I love how much work you put into your baking. It's really inspiring to see someone really get into every detail and make sure they do what they love the best they possibly can.
Julia, your videos are the best! You are really an excellent teacher. And thank you so much for thinking of us, people from other countries :) best wishes from Russia :)
Thank you Julia. I'm so excited to do more baking! Even though I can't eat any sweets myself but my family loves my creativity and I look forward to giving my new creations as gifts.
Julia I love the things you make you are so talented. I just wanted to say thank you for all you do for us. Not only are your tutorials detailed and interesting, but you go out of your way to show us how to do things with your conversions and substitutes. You truly are amazingly clever and are awesome to watch, so a big thank you. Love Sharon. Xxx
Thank you so much for this, ive been having the worst time trying to find recipes for yummy cookies that dont crack in the oven and dont spread or rise or sink or crack. It's a minefield! Been loving ur videos recently - keep it up☺💙❤💙
Hi Julia, I love this video and learned so much. I live in the U.K where we weigh everything, it really does help with being more accurate. I love all your tips and tricks and learn so much from you. Thank you for all your brilliant work.....Jan xx
You are soooo generous in sharing your experiences in working with this dough. Thanks so much Julia. Your whole work -the other videos- are amaziing pieces of art. Congratulationsssss
Just made this recipe and very carefully measured the 5 cups flour. Dough seems super dry. It's in the fridge now, so we'll see how it firms up, but it's definitely not acting like normal dough recipes that I have to chill before rolling. Hoping to use it for the upcoming monochrome cookie challenge.
I'm not sure if these videos are 100% produced by you, or if you have help, but these are really well done. Good use of camera angles to show details, good lighting, good motion graphics, and good editing. Altogether, it's very engaging and informative.
Thank you!! I've been trying to find a gingerbread recipe that calls for the addition of one simple ingredient-vinegar. The finished product tends to be "better", more along the lines of what I remember gingerbread to be. Have discovered most newer recipes to be lacking that special something. Had given up, but am looking forward to trying this recipe asap. Thank you again for sharing this with us. (Edit: I appreciate the measurements by metric weight/volume.
Hi Julia, I'm watching from New Zealand and really appreciate your videos! Only I am having a few issues with the recipes. 1- I'm gluten free and can't find a flour that will perform and 2 - I can't get pasteurized eggs or eggs white in nz for icing. I have learnt so much about decorating from your vids. Thank you 😊💛
Hi, Julia thank you for your always inspiring videos... I am starting to make cookies just for the family as a hobby. The problem I have here in Brazil is that we have very humid weather, and the cookies never get crisp the way I want. Any tips?
Julia, I can only get dark molasses could I do half molasses and half running hunny without compromising the recipe as I’d like to keep the colour of the ginger version.
There is a link to the recipe in the video description; click on that link, and you will be taken to my site where all is listed. It's best to view the site on Chrome, however, as my site is quite outdated (currently being redesigned) and looks more broken on other browsers. www.juliausher.com/blog/more/cutout_cookie_gingerbread
Julia, I'm a new baker. I've been searching for the perfect gingerbread recipe. Love your detailed explanation of measuring and substitutions. If I reduce the leavening, should I also reduce the vinegar in this recipe? Thank you
Hi Julia I make gingerbread houses every year. I had totally forgotten about your recipe and am using it. Loving it. Thanks heaps. One question. When you halve the leavening, do you halve the vinegar too?
Hello Julia. First- I love your work. Thank you so much for all the time and effort put into this. I pray you are super blessed as a result of your sowing seeds of wisdom into a new generation of bakers! What a precious gift to give. Ok- so now onto the problem I'm facing. I am American but live in Russia. They have different recipes here in Europe for gingerbread. I don't like it at all. They do not really reflect our American cookies that I grew up with. That being said- I can not replicate this recipe because I can not get shortening or coconut oil. They just do not exist here. I was able to substitute the molasses with dark Muscovado sugar and glucose syrup. But the shortening!!! ugh....It is so frustrating. I tried margarine but that was a disaster of spreading. My only option left is butter. We do have very high quality butter. 82.5% but maybe the ratios for other ingredients need to be adjusted. Any additional tips for adapting this? Thank you.
