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The Workbench

Published Tuesday, April 01, 2008

Q: We bake gingerbread throughout the year. The cookies rise beautifully in the beginning of the baking process, but sink in the center shortly thereafter. What are we doing wrong? G.N., Minneapolis A: I bake my gingerbread in a cool oven around 320°F (160°C) to compensate for the syrupy nature of the dough. If the oven is too hot, the cookies will rise too much and too fast during the first stage of the baking process. They then sink in the middle as the center did not stabilize properly to hold the expansion. If you bake the ...

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