I picked this recipe and another recipe that was totally opposite of this one. This recipe was the winner. It is not as sweet as you would expect, most likely b/c of just using white sugar and not brown sugar. However, it is soft and chewy and that is exactly what I wanted. Chef Gail is right, the flavors are right on point. If I was to change anything, I would maybe add a bit more sugar HOWEVER< only if I was not going to add any kind of frosting. I think that these cookies not being as sweet, are a PERFECT contrast to either buttercream or Royal Icing. I am a Master Cake Decorator with over 10 years of competitions under my belt and I am also trained in Chocolate, Confections, so on...I am not tooting my own horn ( toot toot) I am telling you this so that you know, that I do have a clue on spices textures so on.. I have not made gingerbread in many years, so, I watched well over 20 videos and Chef Gail just comes off as the real deal and I love her...I will totally sub to you Gail and Wanted you to know how much I love this recipe. you are right, this will go into my family recipe book and will be the only gingerbread I will ever make. So thank you so very much... My next door neighbor teaches culinary classes and I had her and her Husband test both the cookies I made and they both agreed that Gails was the winner winner chicken dinner. This was with no icing, cooled for 20 min and I had not tried either and I agree with them, this cookie has a amazing taste. The Ginger is not overwhelming, the spices are perfect. I used Salted butter ( all I had ) and so I used 1/2 the salt and again...Perfect. WOW, Just WOW!
I am thrilled that you liked my recipe! It means a lot coming from you, another pastry chef. You made my day! Thanks so much for reaching out and letting me know!!! Happy holidays to you and your lucky family to have such a talented baker and chef in the house!!!
Thank you for the helpful comment! You said it wasn’t as sweet as you would have liked. Would you recommend substituting brown sugar for the white? Or would that completely change the texture and taste of the cookie?😊
Very smart! Rolling the dough on an upside-down baking sheet, then transfering to the oven to bake!!! You've eliminated the scoop up to transfer-and while doing so tear the dough step! O.K. Brilliant! Thank you!
I have been doing this hack for years!! It really helps, and you're so right; there's no transferring the dough and tearing it!! Thanks so much for reaching out!!!
Hi, can you please list the ingredients for me, I would be happy to learn about cups or spoons. In addition, I don't have a mixer, can I knead by hand?
we had an elderly neighbor around the corner from my grandmother whom, every christmas, made us hands down the BEST gingerbread cookies ive ever had. she sadly passed away about 5 years ago. Thinking of making some this year in honor of her.
This recipe is the closest I’ve seen to my mother-in-law’s recipe that I’ve used for over 40 years and always get rave reviews. I always cream the sugar and butter, then add eggs and molasses, and 2 tsp. of grated orange zest, and that gives them a wonderful flavor.
I’m back to do it all again! They are the best! My 75 year old mom who (doesn’t like gingerbread cookies) loved them!! Now I’m making gingerbread ’cupcakes’ for my bf.
These are absolutely fantastic!!! Best Gingerbread cookie recipe I have ever seen, seriously! I made these for my family for movie night and the cookies were gone next morning😄
I think those mixers are the most over rated mixers ever invented. They are so poorly designed you have to add these unnecessary pieces to make them more usable😅 anyways no disrespect you ypu one bit! I get it they look cool and are trendy and no real alternatives.. so weird. It’s like they are a cartel of mixers. I have my moms old one from 40 years ago and it’s 10 x better. Anyways… this is the recipe im using though thank you so much!
I broke a gear in mine trying to mix dough. Thankfully there's someone handy in my home so it didn't cost a lot to repair. The gears are made of plastic, btw.
Great recipe, but I kept them at room temp for three days and on the third day they had a strong vinegar aftertaste, so I would make these closest to the time you want to serve!
Really good, but I had to add 3 cups after the one cup and they turned out perfectly!!! I'm from Louisiana, maybe the humidity? Not sure, but thank you!!! Also parchment paper worked waaay better, way better..
Yes, most definitely humidity could have made the difference. Also, how you measure your flour or liquid ingredients too. There are times I sometimes need more flour as well. It can even depend upon the season!!! So glad you are enjoying the gingerbread!!! They are my favorite cookie EVER!!! Wishing you a most happy holiday!!!
I paid a bit for my cookie sheets. I always wash and dry them between batches and after 30yrs of baking they're still going strong without any sticking problems
That's great! But I roll out the gingerbread dough on the bottom of my sheet pan because it's easier to roll out and I don't have to move my cut out cookie dough shapes to the pan. My gingerbread bread dough is softer and this way works best for me. Also rolling out on the bottom of the sheet pans allow enough room for my rolling pin to roll over the dough.