Hi Julie, have you tested any substitutions for the egg? Or could you suggest any possible substitutions? Also a question about the leavening, is there a different in taste? I assume the full leavening makes a nicer cookie in taste or texture otherwise there would be no benefit for using the full amount?
Much appreciated metric conversion. Just a clarification,you mention the water content of butter. Would that be salted butter ,which has a higher water content than ‘Unsalted butter’. Would the unsalted butter be better suited as an alternative to the Crisco used in your recipe or not.. thanks
Hi I am from chile and we have a product that is like molasses its called "chancaca" it is also similar to "panela" that I tried in colombia recenly, it comes liquid and solid (very hard,I have to grate it or melt it with water and let it reduce until it has the texture of honey). And I also found an hydrogenated shortening (vegetable) that works great. I share this in case other people have access to this same ingredientes.I hope it helps. thanks and I just love your work
Hi of course glad to help, if I use the liquid one, the same amount of the recipe (I hace teied molasses, and the flavor is practically the sane). On the other hand the solid one , I have to disolve it and cook it until it reaches the sirope consistency. I use 450 grams of chancaca and ad 2 cups of water, and put it in the stove to reduce about half, low gas ,sometimes I use a difuser over the gas flame to prevent from burning.
Hello Julia!!!! I am writing you from Mexico!!! I hope someday you visit us and I can take a class with you!!! You are mi favorite cookier!!! I am a big fan of 3D cookies. I am wondering if yoy can help me. I am trying to complete a proyect I used your gingerbread recipe wich by the way is delicious!! (Not a big fan of gingerbred cookies). I want to do sphere, my mold is about 6inch, aluminium, it baked perfectly but I could't take it of the mold 😞 Both pieces cracked into 2 pieces. I can fix it with royal icing but I am wondering what I am doing wrong. It was so hard to un-mold it that I broke it ha ha. Probably I rolled it to thick (6mm). Do you have any suggestions for me? Hope you can help me!!!
In this Gingerbread Cookie Dough video, you mentioned that one could omit some or all of the spices for a milder cookie. If one does, should a compensating weight of flour be added to the dough to retain the proper consistency?
Hi Julia... Real quick question for you. With your recipes does elevation effect how your recipes perform or do we who live at higher elevations need to make any/certain alterations? Thanks so much for your time. Love watching and learning from you even though I am getting old ;)
Hi Julia Catherine from South Africa here, molasses is hard to find so will try the honey substitute. Do you think using dark brown sugar would fix the colour closer to yours? Thanks for the very comprehensive tutorial, I found it so helpful!
It probably would get it closer in color, though the dough is likely to be a lot softer if you use brown sugar for the granulated sugar and honey for the molasses. It might not behave the same way at all.
Hi. I have a gingerbread house recipe that I love using it builds very strong but you can't eat it. I would like to know if you have a recipe that builds strong houses and you can eat it too. Is it the same recipe you use for your cookies? Thanks.
Just an fyi to my comment below in case it helps others. . Yes, It was the molasses. One glass measuring cup of Grandma's molasses is 326 grams, I redid the recipe on the video screen using 326 grams of Grandma's molasses (not the 357 grams indicated ) and using the indicated 726 grams of flour. I always use Pillsbury Unbleached. All went well. I baked approximately 15 hemispheres for the baby rattles with minimal cracking. They were also sturdy and not soft as before. This will be the version that I will use henceforth, As I recall this was the version that I used several years ago for Julia's adorable baskets and heart shaped boxes. Thank you Julia.
Glad to hear it worked out. Baking is never a science, as modest changes in ingredients and ambient conditions can make a difference. But, as a general rule, if your dough feels too soft, just gradually add flour until it handles well.
Thank you for sharing ❤️ I have a question, in the UK we don't have your shortening, however we have something called Trex, would it be ok to use it? Xx
Hello, Julia. I live in Turkey. You used sugar cane for making cookies. There are many varieties of molasses here. Can I use another molasses to make this cookie?
