Yield: Yields about 3 dozen 4-inch-tall gingerbread people.
Lightly flour the sharp edge of your cookie cutters to keep the dough from sticking.
Visit the Guide to Christmas for more holiday recipes and tips for perfect Christmas cookies.
For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.
I agree with silvergirl -- this recipe is a disaster. It's impossible to get cookies that retain their shape when you are in the process of transferring the cookie from the cutting board to the baking sheet.
These were the best tasting gingerbread cookies I have ever made. I used a good quality ground ginger and cinnamon. The crumb was particularly fine for gingerbread cookie and even non-cookie lovers enjoyed them. However, the dough was difficult to work with. I found it easiest to roll it out between two sheets of parchment paper, freeze it, cut out the shapes, freeze those and pop them in the oven. It was worth the effort given the compliments.
Followed the recipe exactly-all ingredients were at optimum temperature and used my trusty pans which work with all other cookies-yet these were a disaster-they were difficult to roll without extra flour added, and spread beyond any recognition. Tasted fine, though.
These are a nice light cookie. I roll them in a tube and put them in a paper towel holder and freeze them. This keeps them in a nice round shape. When I need them, I take them out cut them 1/4 inch thick and 10 minutes later - cookies.
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