Oh, I'm so thrilled you like it!!! It's the best gingerbread cookie I've ever had!!! Happy holidays to you and your family!!! Thanks for reaching out!!!
I made your gingerbread cookies today with my grandson. We enjoyed how easy these were! I found large snowflake cutters @ Home Goods. The cookies all turned out amazing @ 6 minutes on cook time. The royal icing is good. I do add a little lemon juice to the royal icing. It all tastes yummy. Thank you for sharing and teaching us through your videos. I will diffantly use this for future gingerbread cookies.👍👏👌❤️ We had a blast today! TY
You are amazing !! Sound easy and so good !! Like that you did not have to frig and no parchpaper which I forget at Stop & Shop tonight !! I am a new subb and so happy to stumble upon your kitchen !! Thank you and Merry Christmas !!
Yes, it could affect how the gingerbread cookies rise. My recommendation would be to measure as accurately as you can so you do not put in more baking soda then the recipe calls for. I agree, too much baking soda makes baked goods taste like soap. Try my recommendation and see how you like it. Please let me know how it works out!!
Thank you so much, Gail. I'm spending some time over seas and want to "show off" these cookies to the new friends I made. I'll make them for Christmas and will let you know. I found your channel today and loving it. @@GailSokol
Hi. How far in advance can you make the cookie dough? How long can you store leftover dough? Can you freeze a batch prepared ahead of time and for how long?
You can make the dough, wrap it air tight in plastic wrap and freeze it for about 1 month. Thaw it in the fridge overnight. Leftover dough the same as above. Remember all stored dough needs to be wrapped air tight.
Cookies using creamed butter are more cakey, because the air held within the dough works with the chemical leaveners creating some puffiness in the cookie, thus more cake like. Cookies made with a liquid fat tend to be denser and chewier. So the answer is fat, melted or solid, create different characteristics of cookies. You can decide what type you like best. My gingerbread cookies can be cakier if you roll them out thicker. And bake them for only about 6 minutes for softer cookies. Roll the dough thinner for crisper cookies. Crispier cookies may need a minute or two more baking time. Good luck and happy holidays!!!
Hey Gail, as you aked me to do, I'm here to tell you that I tried your recipe today and they are AMAZING, YUMMY, AWSOME and everything else. I wanted to try it before Christmas to not embarress myself hahaha. Making them for friend at Christmas. Thank you sooooooooooo much. These are THE BEST EVER. Big hug.
You made my day by reaching out!!! I am thrilled you had success with my gingerbread! Hope you enjoy them!! Wishing you and your family a most wonderful holiday!!!
It's such an easy trick! I can't wait until you try the recipe!! Let me know how it comes out! Happy Holidays to you!!! Thanks so much for reaching out!!!
I did make them and they came out perfectly. They did not become distorted by handling them, the shapes were nice and clean. And I didn't have to wait for the dough to chill again after each batch was cut out. My helper didn't get discouraged either. The recipe itself is great too! The cookies were soft and had a great flavor. I thought the flavor was even better the next day, that's how I usually like my spiced desserts. I used smaller to medium sized cutters, I don't have any large ones. Those big snowflakes are beautiful.
That's one way to do it, but it can be a finicky dough when chilled. I started making these cookies with young baking students for a gingerbread house. The unchilled dough rolled out better for them. It worked great then and still does! Happy Holidays!!!
Aw, you just made my day!!! You reminded me of the time I made small walls, roofs and doors out of this gingerbread recipe for my 2nd grade daughter's class. We made a gingerbread village! Each child decorated and made their own house! It was a huge success! We displayed all the houses on a glass tray so every house glittered and you could see its reflection in the mirror. Your son is so lucky to have a mom that bakes and cares like you do!! Happy Holidays to you and your family!!! I appreciate you reaching out!!!
Thank you I appreciate it ❤🙏 yes I love to take them a snack once a week. The kids love your gingerbread cookies my son's friends comes over for a playdate and I make them while they are over and they absolutely love them!!! They are my personal favorite and super easy and simple not complicated since at times there is not much time! They are just the best thank you and turning the tray over I would of never thought of that it was so much easier without them getting stuck or difficult to transfer I made beautiful gingerbread cookies ❤ wow how nice I would love to make them a small gingerbread house for them to decorate!! I was looking through your videos to see if you had a video on how to make a small gingerbread house.. it would be a great idea and my son and kids would have so much fun! My son is in first grade and all the kids are so lovely 😍
No, I have never used fresh ginger to make my gingerbread cookies. My recommendation would be to use finely ground candied ginger instead of fresh, because the candied is drier and won't make the dough too wet. If you try it please let me know how it works out!!!