Hi im crazy for your cookie presentation with that said for Christmas I bought some basic items to get me started. Im a diabetic and would like to make a sugar free cookie dough that way I could have cookies for me and give my family and friends the fancy ones wth icing can you help. Can I substitute a sugar substitute
Thanks Julia maybe someone else will know. Today im going to try your gingrbread cookies. Ill post my sucess or failure. I want to try practice icings on these cookies
I'm wondering.. What about ghee, that is clarified butter. The percentage of water should be much less in it. I'm going to do some experiments, because I definitely don't want to use hydrogenated oils (also difficult to find around here) and if I use only coconut oil it will impact the flavour, i think. I don't think it'll be that tasty.... Maybe mix ghee and coconut oil? But anyway it might be more spreadable..... 🤔
Hello Julia. I have a big problem with the dough: it is absolutely chewy, sticky. After cooling I must knead with a lot of flour so that it can be handled, it sticks to all the surfaces. My cookies are uneven on the surface. In my country there is no CRISCO, I use hydrogenated shortening, it is hard but after beating it softens a little. I also did not find ginger powder, so I used fresh ginger and I use that, and use hommemade molasses (medium density) Will one of these things make my mass so unmanageable? Please help!
Thank you very much. I found Walmart ground ginger and I am using it for a new dough. It seems that the problem of getting chewy has been solved. I hope to see how they are after baking.
Julia M Usher thank you for your quick reply, I searched for gingerbread and opened the page where it says cotoud cookie ginger bread, sorry for my mistake, I found the same one that is in the video.
Hi Julia. Thank you for very informative videos. Where can I buy the same plastic rolling guide sticks? Amazon has mostly silicone ones, but I think those could get squeezed upon rolling. Thanks.
Julia, would you please please help. By following the gram measurements exactly in both the grams listed in the video (2:02 time stamp) and the gram measurements you list in the link; I get a dough that is extremely soft and it cracks. Again, this happens with both versions. Heretofore, I followed the American measurement listed in the video. I only weighed the flour making sure that I had your 5.1oz per cup). I obtained good results for the contoured baskets. Now, as I said in following both gram versions , I get a soft dough that cracks. Could the molasses gram measurement be the problem? I say this because in my glass cup measure (which I had been using), the gram weight of the molasses is 326 grams. This is the weight for it that you list in the link where less flour is used. So to recap, could the fact that I had been using 326 grams of molasses for 726 grams of flour (5.1oz x 5) be the reason that the dough was successful. I have been assigned to make your baby rattles and am distressed that I may not be able to make them successfully if I do not figure out this problem. Thank you for any advice you can give.
I'm on vacation right now and can't sift through all of this right now, but differences in ingredients and measuring cup sizes (if you're not weighing flour) can certainly make a small difference in the end result. If you got good results with the American measurements, why not just use those? Here's the link to my updated recipe as well; I have tested it lots of times and it works well for me as you can see in my videos: juliausher.com/cutout_cookie_gingerbread/ I'm really not sure how else to help unless I am there standing next to you and watching your measurement process.
Sorry, I thought I answered this question already. You can use honey (use a pourable consistency like molasses, not solid) but expect the dough to be lighter and sweeter.
Yes I wrapped just like in the video then froze it 🙂 But then when I took it out to thsw and use I had something come up and couldn’t use it that day I didn’t want to freeze again but then wondered how long before it was not good anymore. I was able to use today so it hasn’t been a week yet just a few days thanks so much. Love your video and the recipe 😍
I like the recipe as it is, but if you don't, then you'll have to experiment with removing spices 'til the dough tastes less spicy to you. Flavoring is very subjective, so I have to leave the answering of this question to your own taste buds. The ground spices are listed clearly in the recipe; those would be the ingredients to use in smaller quantity.
Great! There's a link to it under the video player in the video description. That's where I always put key source and recipe links. Thanks for watching.
Julia M Usher oh boy.... Mid-age brain.... I seen the 5.6 not looking at the 2....😝😫 Thank you! I have always baked like my Grandmother and she tosses stuff in and I thought I would do it the "proper" way.... thank you for your help!
