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!

From doubling up on molasses to using too much flour, there is a lot that can go wrong. Forgetting the molasses resulted in a crumbly cookie that was light in color. Combining all ingredients at once created lumps in the finished product.

Gingerbread is made with the following simple ingredients: brown sugar, flour, baking soda, cinnamon, ginger, cloves, salt, butter, milk, and molasses!

Tips to Prevent Spreading: Skip the Baking Powder: Omitting baking powder helps maintain the cookie shape during baking. Room Temperature Ingredients: Ensure ingredients like butter and eggs are at room temperature for the right cookie consistency.

“Light molasses is the sweetest and mildest out of the bunch because it is made from the first boiling cycle,” she said. “I like to use this type of molasses because it adds moisture to cookies, resulting in a soft and chewy texture.”

Chill in the refrigerator for at least two hours to allow the dough to firm up, and up to three days ahead.

Chilling it for at least two hours or overnight gives the ingredients a chance to absorb one another, making it a whole lot easier to roll out the dough without it cracking. Follow this tip: Let the dough chill in the refrigerator, well-wrapped, for at least two hours or overnight before rolling it out.

Add the eggs, molasses, and water and beat until well combined. Beat half of the flour mixture into the mixer until blended and smooth. Add the remaining flour mixture and then knead the dough until firm and manageable, but not dry. Add more flour if the dough is too wet.

If you don't love the flavor of coffee, there are so many other flavor options to pair with gingerbread: lemon, white chocolate, caramel, chocolate – to name a few.

Are homemade gingerbread cookies good for you? ›

Molasses is naturally rich in antioxidants, iron, calcium, magnesium, potassium, phosphorous and vitamin B6. All of these important vitamins and minerals may help relieve constipation, treat anaemia and support bone and hair health. Cinnamon is another key ingredient of gingerbread.

It will stay fresh at room temperature for up to five days and you can freeze it too, so you can make it ahead of time. Preheat oven to 180°C / 160°C fan-forced. Line two baking trays with baking paper. Once cooled, decorate your gingerbread with icing, lollies and Christmas decorations.

“There are some gingerbread recipes that are hard right after baking and need to sit for a few days to soften. Molasses and honey hardens gingerbread, but as the sugar absorbs moisture, it will get softer.”

Most likely too much bicarbonate of soda (baking soda) was added. Bicarbonate of soda is an extremely active raising agent and if you add too much then the gingerbread will rise up a lot during baking, then sink back fairly dramatically.

You can take a bite or break off a piece. Either way, when you taste it, you'll know for certain if it's done. A cookie that's fully done shouldn't be doughy, nor should it be overly crunchy (unless you're making a really crunchy type of cookie). It should be soft, crumbly, and perfect when freshly baked.

There are a few common methods for softening cookies, including microwaving them, heating them in the oven, and placing them in an airtight container with a slice of bread.

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.

Gingerbread cookies should be soft. They should be supple. They should bend to your teeth before the cookie skin breaks and the crumbs fall all over you. They should retain a bit of elasticity, and maybe you can even leave your fingerprints on the cookie if you hold them too hard because you're just that excited.