![]() ![]() When the dough is chilled, it’s hard on the hands and wrists and is so much work to get the dough rolled thinly and evenly. For this recipe, I prefer to roll them when the dough is still warm.Days later, they lose their chewiness and become crisp with a crumbly texture that holds up well for gifting. Fresh out of the oven they are soft and chewy on the inside with a sugary crunch on the outside. You want them to keep their shape but you also want the cookies to be delicious! So, I’ve balanced this recipe to have just the right amount of sweet, spice and chocolate but also be great for decorating.įor this gingerbread recipe, the key is rolling them out thinly while the dough is still a bit warm and then chilling them so they don’t spread in the oven. I feel like this is true of most rolled cookies. It took a lot of trial and error to figure out how long the cookies should be chilled, how thick they should be rolled and how long they should bake in the oven. This might be the 7th batch? Some were too soft. It was long awaited because recipe testing this cookie was not straightforward. Kevin and I had a blast decorating these chocolate gingerbread cookies. Or sometimes date night turns into cookie night like it did last Saturday. ![]() Then we crank up the Christmas tunes and have a jolly good time! It’s one of my favorite parts of Christmas, so when I bake a batch of cookies, I’ll message the neighbors to send their kids over to help or invite a friend to come over and share a bottle of wine. Are they drawn to Rudolf or snowflakes? And when they decorate the cookies, do they prefer to cover the cookie in every sprinkle imaginable or gracefully pipe a minimalist design? You can tell a lot about a person based on what their favorite cookie cutters are. Somehow, it doesn’t feel like Christmas until I’ve rolled out a batch of cookies and then decorated them with family and friends. Baking Christmas cookies is one of those yearly checklist kind of things. ![]()
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