Thank you so much for the recipe!!! And for alternative ingredients:) And I also would like to ask Is it possible instead of molasses or honey to add Cane sugar syrup like this one www.dansukker.co.uk/uk/products/all-products/cane-sugar-syrup.aspx Is it almost the same?
I've made test with coconut butter and cane sugar syrup(I've used a half of baking soda) and I want to say that it works))) It is not too sweet, not spreading and keeps the shape. So would like to say again Thank you so much for your inspiring videos!
Hi, I made your dough and followed grams. The dough came out too soft and looks weird. I have a lot of experience with making dough and I was making sure to not make a mistake. But something is really wrong with measurements. Please check.
I've checked the measurements many, many times over, and made it by weighing the ingredients countless times, as have my recipe testers. It's been used reliably for over twelve years since published in my first cookbook. So, I hate to say this, but I do believe you made an error, or perhaps you substituted ingredients. It's hard to say for sure where you went awry without watching what you did, but I am confident in my recipe.
Yes, I know. My website is currently under redesign; I'm surprised you're even able to get into the new site with that link. At any rate, until the new site is done (a couple of months from now), all old site links on RUclips may misdirect. We have yet to redirect old links. There's not much I can do about this until the site is done, so thanks for your patience.
I have mixer envy...a talk about mixers might be.good. I've been researching and.a lot of them very greatly on the beaters.not touching the bowl.ever to wattage whixh means.nothing ro me Ive HEARD from a LOT of BAKERs.kitchen aids are not aa.foos.aa THEY uae ro be...burning up motors.easily
I love how much work you put into your baking. It's really inspiring to see someone really get into every detail and make sure they do what they love the best they possibly can.
I just wanted to say a big thank you for the conversions! it makes things so much easier - very considerate of u and much appreciated😊
Julia, your videos are the best! You are really an excellent teacher. And thank you so much for thinking of us, people from other countries :) best wishes from Russia :)
Thank you Julia. I'm so excited to do more baking! Even though I can't eat any sweets myself but my family loves my creativity and I look forward to giving my new creations as gifts.
Julia I love the things you make you are so talented.
I just wanted to say thank you for all you do for us.
Not only are your tutorials detailed and interesting, but you go out of your way to show us how to do things with your conversions and substitutes.
You truly are amazingly clever and are awesome to watch, so a big thank you.
Love Sharon. Xxx
Thank you so much for this, ive been having the worst time trying to find recipes for yummy cookies that dont crack in the oven and dont spread or rise or sink or crack. It's a minefield! Been loving ur videos recently - keep it up☺💙❤💙
Hi Julia, I love this video and learned so much. I live in the U.K where we weigh everything, it really does help with being more accurate. I love all your tips and tricks and learn so much from you. Thank you for all your brilliant work.....Jan xx
Thanks Julia for your amazing videos! I really like the "Engineering approach to baking" that you have :)
Thank you for your expertise. Youve helped me understand cookie language. I shall better my cookie batter with leveling and controlled spreading 😀
“Oh my gosh” The information on how to measure floor extremely helpful. Thank you
Great! Though it's always best to weigh!
You are soooo generous in sharing your experiences in working with this dough. Thanks so much Julia.
Your whole work -the other videos- are amaziing pieces of art. Congratulationsssss
Thanks, have always sifted my flour before measuring, never realized the difference in weight, never too old to learn :-)
thank you for the info :-)
My first attempt was Successful. After watching this video!!!!! 👍🏻👍🏻
🌟🌟🌟🌟🌟
Dear Julia I am so happy that I found you , can not be more perfect I watched your video with passion Thank you
This is the best. Tastes great, no spreading. 😍 love it! Thanks 🙏
Thank you so much for all your precious time in making this video. So much good valuable advice. ❤
You are so welcome! Thanks for watching!
You are a very good teacher!
Thank you! 😃
Just made this recipe and very carefully measured the 5 cups flour. Dough seems super dry. It's in the fridge now, so we'll see how it firms up, but it's definitely not acting like normal dough recipes that I have to chill before rolling. Hoping to use it for the upcoming monochrome cookie challenge.
