![]() But I was curious to see if I could find a recipe I actually liked, and amazingly, we succeeded! Note: all of these are soft and chewy-style gingerbread. It’s not a cookie I ever crave or gravitate towards because I’m not a huge spice cookie fan. Or.make gingerbread sandwiches using the above frosting as the filling.I must confess up front that I’m not the biggest gingerbread fan. Bake until brown around the edges, about 10 to 12 minutes. These cookies are so beautiful, they can stand alone. Press the balls onto a greased baking sheet or press with the tines of a fork to make ridges. Not using molds? Scoop the batter in teaspoons and roll them into balls. Arrange them on a greased baking sheet (with some space between them) and bake for 6 to 8 minutes. Press or roll the dough into the molds and trace the shapes with a sharp knife to extract the cookies. Roll the dough very thin (between 1/2 and 1/4-inch thick). The kind of cookies that make people marvel at how great they look before they eat a half a plate of them! Simply dust the decorative molds (or rolling pin) with flour, shaking lightly to remove any excess. I have made this recipe with springerle molds with stunning results. Variation: I love springerle, the German anise-flavored cookies, for the delicate molds (and carved rolling pins) used to make them. Press the 2 cookies halves gently together. Use a pastry bag fitted with a star tip to pipe the frosting between 2 of the gingerbread cookies. If too thick in consistency, add a touch more orange juice or water to thin out. In a medium bowl add all of the ingredients and whisk together to combine. These cookies may be a little more "tough" because the dough will have been worked a little more than the others. Why not have a little frosting on your gingerbread? Got scraps? Form the scraps into a ball, press it flat and chill in the refrigerator. Bake until brown around the edges, 8 to 10 minutes. ![]() Better to use 3 baking sheets with fewer cookies than to crowd them on 2 trays. A note about crowding the tray(s): these particular cookies can spread a little. Repeat with the other half of the dough and transfer them to another baking sheet. Use a metal spatula to gently transfer them, cookie by cookie, (the cookies should be similar size) to a baking sheet. Lightly flour the cookie cutter(s) and cut the shapes, making as few scraps as possible. Use a floured rolling pin to gently roll the first half of the dough about 1/2-inch thick. It will also mean you only have half of the dough getting warm as you roll it. This step will make it easier to finish rolling out the dough when it has chilled. Press the first half of the dough in between 2 sheets of waxed paper or plastic wrap and chill for 15 minutes. Add the egg mixture and when blended, remove the bowl from the machine. When the butter and sugar are integrated, lower the speed of the mixer and add the dry ingredients. In another bowl, whisk together the eggs, molasses and lemon juice. Meanwhile, in a medium bowl, sift together the flour, baking powder, baking soda, dry ginger, nutmeg, allspice, cinnamon, cloves and salt. In the bowl of an electric mixer fitted with a paddle, add the butter, sugar and orange zest and beat until smooth, 5 to 8 minutes.
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