![]() ![]() They hold their shape well and keep sharp edges. They also do not spread out because of the ratios of the other ingredients in the recipe. They hold their shape well! Because this gingerbread cookie recipe does not use baking soda or baking powder they do not puff up.But if you like them crispy then you can roll them thinner and bake them a little longer. You can make them soft or crispy! I like my gingerbread cookies more on the soft side so I tend to roll them out a little thicker and bake them for a short amount of time.Other Reasons Why These Gingerbread Cookies Are So Good: ![]() You can roll out the dough immediately! Because of the ratios in this dough and the fact that we are starting with cold butter, you can roll out and bake these gingerbread cookies without chilling the dough!.No added molasses! This gingerbread cookie relies on the molasses that is already in brown sugar for the chew and flavor.Fewer ingredients! Most gingerbread cookies have a really long list of ingredients but this recipe keeps the ingredients simplified so you can get your cookie fix on quickly.You don’t have to wait for your ingredients to come to room temperature! I know this is typically cookie blasphemy, but starting with cold ingredients for this recipe actually helps with the texture of the dough so you can roll it out immediately.What Makes These Gingerbread Cookies So Quick and Easy: If you only have light brown sugar on hand, you can still use it in these cookies but just be aware that they will be even more mild in flavor. This way you still get a hint of that molasses flavor without having to buy a whole bottle if you don’t have it. I used dark brown sugar in these cookies because brown sugar already has molasses in it. I know a lot of people don’t typically keep it on hand. I also wanted a gingerbread cookie that required no chilling and didn’t call for molasses. ![]() I wanted to make a recipe with fewer ingredients than most gingerbread cookies. I would say that these are sort of a gingerbread sugar cookie hybrid. These cookies are a bit different from traditional gingerbread cookies in that their flavor is a little more mild than most gingerbread due to being made without molasses. Or I will ice them, and then they get to put the decorations on.This recipe for super easy gingerbread cookies without molasses can be made completely from start to finish in less than 30 minutes! This slightly milder version of the classic cookie requires few ingredients and is a no-chill dough! Keep in mind that most kids like to decorate with as much candy or sprinkles they can fit, so I find that limiting the types of decorations I offer can help. Cutting out cookies can be a great way to connect with your family, but don't worry if you're still in that stressful place with them. This time I chose to use a simple buttercream frosting and let the kids go to town on decorating with leftover Halloween candy.ĭoes anyone really like decorating cookies with kids? I'll admit it took me quite a few years to get to that place. You can decorate these however you like, or eat them straight. I love having that extra space to chill food this time of year. (in a sealed bowl! beauty of the bosch mixer). If it's already cold by you like it is here, you can just set it outside on the deck like we do. The dough needs an hour to chill before rolling, so just pop it in your fridge. I also want to warn you that this really is a chewy cookie recipe, so don't go baking them longer to make them crispy, it won't happen (ask me how I know.) You'll want to make sure not to overbake them as it's hard to tell when they are done with the dough already being dark. The dough gets its classic flavour profile from molasses and the cookies also have a chewy profile. Gingerbread is a holiday staple for many people. ![]()
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