Love that towel ;-) Ive been gone awhile but youre saving me again tonight with my gingerbread house. Merry Christmas!
wow you are amazing, it makes me want to work on all of this because of your tips, thanks so much, love it
honey gingerbread actually sounds super good. I might just do it for the flavor.
Thanks for another excellent informative video. Really appreciate technical tips like these!
I'm not sure if these videos are 100% produced by you, or if you have help, but these are really well done.
Good use of camera angles to show details, good lighting, good motion graphics, and good editing. Altogether, it's very engaging and informative.
Gracias 🥰
Thank you!! I've been trying to find a gingerbread recipe that calls for the addition of one simple ingredient-vinegar. The finished product tends to be "better", more along the lines of what I remember gingerbread to be. Have discovered most newer recipes to be lacking that special something. Had given up, but am looking forward to trying this recipe asap. Thank you again for sharing this with us. (Edit: I appreciate the measurements by metric weight/volume.
I hope you enjoy it. I amped up the spice in this recipe, but those quantities are easily adaptable to taste.
Love your videos, Julia! 😃
Thank you for such a great video Julia! Really useful :)
Hi Julia, I'm watching from New Zealand and really appreciate your videos! Only I am having a few issues with the recipes. 1- I'm gluten free and can't find a flour that will perform and 2 - I can't get pasteurized eggs or eggs white in nz for icing. I have learnt so much about decorating from your vids. Thank you 😊💛
Hi, Julia thank you for your always inspiring videos... I am starting to make cookies just for the family as a hobby.
The problem I have here in Brazil is that we have very humid weather, and the cookies never get crisp the way I want. Any tips?
Julia, I can only get dark molasses could I do half molasses and half running hunny without compromising the recipe as I’d like to keep the colour of the ginger version.
love your videos, so much information! Thank you very much!
Wonderful effort! Very helpful! Thank you 🙂👍🏼
Hi Julia, I really love your job.
Pls when to have the full ingridients? I can't fine them in the description.
Thanks
There is a link to the recipe in the video description; click on that link, and you will be taken to my site where all is listed. It's best to view the site on Chrome, however, as my site is quite outdated (currently being redesigned) and looks more broken on other browsers. www.juliausher.com/blog/more/cutout_cookie_gingerbread
Very much love your videos Julia! Could you use a sugar cookie recipe for the same type of projects?
Thank you so much dear from Kenya Africa
You are very welcome.
Julia, I'm a new baker. I've been searching for the perfect gingerbread recipe. Love your detailed explanation of measuring and substitutions. If I reduce the leavening, should I also reduce the vinegar in this recipe? Thank you
Hi Julia I make gingerbread houses every year. I had totally forgotten about your recipe and am using it. Loving it. Thanks heaps. One question. When you halve the leavening, do you halve the vinegar too?
Hello Julia. First- I love your work. Thank you so much for all the time and effort put into this. I pray you are super blessed as a result of your sowing seeds of wisdom into a new generation of bakers! What a precious gift to give.
Ok- so now onto the problem I'm facing. I am American but live in Russia. They have different recipes here in Europe for gingerbread. I don't like it at all. They do not really reflect our American cookies that I grew up with.
That being said- I can not replicate this recipe because I can not get shortening or coconut oil. They just do not exist here. I was able to substitute the molasses with dark Muscovado sugar and glucose syrup. But the shortening!!! ugh....It is so frustrating. I tried margarine but that was a disaster of spreading. My only option left is butter. We do have very high quality butter. 82.5% but maybe the ratios for other ingredients need to be adjusted. Any additional tips for adapting this? Thank you.
Напишите пожалуйста рецепт этого имбирного печенья,хочется попробовать спечь.
Hi Julie, have you tested any substitutions for the egg? Or could you suggest any possible substitutions? Also a question about the leavening, is there a different in taste? I assume the full leavening makes a nicer cookie in taste or texture otherwise there would be no benefit for using the full amount?
Much appreciated metric conversion.
Just a clarification,you mention the water content of butter. Would that be salted butter ,which has a higher water content than ‘Unsalted butter’.
