Gingerbread Cookies that Don’t Spread in the Oven #holidayrecipe #dessert

Making gingerbread treats this occasion? This is the formula for you! These treats have a superbly conventional molasses and zest season, a delicate surface that is not very hard, and the mixture is a fantasy to work with. No spreading in the broiler! Keep your charming shapes and slick edges.

I based these gingerbread treats off of this formula, which I likewise referenced previously. The mixture is so natural to work with-not in any way shape or form brittle or muddled. You don't need to sprinkle your work surface with flour, which additionally eliminates mess, however more significantly, it keeps the treats delicate. What's more, best of all? They hold their shape like a chief.

Take a gander at that! It's the very same leaving the broiler as it was going in. There's nothing more frustrating than investing a wide range of energy and taking a wide range of care to turn out treat mixture, cut out all the prettiest shapes, and heat them, just to have them spread out in the broiler and totally lose their shape. I made gingerbread young men and young ladies here, however I have some other dough shapers that have more honed edges and increasingly mind boggling shapes. This formula prepares up with similarly as sharp and flawless of an edge as you would ever need.

Also Try Our Recipe : NO CHURN BUBBLEGUM ICE CREAM

Ingredients

1 cup unsalted butter (2 sticks), softened slightly but still cool
1 cup dark brown sugar (tightly packed)
2/3 cup molasses
2 eggs, large
1/3 cup cornstarch
2 1/2 teaspoons ground cinnamon
2 teaspoons ground ginger
3/4 teaspoon kosher salt
1/8 teaspoon ground cloves
4 cups all-purpose flour (you may need as much as 5 cups)

Instructions

Preheat the oven to 375 degrees F, and line baking sheets with parchment paper.
Place the butter and brown sugar in a large mixing bowl, and cream together until smooth.

Scrape the bottom and sides of the bowl with a silicone spatula, add the molasses, and mix until combined.
Beat in the eggs, one at a time, scraping the bottom and sides of the bowl after each addition.
Add the cornstarch, cinnamon, ginger, salt, and cloves, and mix on medium-low speed until combined.
Add about 2/3 of the flour, then mix on low speed until incorporated (the dough will look very dry and crumbly at first, but will come together after a minute or so).
Add in the remaining flour, a little at a time, until the dough forms a ball and comes cleanly away from the sides of the bowl. (If the dough still seems sticky, add up to an additional 1 cup of flour, until it is smooth and easier to handle.)

Roll out the dough to a thickness of 3/8-inch (rolling pin rings help to achieve an even and exact thickness) between 2 sheets of parchment paper, and cut shapes with cookie cutters.
Transfer shapes to the prepared baking sheets, and bake for 10 to 14 minutes, or until the cookies are set around the edges and just a little softer towards the centers.