Freeze the dough- Instead of chilling it, place your rolled dough into the freezer for about 15 minutes before cutting.Plus, it gives you an easy way to move the dough into the freezer. Roll out with parchment paper- If you roll out the dough between sheets of parchment paper, you don’t have to use flour, which changes the texture of your dough and, ya know, makes a big mess.Use cold butter- it’s a little harder to work in, but it creates a more firm final dough that is easier to work with, and that doesn’t require that you chill it before you roll it out.I really didn’t enjoy making them before because it’s such a time consuming process with all the chilling and steps. I’ve recently started making all my cutout cookies. I’ve never used blackstrap for anything actually, but the common unsulphured stuff is definitely what you want for these bad boys. It’s a mood guys.Īnother SUPER important thing to note is the molasses- you must use unsulphured here- NOT blackstrap. First up, it seems like a lot of ginger and cinnamon, but trust me, these are meant to be super spiced up cookies. Let’s talk about the ingredients on this one:Įveryone plays a part in this one, but there are a couple of important ingredient notes here. What you Need to Bake Gingerbread Cookies
I’m not talking about those thin, crunchy things, which for the record I also love, but more like soft, chewy, spicy, molassesy goodness. A lot of people don’t like them, but I am pushing that if you don’t like them, you just haven’t had good ones before. I feel like gingerbread cookies are fairly controversial. These will hold their shape, stay soft, and can be frosted beautifully! Hey guys! I hope you are all holly and evergreens by now, I know I am! I’ve been baking gingerbread cookies my whole life, and I’ve finally perfected the recipe.
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