Make and roll them right away—no refrigeration required.
Gingerbread cookies are one of my all-time favorites, not just around the holidays, but in general. They're crisp, flavorful, and none too sweet, while their wafer-thin serving style also minimizes their richness, stretching a stick of butter into 60 cookies or more., gingerbread cookies have an excellent shelf life, so they can be made in bulk at the start of the season and enjoyed all month long .
Here, it's important to use a mild molasses . This style comes from the first boiling of sugar cane, giving it a clean and bright flavor. Some darker styles will be fine, but avoid blackstrap molasses, which is too bitter and high in sodium for this recipe. The dough itself will be ready to roll as soon as it's made; by dividing it in half, it will be much easier to handle, prevent sticking, and ensure an even thickness throughout.
Gingerbread cookie dough can be rolled to any thickness, but I like my cookies thin and crisp, so I take the dough all the way down to an 1/8th of an inch since they'll puff up a bit as they bake.
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