A great recipe! I doubled the recipe for an office cookie exchange, and made a few changes (listed below, for the doubled recipe)
1 1/2 tsp fresh ground or grated ginger
An additional egg white
A few tablespoons more flour.
I would have used 2 - 2 1/2 tsp of ginger, and a whole egg extra. The flour is just to balance the extra wet ingredients. The dough is very delicate - I let my dough chill in the fridge for about 45 minutes, but that wasn't enough to chill the whole batch. Two hours is probably enough.
This probably could be turned into gingerbread mini cupcakes by simply scooping the dough into a room temp pan and baking them.
It's been almost a week since I made them, and they are still soft and melt In your mouth tender. Will make again.
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A great recipe! I doubled the recipe for an office cookie exchange, and made a few changes...