Gingerbread Blossoms Recipe (2024)

FAQs

How long should I chill gingerbread dough? ›

Refrigerate until chilled, about 3 hours. (The dough can be prepared up to 2 days ahead.)

“There are some gingerbread recipes that are hard right after baking and need to sit for a few days to soften. Molasses and honey hardens gingerbread, but as the sugar absorbs moisture, it will get softer.”

Gingerbread refers to a broad category of baked goods, typically flavored with ginger, cloves, nutmeg, and cinnamon and sweetened with honey, sugar, or molasses. Gingerbread foods vary, ranging from a moist loaf cake to forms nearly as crisp as a ginger snap.

How long does gingerbread last? Baked gingerbread will keep for 5 days in an airtight container. If it's humid or moisture is present, the gingerbread will soften. You can freeze gingerbread either raw or cooked.

If you try to roll out the dough right after removing it from the fridge, it will be too stiff to work with. Instead, take it out of the refrigerator and allow it to sit at room temperature for 5 to 10 minutes until it's warm enough to roll without tearing or cracking.

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. Follow this tip: Let the dough chill in the refrigerator, well-wrapped, for at least two hours or overnight before rolling it out.

Dough should be soft (not dry or crumbly) but not sticky. If sticky, add a few tablespoons of flour until desired consistency is achieved.

Should gingerbread cookies be hard or soft? Soft gingerbread biscuits are ideal. They ought to be flexible. However, they should still be somewhat elastic, and if you hold them too firmly because you're so excited to eat them, you might even be able to leave your fingerprints on the cookie!

Dark Molasses

How to use it: It can generally be used in place of light molasses and is what gives gingerbread cookies their distinct color and flavor.

According to Rhonda Massingham Hart's Making Gingerbread Houses, the first known recipe for gingerbread came from Greece in 2400 BC.

Does gingerbread ever go bad? ›

The general rule of thumb is a couple of weeks. It depends how its prepared and if you used a lot of icing. Also, gingerbread like any other bread turns stale quite fast.

Also, gingerbread like any other bread turns stale quite fast. Eating it after 1–2 week with tea shouldn't be a problem. The issue is rather that the bread after longer time would become so stale that you would have a hard time eating it.

If they emit an off or sour smell, it's best to throw them away. Another telling sign is the texture. If your gingerbread cookies are soft and not crisp, they've likely become stale and while not harmful to eat, their quality is significantly degraded. Always store gingerbread cookies in a cool, dry place.

To make sticky gingerbread dough easier to work with, chill it for at least 1 hour before rolling it out. Roll out the dough on a surface that's lightly dusted with flour or a mixture of flour and confectioners' sugar (aka powdered sugar).

Gingerbread cookie dough can be made and stored in the fridge in parchment paper for up to three days before you cut out the dough and bake. Store the cut-outs in the freezer. Once you have cut out the shapes, you can flash freeze them and store in the freezer, then bake from frozen.

Including classic sugar cookies and spicy gingerbread cookies, these are some of my favorite cookies to freeze for the holidays. Freeze the dough in disk-shaped flattened rounds, and then thaw them until they are easy enough to roll out and cut. Then go cookie-cutter crazy and bake.

First, if you roll out the dough without refrigerating it, the dough will crack and what's worse than the cracked dough is when you pull your cookies out of the oven only to find puffy, oversized, blob shapes that look nothing like the cute little cookie cutter shapes you cut out (via Delish).