They're just so good with the vanilla bean glaze! Allow the glaze gingerbread cut-out cookies to dry completely before storing them in an airtight food container with a slice of bread (to keep them soft longer). This is an optional step, but I highly recommend it. Cool the cookies on the cookie sheet for 5-10 minutes before transferring them to a wire cooling rack. Space them about 1"-2" apart on the parchment paper-lined cookie sheet. If rolling out into slabs, you can chill them in the freezer between sheets of wax paper. You can chill it in the bowl or roll it out into two slabs and then chill it. The cookie dough will be very soft but thick. That chewy-crispy texture is thanks to the confectioners sugar in the dough and a light coating of ginger-spiced sugar. Mix in the egg, molasses, and apple cider vinegar. Add the rest of flour about 1/2 cup at a time, alternating adding water and flour. Mix spices with 1 cup of the flour and add. 1/3 Cup, dark brown sugar 3/4 Cup, granulated sugar, divided 3/4 Cup, (1 1/2 sticks) unsalted butter, softened 1 Large, Egg 1/4 Cup, molasses.
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