I really like this recipe - but have quite a few alterations so I'm giving it 4-stars, but these are tweaks, this is my go-to gingerbread recipe every year.
My changes: half white sugar/half brown sugar, molasses instead of corn syrup, double the ginger and double the cloves (we like ours with a kick!).
This dough rolls like a dream. Just don't try to roll the whole thing at once! When you take the dough from the mixer (a stand mixer really is best here - my Kitchen-Aid has no problem with it), portion the dough, wrap in Saran Wrap & pop in the frig. One trick I like when rolling dough is to use a 50/50 mix of flour and confectioner's sugar. The dough doesn't get as tough when you re-roll it.
I like to brush the cookies before baking with a bit of water and sprinkle with coarse sparkling sugar. I cut them a little thicker, so they are softer and a bit chewy. Yum!
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I really like this recipe - but have quite a few alterations so I'm giving it 4-stars, but...