Would the unsalted butter be better suited as an alternative to the Crisco used in your recipe or not.. thanks
Hi I am from chile and we have a product that is like molasses its called "chancaca" it is also similar to "panela" that I tried in colombia recenly, it comes liquid and solid (very hard,I have to grate it or melt it with water and let it reduce until it has the texture of honey). And I also found an hydrogenated shortening (vegetable) that works great. I share this in case other people have access to this same ingredientes.I hope it helps. thanks and I just love your work
Hi of course glad to help, if I use the liquid one, the same amount of the recipe (I hace teied molasses, and the flavor is practically the sane). On the other hand the solid one , I have to disolve it and cook it until it reaches the sirope consistency. I use 450 grams of chancaca and ad 2 cups of water, and put it in the stove to reduce about half, low gas ,sometimes I use a difuser over the gas flame to prevent from burning.
I could not ad the pictures of the product here so I sent them to your fb in a message
thank you for the info! i couldn't find honey nor molasses anywhere but do have a package of panela that I'll be able to use for this recipe 😊❤️
What temperature do you bake the different thicknesses of the cookie?
Julia, is this the same recipe you use for ALL your cookies? Do you have a sugar cookie recipe you use also?
Hello Julia!!!!
I am writing you from Mexico!!! I hope someday you visit us and I can take a class with you!!! You are mi favorite cookier!!!
I am a big fan of 3D cookies. I am wondering if yoy can help me.
I am trying to complete a proyect I used your gingerbread recipe wich by the way is delicious!! (Not a big fan of gingerbred cookies). I want to do sphere, my mold is about 6inch, aluminium, it baked perfectly but I could't take it of the mold 😞
Both pieces cracked into 2 pieces. I can fix it with royal icing but I am wondering what I am doing wrong. It was so hard to un-mold it that I broke it ha ha.
Probably I rolled it to thick (6mm). Do you have any suggestions for me? Hope you can help me!!!
In this Gingerbread Cookie Dough video, you mentioned that one could omit some or all of the spices for a milder cookie. If one does, should a compensating weight of flour be added to the dough to retain the proper consistency?
Hi Julia. I love your work very much. Please tell me what is flour insifted. Flour I know but insifted no. Thanks a lot and kisses fou you.
Hi Julie,
Will this recipe work for gingerbread houses that will bake in a mould?
Hi Julia... Real quick question for you. With your recipes does elevation effect how your recipes perform or do we who live at higher elevations need to make any/certain alterations? Thanks so much for your time. Love watching and learning from you even though I am getting old ;)
Thanks for answering so promptly. Have a great week.
Hi Julia
Catherine from South Africa here, molasses is hard to find so will try the honey substitute. Do you think using dark brown sugar would fix the colour closer to yours?
Thanks for the very comprehensive tutorial, I found it so helpful!
It probably would get it closer in color, though the dough is likely to be a lot softer if you use brown sugar for the granulated sugar and honey for the molasses. It might not behave the same way at all.
Hi. I have a gingerbread house recipe that I love using it builds very strong but you can't eat it. I would like to know if you have a recipe that builds strong houses and you can eat it too. Is it the same recipe you use for your cookies? Thanks.
Should we cut the vinegar in half when we cut the baking soda in half? Thank u.
Just an fyi to my comment below in case it helps others. . Yes, It was the molasses. One glass measuring cup of Grandma's molasses is 326 grams, I redid the recipe on the video screen using 326 grams of Grandma's molasses (not the 357 grams indicated ) and using the indicated 726 grams of flour. I always use Pillsbury Unbleached. All went well. I baked approximately 15 hemispheres for the baby rattles with minimal cracking. They were also sturdy and not soft as before. This will be the version that I will use henceforth, As I recall this was the version that I used several years ago for Julia's adorable baskets and heart shaped boxes. Thank you Julia.
Glad to hear it worked out. Baking is never a science, as modest changes in ingredients and ambient conditions can make a difference. But, as a general rule, if your dough feels too soft, just gradually add flour until it handles well.
Thank you for sharing ❤️ I have a question, in the UK we don't have your shortening, however we have something called Trex, would it be ok to use it? Xx
I think so will have to check just in case, thank you ❤️
dear julia thanks alot for all the details .... can we use dark corn syrup as a supstitute for molassess pl?z
I think the recipe would be too sweet and sticky with that substitution.