Hi Gail! I made gingerbread bears with these and they were amazing! I love crunchy cookies and 12 minutes at 1/6” made crunchy little bears ❤️ thank you so much for sharing this recipe! I love how it’s not very sweet, perfect for someone like me :) I also added in some black pepper, orange zest and freshly grated ginger, yum! Do you have any recommended adjustments if I want a more spice forward cookie? Thank you so much! Take care and stay safe :)
I am so glad you enjoyed this recipe!!! My only suggestions to spice it up would be to increase the spices like the cloves or add finely chopped crystallized ginger. You could also add some allspice or cardamom which adds a nice warmth to the flavor. A happy and healthy new year to you and your family!!!
I'm thinking to make this receipe this weekend and my question is if it's possible to replace the molasses with other ingredient ? In Germany we have this zuckercouleur but I'm not sure if its the same. Thank you !! :)
You really can't use zuckercouleur because it's just a caramel coloring agent. You can use dark corn syrup, or honey too which would all work as well. Good luck and let me know how your cookies come out!!!
The dough should not be dry, but should hold together when pressed into a ball. If you feel your dough is too dry you can add alittle water. When measuring your flour try not to pack it into the measuring cup. Too much flour will cause a dry dough.
@@Cancer-bm7zo No. The dough is not dry at all. It is actually quite silky feeling and soft from the fat and molasses. I make it like this so there is no need to refrigerate it before you use it. Most cookie doughs with alot of butter are too soft to roll out right away. This is a different type of dough! I hope you try it!!
Thank you for sharing. I’ve been baking for over 50 years and there are two things I have repeated failed at baking two things, gingerbread cookies and biscuits! I will definitely try this with my granddaughter this weekend.
Same to you. I am using your recipe again today to do some Christmas baking with my nephews. These cookies are the best and they are so easy to roll out and cut. I love re-watching your videos.
@@Miss.506 I am thrilled you are enjoying making the gingerbread and watching the video!! I have so much fun making the videos and am so happy when wonderful people like you enjoy them!!! Happy Holidays and happy cookie baking!!!
Oh, you really made my day!!! I am thrilled you enjoyed the gingerbread!! Wishing you and your family a most wonderful holiday!!! Thanks so much for reaching out!!!
They are wonderful!! I don't usually need that much flour. Be careful not to make the dough too dry. Hope you enjoy them and have a most wonderful holiday season!!!
I’m from Norway, and our gingerbread cookies are crispy, but this year I want to try a chewy kind. From what I understand the gingerbread cookies in the U.S. normally are soft and chewy. But from researching I’ve found that the main difference in our recipes is that we melt the butter while in most American recipes you mix room temp butter with sugar. But you actually melt it. So that’s why I wonder what kind of texture your cookies have? Are they crisp or chewy?
Paul Hollywood says to get a softer gingerbread cookie use egg, to get a crisp hard gingerbread biscuit do not use any egg. Have not yet proved to myself, so going to do both next week and decorate for family get togethers over Christmas.
Can you use the upside down method, with sugar cookie dough also? Sorry, there is no edit button on UA-cam. I saw after sending my question, that it didn’t make sense.
@@sweetdreams5072 There are many variations to these type cookies. I tend to use this recipe for both butter and sugar cookies. If you don't chill my sugar cookie dough you can use it as a molded butter cookie. It's the same basic dough compared to other variations with varying amounts of sugar and butter in them. Chilling and rolling the dough will give a nice cut out cookie. Some butter cookies use confectioner's sugar while others use granulated. There are so many variations within the different categories of cookie. This is mine and it works well.
Thank you, Chef Sokol for this amazing Gingerbread recipe! When I figure out how to decorate my cookies- I made them in various shapes besides the requisite gingerbread man, to include dogs and bears for the benefit of my young nieces and nephews !! I will most definitely take pictures once they are all decorated. Happy Holidays to you and your family! Gen from NM
I so appreciate you reaching out!!! I would love to see pictures of your lovely gingerbread when you make them. They sound like they will be adorable!!! Wishing you and your family a most joyous holiday season!!!
