Tag Archives: gingerbread

Twelve Days of Christmas Cookies: German Lebkuchen

German Lebkuchen

DAY 8: German Lebkuchen

A traditional German Christmas cookie. These cookies have a soft cake-like texture and similar spices as gingerbread. Iced with a sweet lemony glaze.

RECIPE:

German Lebkuchen

German Lebkuchen

(recipe adapted from One Acre Vintage)

½ cup honey
½ cup white sugar
2 Tbs butter,melted
2 large eggs
3 Tbs orange marmalade
½ tsp almond extract
2 ¼ cups flour
½ tsp baking powder
¼ tsp baking soda
½ tsp salt
1 ½ tsp cinnamon
1  tsp ground ginger
¼ tsp allspice
¼ tsp cardamom

Glaze:
2 Tbs lemon juice
1 Tbs cream
about 1 cup powdered sugar

Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats.

In a mixing bowl, beat honey, sugar and butter until light and creamy. Beat in eggs, marmalade, and almond extract.

Stir together the remaining dry ingredients and beat into wet mixture until smooth.

Drop by tablespoonfuls onto prepared baking sheets.

Bake for 8-10 minutes. Cool completely on a wire rack. Spoon glaze over cooled cookies.

Glaze:
Combine all ingredients and whisk until smooth. Add more sugar until you reach desired consistency.

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Twelve Days of Christmas Cookies: Ninja-bread Men

Ninjabread Men 3

DAY 5: Ninja-bread Men

A fun twist on regular Gingerbread Men cookies, these Ninjas are a real kid pleaser!

I am including my favorite gingerbread recipe, which is a very mild gingerbread called Swedish Peppar Kakar. Pipe details on with Royal Icing. You can completely frost the cookie first (as the cookie cutter package shows) and then pipe on details, or skip the icing and just pipe the details (as I did).

Ninjabread Men 1

I bought my NinjaBread Men cookie cutters at Target last year.

RECIPE:

Ninja-bread Men

Ninjabread Men 3

2 cups flour
1 tsp baking soda
1 ½ tsp ground ginger
1 tsp cinnamon
½ tsp ground cloves
½ tsp salt
½ cup butter
¾ cup sugar
1 egg, beaten
2 tsp molasses

Combine dry ingredients; set aside. Cream butter and sugar. Blend in egg and molasses. Add dry ingredients; mix well. Add a little bit more flour (up to 1/4 cup), if necessary, to get a dough that is soft, but not sticky.

Chill dough for 1 hour. Roll and cut into shapes.

Bake at 350°F for 8 to 9 minutes. Don’t overbake, or they will become crispy instead of soft. Pipe details on Ninjas with Royal Icing

Royal Icing
——(from Bake at 350)

2 Tbs meringue powder
scant 1/4 cup water
1/2 lb powdered sugar
1/2  tsp light corn syrup

Combine the meringue powder and water. With the paddle attachment of an electric mixer, beat until combined and foamy. Sift in the powdered sugar and beat on low to combine. (Do NOT skip the sifting!)

Mix in the corn syrup. Increase speed to med-high/high and beat for about 5 minutes, just until the icing is glossy and stiff peaks form. (You should be able to remove the beater from the mixer and hold up and jiggle without the peak falling.) Do not overbeat.

To store for later use: cover with plastic wrap touching the icing and refrigerate.

NOTE: This makes “stiff” icing which is perfect for piping details. If you want to flood (totally frost) your cookies first, double the recipe above. Reserve some stiff icing to outline and pipe details. To fill in your cookies, first tint the remaining icing with food coloring.Then add water to your icing a teaspoon at a time, stirring with a rubber spatula, until it is the consistency of syrup. Outline the cookies first with stiff icing, then flood the center with the thinner icing. Wait several hours until icing has completely hardened before piping on additional details over the flooded icing.

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Twelve Days of Christmas Cookies: Swedish Peppar KaKar

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DAY 1: Welcome to Twelve Days of Christmas Cookies. For the next twelve days, we will be baking Christmas cookies around here. This is one of my favorite Christmas traditions: baking with my children. It is fun to see them get excited about the traditional cookies that we always make every year. We also enjoy looking through cook books and online together to find a new recipe or two to try. And the best part is deciding on friends and neighbors to share them with! Today we start out with a family favorite.

These are not your average gingerbread cookies. They are so much better! The traditional gingerbread flavors are all there, but there is only a little bit of molasses, which gives them a nice mild flavor. Bake them for just a short time, and they are soft and wonderful. We love to use our tiny gingerbread man and angel cookie cutters for these. They are only about 1 1/2-inches tall. Super cute! But be careful, they are very addictive. And when you can pop a whole cookie in your mouth in one shot, it is easy to talk yourself into “just one more”.

You could pipe an icing around the edges or to make faces, if you want, but they are great just on their own. We end up with enough other cookies filled or topped with frosting that it is nice to have a less sweet, but super flavorful “plain” cookie.

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My little gingerbread helpers!

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RECIPE:

DSC04393

Swedish Peppar KaKar
……………
(soft, mild Gingerbread cookies)

2 cups flour
1 tsp baking soda
1 ½ tsp ground ginger
1 tsp cinnamon
½ tsp ground cloves
½ tsp salt
½ cup butter
¾ cup sugar
1 egg, beaten
2 tsp molasses

Combine dry ingredients; set aside. Cream butter and sugar. Blend in egg and molasses. Add dry ingredients; mix well. Add a little bit more flour (up to 1/4 cup), if necessary, to get a dough that is soft, but not sticky.

Chill dough for 1 hour. Roll and cut into small shapes (gingerbread men and/or angels).

Bake at 350°F for 6 to 8 minutes. Don’t overbake, or they will become crispy instead of soft.

Makes 60 mini gingerbread men

For more wonderful Christmas cookie ideas, visit Food Blogga’s Eat Christmas Cookies Event. For submitting your own cookies to the event, visit Food Blogga.

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