![]() Heck, for good measure, also dip your cookie cutter into some flour before cutting the cookies. Go ahead and rub some onto your rolling pin as well. Don't be stingy when it comes to sprinkling flour onto your silicone mat or clean counter. Go ahead and work in a little extra flour - a couple of teaspoons at a time - until you have a dough that is slightly sticky but fairly easy to manipulate and roll out. If your dough is super sticky and hard to work with, you likely measured your flour too lightly when scooping it into your measuring cups. It is vital that you get the consistency of your no chill gingerbread cookie dough just right in order to get the best batch of perfectly-shaped holiday cookies. Make sure you don't roll the dough out too thin! You want every bit of a ¼-inch thickness so that it's not too fussy to remove the cookies from the cutter and transfer to the baking sheet. Because this dough does not need to rest in the refrigerator, you can go ahead and scrape it out onto a well-floured surface and get to rolling! You don't want to beat the tar out of the dough - just get it good and combined and turn the mixer off as soon as the flour streaks disappear. This recipe uses the classic method of creaming the butter with the sugar, adding eggs and flavoring (molasses, vanilla), then finishing off with the dry ingredients that include flour, all of those delicious warm spices, and salt.Īs with most baking recipes, keep your mixer on low when adding the dry ingredients in the last step. Classic gingerbread men are my favorites - what's yours? How to Make Gingerbread Cookies It's sharp, sweet, and slightly smoky flavor enhances the brown sugar - used more often than white sugar - and gives gingerbread its signature flavor. Molasses is considered by some to be the defining flavor in a true gingerbread. In some spice mixes you might see coriander or cardamom. I also like to toss in a teeny bit of black pepper to enhance the sharpness of the other spices. You'll find a number of different answers to this question, but most gingerbread contains any combination of warm winter and holiday spices such as cinnamon, ginger, allspice, cloves, and nutmeg. With careful attention paid to the consistency of the dough, these cookies will come out of the oven as perfectly-shaped as they were when they went in. You can go straight through from start to finish. This recipe does not require that you chill the dough in the refrigerator before rolling, cutting, and baking the cookies. Whip up a buttercream with a touch of orange zest or extract - the citrus pairs wonderfully with gingerbreadĪdd any of your favorite holiday sprinkles! Make all kinds of cute holiday shapes! Do I Need To Chill Gingerbread Cookie Dough? You can go simple like I did with an outline of royal icing (I made mine with almond extract) or you can do a full pipe and flood if you like a good slathering of frosting. They are loaded with the perfect amount of warm gingerbread spices and have, of course, a sharp molasses bite.ĭecorate them with a bit of sweet royal icing - not too much - to cut the spices and land on a perfect balance of cozy holiday flavors and just the right amount of sweetness.Ī cup of hot coffee doesn't hurt, either. they're kind of perfect! They're slightly soft with a bit of chew and a tender middle. I am completely in love with these gingerbread cookies that don't require any chilling! They're not dense and hard, not crunchy, and not cakey. Don't have time to let cookie dough sit in the refrigerator? Try these no chill gingerbread cookies that you can roll and cut out right after mixing the ingredients! Make any shapes you want and serve them plain or decorated! With no chilling required, these cookies are a quick holiday project.
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