![]() They're just so good with the vanilla bean glaze! Allow the glaze gingerbread cut-out cookies to dry completely before storing them in an airtight food container with a slice of bread (to keep them soft longer). This is an optional step, but I highly recommend it. Cool the cookies on the cookie sheet for 5-10 minutes before transferring them to a wire cooling rack. Space them about 1"-2" apart on the parchment paper-lined cookie sheet. ![]() If rolling out into slabs, you can chill them in the freezer between sheets of wax paper. ![]() You can chill it in the bowl or roll it out into two slabs and then chill it. The cookie dough will be very soft but thick. Mix in the egg, molasses, and apple cider vinegar. 1 teaspoon baking soda 1 teaspoon ground ginger teaspoon ground allspice teaspoon ground cloves teaspoon ground cinnamon cup molasses cup packed brown sugar cup water cup butter, softened Directions Sift flour, baking soda, ginger, allspice, cloves, and cinnamon into a bowl.Add in the sugar, baking powder, baking soda, and spices.These should be at room temperature to ensure they blend well with the other ingredients. Cream the butter and shortening together.Looking for the full detailed recipe? Visit the recipe card below. ![]() You can use white vinegar as a substitute.īelow is simply a brief outline of how to make soft and chewy gingerbread cookies. When added (it's only a tablespoon), I promise you won't notice the taste. Gives the cookies a little more height and helps to keep them soft and chewy. Full flavor is the best type to use here, which gives these gingerbread cut-out cookies their classic gingerbread flavor. Brings all the ingredients together and helps give them their softness. You'll need ground ginger, ground cinnamon, ground cloves, and salt, which gives us that classic warm gingerbread flavor. Use your favorite all-purpose flour for this recipe. Helps to give the cookies their sweetness to balance out the flavors from the molasses and spices! Leavening agents were added to give the cookies some height and shape. Just omit the salt from the recipe, then. Room-temperature unsalted butter is best, but you can also use salted butter. You can use the plain shortening, or you can use the butter-flavored type as well. Place waxed paper between layers of cookies to prevent them from sticking to each other. Baked and decorated cookies can be stored in airtight containers for up to 2 weeks. Baked (undecorated) cookies can be stored in the freezer for up to four weeks. You can make the cookie dough and freeze it for up to three months.Let decorated cookies rest flat and uncovered for about 2 hours or until icing firms up.Need decoration inspiration? Here you go! Add decorations (such as colored sugar, shredded coconut, toasted sliced almonds, chocolate and rainbow sprinkles, edible glitter, multicolored nonpareils, button candies, mini semisweet baking bits, and dried currants) before the icing dries.Use liquid or paste food coloring to brighten up icing.For smudge-proof icing that dries to a hard finish, use royal icing. Add extracts or citrus zest to enhance the flavor. A simple glaze of confectioners' sugar and milk works well for decorating cookies. ![]()
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