GINGERBREAD CUT-OUT DOUGH
This light and crisp gingerbread is alive with spice. This dough is based off of a shortbread cookie and will spread minimally when baked.
Provided by Dan Langan
Categories dessert
Time 2h35m
Yield Twenty-four to thirty-six 3-inch gingerbread men
Number Of Ingredients 12
Steps:
- Mix the flour, sugars, ginger, cinnamon, salt, baking soda and cloves in the bowl of a stand mixer fitted with the paddle attachment on low speed until combined, about 30 seconds. With the mixer speed on low, begin adding the butter. Allow the mixture to blend until the butter is fully incorporated and the mixer looks sandy, up to 4 minutes. The ingredients should hold together when clumped in your hand. Add the molasses and vanilla to the butter-flour mixture and mix on low until a dough forms. Turn the dough out onto a clean work surface and knead it about 20 to 25 times until smooth. If the dough is sticky, add a sprinkling of flour until it no longer sticks to your hands. Divide the dough in half.
- Working with one half at a time, roll the dough between two pieces of parchment paper until it is about 1/8 to 1/4 inch thick (see Cook's Note). Use a VERY light sprinkling of flour on the dough if it is sticking to the parchment. Repeat with the second portion of dough. Chill the rolled dough on baking sheets until firm, about 2 hours in the fridge or 30 minutes in the freezer.
- Preheat the oven to 375 degrees F.
- Cut out gingerbread shapes and place the cookies on half sheet pans lined with parchment. Bake until the edges and center feel set and the centers puff slightly, rotating the pans from back to front and top to bottom about 8 minutes into baking, 11 to 12 minutes total for medium-sized 3-inch cookies (see Cook's Note). Allow to cool completely before removing from the parchment.
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Nahid Gaji
[email protected]I've made these cookies several times now and they're always a hit. They're the perfect balance of chewy and crispy.
Mahi raani
[email protected]These cookies are the perfect holiday treat. They're festive, delicious, and easy to make.
Prince Justice
[email protected]I'm not much of a baker, but these cookies were so easy to make. I'm definitely going to try more recipes from this website.
Pampusi Mkabane
[email protected]I made these cookies with my grandchildren and we had a lot of fun. They turned out great and tasted delicious.
abdullah rana
[email protected]The cookies were a bit too spicy for my kids, but my husband and I loved them. We'll definitely be making them again.
Sad EvryDay
[email protected]These cookies were a little too dry for my taste. I think I would add an extra egg yolk next time.
Brittany Leadbeater
[email protected]I'm not a big fan of gingerbread, but these cookies were surprisingly good. They're not too sweet and have a nice, spicy flavor.
Afrifa Micheal
[email protected]These cookies were delicious! I made them for a Christmas party and they were a huge success. Everyone loved them.
Kelly Bills
[email protected]I've tried many gingerbread recipes over the years, but this one is by far the best. The cookies are soft and chewy, with just the right amount of spice. I highly recommend this recipe!
Amnaaftab Amna
[email protected]These gingerbread cookies were a hit with my family! They were so easy to make and turned out perfectly. I love that the recipe uses honey instead of sugar, it gives the cookies a lovely flavor.