Hello I want to give u thank for this great and delicious meal recipe my fear always for the cookies to spread and 🔥 fast so I baked it 375 in the middle rack at 10 minutes I did half the recipe and it’s perfect
So if you can get your hands on Black Treacle which is the darkest molasses there is, made across the pond in the UK, it will give a deeper molasses/almost toasted sugar flavor. If you've ever tried Sticky Toffee Pudding, which is absolutely fabulous, you'll be familiar with Treacle. So good!
I am not sure you will see this, but is this strong enough to make a gingerbread house? I’m not talking about a 3 story mansion, lol! Maybe swapping the shortening for butter? I have another recipe that I use to build my houses, but have been looking for a more tasty option. Thank you in advance 😊
Can I freeze the dough or cookies now? I have done it in the past with a Martha Stewart. I want to be ahead of the game this year for Christmas cookies.?
@@pamkennedybakes3649 thank u. I will be trying your recipe today. But will be using a silicone mold( santa face)to shape cookie before putting in oven. I have yet to find a gingerbread recipe that puffs but doesn't puff, hope that makes sense lol. Do u think for this purpose I should adjust the baking powder?
@@dcordero1984 do you mean rises but doesn't spread or dome? That's what I'm hoping for, too. She said these don't spread and the shape in the video looks crisp and flat (I have that same set of cutters). I wish she had shown the cutters with the finished cookies so we could tell. Here's hoping!
@@chandrawong449 I tried this recipe and yes it does not spread but it does puff a bit to much for my liking. I used a cutter with a similar design, I used silicone molds, and I also used embossed rolling pins. Maybe ok for cookie cutters BUT definitely not for anything else. The taste was delicious though.
Ok it’s me again , I just made the chocolate recipe and perfect , felt right acted right then I made this one and the dough seemed super wet I did half a recipe cause I’ve never made gingerbread before but I weighed what I was suppose to weigh so your video doesn’t show the finished dough and what it looks like so I didn’t have your dough to go by so if you can please let me know how the texture of the gingerbread dough is suppose to be cause I know I didn’t do anything wrong thank you , or unless my egg was to big heck I don’t know I’ll know when I find out what the texture is supposed to be lol thanks again
Can you make a short video so I can see what your dough looks like so that way I can see what is wrong with mine I just unwrapped it to cut some off and it’s so wet and greasy I’m thinking I didn’t put enough flour I don’t know I weighed everything maybe I forgot to reset my scales but a video would help please
Perfect, I’ve searched for this and not found until now, thank you !
Glad I could help!
Fantastic! I can’t wait to try this recipe!
Hope you enjoy
11👍👈Salam xeyirli günlər olsun əməyinzə əlinzə sağlıq çox gözəl şirin ağızla yeyin qonşum 👉👍👈🌷🌷🌷
Hello I want to give u thank for this great and delicious meal recipe my fear always for the cookies to spread and 🔥 fast so I baked it 375 in the middle rack at 10 minutes I did half the recipe and it’s perfect
Fantastic!!!! Thank you for sharing!
👏👏👏🫶 I can’t wait to try this recipe!!! Thank YOU SO MUCH❣️❣️❣️You are the absolute best!!!
Hope you enjoy
So if you can get your hands on Black Treacle which is the darkest molasses there is, made across the pond in the UK, it will give a deeper molasses/almost toasted sugar flavor. If you've ever tried Sticky Toffee Pudding, which is absolutely fabulous, you'll be familiar with Treacle. So good!
Ohhhhhhh nice!!!!!!
Oh I bet these are wonderful do you have a peanut butter cut out cookie recipe
Not yet!
that would be amazing, all of her cookies are stellar
Has anyone tried the Crisco Butter Flavor Shortening? Wondering if it would cook the same as the regular? TIA 😊
I use that!
