Basic Ingredients

The easiest way to improve your gingerbread cookies is by using healthier alternatives to basic ingredients. Instead of using regular butter, consider replacing it with vegan butter or coconut oil and switch white sugar with natural sweeteners.

Alternative Flours

It’s impossible to make gingerbread cookies without flour, but you can get creative when it comes to this ingredient, as well. A healthier alternative to white flour experienced a huge boom in the last few years, and you can use them to make your cookies gluten-free this holiday season.

Healthier Icing

After making sure you’re using healthy ingredients for your dough, it’s time to make a couple of changes to your icing. After replacing powdered sugar with healthier substitutes, don’t overdo it with the toppings and avoid ones with high fat and sugar content.

The post Make Your Gingerbread Cookies Healthier in Three Easy Steps appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.

Don’t overwork your dough

Just like with many other cookies, it’s crucial not to overwork the dough if we want our gingerbread cookies to tender and soft on the inside. If we overmix or reroll the dough too many times, the cookies will be tough.

Let the dough chill

Chilling the dough for at least 2 hours before rolling it out will make it so much easier to work with, as it won’t stick to the rolling pin or your countertop.

Don’t Over Heat Them

Gingerbread cookies should be baked at 325°F because they’re made from molasses and brown sugar and they are likely to burn before your cookies are made at higher temperatures.

Letting the cookies cool

It’s important to be patient and let your baked gingerbread cookies cool completely before you start decorating them. If you skip this step the icing could melt and weep all over the cookies, and we certainly don’t want that.

The post Tips For Making the Best Gingerbread Cookies appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.

Basic Ingredients

The easiest way to improve your gingerbread cookies is by using healthier alternatives to basic ingredients. Instead of using regular butter, consider replacing it with vegan butter or coconut oil and switch white sugar with natural sweeteners.

Alternative Flours

It’s impossible to make gingerbread cookies without flour, but you can get creative when it comes to this ingredient, as well. A healthier alternative to white flour experienced a huge boom in the last few years, and you can use them to make your cookies gluten-free this holiday season.

Healthier Icing

After making sure you’re using healthy ingredients for your dough, it’s time to make a couple of changes to your icing. After replacing powdered sugar with healthier substitutes, don’t overdo it with the toppings and avoid ones with high fat and sugar content.

The post Make Your Gingerbread Cookies Healthier in Three Easy Steps appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.

Don’t overwork your dough

Just like with many other cookies, it’s crucial not to overwork the dough if we want our gingerbread cookies to tender and soft on the inside. If we overmix or reroll the dough too many times, the cookies will be tough.

Let the dough chill

Chilling the dough for at least 2 hours before rolling it out will make it so much easier to work with, as it won’t stick to the rolling pin or your countertop.

Don’t Over Heat Them

Gingerbread cookies should be baked at 325°F because they’re made from molasses and brown sugar and they are likely to burn before your cookies are made at higher temperatures.

Letting the cookies cool

It’s important to be patient and let your baked gingerbread cookies cool completely before you start decorating them. If you skip this step the icing could melt and weep all over the cookies, and we certainly don’t want that.

The post Tips For Making the Best Gingerbread Cookies appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.