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 ⅔ cups molasses. I used half the amount of molasses and completed the ⅔ 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.
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