I know they are done.Ģ) You might be using a little too much flour. I watch the surface of the cookies and when the shiny spot in the center looks dry instead of shiny. MY COOKIES TASTE DRY AFTER THEY ARE BAKED - WHAT'S WRONG WITH THEM? - It could be a couple of things.ġ) You might be slightly over baking them. When that shiny "wet" spot in the middle disappears and the entire surface of the cookie is dry - your cookies are done! As it continues to bake, the outside edge of the cookie will look dry and the wet spot in the middle shrinks. As the dough begins to bake, the butter starts melting - creating a shiny or "wet" look on the surface of the cookie. ![]() HOW DO I KNOW WHEN THEY ARE DONE? - Watch the surface of the cookie. I can get about 3 dozen cookies when I roll them at 1/4 inch thick and use a 3 inch wide cookie cutter. It depends on how thick you roll your cookies. HOW MANY COOKIES WILL THIS RECIPE MAKE? - The yield for this recipe varies. Mix a little at a time into the dry dough until the dough comes together again. Luckily, the solution to both of them is the same - Crack an egg into a bowl and whisk together. Next time you make this recipe, try starting with 1 cup less flour and adding flour until it's just right. I'm not saying you used more than the recipe calls for - but since this recipe is written by volume and not weight, you might be adding more flour depending on elevation and humidity. It's SURPRISING what a difference that makes.Ģ) Using too much flour. MY DOUGH IS TOO DRY! WHAT SHOULD I DO? - The two most common reasons for this dough turning out dry is:ġ) Not using large eggs. If it's very hot where you live and your butter was room temperature instead of just slightly softened - you might actually need to cool everything down in the fridge for 10 minutes before rolling out the dough. MY DOUGH IS TOO SOFT! WHAT SHOULD I DO? - If your dough is too soft, try adding a little more flour 1/2 cup at a time until the dough pulls away from the sides of the mixing bowl. It's a chewy cookies with a smooth gingerbread cut out flavor that is the perfect compliment to royal icing while still retaining perfect shape. But the flavor develops like magic over a few hours. These cookies don't taste as fantastic as I would want them to coming right out of the oven. Also.before you try it, you should know that molasses really does need time to develop with the flour. This is more like the time where you completely forgot that you agreed to bring 85 gingerbread snowflakes to your community center by noon today and it's already 9 am.Īnd I would kind of feel bad if you weren't able to take those snowflakes to the community center just because I have psychological attachments to "pure gingerbread." Just don't say that I didn't warn you. And not the good kind of time where you can just lie on the couch and cuddle with an affectionate child watching your favorite cartoon from your childhood while you consider. And the down side to chilling is that you have to. The down side is that without chilling, the baking soda does crazy things to your cut out cookies and your Christmas tree cookies start looking more like the Mayflower with a bad case of the mumps. Both of these things bring out the flavor of the molasses. Some of the gingerbread cakes are just a little too weird.Īnd all molasses recipes have two things in common - They use baking soda and they have a minimum chill time. Soft and chewy molasses cookies, crunchy gingersnaps, and every type of gingerbread that has ever existed. Not in the imaginary sense where I probably need to get checked by a healthcare professional, but in like a "not exactly pure gingerbread" form. I have had pictures ready to post for weeks.
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