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Gingerbread Button Cookies

Updated January 08, 2019
Gingerbread Button Cookies
Gingerbread Button Cookies

"For these Gingerbread Button Cookies, you need a dough that doesn’t expand too much while baking. The “button holes” are cut before the cookies are baked. If the cookies expanded too much in the oven, then those holes would disappear. An extra trick I used while making these Gingerbread Button Cookies was to refrigerate the cookies for at least an hour before baking. Since the dough is cold when it goes into the oven, it helps ensure that these cookies don’t spread too much. (You’ll also need to refrigerate the dough before rolling it out, but that’s just because of the molasses. Molasses is sticky. So cookie dough with molasses in it is also sticky. But you can overcome that problem by refrigerating that dough and using plenty of flour when rolling it out.) From there, you can get creative with the “sewing.” I turned these Gingerbread Button Cookies into sandwich cookies, but you could also just keep them as a single layer."

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