Gingerbread cookies are a favorite holiday treat and they are easy to make. They are typically made with dough, which is rolled out and baked into a log-shaped cookie. These are available in a wide variety of shapes, which usually represent a seasonal theme, such as a Christmas tree or a gingerbread man.
Chilling the dough
When making gingerbread cookies, it is important to chill the dough. This prevents spreading and allows the flavors to infuse. Chilling the dough will also help to create a chewy and crispy texture.
The best way to do this is to freeze the dough for a few hours or overnight. Once it is frozen, it will be easier to scoop out and roll out.
In order to freeze the dough, you will need to wrap it in plastic wrap. The chilled dough will also allow it to hold its shape better.
Chilling the dough will also prevent it from spreading while baking. You can use a long spatula to check the cookie’s thickness. If it is too thick or too thin, you can add more flour.
For the best possible results, you should use a recipe that includes all the right ingredients. Most recipes will include allspice, nutmeg, and cloves. Some may also contain coriander.
Rolling out the dough
When rolling out gingerbread cookie dough, there are a few things you should remember. Keeping the dough chilled before rolling it out will help it to roll out smoothly, prevent cracking, and increase the consistency of the cookie.
You will want to start by combining the dry ingredients. This includes cinnamon, molasses, flour, and baking soda. Then, mix the wet ingredients with the dry. Mixing the dry and wet ingredients together in a mixer is an easy way to make sure all the ingredients are evenly combined.
To make sure your cookie dough is ready for rolling, you should first let it sit at room temperature for 10 minutes. You can also place it in the refrigerator to chill. Chilling your dough will allow the ingredients to absorb one another, which will improve the texture and consistency of the cookie.
Once your dough is ready to roll, you can cut out shapes using a cutter. Before you begin cutting, dip your cutter in a bowl of flour. This will prevent the cutter from sticking to the dough.
Decorating gingerbread cookies is a festive activity for the whole family. They’re easy to make and can be stored in the freezer for up to three months. You can use different cookie cutters to create different shapes, such as hearts or stars.
When you’re ready to decorate, use royal icing. The classic color is white, but you can also add colour to the icing using food coloring. Alternatively, you can buy pre-mixed icing.
You can also add candy to the gingerbread men. For example, you can make a candy necklace and attach it to the man’s chest. Peppermint candies can be placed on the chest of the gingerbread man. If you want, you can also use small candies as buttons for clothing.
Aside from using candies, you can also add glitter or sprinkles to the icing. If you don’t have any decorations, you can try adding small candies for eyes.
Royal icing is ideal for decorating gingerbread men. It makes the cookies look extra pretty. In addition, it’s a great edible glue for the decorations.
Freezing gingerbread cookies
Freezing gingerbread cookies is an easy way to preserve the freshness of your holiday cookies. When properly frozen, they can last up to three months. There are a few steps you need to follow to freeze your cookies.
First, you need to make sure your dough is chilled. Chilling the dough is important because it helps prevent spreading when you bake. It also ensures that the cookies will retain their shape.
Once the dough has chilled, you need to roll it out. You can use wax or parchment paper to help maintain a flat surface. The dough should be rolled out on a half-inch thickness.
For best results, your cookies should be cooled completely before freezing. After transferring them to a freezer-safe container, wrap them individually in plastic food wrap. Label the container with the date you will be freezing them.
When it comes time to defrost them, place them on a baking sheet lined with parchment paper. Allow them to cool for five minutes and then transfer them to a cooling rack.