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Nov 29, 2006 09:29 PM

Makin gingersnaps as Christmas gift tags

...saw this idea in the most recent Martha Stewart Living and wanted to try it out tonight, so located a recipe from Chez Panisse for gingersnaps. They sound great, but the prob is, the recipe suggests I freeze the dough *overnight*. Chez Panisse slices long rectangles from a "loaf" of frozen dough, but if I'm simply planning to cut the dough with a cookie cutter, would a few hours in the fridge be enough to set it?

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  1. I would chill it well 4 hours or more. It should be fine.

    1. The dough is real soft. I have tried using cookie cutters with no success and I even froze the dough. These cookies are so good! Cute idea. If you have success, please post your tips!

      1. Another idea is making the tags out of applesauce-cinnamon dough and slowly drying in the oven after rolling out and cutting and piercing with a straw for the ribbon for the tag. These are not edible but are very fragrant ornaments that can be used as tags or on a tree and decorated beautifully with royal icing. They will last years. Google for a recipe. It seems like the dough just cannot work but becomes very pliable and can be easily cut into all sorts of shapes and designs.

        I like # 3

        1. Considering mochi mochi's experience with that recipe, you might want to actually stick with the Martha recipe... it would be sad if all your tags fell off your gifts or something!!

          1. I make German Ginger cokies every year for my goodie plates. They are stiff enough to use for 'tags' and decorated with stiff royal icing in the traditional way are very pretty. They have enough butter to be very tasty and fragrant. Great dunked in coffee.

            You might try these. The dough can get soft at room temp, so the recipe suggests rolling it in batches from reftigerated dough.

            Lebkuchen--Gingerbread cut-out cookies

            (makes about 4 dozen, using standard-sized cookie cutters)

            3/4 c unsalted butter--1 1/2 sticks
            1/4 c brown sugar
            1 T gd. ginger
            1 t. EACH cinnamon and grated lemon zest
            1/2 t grated orange zest
            3/4 c light molasses
            1/3 warm honey
            2 beaten med. eggs (scant 2 lg eggs)
            3-4 c flour
            1 t baking soda
            1/4 tsp salt (omit if using salted butter)

            Cream butter and sugar in a large bowl, beat in spices.

            Heat molasses and honey to a boil, then cool 10 minutes, and stir into butter/sugar. Beat in eggs.

            Sift 2/3 of the flour with the salt and soda, and stir into batter with a wooden spoon.

            Stir in as much more of the flour as needed to get a soft dough that can be handled. You are aiming for a dough than will be very soft but no longer sticky. Better to use a good dusting of flour on board and pin than to add too much to the dough, or you will loose the 'crisp' quality of the cookie.
            Shape into a ball, wrap in plastic and refrigerate till thoroughly chilled, 1-2 hours.

            Bring dough out of fridge, and using a knife, cut in half. Return one half to fridge.

            Roll dough 1/3" think on a lightly dusted board or mat, and cut into shapes with floured cutters. Hearts are very traditional shape for these cookies.


            Use a 'milkshake'(thick) straw to cut a hole about 1/4" in from top edge. brush cookie tops with egg white whisked with a bit of water and bake on a greased sheet at 350 for about 12-15 min. Cool 10 min on sheets and remove to cooling racks.

            ROYAL icing:
            Add enough powdered sugar to lightly beaten egg whites to make a stiff mixture. Pipe though a tiny round tip on a pastry bag to outline cookie and any distinctive features.

            These can keep for months in a tightly closed tin.