Freezing gingerbread dough before cooking.

by Alex
(Sydney, Australia)

In the recipe I'm using it says to freeze the dough for 15 minutes and then cook it for 15 minutes. I did it and everything worked great. But I'm just wondering why we had to do the freezing step?


Comments for Freezing gingerbread dough before cooking.

Average Rating starstarstarstarstar

Click here to add your own comments

Dec 12, 2009
Cold DOES seem to help gingerbread
by: Anonymous

I've always found that the longer I refrigerate gingerbread dough, the easier it is to roll out and cut. It removes most of the stickiness much better than just kneading in more flour.

I'm not quite sure why it works though. I've heard that the cold helps the butter to gel with the flour and it DOES seem to work. I'm guessing that the recipe you found suggests freezing for 15 minutes as an alternative to refrigerating for an hour or more.

Click here to add your own comments

Join in and write your own page! It's easy to do. How? Simply click here to return to Questions - Baking Gingerbread .

View Cart

advertising policies

Free Newsletter

Subscribe to our Free Newsletter!

E-mail Address

First Name (Optional)


Don't worry -- your e-mail address is totally secure.
I promise to use it only to send you Gingerbread Heaven.

Gingerbread Patterns

gingerbread house patterns
Check out our patterns page.

Don't see what you want? Request a custom pattern!

Search This Site

Custom Search

Enjoy This Site?
Then why not use the buttons above to add us to your favorite bookmarking service?

Copyright© 2006-2012
All Rights Reserved.