Slightly crispy outside with tender, chewy inside. Nice shape and thickness, although my cookies were not as puffy as the featured picture. The flavor is good, but it is more mild on the spice and seems like something is missing as compared to what I normally expect from gingersnap cookies. I would add 1/4 tsp of ground cloves to the recommended amount of ginger and cinnamon. I used a size 50 scoop, and the recipe made 37 cookies. They were baked on a Pampered Chef baking stone for 10 minutes, taken out of the oven and left to set for two minutes, then removed and placed on a baking rack to cool, which seemed like the right amount of time. I didn't do any of the recommended sifting of dry ingredients, and the cookies seemed to turn out just fine.
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