Hello, Julia. I live in Turkey. You used sugar cane for making cookies. There are many varieties of molasses here. Can I use another molasses to make this cookie?
@@JuliaMUsher Hello again. I want to know if I can use another molasses as molasses. For example, grape molasses. Thanks.
Can we use dark corn syrup as a substitute of molasses
Hi im crazy for your cookie presentation with that said for Christmas I bought some basic items to get me started. Im a diabetic and would like to make a sugar free cookie dough that way I could have cookies for me and give my family and friends the fancy ones wth icing can you help. Can I substitute a sugar substitute
Thanks Julia maybe someone else will know. Today im going to try your gingrbread cookies. Ill post my sucess or failure. I want to try practice icings on these cookies
me encantas tu creaciones, pero que chévere seria que tuvieras un canal en español ...
saludos desde Bogotá-Colombia
Hello, do you have any recipe for muffins?
I would leave the leavening out entirely for a thicker cookie that holds it's exact shape.
Julia M Usher Good point. I prefer a crisp gingerbread over the soft ones.
I'm wondering.. What about ghee, that is clarified butter. The percentage of water should be much less in it.
I'm going to do some experiments, because I definitely don't want to use hydrogenated oils (also difficult to find around here) and if I use only coconut oil it will impact the flavour, i think. I don't think it'll be that tasty.... Maybe mix ghee and coconut oil? But anyway it might be more spreadable..... 🤔
Hello Julia. I have a big problem with the dough: it is absolutely chewy, sticky. After cooling I must knead with a lot of flour so that it can be handled, it sticks to all the surfaces. My cookies are uneven on the surface. In my country there is no CRISCO, I use hydrogenated shortening, it is hard but after beating it softens a little. I also did not find ginger powder, so I used fresh ginger and I use that, and use hommemade molasses (medium density) Will one of these things make my mass so unmanageable? Please help!
Thank you very much. I found Walmart ground ginger and I am using it for a new dough. It seems that the problem of getting chewy has been solved. I hope to see how they are after baking.
Good morning, I have your book "ultimate cookies" and the recipe for these cookies is different from what you do in this video! The two work the same?
Julia M Usher thank you for your quick reply, I searched for gingerbread and opened the page where it says cotoud cookie ginger bread, sorry for my mistake, I found the same one that is in the video.
can golden syrup be used instead of molasses?
if the dough after refrigerating still comes out soft can i add a little more flour knitting a little and then cut the cookies?
@@JuliaMUsher thank you so very much! i will let you know how that turned out. i have the dough in refrigerator right now.
Hi Julia. Thank you for very informative videos. Where can I buy the same plastic rolling guide sticks? Amazon has mostly silicone ones, but I think those could get squeezed upon rolling. Thanks.
can you use Sorgum instead of molasses??
Is there a way to get around the hydrogenised fatt?
Julia, would you please please help. By following the gram measurements exactly in both the grams listed in the video (2:02 time stamp) and the gram measurements you list in the link; I get a dough that is extremely soft and it cracks. Again, this happens with both versions. Heretofore, I followed the American measurement listed in the video. I only weighed the flour making sure that I had your 5.1oz per cup). I obtained good results for the contoured baskets.
Now, as I said in following both gram versions , I get a soft dough that cracks. Could the molasses gram measurement be the problem? I say this because in my glass cup measure (which I had been using), the gram weight of the molasses is 326 grams. This is the weight for it that you list in the link where less flour is used.
So to recap, could the fact that I had been using 326 grams of molasses for 726 grams of flour (5.1oz x 5) be the reason that the dough was successful. I have been assigned to make your baby rattles and am distressed that I may not be able to make them successfully if I do not figure out this problem. Thank you for any advice you can give.
I'm on vacation right now and can't sift through all of this right now, but differences in ingredients and measuring cup sizes (if you're not weighing flour) can certainly make a small difference in the end result. If you got good results with the American measurements, why not just use those? Here's the link to my updated recipe as well; I have tested it lots of times and it works well for me as you can see in my videos: juliausher.com/cutout_cookie_gingerbread/ I'm really not sure how else to help unless I am there standing next to you and watching your measurement process.
