This is, hands down, the best gingerbread recipe I've tried so far. I did make some changes. I used butter instead of margarine, 3/4 cup brown sugar instead of the white, and I doubled the spices because I love a very spicy cookie. The resulting cookies are soft and chewy, with a wonderful flavor, unlike many of the hard, flavorless recipes that I've found so far. I chilled the dough for several hours, starting it out in the freezer. This gave me plenty of time to roll it and cut it before it got too soft to work with. I didn't add any extra flour at the beginning, but I did flour my work surface. Great recipe!!
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This is, hands down, the best gingerbread recipe I've tried so far. I did make some changes. ...