Pillsbury Gingerbread Cookie Dough with Cheesecake filling Created by

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Whisk to combine and set aside. In a large bowl, cream together ½ cup unsalted butter, 1 ½ cups light brown sugar, ½ cup granulated sugar, ¼ cup of molasses, 1 large egg, and 1 ½ teaspoons pure vanilla extract. Gradually add the contents of the dry ingredient bowl to the wet mixture and mix until just combined.

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In a medium bowl, whisk together the flour, cinnamon, ginger, baking soda, salt, and cloves. Gradually add the dry ingredients to the wet ingredients, mixing after each addition. Mix in the almond milk. Form the dough into a ball, divide the ball in half, and flatten each half into a 1-inch-thick disk.

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Instructions. In a large mixing bowl, whisk together flour, baking soda, ginger, cinnamon, all spice, and salt. Set aside. In another large mixing bowl with a hand mixer (or a stand mixer fitted with the paddle attachment), cream together the butter and sugar on medium speed until light and fluffy, about 2 minutes.

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Prepare the dough for the gingerbread cookies. Place the butter, sugar and molasses (or maple syrup) in a medium-sized pot. Heat on medium-low, stirring occasionally, just until the butter has melted. Don't worry if the sugar hasn't fully dissolved. Set aside to cool down while preparing the other ingredients.

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Mistake #2: Not resting your dough. Resting your gingerbread dough does two key things: develops flavor and keeps the cookies from spreading too much in the oven. "The flavors need time to mature, preferably overnight," said Axel Jörgensen, general manager of Göteborgs Pepparkaksbageri, a Swedish bakery in Gothenburg that's been open.

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Fix #2: Add Liquid. The solution to dry dough can be to add a little more liquid. Add a teaspoon of the liquid used in the recipe and gently knead the dough to moisten. Keep adding a teaspoon at a time until the dough is pliable. Use your hands to avoid overmixing.

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4 - Over Mixing. After you add all the ingredients into the bowl and start blending the cookie dough, the flour will instantly begin to develop gluten. If you over-mix the dough, the flour will keep developing gluten, which will result in a tough, dry dough. The key is knowing when to stop.

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Allow your dough to soak up the softened butter for a few minutes at room temperature. If you mix your cookie dough for too long, gluten buildup will occur, resulting in drier, more tough, and rubbery cookies. Allow the gluten to relax and the dough to come back out soft and malleable as soon as possible.

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So the best way to fix gingerbread dough that has too much flour and is too dry is to simply add more milk, water, eggs, or fat to the dough. Add the fat or extra liquid in small amounts at a time and watch how the consistency changes. Over-mixed dough. When you add all of the ingredients to your mixing bowl and begin blending, the flour begins.

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Add in brown sugar and molasses and beat until combined. Scrape down sides of bowl as needed. Beat in egg and vanilla for 2 minutes. In separate bowl whisk together flour, baking soda, salt, ginger, cinnamon, allspice and cloves until combined. Add dry ingredients to the wet and mix on low speed until combined.

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9. Too Much Flour. Using too much flour can cause gingerbread dough to become dry and crumbly. Flour helps to give the dough structure, but too much can make it too stiff and difficult to work with. To avoid this, use the recommended amount of flour in your recipe, and make sure to measure it accurately.

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Start by preheating your steamer or a large pot with a steamer basket. Place the gingerbread batter in a greased pan, cover it tightly with foil, and carefully place it in the steamer or pot. Let it steam for about an hour, or until a toothpick inserted in the center comes out clean.

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GinnieL said: I had the same problem. I followed the Joy of Cooking recipe to the letter (half of the gingerbread house recipe), and it was still too dry to knead out on the counter. After checking a few online recipes, I noticed that one had a quarter cup of coffee, so I added 2 tablespoons of water, and it came together nicely.

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To fix this, combine the fat a teaspoon at a time, then combine after each addition. To increase the liquid ingredients, small amounts should be added. You can use milk, egg yolks or egg whites, vanilla extract, or even a teaspoon of water to moisten the dough in order to make it less crumbly.

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Once you place your dough on the pan, microwave it on high for 30 seconds. If it is still hard, let it sit for a couple of minutes, then microwave it for another 10 seconds. After that, your gingerbread dough will be ready for rolling out and cutting. This way to soften gingerbread dough is efficient, yet the timing here is of utmost importance.

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Place in the fridge for at least 3 hours, but preferably overnight to firm up. Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper. Remove one of the discs from the fridge and place it on a lightly floured surface. Dust the top of the cookie dough with flour and the rolling pin.