Cutout Cookie Gingerbread Dough

Youve been asking, and so here it is: a fullblown tutorial about how to make my Cutout Cookie Gingerbread, the dough I typically use in all of my 3D cookie construction projects In addition to taking you through the doughmaking process (which is super simple, BTW), I get a little geeky on you by sharing some food science to help you tweak your own recipes for 3D and contoured cookie work. Youll learn about four recipe and processrelated variables that, in my opinion, most contribute to the spreading of dough, and how to control them to minimize spreading (naturally ), cracking, and misshaping. Last but not least, I share some substitutes for the molasses and shortening in my recipe, so that, if you cant find these items in your area, you can still make 3D and contoured cookies with success IMPORTANT: I ve finetuned my measurements in this recipe over time, especially those for the flour. The most accurate measurements are in the recipe link below, not in the video. However