@ Awesome Thank you so much! ❤️
I am not sure you will see this, but is this strong enough to make a gingerbread house? I’m not talking about a 3 story mansion, lol! Maybe swapping the shortening for butter? I have another recipe that I use to build my houses, but have been looking for a more tasty option. Thank you in advance 😊
Yes of course. Bake a little longer than you would a little cookie
Do you have a recipe for pumpkin sugar cookies?
I just add pumpkin spice to my dough and pumpkin emulsion
Does the freezing before decorating apply to other sugar cookies too?
Yes ma'am
Can I freeze the dough or cookies now? I have done it in the past with a Martha Stewart. I want to be ahead of the game this year for Christmas cookies.?
Yes you can! Absolutely
Thx for sharing I always have problem that my cookies spread and burned so fast can u kindly tell me how long u bake it thx again
I roll out 5/16" and bake just until the tops look dry. About 8-10 min
How many houses do you get out of each batch Pam? I want to make some kits, so would like to have an idea of how much ingredients to buy!
It depends on your templates. I can usually get 3 from mine
Is there a substitute for molasses as im from uk and can only get treacle? Is that ok? Xx
I honestly wouldn't know. I haven't needed to substitute it before. If you try it, please let us all know how it goes!
Would these be good for gingerbread houses or would they be too soft? Would using butter make them better for gingerbread houses?
I have made hundreds of house from this exact recipe
I just purchased two of your recipes on Etsy. So excited !!
What icing/frosting do you use for these cookies?
Both! Buttercream and royal
All I am seeing now is the ingredients list. Do I need to purchase the recipe to get the mixing instructions? Thanks!
Thank you sooooo much. I just fixed it.
Is it possible to use half shortening and rest butter?
Can uou make these the day before so they rest in the fridge?
I wouldn't recommend it. It may change the texture.
@@pamkennedybakes3649 thank u. I will be trying your recipe today. But will be using a silicone mold( santa face)to shape cookie before putting in oven. I have yet to find a gingerbread recipe that puffs but doesn't puff, hope that makes sense lol.
Do u think for this purpose I should adjust the baking powder?
@@dcordero1984 do you mean rises but doesn't spread or dome? That's what I'm hoping for, too. She said these don't spread and the shape in the video looks crisp and flat (I have that same set of cutters). I wish she had shown the cutters with the finished cookies so we could tell. Here's hoping!
@@chandrawong449 I tried this recipe and yes it does not spread but it does puff a bit to much for my liking. I used a cutter with a similar design, I used silicone molds, and I also used embossed rolling pins. Maybe ok for cookie cutters BUT definitely not for anything else. The taste was delicious though.
how thick do you usually roll these cookies?
5/16"- 8mm
@@pamkennedybakes3649 thank you! Mine are aging on the counter in Colorado right now!
You mention resting the dough. Rest at room temp or in fridge?
Room temp
Are these a hard cookie?
Nope, soft depending on the thickness they are rolled out and how long they are baked.
@pamkennedybakes3649 Can I use Sweetex shortening instead of crisco shortening
Ok it’s me again , I just made the chocolate recipe and perfect , felt right acted right then I made this one and the dough seemed super wet I did half a recipe cause I’ve never made gingerbread before but I weighed what I was suppose to weigh so your video doesn’t show the finished dough and what it looks like so I didn’t have your dough to go by so if you can please let me know how the texture of the gingerbread dough is suppose to be cause I know I didn’t do anything wrong thank you , or unless my egg was to big heck I don’t know I’ll know when I find out what the texture is supposed to be lol thanks again
Not sure what happened. I have made it many times. I haven't had this come up before.
Can you make a short video so I can see what your dough looks like so that way I can see what is wrong with mine I just unwrapped it to cut some off and it’s so wet and greasy I’m thinking I didn’t put enough flour I don’t know I weighed everything maybe I forgot to reset my scales but a video would help please
Baking powder is listed 2 times.
Fixed thank you
DO NOT REFRIGERATE THIS DOUGH UNLESS YOU WANT A CRUMBLY MESS OR A GINGERBREAD PIE CRUST!!!!