Let’s face it, no holiday treat platter is truly complete without gingerbread cookies. They are a fantastic holiday option because not only are they delicious, but they are also super easy and fun to make. However, like all baking, not all gingerbread cookies are created the same. Some, result in better cookies than others, and since you will no doubt want to ensure that your friends and family are eating only the best cookies possible. Here are a few tips to help you create the perfect gingerbread cookies:

Think Lighter

It is easier than a lot of people assume, to make gingerbread cookies with a healthier twist. This is thanks in large part to the bold flavor they get from the molasses and spices necessary. Cinnamon, ginger, and cloves can easily mask the flavor of whole-wheat flour As well as the rich flavor of molasses which actually makes it easier to cut back on butter-a source of saturated fat. Now, when you make cookies you do need to have some fat, try replacing the butter with some canola oil. Unlike butter, canola oil is which is mild in flavor and lower in saturated fat.

Do Not Forget to Let It Chill for a While

A lot of people forget about how important it is to allow your cookie dough to chill for at least 2 hours before rolling it out. By doing this your dough will be less likely to stick to the rolling pin or your countertop.

Be Careful Not to Overwork Your Cookie Dough

Anyone who knows gingerbread knows that gingerbread cookies ought to be firm, however, they should still be tender. In order to avoid the toughness that is often caused by the dough being worked too much, be it through overmixing or rerolling a few too many times. Remember the impact that white vinegar can have on the cookie dough. The acid from the vinegar has the ability to tenderize the dough without imparting a disappointing taste

Think Before You Make Your Cuts

Sometimes, making gingerbread cookies can be like a puzzle. Once you have rolled your dough out, spend a few minutes figuring out where to place your cookie cutters in order to optimize space.

Pro Tip

Place your cutters close as close together as you can and use smaller cookie cutters for the edges or other small areas of unused dough. Doing this will help cut back on the extra or wasted dough.

Keep Dates in Mind

Cookies are best when they are not much more than a couple of days old. When storing them, make sure that you use an airtight container. This will keep them from drying out and going stale quickly. If you,like so many others, adore the taste of freshly-baked cookies, bake only a few at a time. Then, freeze the remaining cookie dough and use it later. Most cookie doughs are able to be frozen for up to a month.

All credit goes to sweet e’s pastries and sweets