![]() Tips for rolling out gingerbread cookie dough Use a straw to punch holes in the tops if you want to use these cookies for decorations. If the dough seems too sticky at this point, pop it in the freezer for a few minutes to chill the dough. Dust the dough on each side with flour as needed. Sandwich the dough between 2 sheets of parchment paper for easy rolling. When fully cool, ice with royal icing (recipe below) or powdered sugar icing.Place cookie shapes on the cookie sheet about 1 inch apart and bake for 8-10 minutes, or until the cookies are firm.If you want to use the cookies as decor, use a straw or skewer to cut a hole to thread ribbon through. Using a rolling pin, roll out the dough to 1/8 inch thick and cut with whatever shapes you’d like. Remove one gingerbread dough disc from the fridge and sandwich it between 2 pieces of parchment paper.Line 2 cookie sheets with parchment paper or silicone mats. Gradually add the dry ingredients to the wet and mix to combine. Chill the gingerbread dough in the fridge at least 3 hours or overnight. Do the same with the other half of the dough. ![]() Scoop out half of the dough and place on a piece of plastic wrap and press into a disc.Scrape the sides and bottom of the bowl to ensure it is all mixed together well. While the mixer is on low speed, gradually add the dry ingredients to the wet ingredients and mix to combine.Add in the molasses, egg, and vanilla and mix until combined. In the bowl of an electric mixer, beat together the butter and brown sugar until light and fluffy – about 3 minutes.Whisk together the flour, cinnamon, ginger, cloves, nutmeg, baking powder, baking soda, and salt in a large bowl.Step by Step Instructions for the Best Gingerbread Cookies Recipe 1/2 cup butter (softened to room temperature).(A printable recipe card is available below for your convenience.) I think they would have so much fun joining in the process from cutting to decorating. These cookies are the perfect cookie to make with your kids or grandkids. (They’d be amazing with fireside coffee!!) The dough can be mixed up quickly the evening before and chilled to be ready to bake in the morning.Įasy to roll out and cut with cookie cutters, they bake to the perfect crispness – sturdy enough to hang as decorations, but not too hard to enjoy eating with a cup of hot coffee or hot chocolate. This gingerbread cookie recipe (adapted from the Reader’s Digest Canada recipe) is just simple ingredients – all of which I had in my pantry and fridge. Why You’ll Love these Gingerbread CookiesĪlthough I usually start out my Christmas baking with classic rolled sugar cookies, this was the first time I’ve ever tried making gingerbread cookies!
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