Gingerbread Cookies Recipe (2024)

FAQs

Should gingerbread cookies be hard or soft? ›

Should gingerbread cookies be hard or soft? Soft gingerbread biscuits are ideal. They ought to be flexible. However, they should still be somewhat elastic, and if you hold them too firmly because you're so excited to eat them, you might even be able to leave your fingerprints on the cookie!

While molasses cookies and gingersnaps are rolled into dough balls and then baked, gingerbread is rolled flat then use cookie cutters to cut your desired shape. This Gingerbread Cookie recipe is foolproof and SO easy to make.

Is Butter Or Shortening Better For Gingerbread Cookies? Cookies made with butter, especially high-sugar recipes, tend to be flatter and crispier than cookies made with shortening.

Dark Molasses

How to use it: It can generally be used in place of light molasses and is what gives gingerbread cookies their distinct color and flavor.

Are there any substitutes for molasses? It won't taste exactly the same, but maple syrup can work in a pinch.

Golden syrup, also known as "light treacle," is made from the evaporation of sugarcane, which creates a light, golden syrup very reminiscent of honey. Lyle's is a popular brand of golden syrup. Try using 1 cup golden syrup for every 1 cup molasses in a recipe.

Why don't my molasses cookies crack? Molasses cookie dough won't have those signature cracks on top if the dough is too wet. The cracks happen when the surface of the dough dries up. Rolling in sugar really helps this because the sugar binds the moisture and dries out the dough.

Nearly 93% of all American households serve and enjoy cookies as treats or after meals. However, it's the chocolate chip cookie that's the most popular in the U.S. and around the world.

Cookies Made with Butter vs Shortening

The butter cookie provides better flavor and a crispier exterior with browning around edges and a chewy interior; the shortening cookie spreads less, holding its shape better while baking.

What happens if you put too much butter in gingerbread cookies? ›

Too much butter made for sticky dough, but delicious cookies. I had to use a spatula to lift these people-shaped cutouts from my flour-dusted countertop and onto a baking sheet. The dough was sticky, which resulted in slightly swollen cookies, but the finished product was nearly perfect.

However, shortening has fallen out of favor in the past few decades because of its high trans fat content. Now that trans fats are banned in the United States, however, shortenings have been reformulated to be free of these fats ( 1 ).

As far as I can find, molasses is about 70% sugar and high in moisture, while blackstrap is 45% sugar, low in moisture, dense, bitter and salty.” Remember to use blackstrap only when a recipe calls for the ingredient, such as with baked beans. But don't sub in the sweetener for light or dark molasses.

Unsulphured molasses can be light, dark or blackstrap, as long as it hasn't been treated with sulphur dioxide. Most commercially produced molasses is unsulphured.

Molasses – Essential for that deep, rich, caramel-like gingerbread flavour! It also helps hold the dough's shape. Golden syrup makes a great sub, or treacle. Honey will also work, but the cookies will spread out a touch more and not have the same deep flavour (but still very, very good!).

Gingerbread Cookies are done when they are set and begin to brown slightly at the edges. They will harden further as they cool, so avoid overbaking so you don't end up with hard, crunchy gingerbread! Underbake slightly to achieve soft, slightly chewy gingerbread cookies.

Fully cooked cookies should have a slightly crisp edge with a soft and chewy centre. If the cookie tastes raw or doughy, it needs more time in the oven. Flavour development: Cookies often develop more flavour as they cool down. If the taste is slightly lacking, allow them to cool entirely before finalising.

Too much flour will make your cookies crumbly and dry. If your dough is too crumbly: mix in 1 tbsp of milk until the dough is soft and pliable again. Be sure to chill your dough for at least 3 hours. This will help the flavor of the dough and consistency so it doesn't spread when baking.

The perfect cookie dough consistency should be soft and pliable, but sometimes the texture of our cookie dough comes out dry and crumbly, which may lead to some dry cookies. Some of the common reasons you may have dry, crumbly dough include: Not Enough Fat.