I like the taste and texture of the recipe, but I had some problems with this one. I had to add A LOT of flour to the already chilled dough...I did not measure out how much extra flour I added, as I did it by the feel of the dough. I would say I probably used at least an extra half cup of flour. I prefer softer cookies, which is one of the reasons I enjoy this recipe because they turn out soft for gingerbread, but even after they cooled we had a hard time with gingerbread legs falling off and other shaped cookies cracking. I think because these are soft, that caused this to happen. Either treat them very delicately, which I felt that we were doing, or let them cook a minute or two longer. When they broke apart, we "glued" them back together with the royal icing I made. All in all, I was happy with how everything turned out, but it took me a lot longer to make the dough since I rolled it out, after rolling it, realized it was too soft, then had to add more flour, and then re-roll the dough out again. Kind of a pain! They taste great though and look cute, so I would use this recipe again but just use more caution when making it and handling the cooked cookies.
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I like the taste and texture of the recipe, but I had some problems with this one. I had to...