Why did my gingerbread cookies spread?

Three causes cover almost every case: butter that was too soft or nearly melted, dough that did not chill the full 2 hours, or cut shapes placed on a warm baking sheet. Chill the cut shapes for 10 minutes before baking and rotate cool pans, and the edges will stay sharp.

Why are my gingerbread cookies hard?

They were almost certainly overbaked. Gingerbread should leave the oven while the centers still look slightly soft, because the cookies firm up as they cool on the pan. Roll the dough a full 1/4 inch thick and set a timer for 8 minutes on the first tray.

Can I freeze gingerbread cookie dough?

Yes, the dough freezes beautifully for up to 3 months. Wrap the disks tightly in plastic and place them in a freezer bag. Thaw overnight in the refrigerator, let the disk stand 10 minutes at room temperature, then roll and bake as directed.

How long does royal icing take to dry on gingerbread cookies?

Thin details feel dry to the touch in about 4 hours at room temperature, but give fully flooded cookies a full overnight dry before stacking or packaging. Keep them uncovered while they dry, and never refrigerate them, because humidity softens the icing.

How far ahead can I bake gingerbread cookies for Christmas?

Baked and decorated cookies keep well for 5 days in an airtight tin, and undecorated cookies freeze for 2 months. Many bakers freeze the dough in November, bake during the second week of December, and decorate the weekend before Christmas.

Gingerbread Cookies | Soft, Chewy And Perfectly Spiced

Ingredients

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Instructions

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Author: Chef Rita
Prep Time: 30 minutes
Cook Time: 9 minutes