This recipe was very easy to make, and it does have a nice gingerbread flavor. Additionally, the dough was easy to work with (not crumbly, dry, or too fragile). However, I found the finished cookie to be too dry for my liking. I do have a gas oven which tends to cook hot, so I reduced the cooking temp to 335 for 8 minutes. My cookies came out crispy on the edges, but a little chewy in the middle. I also increased the ginger to 1 tablespoon and added 1/2 tsp of cloves, because I like a pungent gingerbread cookie. This would be a perfect construction gingerbread recipe for making a house, and it's still good enough to eat (some of the construction gingerbreads taste like cardboard- this one doesn't). However, if you really want a moist, chewy, gingerbread cookie, in my opinion, this is not the best recipe. Look for a recipe that uses butter (more fat) to make the tastiest gingerbread. I also prefer gingerbread made with brown sugar as opposed to white sugar.
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