To soften gingerbread dough from the fridge put the whole ball of dough in the microwave. Microwave on high for 30 seconds on a microwave safe plate. This will soften your dough to make it easier to roll out and cut shapes.
Refrigerating gingerbread dough is a great way to make it hold together and make it easier to cut out the shapes. If you leave the dough in for too long though it will become hard.
This article will explore the easy steps to soften gingerbread dough after you take it out of the fridge or freezer.
How to soften gingerbread dough
Check out these easy steps to soften gingerbread dough. This works if your dough has been in the fridge or freezer for too long and has become too hard to roll.
1. Remove any plastic wrap
Gingerbread dough stores well in the fridge or freezer covered in plastic wrap. Start by removing the wrap so you can work with the dough.
2. Place the dough on a microwave safe plate
Put the gingerbread dough on a microwave safe plate. I like to use a plate because it tends to heat more evenly than when you place it in a bowl.
3. Microwave on high for 30 seconds
Place the plate with the dough in the microwave for 30 seconds. Microwave on high and take the dough out. It should be soft in the center and give way when you press.
If the dough is still cold and hard in the middle, pop it back in the microwave for 10 seconds at a time until it softens.
4. Roll out your dough
Your dough will be ready to roll out. Pop it on some parchment or baking paper and roll it out with a rolling pin or tin from your cupboard.
If the dough has become dry on the surface you can add small amounts of water with your hands to loosen it.
Your dough will be ready to cut out with any cutter you like.
Should refrigerated cookie dough be brought to room temperature before baking?
Cookie dough should be cool but not as cold as fridge temperature. It will be too hard and difficult to cut shapes.
If you have just finished making your dough, mixing melted butter, sugar and flour then your dough will be warm and ready to roll out. You can pop the whole tray with rolled out dough in the fridge for 1 hour to make it easy to cut.
If you leave the dough in for too long it can become too hard. If this happens allow the tray to sit on the bench for 30 minutes to increase the temperature. This will make it soft enough to easily cut cookie shapes.
Why is my dough hard after refrigeration?
If you leave your dough in the fridge for too long the butter and sugar will solidify. It will become hard and may become dry.
After you roll out your dough you can pop your rolled out dough into the fridge for 1 hour. If you leave it longer than that the dough will become too cool and too hard to work with.
How do you soften hard dough?
The easiest way to soften hard dough is to leave it on the bench to come up closer to room temperature. Rolled out dough will come up to temperature within 30 minutes.
To soften hard dough faster, pop it in the microwave for 30 seconds. This will be enough to soften a dough ball the size of a grapefruit. If the dough is still too cold, pop it back in the microwave for 10 seconds at a time until it softens enough to roll out.
Why is my gingerbread dough so hard?
Gingerbread dough can be too hard if there is too much flour in the mix. It is important to measure the ingredients exactly so that it doesn’t become too hard.
Gingerbread dough can also become too hard if you leave the butter and sugar to cool for too long. Most recipes will have the butter, sugar and maple syrup melted together.
It is important to let it cool for a short period of time but if it cools for too long, the butter can re-solidify, and it can make the dough hard. You can gently reheat the mixture on the stove to make it easier to work with.
How to Soften Gingerbread Dough from the Fridge | Summary
Gingerbread dough can become hard if it is frozen, if it is left in the fridge for too long or if the butter I left to cool before mixing it in. The easiest and quickest way to soften gingerbread dough is to pop it in the microwave for 30 seconds. You can also leave the dough on the bench to allow it to come up closer to room temperature.
This will make it easier to roll out and cut.
I am an accredited practicing dietitian, experienced gardener and a dedicated cook. I love writing and sharing my experience so you can learn from my successes and mistakes.