15 Min Gingerbread Cookie Dough - Molly J Wilk (2024)
Gingerbread cookie dough in 15 minutes flat? oh yes you can! I timed it, and this even includes me taking pics!
Christmas cookie baking is in full swing at our house. This is day four of some solid baking. I’m going to a Cookie Exchange Party tonight and needed something quick that would allow me enough time to go to yoga before the party. I’d promised to bring gingerbread cookie dough for us to bake and decorate, so I pulled out one of my favorite cookbooks-America’s Test Kitchen- and got to work.
First start by adding your dry ingredients to the food processor bowl-flour, dark brown sugar, baking soda, cinnamon, ginger, cloves and salt. Process until combined.
Next, add the butter. I warmed mine up in the microwave for 10 secs so it wasn’t as hard and cold as a rock and cut it into small pieces before adding it to the bowl. Process until dough resembles sand.
Now you’re ready for the wet ingredients. In a wet measuring cup, mix together the molasses and milk, first pouring in the molasses, then adding the 2 tablespoons of milk. With the food processor running, slowly pour in the wet ingredients through the feed tube. Stop processing just as soon as the dough comes together into one mass.
Divide dough in half, wrap in plastic, and refrigerate until firm, then roll out. Or roll out while the dough is still soft between 2 pieces of parchment, then refrigerate, and cut out shapes. See Gingerbread Cookie Tips for Hints and Tricks for rolling out this dough. Bake at 350 degrees for 8 to 11 minutes.
What's the secret for how to make the best gingerbread dough? Partly the secret is patience: it's really important to allow 30 minutes resting time before getting into the cookie cutting. Another good idea is to let the gingerbread cookies cool before decorating.
CAN SPRINGERLE COOKIES BE FROZEN? Yes, you can technically freeze springerle cookies after baking to store them for longer periods of time. This would keep the cookie texture more like what it is within the first couple of days after baking them.
Pizzelles are the oldest known cookie and originated in the mid-section of Italy. They were made many years ago for the “Festival of the Snakes” also known as the “Feast Day of San Domenico” in the village of Colcullo in the Italian region of Abruzzo.
Something else happens as the dough rests: part of the flour breaks down into its component parts, including a simple carbohydrate, sugar. Thus, since sugar is a flavor enhancer (like salt), the cookies may taste more flavorful, as well as sweeter after aging.
2. Forgetting to chill the dough. It's tempting to want to roll out the dough as soon as it comes together, but let it have a little time to rest. 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.
After the gingerbread is cut out, Lomas recommends putting it into the fridge for at least 30 minutes and up to three days. Chilling the dough before it goes into a hot oven gives the butter a chance to firm up and reduces how much it spreads when baking.
Do not freeze frosted, glazed or drizzled cookies because they can become too moist under the frosting, glaze or drizzle. Thaw the cookies in the plastic food container at room temperature. Remove from container any cookies that should be crisp when thawed.
The Springerle will be firm to the touch but still a little soft if poked. Remove from the oven, put the baking sheet on a rack, and let the cookies cool completely. Store the Springerle in an airtight container for 2 to 3 months.
After trimming your Springerle allow them to dry for between 16-24 hours before baking. This will allow the image to crust and thus prevent it from being distorted. Large Springerle can take from 24 - 48 hours to dry.
This is because springerle cookies should age a few weeks in order for them to develop their unique hardness. This also allows the flavor of the anise to mellow.
Place a dab of food coloring into a small bowl.Add a few drops of vodka to dilute the color.Use a paintbrush to carefully paint the color onto the raised parts of the cookie.
Remove from the oven, put the baking sheet on a rack, and let the cookies cool completely. Store the Springerle in an airtight container for 2 to 3 months.
The origin of the cookie can be traced back to at least the 14th century in southwestern Germany and surrounding areas, mostly in Swabia. One of the oldest surviving molds, held at the Swiss National Museum in Zürich, dates from the 14th century.
As a general rule of thumb, you should refrigerate cookie dough for at least 30 minutes and up to 24 hours. More than that, and you won't see a noticeable difference in the final product.
Dry cookies, like shortbread cookies, gingersnaps, and Danish butter cookies, will stay fresher for longer because they have very little moisture. Dry cookies become stale when they suck up moisture from the air - causing them to become soft and lose their snap.
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