![]() ![]() Repeat with the remaining dough.ĭecorate the gingerbread cookies with Royal Icing or Simple Cookie Glaze, if desired. Bake cookies on the middle rack of your oven and only one sheet at a time for best. Transfer them to a rack to cool completely. Use foil for easier clean up and if your cookie sheets arent shiny anymore. Let the gingerbread cookies cool on the baking sheets for several minutes, or until they're set. Bake the cookies just until they're slightly brown around the edges 8 to 12 minutes, or until they feel firm. Transfer the gingerbread cookies to ungreased baking sheets (or, if you've rolled right onto the parchment, remove the dough scraps between the cookies). Alternatively, place the dough on parchment, and put a sheet of plastic wrap over it as you roll, pulling the plastic to eliminate wrinkles as necessary when rolling this will keep dough from sticking without the need for additional flour.Ĭut out shapes with a floured cookie cutter, cutting them as close to one another as possible to minimize waste. Flour both the top and bottom of the dough if it starts to stick. Watch the video above or follow these simple steps to get that cookie sheet shining like new. Roll the dough 1/8" to 1/4" thick the thinner you roll the dough, the crispier the cookies will be. Once the dough has chilled, take one piece of dough out of the refrigerator, and flour a clean work surface. Get out several baking sheets there's no need to grease them, though lining with parchment saves effort on cleanup. Ps.Blog How to make a cornet and never go without decorated cookies Yes, I am featuring a picture of Gingerbread Men in July! Don't hate me for triggering that craving-you can satisfy it soon at Muddy's! Our Christmas in July menu will be featured all week July 21-July 26! Don't miss out! Our Gingerbread Men here at Muddy's Bake Shop were baked on parchment, and they give parchment two thumbs up! Silicone mats are a great reusable alternative, as well!īut parchment paper is always reliable. If you don't have any parchment in the house and really don't feel like going out to buy any, remember that many of today's baking sheets already have a non-stick surface, and the fat content of most cookies make many recipes unlikely to stick anyway. One exception to my advice to generally skip greasing the cookie sheet: when baking lace cookies or other delicacies that benefit from a large amount of spread, reach for that lump of butter or non-stick spray! (And I probably don't need to tell you, burnt oil is also a PAIN to clean off pans!) Additional butter or oil on your pan can cause the bottom of your cookies to burn, and sometimes the sides if the fats pool at all between the cookies. something that needs to bake on an ungreased cookie sheet, I chill my cookie sheets. Most fats have a lower heat tolerance than your cookie dough requires to mature into a fully baked cookie. Chilled baking sheets release things better than unchilled ones. (If dough is crumbly, mix in 1 to 2 tablespoons more softened butter.) 2 Roll dough on lightly floured surface until 1/2 inch thick sprinkle with remaining 1 tablespoon sugar. ![]() ![]() Add the egg, almond extract, and vanilla extract, and beat until smooth. In large bowl, stir butter and 4 tablespoons of the sugar until well mixed. The additional fats are likely to seep into your cookie and cause more spreading and less rise than desired.Ģ. Beat the butter and sugar together until light and fluffy. There are two ways in which a greased pan may negatively affect your cookies:ġ. It turns out MOST cookies turn out far more reliably when baked on parchment and without grease on the pan. There are additional reasons to switch from greasing your cookie sheet to using parchment. As most cookies are loaded with delicious butter fats, they release VERY easily from the parchment and for no other reason than decreasing the number of dishes in the kitchen, I would highly recommend baking your cookies on parchment to anyone! You may have noticed from photos I have posted in the past, we bake all of our cookies at Muddy's Bake Shop on parchment. You'd be hard pressed to find a bigger cookie fan than me, so you better believe I am a big fan of cookie questions! Every one of them reminds me of yet another of the myriad of factors that can go into why your cookies are always amazing or never, ever turn out. Should you grease? Should you use parchment? Does it depend on the recipe? Sometimes recipes call for a greased cookie sheet, and sometimes not. If making shaped cookies, such as peanut butter blossoms or chocolate crinkles, shape your dough and bake on an ungreased cookie sheet as directed in the recipe. I notice more and more cookie recipes calling for the cookies to be baked on parchment. I'm very pleased to be able to return to write another Ask a Baker post after its brief hibernation during our busy July 4th season here at Muddy's Bake Shop! This question has been sitting in my inbox for far too long, and I am super excited about answering it: ![]()
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