I was very happy at how chewy these stayed. I picked this recipe because I had all the ingredients in my cabinet except the cloves, so I replaced those with some pumpkin pie spice which I knew had cloves in it. The flavor was still great. I rolled the first batch in sugar and found that to be overkill for me, so the second batch went in with just sugar on the top half of the cookie, still a little much so the last cookies in the oven got no extra sugar, and I kept those for myself and let the kids eat the sugar coated ones. I also didn't refrigerate the dough at all, it would have probably helped to keep the dough from being sooo sticky, but I didn't think it was too big of an issue. My cookies rose a little when baking but not much, so I think this wouldn't be the best dough for rolling out and cutting into shapes. Other ginger cookie recipes I have used seem to be made more for that type of cookie, the kind that snaps and is crunchier. I loved these because they were chewy and stayed that way for the next couple days till they were all gone.
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I was very happy at how chewy these stayed. I picked this recipe because I had all the...