I love this recipe but I was concerned about the ingredient proportions so being the scientist I am I made 6 very small batches varying amount of baking soda ginger and cinnamon. Because I was looking for a recipe that tasted very close to the gingerbread that I was used to I found that doubling the ginger and cinnamon had the best result and if you would prefer more spice in your cookie it still leaves a lot of room to change the recipe to fit your personal preference. on another note depending of if you are looking for a softer (more bread like) cookie I would suggest changing the cook time to 8 min and the thickness closer to 1/4 in.
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I love this recipe but I was concerned about the ingredient proportions so being the scientist...