Best Holiday Gingerbread Recipes

HOLIDAY BREAKFAST GINGERBREAD MUFFINS

Steps:

• Cream margarine and sugar together in large bowl.
• Beat in eggs, 1 at a time, beating well after each addition.
• Add molasses and milk.
• Beat until mixed.
• Combine remaining 7 ingredients in medium bowl.
• Add to margarine mixture.
• Stir until just moistened.
• Fill greased muffin cups 3/4 full.
• Bake in 375°F oven for about 20 minutes until wooden pick inserted in centre of muffin comes out clean.
• Let stand in pan for 5 minutes before turning out onto wire rack to cool.
• Company's Coming Home for The Holidays.

GINGERBREAD PEOPLE HOLIDAY COOKIE PROJECTS: WHITE SNOWFLAKES, DREIDEL TRIOS AND ORNAMENTS

Steps:

• Make the Gingerbread: In a mixer fitted with a paddle attachment, cream the butter until smooth. Add the sugar and mix. Add the eggs and mix. Add the molasses and vanilla and mix.
• Sift the flour, baking soda, salt, cinnamon, ginger, and cloves together. Working in batches and mixing after each addition until just combined, add the dry ingredients to the butter-sugar mixture. Shape the dough into a thick disk, wrap in waxed paper, and refrigerate 1 to 2 hours.
• Preheat the oven to 350 degrees F.
• Grease 1 or 2 cookie sheets. On a lightly floured surface, roll the dough out 1/4-inch thick and cut out with desired cookie cutters.
• To make the Royal Icing: In a mixer, blend the confectioners' sugar, milk, and egg white together. Add more sugar to get a pipe-able consistency.
• To make Gingerbread Men and Women: Use gingerbread man and woman cookie cutters and cut out the cookies, re-rolling the scraps as needed. Decorate them with raisins and white chocolate chips for eyes, nose, mouth, and buttons down the front. Bake until firm, 8 to 10 minutes, and let cool on the pan.
• Meanwhile, add some festive colors to your icing with food coloring and lay out colored sugars in small glass bowls with spoons. Using a pastry bag fitted with the smallest plain tip, pipe a few colorful borders or white borders and coat with sanding sugar. When set, add more lines of icing in white.
• To make snowflakes: Use a snowflake-shaped cookie cutter to cut out the cookies, re-rolling the scraps as needed. If you plan to hang the cookies, use a toothpick to make holes in the cookies about 1/8-inch wide, keeping in mind that the holes will shrink as the cookies bake and puff up a bit. Bake until firm, 8 to 10 minutes, and let cool on the pan. Using only white icing and a pastry bag fitted with the smallest plain tip, pipe thin lines from the center of the cookie out to the points, like spokes of a wheel. Connect the spokes with thin lines between them, making a spiderweb effect to give it the look of a snowflake. Let the icing harden before threading the cookies onto wire, string, or yarn for hanging.
• To make ornaments: Use any holiday-themed cookie cutter to cut out the cookies, re-rolling the scraps as needed. If you plan to hang the cookies, use a toothpick to make holes in the cookies about 1/8-inch wide, keeping in mind that the holes will shrink as the cookies bake and puff up a bit. Bake until firm, 8 to 10 minutes, and let cool on the pan. Meanwhile, color some of your icing in festive colors with food coloring, or use colored sugars. Using a pastry bag fitted with the smallest plain tip, pipe a few colorful borders and decorations on the cookies. When set, add more lines of icing in white. Let the icing harden before threading the cookies onto wire, string, or yarn for hanging.
• To make dreidel trios: Use a dreidel cookie cutter and cut out 3 cookies. Lay 1 on a greased sheet pan. Fanning out at an angle, with the handles overlapping at the top, lay 2 more dreidels next to the first one (it will look like a paper-doll effect). The handle is now 3 layers thick; press on it gently to thin it slightly and make it larger. Repeat with the remaining dough, re-rolling the scraps as needed.
• If you plan to hang the cookies, use a toothpick to make a hole in the cookies about 1/8-inch wide, keeping in mind that the hole will shrink as the cookies bake and puff up a bit. Bake until firm, 8 to 10 minutes, and let cool on the pan. Color some of your icing blue with food coloring, or use blue colored sugar and white icing together. Using a pastry bag fitted with a small plain tip, pipe Hebrew letters or stars of David on the cookies' faces. Let the icing harden before threading the cookies onto wire, string, or yarn for hanging.

