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Soft Gingerbread Cookies

Reviewed: Dec. 2, 2012
I tried this recipient last year, and it was extremely crumbly and dry, but I gave it another shot today and they turned out perfectly after adjusting a few things. Instead of 1/2 cup of white flour, I used whole wheat flour and I used 1/2 c. Brown sugar and 1/2 c. Sugar to make it a different kind if sweet. I also doubled all of the spices except the cloves and used 3/4 c. of molasses. The cookies turned out terrific! My family thought they were amazing, I wish I could have taken credit for the recipe. You just need to roll out the dough in between max paper or plastic wrap before chilling.
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