Gingerbread cookie recipe how to#

The frozen dough should be used within 3 months. If youвЂ™d like, you can keep your plastic-wrapped cookie dough in the freezer instead of the refrigerator. Let Cool: Allow your cookies to cool for several minutes before transferring them to a wire rack to cool completely. The centers of the cookies will still be soft, but baked through. Remove them from the oven just as the edges start to crisp. Brush off excess flour with a pastry brush.Д«ake: Bake the cookies for 8-10 minutes. Use a cookie cutter to cut out the gingerbread men, then transfer them to the lined baking sheet. Let Dough Soften: Remove the dough from the refrigerator and let it sit at room temperature for 10 minutes.ДЇorm Cookies: Roll the dough out on a well-floured surface until itвЂ™s 1/4-inch thick. Line a large cookie sheet with a silicone baking mat. Prep for Baking: Preheat the oven to 350вЏ. Chill the wrapped dough in the refrigerator for at least 2 hours, but the longer the better. Beat until all of the ingredients are well incorporated.ДЄdd Dry Ingredients: Combine the remaining dry ingredients in a large bowl and slowly add them to the wet ingredient mixture, beating until the dough forms.Д¬hill Dough: Form 2 softball-sized balls of dough, flatten them into discs, then wrap each one tightly in plastic wrap. Cookies bake faster on top of parchment paper, and the bottoms tend to crisp up too quickly.Д«eat Butter & Sugar: Beat the butter and sugar on medium-high speed until the sugar is dissolved and creamy.Дissolve Baking Soda in Milk: In a small glass dish, dissolve the baking soda in the milk.Д¬ombine Wet Ingredients: Add the molasses, milk mixture, vanilla and egg to the butter mixture. In order to achieve the softest cookies, I recommend lining your pan with a silicone baking mat rather than parchment paper. Just be sure the extract is clear вЂ“ otherwise, youвЂ™ll lose that bright white icing color. Clear Vanilla Extract (Optional): You can substitute this with almond extract or another desired extract if youвЂ™d like.Powdered Sugar: Sifted to remove any clumps.Gingerbread Spices: YouвЂ™ll need ground ginger, ground cinnamon and nutmeg for that unmistakable gingerbread flavor.Baking Soda: These cookies use just enough baking soda to help them rise a little without causing them to spread.Milk: Use whatever kind you have in your fridge.

Molasses: This gingerbread must-have keeps your cookies soft and moist.Unsalted Butter: Brought to room temperature.HereвЂ™s everything youвЂ™ll need to make the gingerbread men and the icing: For the Gingerbread Men Cookies These crowd-favorite cookies come together with a super simple list of ingredients. After it hardens on the cookies, you can add extra icing on top of it to create detailed designs! No matter how you decide to decorate your gingerbread men, theyвЂ™re bound to be a Christmas sensation. Once the cookies are baked and cooled, theyвЂ™re decorated with a simple homemade icing that comes together in seconds. Adapted from my popular Cut-Out Sugar Cookies, these gingerbread men are guaranteed to stay soft and moist for days with proper storage. TheyвЂ™re easy to prepare, fun to decorate and deliciously festive! This fail-proof recipe makes soft and tender cookies with lightly crisp edges that have no problem holding their shape. Making gingerbread cookies from scratch is my favorite way to get into the Christmas spirit.

How to Make Icing for Gingerbread Cookies.

Gingerbread cookie recipe how to#