I picked this recipe and another recipe that was totally opposite of this one. This recipe was the winner. It is not as sweet as you would expect, most likely b/c of just using white sugar and not brown sugar. However, it is soft and chewy and that is exactly what I wanted. Chef Gail is right, the flavors are right on point. If I was to change anything, I would maybe add a bit more sugar HOWEVER< only if I was not going to add any kind of frosting. I think that these cookies not being as sweet, are a PERFECT contrast to either buttercream or Royal Icing.
I am a Master Cake Decorator with over 10 years of competitions under my belt and I am also trained in Chocolate, Confections, so on...I am not tooting my own horn ( toot toot) I am telling you this so that you know, that I do have a clue on spices textures so on..
I have not made gingerbread in many years, so, I watched well over 20 videos and Chef Gail just comes off as the real deal and I love her...I will totally sub to you Gail and Wanted you to know how much I love this recipe. you are right, this will go into my family recipe book and will be the only gingerbread I will ever make. So thank you so very much...
My next door neighbor teaches culinary classes and I had her and her Husband test both the cookies I made and they both agreed that Gails was the winner winner chicken dinner. This was with no icing, cooled for 20 min and I had not tried either and I agree with them, this cookie has a amazing taste. The Ginger is not overwhelming, the spices are perfect. I used Salted butter ( all I had ) and so I used 1/2 the salt and again...Perfect. WOW, Just WOW!
I am thrilled that you liked my recipe! It means a lot coming from you, another pastry chef.
You made my day! Thanks so much for reaching out and letting me know!!!
Happy holidays to you and your lucky family to have such a talented baker and chef in the house!!!
Helpful comment! Thank you. How thick did you make them? I too love them a bit hard, but most definitely Chewy.
Thank you for the helpful comment! You said it wasn’t as sweet as you would have liked. Would you recommend substituting brown sugar for the white? Or would that completely change the texture and taste of the cookie?😊
I ❤this recipe
Dear Gail, I am back for the third year in a row. The BEST ever.
Aww, thank you so much!!! So glad to have you!!! Happy Holidays to you!!!
Very smart! Rolling the dough on an upside-down baking sheet, then transfering to the oven to bake!!! You've eliminated the scoop up to transfer-and while doing so tear the dough step! O.K. Brilliant! Thank you!
I have been doing this hack for years!! It really helps, and you're so right; there's no transferring the dough and tearing it!! Thanks so much for reaching out!!!
Hi, can you please list the ingredients for me, I would be happy to learn about cups or spoons. In addition, I don't have a mixer, can I knead by hand?
Here's the link to the recipe: chefgailsokol.com/cookies/gingerbread-snowflake-cookies/ and yes, you can mix by hand!
I'm looking forward to trying it out with my kids. You had me at not chilling the dough for hours. Thanks!
I hope you all enjoy! I have made these with my kids for years!
we had an elderly neighbor around the corner from my grandmother whom, every christmas, made us hands down the BEST gingerbread cookies ive ever had. she sadly passed away about 5 years ago. Thinking of making some this year in honor of her.
That would be a lovely tribute!!!
Do you have a written recipe for gingerbread cookies I saw on UT
Yup! It's linked in the video description. Enjoy!
To double this recipe would I double everything completely?
Exactly!
Can I put the wet. Ingredients into the flour by hand as I don't a mixer like you are using ?
Absolutely!
I don't have a mixer like yours . I have a hand beater only . Do you have another recipe?.
You can use a hand beater with this recipe!
Dear a question?what we can replace to molases.because we live in Iran and we dont have molases
You can substitute the molasses with honey, maple syrup or dark corn syrup. Any of these should work!!
It's great to hear from you!!!
This recipe is the closest I’ve seen to my mother-in-law’s recipe that I’ve used for over 40 years and always get rave reviews. I always cream the sugar and butter, then add eggs and molasses, and 2 tsp. of grated orange zest, and that gives them a wonderful flavor.
That sounds delicious!!! Happy Holidays to you and your family!!!
@@GailSokol thank you, you too!
I’m back to do it all again! They are the best! My 75 year old mom who (doesn’t like gingerbread cookies) loved them!! Now I’m making gingerbread ’cupcakes’ for my bf.
Aww I'm so, so glad!!! I hope you all enjoy, and Happy Thanksgiving!!!
These are absolutely fantastic!!! Best Gingerbread cookie recipe I have ever seen, seriously! I made these for my family for movie night and the cookies were gone next morning😄
I am thrilled your family liked the cookies!!! Thanks for reaching out! Happy holidays to you and your family!
I made Gingerbread cookies for Christmas and chilled 30 min in a disk according to the recipe I have. Was Perfect!
