Making gingerbread men is a holiday tradition that I look forward to every year. I started making gingerbread men when I was a young girl baking alongside my mom, learning all her tips and tricks…trying to get the dough to an even thickness! Over the years I’ve experimented with different shapes…stars and snowflakes…and different methods of decorating but I always come back to my traditional little gingerbread men neatly dressed in a dip of milk chocolate. I’ve also perfected a few tips and tricks of my own that I’m sharing on the blog today.
#1 – Start with fresh, good quality ingredients. If you’re using a spice that you only use occasionally it may be time to replace it.
#2 – Chill the dough for at least 2 hours before attempting to roll it out. I like to wrap the gingerbread dough in parchment paper to prevent it from drying out.
#3 – Work on a well floured surface and keep a pastry brush handy to dust any excess flour off the backs of the cookies.
#4 – Parchment paper is ESSENTIAL!
#5 – Cool gingerbread completely on cooling racks.
#6 – Use a double boiler to melt your chocolate rather than the microwave. It keeps the chocolate from solidifying before you get all your dipping completed.
#7 – Place dipped cookies on parchment paper lined baking sheets and pop in the freezer for half an hour to harden the chocolate.
Packaged up in cellophane bags and tied with ribbon they make great party favours too!
Send me a comment and I’ll send you the recipe. Happy baking!