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10 Steps To Soft, Spicy, Spectacular Gingerbread Cookies

By,
Gourmandize
Extra Dough 10/10

Extra Dough

Whether you make too much by accident or deliberately, extra dough is never a bad thing with gingerbread cookies because it's freezer-friendly. While baked gingerbread cookies can last for several days or weeks, the lifespan of the same treats in frozen dough form is a lofty six months or more! So instead of baking more spicy sweets than you can handle, it's much better to set aside excess dough and save it to bake at a later date. Your next gingerbread cookie craving just got that much easier to satisfy!


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Chef Tips and Tricks

VIDEO: Salted Caramel Thumbprint Cookies

These salted caramel thumbprint cookies are easy to make and super delicious!

INGREDIENTS:

  • 1/4 cup / 50g of softened butter
  • 1 egg (divide the yolk and white)
  • 1/4 cup / 50g of sugar
  • Pinch of sea salt
  • 1 cup / 150g of flour
  • 1 cup / 100g of chopped nuts
  • Salted caramel
  • Melted dark chocolate

METHOD:

  1. In a bowl, mix together the butter, egg yolk, sugar, and salt.

  2. Add the flour and mix. Roll into a ball.

  3. Chill for 30 minutes.

  4. Remove from refrigerator. Divide the dough and roll into 1-inch balls.

  5. Dip each ball in egg yolk, and then roll in chopped nuts.

  6. Place on baking sheet (lined with parchment paper), and press your thumb into the center.

  7. Bake at 340°F/170°C for 12 minutes, or until golden.

  8. Remove from oven and let cool.

  9. Pour the salted caramel into the center groove,and drizzle with dark chocolate.

  10. Enjoy!