We’re can I purchase the gingerbread cookie cutter
I purchased these cookie cutters years ago. Try looking on the internet for giant snowflake cookie cutters. I am sure you can find them!
New subscriber, thank you for your recipe.
Welcome to my channel!! I am thrilled to have you as a subscriber!!!
I hope you get to make the gingerbread, because it's awesome!!!
Happy holidays!!!
Do you have the recipe in grams ? Thank you
I don't, but it's really easy to convert the measurements yourself using Google!
Im going to try this ! Thank you Merry Christmas
Excellent!!! Merry Christmas to you as well!
I think those mixers are the most over rated mixers ever invented. They are so poorly designed you have to add these unnecessary pieces to make them more usable😅 anyways no disrespect you ypu one bit! I get it they look cool and are trendy and no real alternatives.. so weird. It’s like they are a cartel of mixers. I have my moms old one from 40 years ago and it’s 10 x better. Anyways… this is the recipe im using though thank you so much!
I will agree that the older model mixers lasted forever and worked great!!
I broke a gear in mine trying to mix dough. Thankfully there's someone handy in my home so it didn't cost a lot to repair. The gears are made of plastic, btw.
I disagree, they save me so much time when I bake.
Cool Snowflakes! ❄🍪
Thank you!!!
Great recipe, but I kept them at room temp for three days and on the third day they had a strong vinegar aftertaste, so I would make these closest to the time you want to serve!
That's bizarre -- I've never experienced that at all!
This recipe was absolutely fantastic & simple. Gail, you are such a fun baking buddy!
Aww I'm so glad! And it's an honor to be your baking buddy!!!
Thanks Chef Gail for your gingerbread cookie. I’ve stopped looking.
Thanks for the compliment, MJ!!!
Happy Holidays to you and your family!!! And thanks for reaching out!!!
What temp do you bake them
It's in the recipe!
Really good, but I had to add 3 cups after the one cup and they turned out perfectly!!! I'm from Louisiana, maybe the humidity? Not sure, but thank you!!! Also parchment paper worked waaay better, way better..
Yes, most definitely humidity could have made the difference. Also, how you measure your flour or liquid ingredients too.
There are times I sometimes need more flour as well. It can even depend upon the season!!!
So glad you are enjoying the gingerbread!!!
They are my favorite cookie EVER!!!
Wishing you a most happy holiday!!!
I paid a bit for my cookie sheets. I always wash and dry them between batches and after 30yrs of baking they're still going strong without any sticking problems
That's great! But I roll out the gingerbread dough on the bottom of my sheet pan because it's easier to roll out and I don't have to move my cut out cookie dough shapes to the pan. My gingerbread bread dough is softer and this way works best for me. Also rolling out on the bottom of the sheet pans allow enough room for my rolling pin to roll over the dough.
Gail,
This is the best gingerbread cookie recipe ever! Thank you for sharing this.
Oh, I'm so thrilled you like it!!! It's the best gingerbread cookie I've ever had!!! Happy holidays to you and your family!!!
Thanks for reaching out!!!
I made your gingerbread cookies today with my grandson. We enjoyed how easy these were! I found large snowflake cutters @ Home Goods. The cookies all turned out amazing @ 6 minutes on cook time. The royal icing is good. I do add a little lemon juice to the royal icing. It all tastes yummy. Thank you for sharing and teaching us through your videos. I will diffantly use this for future gingerbread cookies.👍👏👌❤️ We had a blast today! TY
I'm beyond thrilled that you both had a fabulous time and that they turned out so well!!! Lemon is a great idea as well!
Can this recipe be doubled? I had purchased 2 jars of molasses and I have a very large KitchenAid Pro.
Yes you can!
You are amazing !! Sound easy and so good !! Like that you did not have to frig and no parchpaper which I forget at Stop & Shop tonight !! I am a new subb and so happy to stumble upon your kitchen !! Thank you and Merry Christmas !!
I hope you enjoy the gingerbread, and a Merry Christmas to you as well!!!
Thanks so much for reaching out!!!
No vanilla?
@@debiferraioli6932 There are so many spices it simply isn't necessary in this recipe!! You can always add some if you wish.
I added 1 tbsp each of Ginger & Cinnamon! OMG SO 😋 YUMMY SPICY!
Enjoy!!! Happy Holidays!!!
It's genius! thank you so much for sharing the recipe and the trick with the baking pan! 🤩❤❤❤
You're welcome!!! It's really a game changer...
I don't like the taste of baking soda. Does it affect the results if I leave it out?