@@JuliaMUsher Thank you sincerely for your reply.
Hola Julia, soy de Argentina, quisiera saber cómo puedo reemplazar la melaza ya que aquí no se consigue. Gracias
Sorry, I thought I answered this question already. You can use honey (use a pourable consistency like molasses, not solid) but expect the dough to be lighter and sweeter.
thanks
How long will this dough last in the refrigerator ?
Yes I wrapped just like in the video then froze it 🙂
But then when I took it out to thsw and use I had something come up and couldn’t use it that day I didn’t want to freeze again but then wondered how long before it was not good anymore. I was able to use today so it hasn’t been a week yet just a few days thanks so much. Love your video and the recipe 😍
👍🏻👍🏻👍🏻😊
What spices do I leave out to cut down the spicy
I like the recipe as it is, but if you don't, then you'll have to experiment with removing spices 'til the dough tastes less spicy to you. Flavoring is very subjective, so I have to leave the answering of this question to your own taste buds. The ground spices are listed clearly in the recipe; those would be the ingredients to use in smaller quantity.
What does halving the leavening do to texture?
Julia M Usher thank you very much.
I am doing gingerbread cookies this year with your recipe and instruction. I have learned so much. i will send you a picture if you would like.
Please I would like to have the recipe of the dough to make the cookies. Where is it?
Great! There's a link to it under the video player in the video description. That's where I always put key source and recipe links. Thanks for watching.
Thank you so much for your kindness.
@@anamariaassisdemoraes7483 You are most welcome!
I'm confused. Sorry, the recipe says 5.6 oz but you say the ideal is 5 or 5.1 oz. just curious on the difference
Julia M Usher oh boy.... Mid-age brain.... I seen the 5.6 not looking at the 2....😝😫 Thank you! I have always baked like my Grandmother and she tosses stuff in and I thought I would do it the "proper" way.... thank you for your help!
💗
:)
@@JuliaMUsher 👌💗
@@maritzaa.hdezmarine4494 :)
@@maritzaa.hdezmarine4494 :)
Please help me when you finish meacher with cup Please weight how many grams is that Please il help us.thank you
If you click on the link in the video description to go to the recipe on my site, you will see all of the conversions there.
Thank you so much for the recipe!!! And for alternative ingredients:)
And I also would like to ask Is it possible instead of molasses or honey to add Cane sugar syrup like this one www.dansukker.co.uk/uk/products/all-products/cane-sugar-syrup.aspx Is it almost the same?
If I will try - I'll write it here. If you test it, please, let me know.
And thank you so much for your creative work!!!! You inspire me!
I've made test with coconut butter and cane sugar syrup(I've used a half of baking soda) and I want to say that it works))) It is not too sweet, not spreading and keeps the shape.
So would like to say again Thank you so much for your inspiring videos!
Hi, I made your dough and followed grams. The dough came out too soft and looks weird. I have a lot of experience with making dough and I was making sure to not make a mistake. But something is really wrong with measurements. Please check.
I've checked the measurements many, many times over, and made it by weighing the ingredients countless times, as have my recipe testers. It's been used reliably for over twelve years since published in my first cookbook. So, I hate to say this, but I do believe you made an error, or perhaps you substituted ingredients. It's hard to say for sure where you went awry without watching what you did, but I am confident in my recipe.
your link for the recipe, does not lead to the recipe
Yes, I know. My website is currently under redesign; I'm surprised you're even able to get into the new site with that link. At any rate, until the new site is done (a couple of months from now), all old site links on RUclips may misdirect. We have yet to redirect old links. There's not much I can do about this until the site is done, so thanks for your patience.
I have mixer envy...a talk about mixers might be.good. I've been researching and.a lot of them very greatly on the beaters.not touching the bowl.ever to wattage whixh means.nothing ro me
Ive HEARD from a LOT of BAKERs.kitchen aids are not aa.foos.aa THEY uae ro be...burning up motors.easily
me encantas tu creaciones, pero que chévere seria que tuvieras un canal en español ...
saludos desde Bogotá-Colombia