Gingerbread Cutout Cookies
Total TimePrep: 30 min. + chilling Bake: 10 min./batch + cooling
Excellent recipe and received many compliments. The only thing I did differently was add a teaspoon of vanilla extract since I noticed that many gingerbread cookie recipes had it as an ingredient.
IT’s Christmas Eve and we made these cookies last night and my daughters wanted them again this morning for breakfast. Great recipe!!! If it tends to be a little dry just add a tablespoon or less of water. We’ve tried a lot of Gingerbread cookie recipes, this is by far the easiest and the best!
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Followed directions and mixed in a mixer. Mine was also very crumbly and dry and even couldn't hand mix to get to stick better. I added 1 tablespoon of butter and another 1/4 cup of molasses. It seems to be held together better now. Not sure if my kitchen air is too dry or moist? It's about 65 degrees F in the home with 67% humidity. Wrapping for fridge and then will roll out for cookies.
Instead of frosting I used cinnamon imperials and baked them, they turned out great! Thank you (:
I made a triple batch last night and wrapped the discs in plastic wrap to refrigerate overnight. The dough came together nicely and was easy enough to work with. I did let it sit on the counter a bit before rolling. They went to a family cookie party today. The house smelled heavenly for hours.
These turned out great! I followed the recipe exactly and mixed by hand. I let it refrigerate overnight. Once it came out of the fridge, it needs to sit for a few mins before I could get it out of the bowl, so I'd recommend putting it in satan wrap to refrigerate rather than a bowl. I took someone else's advice here to roll them out thicker so that they wouldn't be too crunchy, so I rolled them out to about 1/4in thick. It was perfect, and, at 1/4on thickness, I baked at the same 350 degree temp but for 10 mins, and they cooled down to be just the right softness. Here is the exact cookie cutter I used! It's bigger so it makes them a good size for decorating: https://www.amazon.com/gp/aw/d/B01M8II4T2?psc=1
I was concerned about this recipe after reading the negative comments regarding taste and dryness/crumbling of the dough. Once again, I'm shaking my head wondering what went wrong for those leaving negative reviews. Made these precisely as directed, no need to add water, dough was wonderful to work with, and taste is very pleasant. The only thing I did was mix everything by hand (something I always do) and everything was perfect.
after fridge, knead until pliable. best gb recipe ive had
Way too dry! It was basically molasses coated flour after everything was mixed. I had to add water to get it to even resemble anything like cookie dough. Very disappointing and a waste of good king Arthur flour.