I love gingerbread cookies. They are fun to make and decorate, and they taste awesome. Especially when you use quality spices. One of the things we’ve learned through these baking adventures is that good baking (and cooking) is really about quality ingredients.
They are also pretty simple to make. The only tricky part is rolling out the cookies, which takes some patience. In the past, I have used a liberal amount of flour on both the (clean) counter and rolling pin, frequently reapplying flour and intermittently picking up the dough to ensure that it doesn’t get embedded into the counter. Recently, I have begun using plastic wrap as a barrier between the dough and counter and the dough and rolling pin to better prevent sticking. I still place a small amount of flour between the dough and plastic wrap, but it requires much less. Finally, to remove flour from your rolled cookies, use a small pastry brush to lightly dust off the flour. Continue reading