This one should really go without saying, but try to space your cookies about an inch apart, not because they’re spread – they won’t – but simply so that they have room to ‘breath,’ and because this makes it easier to remove them from the pan once baked. If the dough is too thick, the interior won’t cook properly. When rolling the dough, aim for about a quarter of an inch in thickness. Working equates to air, air equates to a dry, hard cookie. I mention this in virtually ever recipe that uses a ‘dough.’ Do ‘not’ overwork the cookie dough. Chill it for at least three hours, preferably in cling wrap. Because of how sticky the dough is, you will need to chill it in order to be able to work with it. Expect the dough to sticky – very sticky. So, if you’re on a tight schedule, or simply don’t feel like making ‘all the mess’ at once, consider prepping the icing ahead of time. The icing can be prepared up to three days ahead of time. As usual, I highly recommend using unsalted butter for the purposes of today’s recipe. Basic baking oil, used for fat and moisture. I opt for ‘original’ unsulphured molasses over dark – simply as a matter of preference. It also adds texture in the form of ‘chew’ to the cookies. In terms of flavor, think sweetness and earthy notes. Color, flavor, and moisture, this is an essential ginger cookie ingredient. Combined with the ginger and the cinnamon, cloves really help complete the flavor profile we’re aiming for with these cookies. While I’m using freshly grated ginger, and equivariant amount of powdered would also work just fine. Cinnamon gives the cookies a nice warming and earthy flavor, and just a hint of background sweetness. Cinnamon. Ubiquitous and beloved, if ever one spice ‘tastes like Autumn,’ this is the one. ![]() Brown Sugar. I suggest using dark brown sugar, simply because this is the type of sugar that has real, naturally occurring molasses – which does actually make quite a bit of difference in terms of flavor.Plain white sugar is all you’re looking for. This is what allows baked goods to rise and become fluffy. Standard all-purpose flour is what you’re looking for in today’s recipe. Gingerbread arrived in the United States when the European colonists came and we’re thrilled that they did! The gingerbread man is almost as commonplace as Santa Claus during the holiday season and the cookie has earned its rightful place on Christmas cookie platters. It wasn’t long before the designs and decorations of the cookies became even more elaborate. Queen Elizabeth I came up with the idea to decorate the cookies and make cut-out shapes when she decided to surprise and delight visitors by offering them a cookie that looked like them! Later, the shapes of the gingerbread cookies changed to reflect the season, like flowers in the springtime. The Europeans caught on during the Middle Ages and created gingerbread cookies that they made into different shapes. Besides the sugar cookie, is there a more quintessential Christmas cookie than the gingerbread cookie The gingerbread man and gingerbread houses have long held a place in holiday tradition but the history of these classics dates back to 2400 B.C.-or at least, that’s the record of the first known gingerbread recipe.
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