How do I stop my gingerbread men from spreading?+
Cold dough and warm butter are the main culprits. Chill the dough at least one hour, or freeze rolled dough for 15 to 30 minutes before cutting, bake on a hot tray and avoid overcrowding the oven so the edges set quickly.
Should I use golden syrup, light molasses, or treacle?+
Golden syrup or light molasses gives a mellow, classic gingerbread flavour and is easiest to control. Dark molasses or blackstrap will give a much stronger, slightly bitter note so use less if you prefer a milder cookie.
How do I get clean, sharp gingerbread shapes for piping?+
Roll the dough evenly between sheets of baking paper, chill the rolled sheet, then cut and chill the cut shapes on the tray before baking; if you want extra precision freeze the rolled sheet briefly before cutting so the cutters make crisp edges.
How do I make white piping icing that floods and dries firm?+
Use a simple royal icing base and adjust consistency: keep piping icing thicker for outlines, then thin a portion to flood consistency for filling; practice on a scrap cookie and let decorated cookies dry fully for several hours or overnight to set.
Do recipes make soft or crisp gingerbread and how do I choose?+
Small changes control texture: add a little cornstarch and pull the cookies a touch early for a softer chew, or chill well and bake until edges just colour for a crisper biscuit that holds its shape. Many bakers choose one approach and stick with it to get consistent results.
Can I make the dough ahead and how should I store the cookies?+
Yes, you can make dough ahead. Chill or freeze dough discs for up to a month, thaw in the fridge before rolling, and store baked cookies in an airtight container with a slice of bread to keep softer cookies moist or layer with parchment for crisp cookies.
Why does my icing crack or get tiny bubbles and how can I avoid that?+
Cracking usually comes from icing that is too stiff or dried too quickly; tiny bubbles can come from overmixing or trapped air. Mix gently, pipe in steady strokes, and let icing dry slowly at room temperature away from drafts to reduce cracks and bubbles.
