No
holiday cookie platter is complete without gingerbread cookies. I love
them because they’re simple, delicious and fun to make. But not every
gingerbread cookie is created equal. Of course you want to offer your
friends and family the best possible cookie. So here are a few tips to
help you create the perfect gingerbread cookies.
1. Lighten Them Up
It’s
easy to make gingerbread cookies healthier thanks to the bold flavor
they get from molasses and spices. Cinnamon, ginger and cloves can
easily mask the flavor of whole wheat flour (which we use plenty of in
our cookie recipes without a noticeable change in the result). And the
rich flavor of molasses makes it easier to cut back on butter. Since you
do need some fat in cookies, we replace the butter with a little canola
oil, which is mild in flavor and lower in saturated fat.
2. Let the Dough Chill
Chill
your dough for at least 2 hours before rolling it out. It makes is less
likely to stick to the rolling pin or your countertop.
3. Don’t Overwork Your Dough
Gingerbread
cookies should be firm, but they should be tender, not tough. Toughness
is caused by the dough being worked too much—either by overmixing or
rerolling too many times. Some recipes have built-in protection against
toughness in the form of white vinegar. The acid from the vinegar
tenderizes the dough without imparting an off-taste.
4. Map Out Your Cookie Cuts
Making
gingerbread cookies is like a puzzle. Once you’ve rolled your dough
out, take some time to figure out where to place your cookie cutters to
optimize space. Place your cutters close together and use smaller cookie
cutters for the edges or other small spaces. This will help cut back on
extra dough. Sure, you can roll out the scraps, but the more you roll
your dough, the less tender it will be.
5. Keep Your Cookies Fresh
Cookies
are best when they’re not much more than a day or two old. Be sure to
store them in an airtight container to keep them from drying out. If you
love fresh-baked cookies, bake only a few at a time, and freeze the
rest of the dough to be used later. Our dough can be frozen for up to a
month.