HOLIDAY GINGERBREAD MUFFINS

Steps:

• Preheat oven to 350°.
• Grease 12 muffin cup/tins.
• In medium bowl, beat the egg, applesauce, oil, molasses and 1/2 cup sugar.
• Combine dry ingredients in a medium bowl and add to first mixture.
• Stir in the water, mixing well.
• Fill the muffin cups two-thirds full.
• Lightly sprinkle with sugar.
• Bake at 350° for 20 to 25 minutes or until done.

HOLIDAY PUMPKIN-GINGERBREAD TRIFLE

Steps:

• Bake and cool gingerbread as directed on box.
• Meanwhile, in medium bowl, beat pumpkin, condensed milk, pudding mix, brown sugar, pumpkin pie spice, cinnamon and milk with whisk 1 to 2 minutes or until mixture is smooth and thickened; set aside.
• Cut gingerbread into 2- to 3-inch cubes. In trifle bowl or large clear glass bowl, layer half of gingerbread.
• Reserve 12 cookies and some of the whipped topping for garnish. Crumble 5 cookies over gingerbread layer. Spread about half of remaining whipped topping over cookies. Top with half of pumpkin mixture. Repeat layers. Crumble 2 remaining cookies over top. Garnish top with reserved whipped topping and whole cookies.
• Cover with plastic wrap; refrigerate 1 to 2 hours before serving.

HOLIDAY GINGERBREAD PUDDING CAKE!

Steps:

• Preheat oven to 350°.
• Combine the flour, baking soda, ginger, cinnamon, salt, allspice and nutmeg in medium bowl.
• Set mixture aside.
• Beat 1/2 cup butter and sugar on medium speed in large mixing bowl until creamy (1-2 minutes).
• Add egg; continue beating until well mixed.
• Reduce the speed to low, continue beating, alternately adding flour mixture with molasses and 1 cup water.
• Beating after each addition only until blended.
• Pour the batter into 13x9-inch baking pan; sprinkle with 3/4 cup brown sugar.
• Combine 1 1/2 cups hot water and 1/3 cup melted butter in medium bowl.
• Carefully, pour over top of batter.
• Bake 40-55 minutes or until gingerbread is cracked on top and toothpick in center comes out clean.
• Serve warm, with ice cream if desired.

HOLIDAY GINGERBREAD SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C) and place a rack in the center of the oven. Lightly spray a baking pan with cooking spray.
• Combine egg and cream for glaze in a small bowl and set aside.
• Combine flour, oats, sugar, baking powder, ginger, cinnamon, baking soda, salt, and cloves in a large bowl. Cut the butter into small pieces with a pastry blender, 2 knives, or your fingertips; rub into the flour mixture until it resembles coarse oatmeal. Add cherries and currants.
• Combine buttermilk and molasses in a measuring cup. Stir into flour mixture with a wooden spoon until moist clumps form. Gather dough together and transfer to a lightly floured surface.
• Knead dough gently until it forms a ball. Shape into a 7-inch circle and cut into 8 triangles with a sharp knife. Place on the prepared baking pan and brush with glaze.
• Bake in the preheated oven until firm, golden brown, and a toothpick inserted into the center of a scone comes out clean, about 14 minutes. Remove from the oven and cool on a wire rack before serving.

HOLIDAY GINGERBREAD BISCOTTI

Steps:

• Preheat oven to 350°.
• Place almonds into a 8 or 9-inch square pan; bake until golden, 10-15 minutes. Let cool.
• Coarsely chop almonds, set aside for now.
• In large bowl, using electric mixer, beat sugar, butter, molasses and ginger until smooth.
• Add eggs, one at a time, beating after each addition.
• In a bowl, stir flour, baking powder, cinnamon, nutmeg, cloves, allspice and the almonds.
• Add into the egg mixture; stir to blend.
• On 2 greased 12x15-inch baking sheets with floured hands, pat dough into 4 flat loaves.
• Space evenly on sheets; each loaf about 1/2-inch thick, 2 inches wide and the length of the baking sheet.
• Bake until browned at edges and springy to the touch, about 25 minutes. Switch positions of pans halfway through baking.
• Let loaves stand on sheets until cool enough to touch, then cut into long, 1/2-inch thick diagonal slices.
• On baking sheets, arrange slices close together with cut side down.
• Return to oven bake 15 to 18 minutes longer; switch positions of pans halfway through baking.

THE BEST HOLIDAY GINGERBREAD MARTINI

Steps:

• Pour Irish cream liqueur, vanilla-flavored vodka, cinnamon schnapps, and butterscotch schnapps into a cocktail shaker; add ice. Cover shaker, shake, and strain drink into a martini glass.

