This dough is very forgiving and doesn’t mind a bit more flour. Don’t be afraid to dust on flour whenever it gets sticky. Throughout the process of rolling out, flip over the paper, peal it off, and dust with more flour if it’s getting sticky.Dust the parchment paper with flour before putting the dough on it, and dust the top of the dough before putting on the top sheet of parchment paper.It will keep the paper from sliding around. To prevent the parchment paper from slipping on your cupboard, wipe the surface under the paper with a very lightly damp cloth. Sandwich the dough between two pieces of parchment paper when ready to roll out the dough.It will help it to stay together better when you roll it out. Before chilling the dough, form it into a disc and press the edges smooth with your thumb. Chilling for at least 3 hours is essential as this is a pretty sticky dough. Here are some tips to make rolling out gingerbread cookies easy peasy: If the dough gets too sticky, all kinds of problems follow. One of the most frustrating parts about rolled cookies can be the rolling out part. ![]() ![]() 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
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