Introducing our Gingerbread Roll Out Cookie Recipe! This recipe is for our original roll-out gingerbread cookie recipe, intended to best be a "structural" dough used to build houses, etc. It is dense, chewy, holds shape very well. However, if you are looking for a soft and fluffy dough, this is not for you! You can choose to modify it by adding less flour and some baking powder to make a fluffier and softer cookie. Read about our recipes HERE.
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Things to keep in mind:
- Recipe is by WEIGHT (grams), NOT volume (i.e. cups). Please have a kitchen scale ready. Weight measurements ensure accuracy and consistency in baking. 1 cup (volume) measurement can be 90 grams or even up to 120 grams based on how settled your flour is-- that's a huge difference!!
- This recipe also includes some tips/tricks, including advice on how to make different flavors of roll-out cookie dough, a little bit of troubleshooting.
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