There’s nothing quite like the smell of warm, baking gingerbread cookies or the nostalgia most of us feel when looking at a decorative gingerbread house. Check out these tips to perfecting your holiday gingerbread.
Cookbook author Mima Sinclair is here to save the day. That is, when you’re feeling stressed this holiday season and want to be sure you have the perfect dessert baked and your table looks perfectly festive, her gingerbread cookbook from 2015 has all the answers. Gingerbread Wonderland: 30 Magical Houses, Cookies, and Cakes is full or templates, new ideas, and delicious recipes that will keep you happy and things feeling like a winter wonderland.
Here are some basic things to remember when making gingerbread:
-The more mild the dough, the lighter in color. If you are looking for a stronger, spicier gingerbread, your dough should look darker and should use a dark or blackstrap molasses. Also, be sure to use newly purchased spices. The older the spices in your cupboards are, the less flavorful your gingerbread will be.
-Short on time? Make your dough ahead when you are free and store in the fridge until you are ready to bake fresh cookies.
-Be careful not to overmix your dough, otherwise you will have a tough cookie.
-Always, always chill your dough before rolling it our or cutting it into shapes!
Mandatory family outings to the Detroit farmers' market and nightly home-cooked meals cultivated Annelise's respect and curiosity for food. A graduate of The Culinary Institute of America, she spends her free time in New York City recipe testing, eating breakfast all day, and dreaming up international culinary adventures.