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Here's a winter favorite of mine—these ultra chewy and soft little gingerbread folks. When they’re baking, your whole place smells like the best blend of sweetness and spice. You get that awesome ginger kick, some molasses, and those classic warm holiday flavors everyone wants in December.
Irresistible Holiday Snack
These gingerbread buddies always remind me of the good times. Decorating them, whether it's wild sweaters or Santa getups, is something I can't skip. They're always soft inside and packed with just the right hint of spices. If anything brings on that holiday mood, it’s passing around a pile of these sweet little people.
What Goes In Them
- Essentials:
- All-purpose flour—just standard stuff for a tender bite
- Butter at room temp, so everything mixes fast
- That brown sugar for sweetening
- One egg, fresh out of the fridge
- All the Good Spices:
- Ground ginger is a must
- Cinnamon for a kick
- Nutmeg and cloves for the aroma
- Molasses for deep flavor
- Make Them Fancy:
- Royal icing (just mix powdered sugar and a bit of water)
- Festive sprinkles
- However you want to style them
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Cozy Cookie Time
- Deck Out the Dough:
- Blend sugar with butter, add that molasses, egg, and your spiced flour mix. Pop that dough in the fridge so it hardens up a bit.
- Cut Some Shapes:
- Flatten your dough till it’s even, then stamp out your gingerbread shapes.
- Bake to Perfection:
- Let them go in at 350°F for about 8 to 10 minutes. Take them out before they get too crisp so they stay soft.
- Decor Party:
- Once cool, have fun with icing, toss on sprinkles, and add any wild ideas you’ve got.
Helpful Tricks
Don’t forget to chill your dough—it makes shape cutting so much easier. Parchment paper works wonders for sticking. I always reach for a #3 piping tip for the best icing lines. And don’t wander off while they’re in the oven! You want them just soft, never crunchy.
Common Questions
- → Can I make the dough ahead of time?
Totally! Wrap it tight and stick it in the fridge overnight. Before rolling, let it sit about 10 minutes to warm up.
- → Why do my cookies spread when baking?
It happens if your dough's too warm. Try chilling it really well. If it’s still soft, dust in some extra flour as you roll.
- → How thick should I roll the dough?
Aim for a quarter inch thick. That’s the sweet spot for those chewy cookies that keep their shapes.
- → How do I store these cookies?
Pop them in an airtight box for up to 5 days. If you want to freeze (leave off the icing), they’ll last about 3 months.
- → Can I skip the meringue powder in icing?
Meringue powder makes the icing stiffen up. If you’re just doing simple decorations, powdered sugar and water works too.