HOLIDAY GINGERBREAD CUPCAKES

Steps:

• In a large bowl, beat the sugar, oil, egg whites and egg until well blended. Add applesauce and molasses; mix well. In a small bowl, combine the flours, baking soda, ginger, cinnamon, allspice and salt; gradually beat into applesauce mixture until blended., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Just before serving, top each cupcake with 1 tablespoon whipped topping.

HOLIDAY GINGERBREAD COOKIES

Steps:

• Combine butter, sugar, and molasses together in a standing mixer with the paddle attachment until light and fluffy, about 3 minutes. Meanwhile, whisk together the remaining dry ingredients in a separate bowl.
• Add the dry ingredients to the butter mixture in increments, and continue to beat until thoroughly mixed together.
• Pour the dough out onto the countertop and divide into 4 pieces. Press each piece into a disk and wrap in plastic wrap. Place in the refrigerator and chill for 1 to 2 hours, or up to 3 days.
• Adjust the racks to the center of the oven and preheat to 350 degrees F. Line sheet trays with parchment paper.
• Spread 2 large pieces of parchment paper out and very lightly flour them. Place a disk of dough between the parchment sheets and roll out to 1/4-inch thickness. Repeat with the remaining disks of dough. Rework all scraps into balls and re-chill before reusing. Repeat with all the dough.
• Cut out cookies and place on the parchment-lined sheet trays with an offset spatula, leaving 1-inch between each cookie. Bake the cookies for 10 to 12 minutes. Cool on the sheet tray for 5 minutes, and then transfer to a cooling rack to continue cooling to room temperature before decorating the cookies with Royal Icing.
• Add ingredients to a large bowl. Beat, using a hand mixer, until glossy and stiff, about 5 to 6 minutes. Place in icing bags with fine tips to decorate cookies.

HOLIDAY GINGERBREAD TRIFLE

Steps:

• In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat. In a large bowl, combine the pumpkin, brown sugar, cinnamon, ginger, 1/2 teaspoon vanilla, nutmeg, salt and gelatin mixture., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and remaining vanilla; beat until soft peaks form. Fold 4 cups whipped cream into pumpkin mixture. Cover and refrigerate while preparing cake. Refrigerate remaining whipped cream., For gingerbread, in a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg, then molasses. Combine the flour, ginger, baking soda, cinnamon and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Beat in hot water., Transfer to a greased and floured 13x9-in. baking pan. Bake at 350° for 22-26 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into cubes., In a 5-qt. trifle bowl or glass serving bowl, layer 4 cups gingerbread cubes, half of the pumpkin mixture and half of the whipped cream. Repeat with remaining gingerbread and pumpkin. Cover and refrigerate for at least 4 hours., Just before serving, spread remaining whipped cream over pumpkin mixture. Carefully arrange remaining gingerbread around edge of bowl; sprinkle with crystallized ginger.

HOLIDAY GINGERBREAD COOKIE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms and sides of two 8-inch round cake pans.
• In large bowl, beat cake mix, water, oil, eggs, ginger and cinnamon with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly between pans (2 cups each pan). Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
• Heat oven to 375°F (350°F for dark or nonstick cookie sheet). In medium bowl, stir cookie mix, butter, water and egg until soft dough forms. (If dough is too sticky to roll out, cover and refrigerate 15 minutes.)
• Roll dough on lightly floured surface until 1/4-inch thick. Cut with 1-inch gingerbread man cookie cutter; place 2 inches apart on ungreased cookie sheet. Bake 7 to 9 minutes or until edges are set. Cool 1 minute before removing from cookie sheet. Cut and bake remaining dough. Allow cookies to cool completely. Decorate 14 cookies with white and red cookie icing. Reserve remaining cookies for another use.
• Place one cake layer top side down on serving plate. Spread about 1/2 cup frosting on layer; top with second cake layer, top side up. Using metal spatula, frost side and top of cake with thin layer of frosting to make a crumb coat; refrigerate 30 minutes to help set. Remove from refrigerator; frost side and top of cake with second layer of frosting.
• Using photo as a guide, decorate top of cake with shaved almond bark and sides and top of cake with cookies.

HOLIDAY GINGERBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch loaf pan or a square baking pan.
• Stir flour, ginger, cinnamon, cloves, and salt together in a bowl.
• Beat sugar and butter in a large bowl until light and fluffy. Dissolve baking soda into applesauce and mix into the creamed butter. Stir in 1 teaspoon orange extract. Add flour mixture and mix batter until smooth. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out just slightly sticky, 40 to 50 minutes. Remove from pan and cool completely on wire rack, about 1 hour.
• Beat cream cheese in a bowl with the electric blender until light and fluffy. Beat in vanilla extract and 1/2 teaspoon orange extract. Add confectioners' sugar gradually and beat until well combined. Spread frosting onto cooled cake.

