Does anyone have a good gingerbread cookie recipe that won't spread in baking? I want to make the beautiful snowflake cookies with all the cutouts but need a good recipe.
Thanks
Lily

There is a good link in a similar post i did below that might help:

http://www.cakecentral.com/cake-decorating-ftopicp-6593139-.html#6593139

HTH

Hiya

This is a really yummy recipe and it doesn't spread it just rises slightly and tastes great:

300g Self raising flour
pinch salt
15ml of ground ginger
100g caster sugar
50g butter
3 x15ml golden syrup
4 x 15ml milk

Heat oven to 160 degrees C. Grease a baking tray
Place flour, salt and ginger in a bowl and mix
Warm sugar, butter and syrup together in a pan and add to the dry ingredients once melted. Mix well.
Add milk and mix to a firm consistency (add milk a little at a time as it depends on the flour how much you will need). knead lightly with hands, roll out and cut shapes. Cook for about 10-15 mins.

HTH

opps sorry didn't think about that, I have no idea how to convert it. Do you guys not have scales at all?

These 2 from Karenscookies.net are fantastic! All of her recipes are great, I have tested them all.


Gingerbread Cookies

3 ¼ cups all-purpose flour
½ tsp. baking soda
¼ tsp. salt
1 tsp. ground cinnamon
2 tsp. ground ginger
¼ tsp. ground cloves
1 cup butter, softened
¾ cup (packed) brown sugar
1 large egg
½ cup unsulfurized molasses

Combine flour, soda, salt and spices. Whisk well to combine. In another large bowl, cream butter and sugar with electric mixer on medium speed for about 3 minutes. Scrape down sides of bowl and add egg and molasses. Beat on medium speed until smooth. Scrape down sides again and then add flour mixture. Mix on low speed just until combined. Separate dough into halves or thirds, wrap in plastic wrap and refrigerate at least one hour, or up to 2 days.

Preheat oven to 325 degrees. Dust work surface and rolling pin with flour, and roll dough to ¼ inch thickness, sprinkling with extra flour as needed to prevent sticking. Cut into desired shapes and place on parchment or silicone-lined baking sheets. Bake for 12-14 minutes, depending on size of cookies.


Cinnamon Spice Cookies

1 ½ cup butter
2 cups packed brown sugar
1 egg
4 cups all-purpose flour
2 tsp. cinnamon
½ tsp. nutmeg
¼ tsp. cloves
1 tsp. ginger
¼ tsp. baking soda

Cream butter and sugar. Add egg. Beat until light and fluffy. Stir flour with spices and soda; add to creamed mixture. Mix well. This is a stiff dough. Divide dough in half. Flatten each half into a disk and wrap in plastic wrap. Refrigerate several hours or overnight. Roll out to 1/4 inch thickness. Cut into shapes. Bake at 350 degrees for about 10 minutes.


Hope this helps!

Thanks everyone for all the help. You can always count on CC'ers.
All these recipes sound just great.
Happy Fall
Lily

This recipe works great:

http://www.countrykitchensa.com/ckideas/gingerbread_cookie_recipe.aspx

it's pretty easy to go on line and covert measurements...

1 ml = 1/4 tsp
15ml = ~1 TBSP

a stick of butter is about 110 grams

100 grams of sugar is 1/2 cup

300 grams of self rising flour would be about 2.5 cups


I use the scale for everything... it's much easier for lazies like me... LOL... no scooping... just spoon it into the scale and voila!

I just used the Karen's Cookies recipe for gingerbread and it turned out FANTASTIC! I will never use another GB recipe again. I cut them out kind of thick and they didn't spread and got nice and soft. Next time I'll bake longer to get them a little crunchier, I like my GB that way!

can't wait to try those recipes - thanks!

Glad to find this. I wanted a good gingerbread cutout recipe!

I used one of the recipes on here to do gingerbread this Christmas, but really struggled with how fast the dough seemed to get soft at room temperature. I tried freezing it in between and beforehand, working with small batches, etc. Is this just a function of the molasses? Any way around this or tips?

You asked a great question. Thank you for starting the forum. I was looking for another gingerbread cookie recipe myself. Also, thanks to all who are sharing their recipes

This is what happens when American "COOKS" attempt to "BAKE" I need to go through hoops to find actual recipes with "weights" because unlike cooking (where a pinch and a glob is acceptable) BAKING is precision chemistry where 1/4 teaspoon could weigh 10 - 15 grams I want to know which one it is for sure.

thank you for posting this. It takes away all my guesswork and is precise. You should expect to receive mixed feedback once this is converted to cups as the "cook" mentality will just scoop the cup into the bag of flour making it almost doubled and complain when it's "like concrete"

^Really? Your first post is to respond to a 4-year-old thread, insulting some of its participants?

A

I like to roll it out between sheets of plastic wrap, freeze it, and then cut it out frozen. Keep it in the bottom layer of plastic wrap so if it starts getting soft you can pop it back in the freezer.

This is our "Confectionery House Signature Gingerbread Cookie Recipe". My mom has used it for years and it has never failed me.  It is egg and dairy free and never spreads out. It is also a nice and sturdy gingerbread so it works great with gingerbread houses as well.

https://www.confectioneryhouse.com/recipes/gingerbread-house-recipe

Just wanted to share :)

-Ashley