Is it too early to bake gingerbread cookies? (We think not.)
Gingerbread cookies are one of my all-time favorites, not just around the holidays, but in general. They're crisp, flavorful, and none too sweet, while their wafer-thin serving style also minimizes their richness, stretching a stick of butter into 60 cookies or more., gingerbread cookies have an excellent shelf life, so they can be made in bulk at the start of the season and enjoyed all month long .
Aside from the spices, it's a very simple dough at heart: light brown sugar, molasses, butter, and no eggs at all! That said, under-creaming and/or chilly winter conditions may prevent the butter from warming as it should in the mixer, making the dough seem crumbly and dry. So don't rush the creaming process and, if needed, take steps to combat the effects of a cold environment .
As with any rolled dough, use ample flour both above and below the dough to prevent sticking. After rolling it to about seven inches, I like to dust the dough with more flour and then give it a flip before continuing to roll.
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