This gingerbread cookie dough can be stored in the refrigerator for up to 4 days. We had so much fun! How to Store (and Freeze) Gingerbread Cookies My little helper added a few sprinkles here and there and some cinnamon drop buttons- they were perfect. I kind of prefer to save that for sugar cookies. We didn’t get overly fancy with the decorations. This allows for a clean bag and for the frosting to be accessible and not wasted! Take your sausage roll of frosting and pull the excess plastic through the hole in the Ziploc bag and cut the plastic wrap. Take a Ziploc bag and cut a small hole in a bottom corner. What if I don’t have a pastry bag? You take your icing and plop it onto a large square of plastic wrap. Using a pastry bag fitted with a small round tip, pipe desired decorations. Add more water if needed to reach the desired consistency (soft but not too runny, thick but pipeable). To make the icing, whisk together the powdered sugar, water, vanilla, and salt, in a small bowl. Remove from the oven and allow the cookies to cool on the sheets for 2-3 minutes before transferring them to a wire rack to cool completely. Place in the oven and bake for 8-10 minutes or until the edges are crisp and the centers are soft, but baked. How to Bake and Decorate Gingerbread Cookies Place the cookies 1-inch apart on the prepared baking sheets. Using cookie cutters, cut out desired shapes. Roll out one disc 1/4-inch thick (I made the cookies pictured here a bit thinner to my husband’s liking). You’ll need extra flour for this particular recipe. Line baking sheets with parchment paper or baking mats set aside. When you’re dough is ready, preheat your oven to 350 degrees. Pro Tip: DO NOT BAKE THE DOUGH unless you’ve chilled it first!! Letting the dough chill helps the ingredients come together better with a smaller chance of the dough cracking while baking. Now the important part: place it in the refrigerator to chill for 4 hours or overnight. Place each portion of the dough onto a piece of plastic wrap, flatten and seal. The dough will be soft and sticky, don’t worry!ĭivide the dough into two chunks. With mixing speed on low, gradually add the dry ingredients, mixing just until combined. Next, in a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, cloves, and nutmeg. Add the egg and vanilla, beat on medium for 2 minutes. In the bowl of a stand mixer (or using a large bowl and a hand mixer), beat the butter on medium speed until it’s light and fluffy, about 1-2 minutes.Īdd the brown sugar and molasses, beat on medium-high speed for 1 minute. How to Make Gingerbread Cookies MAKING THE GINGERBREAD DOUGH The cookie should be soft and chewy, not crunchy! The key to a perfect gingerbread man cookie is to make sure to not overcook or over mix the dough. We baked half and saved the rest for later. We quickly got to work whipping up a batch of dough. Last week our three year old found my stash of cookie cutters and was totally enamored with the gingerbread men. This year I’m trying to get ahead of the game by making/freezing all of my Christmas cookie dough-like Santa’s cookies, chocolate crinkle cookies, and white chocolate cranberry pistachio cookies! Come Christmas I want to be able to savor all of those sweet moments with my family instead of being stuck in the kitchen washing a sink full of dirty dishes. We love our classic Gingerbread cookies, but if you’re looking for other holiday favorites check out our Santa Cookies and Roll Out Sugar Cookies. They are fun, festive and perfect for the holidays! Our classic gingerbread cookies are made from scratch and full of warm winter spices.
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