After some tweaking, this recipe yielded excellent cookies. The first time I followed it to the letter and ended up with a sticky, bland mess. Definitely not enough flour, and we like our gingerbread spicy around here. So the second time I added a LOT more flour (like over a whole cup) to get the dough nice and firm so that it could handle shaped cookie cutters, and then I chilled it in a covered bowl in the fridge overnight. I also nearly doubled the amount of spices. These changes made all the difference, and the end result was a chewy, spicy, savory cookie that stood up to decorating very well and stored nicely too.
Was this review helpful?
7 users found this review helpful
After some tweaking, this recipe yielded excellent cookies. The first time I followed it to...