“What is a holiday cookie plate without some decorated gingerbread cookies?” writes Dan Langan, introducing his recipe for gingerbread cut-out cookies in his new cookbook, “Bake Your Heart Out: Foolproof Recipes to Level Up Your Home Baking” (Union Square & Co., $29.99). Langan is a baker, blogger and host of the Food Network show, “Dan Can Bake It.” This recipe produces dough that handles well. It’s ready to roll and cut in a single hour, and bakes up chewy or crisp, depending on your preference and baking time. Replacing some of the flour with powdered milk helps control how much the cookies spread during baking, without making them tough. The spice level is “fairly robust” in this recipe,
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