Quote:
There is no way the shape of the gingerbread men/women will hold up.
Alas, my dear, yes there is!
Denise, here is a "secret" for use with ANY type of cut-out cookie.
Rather than roll out your dough on a countertop, tavoli, cutting board, or whatever, roll your dough out to the called for thickness directly ON THE COOKIE SHEET, then remove the SCRAPS from the cookie sheet. Your cut-outs are left in PERFECT shape! Toss the sheet into the oven and bake. The only "transfer" you'll have to worry about is your end product -- the BAKED cookie!
You'll NEVER fail with this secret!!!
Here's another "secret" -- for those of you who worry about using too much flour when rolling out your doughs, whether it be cookie, pie, etc., use 10x (confectioner's), cocoa powder mixed with some 10x or granulated sugar, etc. This avoids adding additional flour to your dough and making it dry, tough, etc. Can also use this "secret" for dusting your cake pans, rather than grease and flour, grease and 10x or cocoa powder, depending on what type of cake you make.