Yes, it could affect how the gingerbread cookies rise. My recommendation would be to measure as accurately as you can so you do not put in more baking soda then the recipe calls for.
I agree, too much baking soda makes baked goods taste like soap.
Try my recommendation and see how you like it.
Please let me know how it works out!!
Thank you so much, Gail. I'm spending some time over seas and want to "show off" these cookies to the new friends I made. I'll make them for Christmas and will let you know. I found your channel today and loving it. @@GailSokol
@@anniegardner5574 I am thrilled you found my channel !
Keep me posted about the gingerbread cookies!! Happy holidays and safe travels!!!
Thank you soooo much. @@GailSokol
Why do you say your recipe is the best?
Try it and see!
Her recipe is the best I have ever tried ❤🙏 it's fast and simple and not complicated they smell amazing out of oven everything is accurate ❤😊
Hi. How far in advance can you make the cookie dough? How long can you store leftover dough? Can you freeze a batch prepared ahead of time and for how long?
You can make the dough, wrap it air tight in plastic wrap and freeze it for about 1 month.
Thaw it in the fridge overnight.
Leftover dough the same as above. Remember all stored dough needs to be wrapped air tight.
These look so good! Trying to click on the recipe link but it says it’s under construction or something…
Please try it again. It was temporarily down. Hope you make them. They are amazing! Happy holidays!!!
@@GailSokol definitely making them for my family party! Yours look the best I’ve seen on UA-cam. Happy holidays to you as well! 🖤
Thank you for the recipe! Could you explain what is the point in melting butter vs. creaming it with sugar? What difference does it make?
Cookies using creamed butter are more cakey, because the air held within the dough works with the chemical leaveners creating some puffiness in the cookie, thus more cake like. Cookies made with a liquid fat tend to be denser and chewier. So the answer is fat, melted or solid, create different characteristics of cookies.
You can decide what type you like best. My gingerbread cookies can be cakier if you roll them out thicker. And bake them for only about 6 minutes for softer cookies. Roll the dough thinner for crisper cookies. Crispier cookies may need a minute or two more baking time.
Good luck and happy holidays!!!
Wow I saved this one I'm just going to have to scrub the bottom of my sheet pan ...Lol
Remember to grease the underside of the sheet pan. Clean up is not that bad!! Well worth the effort!!!
Happy Holidays!!!
Hey Gail, as you aked me to do, I'm here to tell you that I tried your recipe today and they are AMAZING, YUMMY, AWSOME and everything else. I wanted to try it before Christmas to not embarress myself hahaha. Making them for friend at Christmas. Thank you sooooooooooo much. These are THE BEST EVER. Big hug.
You made my day by reaching out!!! I am thrilled you had success with my gingerbread! Hope you enjoy them!!
Wishing you and your family a most wonderful holiday!!!
I made them small (star shape) and not sure if they're good bc my husband only ate 11 hahahaaaaaaaaaaaaaa. @@GailSokol
@@anniegardner5574 So funny!! I guess when they're smaller you can eat more!! Fewer calories, haha!!
I'm very excited to try this recipe. I will make them today. That pan trick is a game changer, thank you for sharing it!
It's such an easy trick! I can't wait until you try the recipe!! Let me know how it comes out! Happy Holidays to you!!! Thanks so much for reaching out!!!
I did make them and they came out perfectly. They did not become distorted by handling them, the shapes were nice and clean. And I didn't have to wait for the dough to chill again after each batch was cut out. My helper didn't get discouraged either.
The recipe itself is great too! The cookies were soft and had a great flavor. I thought the flavor was even better the next day, that's how I usually like my spiced desserts. I used smaller to medium sized cutters, I don't have any large ones. Those big snowflakes are beautiful.
A little black pepper in that recipe would make them taste like pfeffernüssen
That would be AMAZING!!! Nice and a hint of spicy! Thanks for reaching out!!! Happy Holidays!!!
Chill your dough and you won’t have to go through all that mess separating it. Nope no time for that
That's one way to do it, but it can be a finicky dough when chilled. I started making these cookies with young baking students for a gingerbread house. The unchilled dough rolled out better for them.
It worked great then and still does!
Happy Holidays!!!
I love your cookies!! I make them all the time for my family and son's classroom everyone loves them!! Thank you so much for your recipe ❤🙏
Aw, you just made my day!!! You reminded me of the time I made small walls, roofs and doors out of this gingerbread recipe for my 2nd grade daughter's class. We made a gingerbread village! Each child decorated and made their own house! It was a huge success! We displayed all the houses on a glass tray so every house glittered and you could see its reflection in the mirror.