GINGERBREAD PEOPLE HOLIDAY 2002

Steps:

• 1. In a medium bowl, using a fork, stir flour with ginger, cinnamon, nutmeg, baking soda, salt and cloves until very well blended. Using an electric mixer, beat butter on medium speed until creamy. Beat in brown sugar and molasses until well blended. Mixture may appear curdled. Beat in egg. On low speed, add flour mixture, a third at a time, beating just until combined. 2. Using floured hands, remove dough from bowl and divide in half. Place each half on a piece of plastic wrap. Flatten into a disc shape and wrap. Refrigerate dough until firm, at least 2 hours. 3. Preheat oven to 350°F (180°C). 4. Line a couple of baking sheets with parchment paper. On a floured surface, using a floured rolling pin, roll out dough to ¼-inch (5-mm) thickness. Cut out cookies using gingerbread people cutters (or your favourite shapes). Place on prepared baking sheets, spacing 2-inches (5-cm) apart. Bake in centre of preheated oven until cookies appear set, about 8 to 10 minutes. Remove from oven and leave on baking sheet 1 minute. Then transfer to a cooling rack to cool completely. Cookies can be decorated with royal icing and decorations once they are completely cool. Cookies will keep well in an airtight container for 5 days. Royal Icing Traditionally, royal icing was made by beating raw egg whites with icing sugar. However, given the concerns about eating raw eggs, make it easy on yourself and buy a royal icing mix - available in bulk food stores. All you do is add water. Or use meringue powder, also available in bulk or cake-decorating stores. Simply follow the instructions on the package, adding warm water 1 tsp (5 mL) at a time if it's too stiff.

HOLIDAY GINGERBREAD CUPCAKES RECIPE RECIPE - (4.6/5)

Steps:

• In a large bowl, beat the sugar, oil, egg whites and egg until well blended. Add applesauce and molasses; mix well. In a small bowl, combine the flours, baking soda, ginger, cinnamon, allspice and salt; gradually beat into applesauce mixture until blended. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Just before serving, top each cupcake with 1 tablespoon whipped topping. Yield: 21 cupcakes.

HOLIDAY GINGERBREAD HOUSE

Steps:

• Mix sugar and water until blended. (Mixture will be thick.) Spoon into resealable bag. Cut small piece off bottom corner of bag. Use to secure all assembled graham pieces and decorations on house as described in following steps.
• Break whole grahams crosswise in half. Assemble house, using 1 graham square for floor and 4 squares for walls. Cut 1 of the remaining graham squares diagonally in half; secure to tops of 2 opposite walls for roof supports. Top with remaining graham squares for the roof. Let stand 5 min.
• Decorate with remaining 1/2 graham and all other remaining ingredients to resemble gingerbread house as shown in photo.

HOLIDAY GINGERBREAD CUPCAKES RECIPE

Steps:

• In a large bowl, beat the sugar, oil, egg whites and egg until well blended. Add applesauce and molasses; mix well. In a small bowl, combine the flours, baking soda, ginger, cinnamon, allspice and salt; gradually beat into applesauce mixture until blended.
• Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• Just before serving, top each cupcake with 1 tablespoon whipped topping.
• Yield: 21 cupcakes.
• Originally published as Gingerbread Cupcakes in Healthy Cooking
• December/January 2010, p30
• Nutritional Facts
• cupcake equals 189 calories, 6 g fat (1 g saturated fat), 10 mg cholesterol, 221 mg sodium, 32 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 2 starch, 1 fat.
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HOLIDAY GINGERBREAD

Steps:

• 1. Pre-heat oven to 350 degree's. Grease a square glass 9 inch pan.
• 2. Combine all of the dry ingredients into a bowl, set aside.
• 3. In a large mixing bowl beat shortening on medium speed for 30 sec. Add brown sugar, beat till fluffy. Add egg and molasses ; beat one minute.
• 4. Alternately add dry flour mixture and water to shortening mixture, beat on low speed; begin and end with flour mixture.
• 5. Pour batter into prepared pan. Bake in a 350 degree oven for 30-40 minutes or until toothpick comes out clean.
• 6. Cool for 15 minutes, serve warm with powdered sugar sprinkled on top and a nice hot mug of cider ! enjoy