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  #1  
Old 10-14-2011, 01:55 PM
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Really good gingerbread?

Hey guys, does anyone have a really good gingerbread recipe that they use?

I swear everyone one I make isn't quite as spicy/gingery as I'd like. That or the texture is kinda off.

The best ones that I have found, I'm VERY sad to say, are a slice and bake Gingerbread Cookie by Pillsbury. They're probably putting transfat in it so it tastes that good. hah hah.

I would love to make my own. What recipe do you guys use?
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Old 10-14-2011, 08:34 PM
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The trick to a good gingerbread is in getting a good dark molasses. Try out this recipe and see if you like it.

Gingerbread Cookies


10 ingredients

1/4 c. hot water
4 1/2 c. flour
2 tsp. ginger
2 tsp. cinnamon
1/2 tsp. salt
1 c. vegetable oil
1 c. brown sugar
1 egg
1 c. molasses
3/4 c. cold black coffee

Mix all dry ingredients. Mix vegetable oil, egg, molasses, coffee and water and stir into dry ingredients. Mix thoroughly. Roll out dough and cool in refrigerator for at least one hour. Cut to desired shape and place on cookie sheet. Bake at 425 degrees until the cookies pass the toothpick test (toothpick comes out clean) time will vary depending on the thickness you decide.
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Old 12-03-2011, 05:22 PM
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if you want to build a house, this is the one I used for the one I built for the competition:
  • 6 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 4 teaspoons ground ginger
  • 4 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves or allspice
  • 1/2 teaspoon salt
  • 1 1/2 sticks (12 Tbsp) butter, softened
  • 1 1/2 cups packed light brown sugar
  • 2 large eggs
  • 1 cup dark molasses
  • 1 Tbsp water
1 Whisk together the dry ingredients in a large bowl, set aside.
2 Using an electric mixer, beat on medium speed the butter and brown sugar until fluffy and well blended. (about 5 min)
Beat in the eggs, molasses and water until well combined.
3 Beat half of the flour mixture into the molasses mixture until well blended and smooth. Stir in the remaining flour. Knead (or use your mixer's dough hook) until well blended.
4 Wrap the dough in plastic wrap and refrigerate at least two hours, preferably overnight. You can make it up to 3 days ahead of time. Let sit at room temperature for at least 10 minutes before rolling out.

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Old 12-05-2011, 09:23 AM
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Thanks you guys!!

I need to try these out, for sure.
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