Your son is so lucky to have a mom that bakes and cares like you do!!
Happy Holidays to you and your family!!!
I appreciate you reaching out!!!
Thank you I appreciate it ❤🙏 yes I love to take them a snack once a week. The kids love your gingerbread cookies my son's friends comes over for a playdate and I make them while they are over and they absolutely love them!!! They are my personal favorite and super easy and simple not complicated since at times there is not much time! They are just the best thank you and turning the tray over I would of never thought of that it was so much easier without them getting stuck or difficult to transfer I made beautiful gingerbread cookies ❤ wow how nice I would love to make them a small gingerbread house for them to decorate!! I was looking through your videos to see if you had a video on how to make a small gingerbread house.. it would be a great idea and my son and kids would have so much fun! My son is in first grade and all the kids are so lovely 😍
Hello. I'm curious if you have you ever made your gingerbread cookies using fresh ginger and what the difference was? Happy Holidays!
No, I have never used fresh ginger to make my gingerbread cookies. My recommendation would be to use finely ground candied ginger instead of fresh, because the candied is drier and won't make the dough too wet. If you try it please let me know how it works out!!!
@@GailSokol Thank you for your ground candied ginger recommendation!
Hi Gail! I made gingerbread bears with these and they were amazing! I love crunchy cookies and 12 minutes at 1/6” made crunchy little bears ❤️ thank you so much for sharing this recipe! I love how it’s not very sweet, perfect for someone like me :) I also added in some black pepper, orange zest and freshly grated ginger, yum! Do you have any recommended adjustments if I want a more spice forward cookie? Thank you so much! Take care and stay safe :)
I am so glad you enjoyed this recipe!!! My only suggestions to spice it up would be to increase the spices like the cloves or add finely chopped crystallized ginger. You could also add some allspice or cardamom which adds a nice warmth to the flavor.
A happy and healthy new year to you and your family!!!
@@GailSokol amazing! I’ll made the adjustments next time ❤️ thank you for the amazing recipe, I love your personality too 😊
@@passionableaira3 Aww!! Thanks so much! You just made my day!!!
Recipe please
I'm thinking to make this receipe this weekend and my question is if it's possible to replace the molasses with other ingredient ? In Germany we have this zuckercouleur but I'm not sure if its the same. Thank you !! :)
You really can't use zuckercouleur because it's just a caramel coloring agent. You can use dark corn syrup, or honey too which would all work as well. Good luck and let me know how your cookies come out!!!
@@GailSokol Thank you so much for your answer, was very helpful! I will definetly write you back when they are ready !
Hello, I love your energy and step by step instructions. Will try these. Thank you! (Toronto, ON)
You will LOVE them!!! Thanks so much for reaching out! You made my day!! Happy Holidays to you!!!
You're welcome! Happy Holidays to you and yours as well.
Thank you. I like your technique. I will definitely try it. I like that they are not too floury .
I hope you will make and enjoy them! They are amazing!!!
Can you choose to refrigerate this and roll it out as normal (not on a flipped pan)?
Absolutely! Just flour your work surface well.
does the dough have to be that dry?
The dough should not be dry, but should hold together when pressed into a ball.
If you feel your dough is too dry you can add alittle water.
When measuring your flour try not to pack it into the measuring cup. Too much flour will cause a dry dough.
@@GailSokol Thanks. I didn't try the recipe - I was only watching the dough as you worked with it looked too dry.
@@Cancer-bm7zo No. The dough is not dry at all. It is actually quite silky feeling and soft from the fat and molasses. I make it like this so there is no need to refrigerate it before you use it. Most cookie doughs with alot of butter are too soft to roll out right away. This is a different type of dough! I hope you try it!!
Thank you for sharing. I’ve been baking for over 50 years and there are two things I have repeated failed at baking two things, gingerbread cookies and biscuits! I will definitely try this with my granddaughter this weekend.
I can't wait until you try these gingerbread cookies!!! Please let me know how they come out!
Happy Holidays to you and your family!!!
Wanting you bake, reminds me of baking with my grandmother, and it fills my heart with so much joy.❤
Aww, you just made my day!!! Thanks so much for reaching out!!!
Happy Holidays to you!!!
Same to you. I am using your recipe again today to do some Christmas baking with my nephews. These cookies are the best and they are so easy to roll out and cut. I love re-watching your videos.
@@Miss.506 I am thrilled you are enjoying making the gingerbread and watching the video!! I have so much fun making the videos and am so happy when wonderful people like you enjoy them!!! Happy Holidays and happy cookie baking!!!
