![]() If you make them on the thicker side about 1/8 inch, they will be softer. Be sure to not roll the dough too thin.I am using nonstick Caraway sheet pans, so no paper is needed on those. You can even use the same piece of parchment paper on the baking sheet.In my opinion, they are much easier to transfer to a cookie sheet instead of from the counter. Consider rolling out the dough onto parchment paper.I suggest making the day dough a day ahead of time and then decorating the next day for convenience. It’s best to chill them overnight, or at least for a few hours in the fridge. This dough must be chilled before rolling into shapes.Tips for making the perfect gingerbread cookie recipe: I did add more of the warm spices and ground clove to ensure deeper flavor and do recommend chilling for a longer period of time, preferably overnight to make sure the shapes don’t spread. This dough comes together smoothly and easily with little to know guesswork, and it’s not too overwhelming with too much molasses. I tried three popular recipes and methods for making cut-out gingerbread cookies and came out with a clear winner in this recipe from. Guys, who knew gingerbread cookie recipes can be kind of tricky?Ĭookies can come out too dry or hard, the dough can be too crumbly or too sticky. The taste has lots of flavor from the molasses and warm spices, yet is balanced with sweetness too. The result is a perfectly chewy and soft cookie you can decorate with frosting. ![]() With holiday cookie season in full swing, I thought it would be fun to share some festive gingerbread cookies you can bake at home as a fun activity for dessert! I know there are lots of cookie kits in the stores, but nothing beats a delicious homemade cookie. Looking for a winning gingerbread cookie recipe? This is the perfect one to use for festive cut-out shapes.ĭoes anyone else here love a good from scratch gingerbread cookie? ![]()
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