Three mistakes that will ruin gingerbread cookies
Who doesn't love the spicy aroma of gingerbread cookies wafting from the oven as they bake? Crispy on the outside, soft on the inside – the perfect balance of sweet and spice. But even such a seemingly simple pastry often causes trouble for housewives.
The FoodOboz editorial team will tell you what mistakes can ruin gingerbread cookies, based on the advice of Thekitchn.
Mistake 1: You make it when you neglect to use molasses. And although you may say that the cookies are just as good without it. But it is considered to be the best sweetener in spicy baking, which gives it a deep flavor. It is best to use molasses in combination with brown sugar. This will give the cookies the perfect texture: crispy on the outside and soft on the inside.
It is important to use molasses and brown sugar to achieve the perfect texture of gingerbread cookies
Source: Pixabay
Mistake 2. You make this mistake when you forget to chill the dough. And no matter how much you want to roll it out immediately after kneading, the dough likes to rest. At least for 1 hour. And the best place for this is the refrigerator. This simple tip will help you avoid cracks and make it easier to roll out.
It is important to let the cookies cool completely before decorating
Source: Pixabay
Mistake 3: You make this mistake when you start decorating the cookies right after taking them out of the oven. Yes, the icing is waiting and your imagination is running wild. But before you draw faces and buttons, let the pastries cool completely. Otherwise, the icing will melt and spread all over the dough, so it won't have any chance to harden.
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