We mixed up the dough first, since we had a long list of cookies/candy to make. Then I divided up into several balls, 3 or 4 and wrapped in plastic wrap and chilled them off in the frig. That allowed me to work with small amounts at a time so they rest of the dough could stay chilled. My cutter was on the small side so I was afraid of them being too thick and becoming gingerbread blobs, so the cut-out cookie was on the thin side. By the end, I had my timing right, more like 5 or 6 minutes. So some were pretty crunchy, and I thought by this morning I might just have to toss them out and try again, but decided to go ahead and put a piece of bread in the container last night, since my sister went to all the trouble to decorate them. So I had one with my coffee this morning, and it was PERFECT. I little bit of crispness at the edge but for the most part they were tender but not too overly soft, it was the perfect combination. The only thing I did different besides the thickness, was less orange zest. I was afraid my grater wasnt going to zest it small enough, so I didnt put as much in. Oh, and we used molasses instead of syrup. Oh, and also we used half white and half brown sugar. Thank you for a great recipe.
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We mixed up the dough first, since we had a long list of cookies/candy to make. Then I...