdered sugar, until fully coated. Place the dough balls on the baking sheets about 1½ inches apart. Bake for 10-12 minutes, or until the centers are set. Let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely. Once cooled, pipe or spread vanilla bean cream cheese frosting on the flat side of one cookie. Sandwich with the flat side of another cookie. Repeat with the remaining cookies. For the Vanilla Bean Cream Cheese Frosting: In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), beat the cream cheese and softened butter on high speed until smooth and creamy. Add powdered sugar and vanilla bean paste, then beat on low speed for 30 seconds to combine. Increase speed to high and beat for an additional 2 minutes until light and fluffy. Use the frosting to fill the gingerbread cookies and enjoy! Prep Time: 20 minutes Chill Time: 1-2 hours Cook Time: 12 minutes Total Time: 1 hour 30 minutes Kcal: 210 per cookie sandwich Servings: 12 cookie sandwiches Tags:

[citygritnyc]

These ginger crisps are ideal for holiday baking, but they taste so good that you'll want to make them all year. Warm spices like ginger, cinnamon, and nutmeg are perfectly balanced by the sweetness of molasses in these cookies, making them a crowd-pleaser.

Instructions: Preheat the oven to 350F 175C. Two baking sheets should be lined with parchment paper. Whisk together the flour, baking powder, ginger, cinnamon, nutmeg, and salt in a medium mixing bowl. In a separate large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Incorporate the egg, then the vanilla extract and molasses. Stir in the flour mixture gradually until just combined. Roll the dough in coarse sugar after scooping it into tablespoon-sized balls. Place the balls about 2 inches apart on the prepared baking sheets. Bake for 12-15 minutes, or until the edges are crisp and the centres are soft. Allow the cookies to cool for 5 minutes on the baking sheets before transferring them to a wire rack to cool completely.

Cookie Cutter Ginger Crisps

[fruitloopsims]

Gingerbread Chess Bars are a festive holiday treat that combines the rich flavors of gingerbread with the creamy goodness of chess bars. Ideal for holiday gatherings or cozy evenings by the fire.

Ingredients: 1 cup gingerbread cookie crumbs. 1/2 cup unsalted butter, melted. 1 cup cream cheese, softened. 1/4 cup granulated sugar. 1/4 cup brown sugar. 2 eggs. 1 teaspoon vanilla extract. 1 teaspoon ground ginger. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. Pinch of salt. 1/2 cup powdered sugar for dusting.

Instructions: Preheat the oven to 350F 175C and line a baking pan with parchment paper. In a bowl, combine the gingerbread cookie crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form the crust. In a separate bowl, beat together the cream cheese, granulated sugar, and brown sugar until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. Add the ground ginger, ground cinnamon, ground nutmeg, and a pinch of salt. Mix until well combined. Pour the cream cheese mixture over the crust in the pan, spreading it evenly. Bake in the preheated oven for about 25-30 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and let the bars cool completely in the pan. Once cooled, refrigerate the bars for a few hours or until they are firm and chilled. Dust the top of the bars with powdered sugar before cutting into squares. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

chitresh

[mlbe]

These Soft Gingersnap Cookies are the perfect blend of warm spices and molasses, offering a chewy and delightful treat for any occasion.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1/4 cup molasses. 1 large egg. 2 1/4 cups all-purpose flour. 2 teaspoons ground ginger. 1 teaspoon ground cinnamon. 1/2 teaspoon ground cloves. 1/4 teaspoon salt. 2 teaspoons baking soda. 1/4 cup granulated sugar for rolling.

Instructions: When the butter is soft, add 1 cup of granulated sugar and cream them together in a large bowl until they are light and fluffy. Add the egg and molasses and beat until well mixed. Mix the flour, ginger, cinnamon, cloves, salt, and baking soda together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Put the dough in the fridge for at least an hour with the lid on. Warm your oven up to 350F 175C and put parchment paper on baking sheets. Roll the balls of dough in the last 1/4 cup of granulated sugar. Shape them into 1-inch balls. Leave enough space between the dough balls when you put them on the baking sheets that have been prepared. As the edges start to set, the middle should still be soft. Bake for 10 to 12 minutes. When you take the cookies out of the oven, let them cool for 5 minutes on the baking sheets before moving them to wire racks to cool all the way.

Prep Time: 20 minutes

Cook Time: 10 minutes

Salon Abby

[amatteroftiming]

These Butterscotch Gingersnap Molasses Cookies combine the rich flavors of butterscotch and molasses with the warm spices of ginger, cinnamon, and cloves. The result is a chewy and delightful cookie that's perfect for the holiday season or any time you're craving a comforting treat.

Ingredients: 1 cup butterscotch chips. 2 cups all-purpose flour. 1 teaspoon baking soda. 1 teaspoon ground ginger. 1 teaspoon ground cinnamon. 1/2 teaspoon ground cloves. 1/4 teaspoon salt. 3/4 cup unsalted butter, softened. 1/4 cup granulated sugar. 1/4 cup brown sugar, packed. 1/4 cup molasses. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup granulated sugar for rolling.

Instructions: Warm the oven up to 350F 175C and put parchment paper on baking sheets. Mix the flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt in a medium-sized bowl with a whisk. Put away. Melt the butter and mix it with the white sugar and brown sugar in a large bowl until the mixture is light and fluffy. Mix the molasses, egg, and vanilla extract into the butter. Mix everything together well. Slowly add the dry ingredients to the wet ones, mixing only until everything is well combined. Add the butterscotch chips and mix them in. The cookie dough will be easier to work with after being chilled in the fridge for about 30 minutes. Grass sugar, 1/2 cup, should be put in a small bowl. Take tablespoon-sized pieces of dough and roll them into balls. Then, coat the balls in the granulated sugar. Leave some space between the dough balls when you put them on the baking sheets that have been prepared. After the oven is hot, bake for 10 to 12 minutes, or until the edges are set but the middle is still a little soft. For a few minutes, let the cookies cool on the baking sheets. Then, move them to wire racks to cool completely. Have fun eating these tasty Butterscotch Gingersnap Molasses Cookies!

Prep Time: 20 minutes

Cook Time: 10 minutes

Harbeckc