Easy Thermomix Recipe Christmas Gingerbread Cookies (2024)

FAQs

Why do my gingerbread cookies fall apart? ›

From doubling up on molasses to using too much flour, there is a lot that can go wrong. Forgetting the molasses resulted in a crumbly cookie that was light in color. Combining all ingredients at once created lumps in the finished product.

A 1:4 ratio of butter to flour makes the gingerbread strong. Corn syrup keeps freshly baked gingerbread pliable and soft, so it's easy to cut while warm. Rolling the dough directly on parchment makes it easy to transfer to the pan.

Chilling it for at least two hours or overnight gives the ingredients a chance to absorb one another, making it a whole lot easier to roll out the dough without it cracking. Follow this tip: Let the dough chill in the refrigerator, well-wrapped, for at least two hours or overnight before rolling it out.

Keep in mind that the longer the cookies bake, the harder and crunchier they'll be. For soft gingerbread cookies, follow my suggested bake times. Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely.

Chilling the dough before it goes into a hot oven gives the butter a chance to firm up and reduces how much it spreads when baking. “You should chill the dough both before rolling and cutting and after,” she said.

An excessive amount of butter makes it where the flour is unable to absorb the combined fat, which causes the cookie to spread too widely and the sugar to carbonize more easily because it's surrounded by too buttery a dough.

Divide the dough into two thick disks and wrap each disk in plastic wrap. Refrigerate until chilled, about 3 hours. (The dough can be prepared up to 2 days ahead.) To roll out the cookies, work with one disk at a time, keeping the other disk refrigerated.

Should gingerbread cookies be hard or soft? Soft gingerbread biscuits are ideal. They ought to be flexible. However, they should still be somewhat elastic, and if you hold them too firmly because you're so excited to eat them, you might even be able to leave your fingerprints on the cookie!

The deep, caramel-like sweetness of molasses pairs perfectly with the warm spices of ginger, cinnamon, and cloves, creating the iconic flavor profile of these classic treats. The choice of molasses over other sweeteners adds a depth and complexity that elevates gingerbread to a cherished holiday tradition.

How do you moisten gingerbread cookie dough? ›

There are a few things you can do to add liquid to your cookie dough if it is too dry and crumbly. One option is to add milk, water, or another liquid until the dough is the right consistency. You can also try adding melted butter or shortening. If your dough is still too dry, you may need to add more flour.

Comments for How to harden gingerbread when it becomes too soft? Putting it back in the oven does not work you have to find a recipe that is harder as putting it back in the oven only over bakes it. My suggestion is to put it back into the oven for up to 10 minutes. The temp of the oven should be around 325 degrees.

Q: Why are my cookies so puffy and cakey? Whipping too much air into the dough. That fluffy texture you want in a cake results from beating a lot of air into the room temperature butter and sugar, and it does the same for cookies. So don't overdo it when you're creaming together the butter and sugar.

Gingerbread cookies should be soft. They should be supple. They should bend to your teeth before the cookie skin breaks and the crumbs fall all over you. They should retain a bit of elasticity, and maybe you can even leave your fingerprints on the cookie if you hold them too hard because you're just that excited.

Just melt the sugar in a pan over low heat. You want to allow it to turn brown, but make sure not to burn it (otherwise it won't taste so great). Then take your gingerbread house pieces, dip the edges in melted sugar and hold them together for a few seconds. That's it!

Let them cool completely before moving them around

Warm cookies are fragile and prefer to be left alone. If you move fresh cookies while they're too warm, they may crumble. Let them be until they cool off and firm up.

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.