Loved this recipe. Easy and quick to make, and very quick to bake - and it made TONS of cookies.
The only problem I had was at the point at which I added the eggs and molasses to the creamed sugar/butter - it caused the butter/sugar mixture to separate horribly, which wasn't ideal. However, as soon as the flour went in it wasn't a problem any longer. The dough was wonderful to work with. I can only imagine those who say it was too dry or too sticky have never made dough before - adding the flour is an art, not an exact science! ;) You have to stop adding flour when you get the right texture! (Doesn't every cook know this?)
I also doubled the amount of spice, and I'm glad I did. The gingerbread is tasty without being overbearing - I can't imagine how bland they might have been with half as much spice.
Will definitely be using this recipe again. Thanks to the author - love it!
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Loved this recipe. Easy and quick to make, and very quick to bake - and it made TONS of...