Gingerbread Cookies: Take 2

Whatever cookies I plan to bake for Christmas, Gingerbread Cookies are always on the list.  They are mandatory.  I used the recipe we shared last year for Snowflake Gingerbread Cookies but changed the decorating style, and also tweaked the recipe a tiny bit.  The original recipe asks for 2/3 cups molasses. I used half the amount of molasses and completed the 2/3 cup with honey.  I will bake them this way from now on, the added honey makes them smell and taste even better!

I used white royal icing for the decorations, and little M&M type candies.

I noticed I didn’t provide this tip on the recipe last year.  After you take the dough out of the refrigerator to start rolling it, you do need to apply quite a lot of flour to prevent it from sticking. Otherwise, cutting out the shapes is impossible.   I dusted quite a bit of flour on my counter, placed the dough on top and dusted with flour heavily on top of the dough as well.  I had to do this about 3 times before my dough became workable.  Cutting out shapes was a breeze after that.  Also, divide the dough into two, and keep half in the refrigerator while you cut out shapes from the other half.  This also helps.

Helga

Gingerbread Cookies

Gingerbread Cookies

Gingerbread Cookies

Gingerbread Cookies

Gingerbread Cookies

© 2012 – 2013, The Foodies' Kitchen. All rights reserved.

Leave a Reply