My husband said they tasted like the ones he had as a kid Thank you Gail
Oh, you really made my day!!! I am thrilled you enjoyed the gingerbread!!
Wishing you and your family a most wonderful holiday!!!
Thanks so much for reaching out!!!
Making these today! The recipe needed the entire 3rd cup plus a bit more. I'm sure it'll taste yummy!🤤
They are wonderful!! I don't usually need that much flour. Be careful not to make the dough too dry.
Hope you enjoy them and have a most wonderful holiday season!!!
Fantastic recipe!
Thank you!! I appreciate you reaching out!!!
Yum!
Is your recipe written on this site?
Yes. If you click link in description you will be able to find recipe front and centre.
Whar brand of molasses do you use?
I use a brand called Grandma's!! Although any brand should work.
Happy Holidays!!!
@@GailSokol Thank you Merry Christmas
Hi lovely recipe. Just want to let you know your link to the recipe links to another site, not yours.
I just tried it and it worked well.
Please go to: chefgailsokol.com/cookies/gingerbread-snowflake-cookies/
Your cookies looks great.
Thank you so much!! Hope you try to make them, because they are not only beautiful, but delicious as well!
Thanks for reaching out!!!
I’m from Norway, and our gingerbread cookies are crispy, but this year I want to try a chewy kind. From what I understand the gingerbread cookies in the U.S. normally are soft and chewy. But from researching I’ve found that the main difference in our recipes is that we melt the butter while in most American recipes you mix room temp butter with sugar. But you actually melt it. So that’s why I wonder what kind of texture your cookies have? Are they crisp or chewy?
They are chewy, and the thicker they are the chewier they are!! I love gingerbread thick and chewy so I love this recipe. Hope you enjoy them!!!
Paul Hollywood says to get a softer gingerbread cookie use egg, to get a crisp hard gingerbread biscuit do not use any egg. Have not yet proved to myself, so going to do both next week and decorate for family get togethers over Christmas.
So, can you do this method with sugar method?
I am not sure what you are asking. Please let me know how I can help!
Can you use the upside down method, with sugar cookie dough also? Sorry, there is no edit button on UA-cam. I saw after sending my question, that it didn’t make sense.
@@estherhemming2314 You sure can!! Just make sure you grease the bottom of the sheet pan well!!
Perfect recipe I adore it!!❤❤
Thanks so much!
I will try these this year.
I hope you do!!!
Cookies have a lot of flavor, but what do I need to do to make them crunchier, like a "Snap"?
Easy! Roll out the dough thinner and/or bake them for a few minutes longer without burning them on the bottom. Happy baking!!!
Do you have a good butter cookie recipe for cutouts?
I have a lovely recipe on my website: chefgailsokol.com/cookies/easiest-ever-sugar-cookies/ Enjoy!!!
@@GailSokol
Thank you for the recipe 🙂
@@Speakupok You are most welcome!!! Happy Holidays!!!
@@GailSokol Looks like she asked for a Butter Cookie recipe, you posted a sugar cookie recipe.
@@sweetdreams5072 There are many variations to these type cookies. I tend to use this recipe for both butter and sugar cookies. If you don't chill my sugar cookie dough you can use it as a molded butter cookie. It's the same basic dough compared to other variations with varying amounts of sugar and butter in them. Chilling and rolling the dough will give a nice cut out cookie. Some butter cookies use confectioner's sugar while others use granulated. There are so many variations within the different categories of cookie. This is mine and it works well.
Thank you, Chef Sokol for this amazing Gingerbread recipe!
When I figure out how to decorate my cookies- I made them in various shapes besides the requisite gingerbread man, to include dogs and bears for the benefit of my young nieces and nephews !!
I will most definitely take pictures once they are all decorated.
Happy Holidays to you and your family!
Gen from NM
I so appreciate you reaching out!!!
I would love to see pictures of your lovely gingerbread when you make them. They sound like they will be adorable!!!
Wishing you and your family a most joyous holiday season!!!
Are these cookies good not iced?
They are the best gingerbread I have ever had!!! They are the ONLY ones I make!!! (And are equally good iced or not iced)
I do hope you try them!!!
Can you explain why you do not use brown sugar? And what will be the difference in texture and taste?
@@gwen7005 My recipe uses molasses, and brown sugar has molasses in it, so I get the same flavor/texture as if I had used brown sugar!
So i don’t necessarily need to use molasses? I can just use brown sugar?